Eating Flammulina velutipes in autumn can improve immunity.
Flammulina velutipes, also known as Flammulina velutipes, Pleurotus ostreatus, Pleurotus ostreatus, Pleurotus ostreatus, Pleurotus ostreatus, Pleurotus ostreatus, Pleurotus ostreatus, Pleurotus ostreatus, Pleurotus ostreatus, Pleurotus ostreatus, Pleurotus ostreatus and so on, is loved by people because of its good nutritional value and various cooking methods.
Fungal food is rich in amino acids, protein and other beneficial ingredients. For example, Flammulina velutipes contains essential amino acids, especially lysine and arginine. Flammulina velutipes is also called "one mushroom is broken". It is said that Flammulina velutipes contains a large amount of zinc, which can enhance the biological activity of human body, promote metabolism and benefit children's intellectual development. Developing children are very suitable for eating Flammulina velutipes.
The climate in autumn is changeable, and people are often troubled by colds. Flammulina velutipes has a protein that can improve immunity. Eating Flammulina velutipes regularly in autumn can improve human immunity. At the same time, Flammulina velutipes also has the functions of lowering human cholesterol and preventing and treating cholesterol.
Does it taste good？
One: Pork belly roll Flammulina velutipes
Ingredients: pork belly of Tuhe black pig, Flammulina velutipes, seafood soy sauce, white wine, blended oil, salt, monosodium glutamate and water.
Exercise:
1. Wash and slice the pork belly of Tuhe black pig, and then marinate the left and right sides with seafood soy sauce and white wine to remove the fishy smell of the meat; Wash Flammulina velutipes, roll a proper amount of Flammulina velutipes with pork belly marinated by Tuhe Black Pig, and then fix it with a toothpick.
2. After the pork belly of Tuhe black pig is completely rolled, put it in a non-stick pan and slowly fry it, adding blending oil.
3. After the pork belly rolls of Tuhe Black Pig change color, turn the other side to continue frying; When the pork belly rolls of Tuhe Black Pig are fried on both sides, sprinkle with salt, monosodium glutamate and water, and continue to simmer until the juice is collected.
Practice 2: stir-fried beef with lily, eggplant and melon.
Ingredients: beef 150g, Flammulina velutipes 200g, eggplant 150g, onion 15g, garlic 15g (peeled and mashed), salt, sugar, rice wine, pepper, soy sauce, corn flour and peanut oil.
Exercise:
1, beef washed and sliced for later use; Wash Flammulina velutipes for later use; Peel eggplant and wax gourd, wash them, cut them into strips, and fry them in a pot for later use.
2. Add oil to the pan, saute garlic and onion, stir-fry beef for a while, add a little rice wine, add Flammulina velutipes, eggplant and a little soy sauce, continue to stir-fry, add salt, sugar and pepper to taste and thicken.
Practice 3: Sakura Jade Tofu Flammulina velutipes
Ingredients: Flammulina velutipes, Sakura Jade Tofu.
Exercise:
1. Remove the roots of Flammulina velutipes and wash them, cut cherry jade tofu into sections, mince shallots and slice garlic; Heat oil in a pan, add cherry jade tofu and fry until golden brown.
2. Leave a little oil in the pot, add shallots and garlic slices to stir fry until fragrant, then add a little water, pour in the fried cherry blossom jade tofu and Flammulina velutipes, stir fry with a little salt, stir well, pour in sesame oil and chopped pepper, and take off the pot.
Practice 4: carrot mixed with Flammulina velutipes
Ingredients: Flammulina velutipes, 1 carrot, garlic, sesame oil, pepper oil, chives and vinegar.
Exercise:
1. Wash carrots and shred them. After the water in the pot is boiled, blanch the carrots slightly, let them cool, and take out the water for later use. Remove the roots of Flammulina velutipes, tear them off, wash them, blanch them in water 1 min, and then take them out to cool and control the water for later use.
2. Put carrots and Flammulina velutipes into a dish, cut garlic into mashed garlic and add it to the dish. After adding proper amount of sesame oil, pepper oil and vinegar, sprinkle a little chives and serve.
Practice 5:
Ingredients: a handful of Flammulina velutipes and 3 eggs.
Exercise:
1, Flammulina velutipes slightly cut off some old roots, washed and drained, and then cut in half. Beat the eggs, add some salt and mix well. Heat the oil pan and pour in the egg liquid. Fry slowly until the bottom of the egg mixture is solidified.
2. Fry for 15 seconds, break the egg roll and take it out for later use. Start the oil pan again and add chopped green onion and garlic until fragrant. Pour in Flammulina velutipes and stir fry a few times. Pour in the eggs to be used, stir-fry until the Flammulina velutipes are soft, add some soy sauce and salt, and stir well. Add some chopped green onion and you can start the pot. Simple but delicious.
Practice 6: Flammulina velutipes Tofu Sliced Meat Soup
Ingredients: lean meat 150g, Flammulina velutipes 250g, tofu 1 piece, 3 slices of ginger, white pepper and chopped green onion.
Exercise:
1. Slice lean meat, mix well with oil, salt and white pepper, and marinate for 20 minutes. Cut the root of Flammulina velutipes, wash it, and cut the tofu into thick strips.
2. add water to the pot, add ginger slices, add tofu and Flammulina velutipes after the fire is boiled. After boiling, add the meat slices and cook until the color changes and it is cooked. Season with salt, soy sauce and sesame oil and sprinkle with chopped green onion.
Practice 7: Steamed Flammulina velutipes with Garlic and Luffa
Ingredients: Luffa, Flammulina velutipes 150g, Garlic (peeled and chopped) 30g, a little sesame oil, salt, soy sauce and peanut oil.
Exercise:
1, wash and chop squab, and mix well with salt, soy sauce and peanut oil for later use; Washing Pleurotus nebrodensis, slicing, and frying in a pan for later use; Seed pepper, wash and cut into pieces for later use.
2. Put oil in the pan, saute garlic and pepper, stir-fry squab over high heat, pour a little rice wine, add Pleurotus nebrodensis and pepper, onion and a little soy sauce, continue to stir-fry, season with salt and sugar, and stir well.
Practice 8: Braised eggplant with Flammulina velutipes
Ingredients: pork 100g, Flammulina velutipes 150g, eggplant 250g, garlic 15g, pepper ring 10g, chopped green onion, salt, sugar, rice wine, soy sauce and peanut oil.
Exercise:
1. Wash and chop pork, and mix well with salt, soy sauce and peanut oil for later use; Wash Flammulina velutipes for later use; Wash eggplant and cut into pieces for later use.
2. Add oil to the pan, saute garlic and Chili rings, stir-fry minced meat for a while, add a little rice wine, add some water, Flammulina velutipes, eggplant and a little soy sauce, season, simmer over medium heat until the materials are cooked, and sprinkle with chopped green onion.
Practice 9: Flammulina velutipes mixed with miscellaneous vegetables
Ingredients: Flammulina velutipes, cucumber, carrot, auricularia auricula, coriander, garlic, vinegar, Chili oil, sesame oil, soy sauce, salt and a little sugar.
Exercise:
1, the old roots of Flammulina velutipes are cut off and cleaned. Wash cucumber and carrot and shred. Soak black fungus in water in advance and cut it into silk for later use. Wash coriander and cut into sections. Finally, cut garlic.
2. Boil the water in the pot, add the shredded Flammulina velutipes and Auricularia auricula 1 min, remove and rinse with cold water, and drain.
3. Put Flammulina velutipes, shredded auricularia, shredded cucumber and shredded carrot into a vegetable dressing basin, add salt, sugar, vinegar, soy sauce, sesame oil and Chili oil, then add coriander and stir well.
Practice 10: Roasted Flammulina velutipes with Chicken Soup and Butter
Ingredients: Flammulina velutipes, chicken soup, butter, salt, pepper, tin foil.
Exercise:
1. Wash Flammulina velutipes first, remove the old roots and drain the water for later use. Wrap Flammulina velutipes in tin foil, add appropriate amount of chicken soup and butter, and mix well with salt, pepper and seasoning.
2. Then seal the tin foil, put it in the oven, bake for 20 minutes on medium heat, take it out, and open the tin foil to eat.
Finally, I would like to remind you that many people have a headache when cooking Flammulina velutipes roots. In fact, as long as the root is directly cut off about 3 cm long and then washed with running water, some tiny Flammulina velutipes and dust bacteria attached to the root can be easily washed clean. In addition, before eating, Flammulina velutipes must be cooked to avoid food.