The fruiting bodies of Flammulina velutipes are generally small, mostly growing in bundles, and the meat is soft and elastic; The cap is spherical or oblate with a diameter of 65438 0.5-7 cm. There is a thin layer of colloid on the surface of the bottle cap, which is sticky when wet, white to yellowish brown. Mushroom meat is white, thick in the center, thin in the edge, with white or ivory folds, scattered, different in length, separated from the stalk or bent; The stalk is medium, 3.5-1.5cm long, 0.3-1.5cm in diameter, white or light brown, and hollow.
: iron stick yam 100g, Flammulina velutipes 50g, carrot 50g, sweet corn 50g, sparerib 150g, ginger (1~2 people).
2. Cooking method: peel, wash, obliquely cut into long slices with iron bars, and soak in cold water to prevent oxidation and blackening. Flammulina velutipes can be peeled, torn and washed, and cut into small pieces. Wash carrots and corn and cut into pieces. Chop the ribs and wash them in boiling water. Add water 1500ml to the casserole, and add all the ingredients. /kloc-After 0/5 minutes, simmer for 45 minutes. If children drink it, especially 1 year-old, there is no need to add salt.
Flammulina velutipes is low in calories and fat, and rich in protein, vitamins and dietary fiber. The content of lysine, which helps to promote children's intellectual development, is particularly high, which is conducive to enhancing memory, inhibiting the increase of blood lipid, lowering cholesterol and promoting metabolism. Fish is rich in protein and omega-3 fatty acids, which is also helpful for brain development. Therefore, the combination of Flammulina velutipes and fish is an educational home-cooked dish, especially suitable for mental workers. [ 10]
Ingredients: 200g of minced fish, 0/00g of fish balls/kloc-,30g of fresh mushrooms, 30g of Flammulina velutipes, 30g of straw mushrooms, 30g of crab mushrooms, 30g of seafood mushrooms, ginger slices, peanut oil, salt, pepper and onion. [ 1 1]
Practice: Wash and drain mushrooms for later use; Heat the casserole, add oil, add ginger slices and stir-fry until fragrant, and add fish balls and stir-fry until cooked; Add 400 ml of water, and then add fish curd and mushrooms. After boiling, season with salt and pepper and sprinkle with chopped green onion.