Ingredients: Flammulina velutipes 1 fresh persimmon pepper

Seasoning: 65438+ 0/2 teaspoon of refined salt, monosodium glutamate and sesame oil.

Output: 1. Cut Flammulina velutipes short. Wash and shred persimmon pepper.

2. Blanch Flammulina velutipes and shredded persimmon pepper in a boiling pot, take a shower, squeeze out the water, mix well with refined salt, monosodium glutamate and sesame oil, and serve.

Features: pleasant color, fresh and elegant.

Double fresh mixed Flammulina velutipes

Ingredients: 500 grams of canned Flammulina velutipes, 200 grams of cooked chicken breast, 3 grams of ginger slices, 2.5 grams of refined salt, 5 grams of monosodium glutamate, 75 grams of broth and 20 grams of sesame oil.

Method: pour Flammulina velutipes out of the jar, squeeze out the water, put it in a boiling water pot for 30 seconds, take it out, drain the water and put it in a bowl. Remove the outer membrane of fresh squid, cut it into 3 cm long filaments, blanch it with ginger slices in boiling water, immediately pick it up, pick out the ginger slices and put them in the bowl of Flammulina velutipes. Cut the cooked chicken breast into 3 cm long filaments, boil it in boiling water for 30 seconds, take it out, drain the water and put it in the bowl of Flammulina velutipes. Add broth, salt, monosodium glutamate, sugar and sesame oil to the bowl and mix well to serve.

Flammulina velutipes is red and yellow, shredded chicken and squid are white, crisp and delicious.

Braised belly with Flammulina velutipes

(1) raw materials

Half a pig liver, 250g of fresh Flammulina velutipes, wine, refined salt, monosodium glutamate,

A little sesame oil, chopped green onion and ginger.

(2) manufacturing method

1. Wash the pork belly, add water to the wok 1200g, and add the pig.

Belly, add wine, onion, ginger slices, boil over high fire, simmer over low fire until crisp and rotten.

Take out the debris.

2. Flammulina velutipes is removed from roots and leaves, washed and cut into 3 cm long pieces.

Boil in boiling water until 80% cooked, and take out.

3. Mix Flammulina velutipes and shredded belly, then add refined salt, monosodium glutamate and hemp seed.

Mix the oil and put it on a plate.

Three-silk Flammulina velutipes (spring menu for delicious cooking)

■ Ingredients: ham sausage, Flammulina velutipes, green pepper, water-soaked mushrooms, cooking wine, salt, soy sauce, Jiang Mo, pepper, sesame oil, vinegar and chicken essence.

■ Practice: Wash and shred green peppers and mushrooms, blanch in boiling water, and shred ham sausage.

Boil Flammulina velutipes with water, add shredded green pepper, shredded mushroom, shredded ham, chicken essence, cooking wine and salt and mix well.

Jiang Mo, soy sauce, vinegar, pepper and sesame oil are mixed into juice and poured in.

■ Features: light and palatable.

Fried kidney flower with Flammulina velutipes

250g of fresh Flammulina velutipes, pork loin 1 pair, lean pork150g, fresh bamboo shoots150g, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of yellow wine, appropriate amount of onion slices, ginger slices and water starch, and appropriate amount of soybean oil100g.

Practice: Cut the pork tenderloin open and wash it, cut it into flower pieces, cut the lean meat into pieces, put them into bowls respectively, and add a little salt. Mix soy sauce and yellow wine well. Slice fresh bamboo shoots, blanch in boiling water, remove and drain, wash Flammulina velutipes, and cut into 3 cm long slices. Put soybean oil in a pot, heat it over high fire, add onion and ginger slices, and stir-fry until fragrant. Stir-fry the sliced meat in the pot first, then add the kidney flower and continue to stir-fry. When it is 80% ripe, add the sliced bamboo shoots and mushroom segments, stir-fry for a few times, add water and starch to thicken, and then drizzle with 50g of vegetable oil, 50g of soy sauce and10g of monosodium glutamate. Shred lean meat, stir-fry over high fire, add lard, heat it, add shredded pork and stir-fry until it is 80%, add sliced mushrooms and stir-fry for 10 minute, and add salt, monosodium glutamate and soy sauce.

Flammulina velutipes fried eel silk

Raw materials: 250g of fresh Flammulina velutipes, 350g of boneless Monopterus albus, appropriate amount of bean powder, ginger slices, garlic cloves, lard, salt and soy sauce.

Practice will be washed eel, chopped, cut into strips; Shred ginger; Wash Flammulina velutipes, cut into pieces, add water to the bean flour, put it in a pot to boil, add shredded eel, add soy sauce and salt, stir-fry until the shredded eel is half cooked, add Flammulina velutipes and shredded ginger, stir-fry until the shredded eel is cooked, and take out the pot to serve human dishes. After the pot is washed, heat the lard with strong fire, add chopped garlic cloves and stir-fry until fragrant, pour them on the shredded eel and eat while it is hot.

Braised chicken gizzards with mushrooms.

250g fresh Flammulina velutipes, 5 chicken (duck) gizzards, 50g lean meat 1 spoon, a little ginger, garlic cloves, cooking wine, sugar, salt and soy sauce.

Wash the chicken gizzards, remove the hard skin and cut into pieces; Wash Flammulina velutipes and cut into sections; Slice the meat, boil the chicken gizzards in boiling water for a while, rinse them with clear water, put them in a bowl, add cooking wine, salt and sugar, and steam them in a cage until they are crisp and rotten. Heat chicken oil in another pot, add ginger and garlic until fragrant, pour in meat slices, add soy sauce and stir-fry for a few times, turn to slow fire, add Flammulina velutipes and stir-fry for a few times, take out the chicken gizzard from the steamer, cut Flammulina velutipes and broth on the chicken gizzard.

Roasted Flammulina velutipes

Ingredients: Flammulina velutipes, shredded cucumber, shredded bamboo shoots, salt, cooking wine, monosodium glutamate, sesame oil, ginger slices and edible oil.

Practice: cut Flammulina velutipes, blanch bamboo shoots and drain. Put oil in the pot, stir-fry ginger slices, cook wine, put monosodium glutamate and salt, take out ginger slices, add Flammulina velutipes, shredded cucumber and shredded bamboo shoots, stir well, and sprinkle with sesame oil.

Small rape and Flammulina velutipes salad

Practice: wash and cut small rapeseed into sections, and cut off the aging umbrella handle of Flammulina velutipes; Put clear water in the pot, boil it, add salt, butter, rape and Flammulina velutipes, blanch it, take it out and put it on a plate; Add salt, pepper and balsamic vinegar to taste.

Roasted Flammulina velutipes

Ingredients: Flammulina velutipes, shredded cucumber, shredded bamboo shoots, salt, cooking wine, monosodium glutamate, sesame oil, ginger slices and edible oil.

Practice: cut Flammulina velutipes, blanch bamboo shoots and drain. Put oil in the pan, stir-fry ginger slices, cook wine, and add spicy shredded radish.

Flammulina velutipes and cabbage heart

Wash Flammulina velutipes, remove the roots of Chinese cabbage and cut into long strips. Heat the wok, add chicken soup, add salt and monosodium glutamate to boil, add cabbage heart, scald thoroughly, drain and plate, add Flammulina velutipes into the soup, scald and remove for later use. Add abalone juice, chicken soup, soy sauce, mushroom powder and monosodium glutamate to taste in another pot, thicken the Flammulina velutipes, and pour the oil into the dish of Chinese cabbage.

Enoki Mushroom

Wash the fresh Flammulina velutipes, blanch it with boiling water, take it out and drain it, cut it into equal lengths, put it neatly with shredded bamboo shoots, shredded chicken and shredded ham in a buckle bowl, add fresh soup, refined salt and cooked lard, steam it in a cage for 10 minute, take it out, pour the soup, and buckle the dishes in the bowl in the soup basin. At the same time, add chicken soup and decanting soup to the wok, add refined salt, monosodium glutamate and cooked lard after boiling, then boil, and slowly pour the soup into the soup basin where the vegetables are buckled.

Cold-mixed lily milk

Half a catty of Jin Baihe, remove the roots, wash with clear water, and tear one by one. After the water is boiled, pour in the Flammulina velutipes and cook it slightly (about half a minute), while stirring with chopsticks to make it evenly heated. When the mushrooms become soft, take them out quickly and put them on a plate. Sprinkle with salt, sugar and sesame oil and mix well. This dish is very simple to make, smooth and delicious, and rich in nutrition.

Flammulina velutipes with green pepper

Remove the roots of Flammulina velutipes, wash and shred the green pepper; Boil the pot with water, add Flammulina velutipes, scald until broken, and drain; Add a little oil to the wok, add shredded green pepper and shredded Flammulina velutipes, stir-fry slightly, add monosodium glutamate, refined salt and pepper, stir well, and then take the pan and plate.

Sliced pork soup with three mushrooms

Respectively cleaning and precooking Volvariella volvacea, Pleurotus eryngii and Flammulina velutipes; Clean the lean pork, slice it, and marinate it with raw powder, salt and oil for 10 minute. Wash ginger and onion, shred ginger and dice onion. Put shredded ginger in the oil pan, then add three kinds of mushrooms, stir-fry for a while, and put them in the soup bowl. Boil water, add three kinds of mushrooms and lean pork and stew for 3 minutes until the meat is cooked. Add onion and season with salt.

Shrimp with dried tangerine peel mixed with Flammulina velutipes

First, remove the roots of fresh Flammulina velutipes, wash them, blanch them in boiling water and take them out; Blanch with cold water, drain, cut into inches and put on a plate. Then put the washed and soaked shrimp skin and a little dried tangerine peel into the Flammulina velutipes. Then add a little salt, sugar and monosodium glutamate, and add a little sesame oil when eating, and mix well.

Add egg white, salt and wet starch to shredded chicken, gently grab and size. Flammulina velutipes is something that splits in two. Heat the pot on the fire, add peanut oil to 40% heat, then add shredded chicken, stir gently with a spoon until just cooked, and take out the oil control. Heat a little oil in the pot, stir-fry minced onion and ginger until fragrant, add Flammulina velutipes and chicken slices and stir-fry, add cooking wine, refined salt and monosodium glutamate, and drizzle with sesame oil. Serve.