Roasted Flammulina velutipes is a dish made of Flammulina velutipes as the main material. Flammulina velutipes is mostly used for fresh food, such as cold salad, stir-frying, stir-frying, roasting, stewing, boiling, steaming and making soup, and can also be eaten as an ingredient of vegetarian dishes.

Flammulina velutipes can be made into chicken breast mixed with Flammulina velutipes, fried shredded chicken with Flammulina velutipes, bean sprouts and bamboo shoots soup. Flammulina velutipes is hemispherical. Flammulina velutipes stalk is shallow on the top and deep on the bottom. If the color is uniform and bright, it is probably bleached or treated with additives. Flammulina velutipes has a hemispherical lid and a stalk length of about 15 cm. White Flammulina velutipes is tough and easy to plug teeth. Cucumber is rich in flavor and tender and smooth in taste.

Nutritional components of Flammulina velutipes

Flammulina velutipes is rich in protein, vitamins VB 1, VB2, VC and minerals such as calcium, phosphorus and iron, so it is very nutritious. Flammulina velutipes also contains 18 kinds of amino acids, and every 100g of fresh mushrooms contains 8 kinds of amino acids necessary for human body, accounting for 42.29%~5 1. 17% of the total amino acids. The contents of arginine and lysine in amino acids are higher than those in general mushrooms.

Because it is rich in arginine and lysine, as well as a variety of minerals and vitamins, it plays an important role in children's intellectual growth, so the Japanese call it "intelligence-enhancing mushroom".