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 many kinds of amino acids, protein and other beneficial ingredients. For example, Flammulina velutipes contains essential amino acids, especially lysine and arginine. Flammulina velutipes is also known as "a mushroom break". It is said that Flammulina velutipes contains a lot of zinc, which can enhance the biological activity of human body, promote metabolism, and is beneficial to children's intellectual development. Developing children are very suitable for eating Flammulina velutipes.
The climate in autumn is uncertain, and people are often troubled by colds. Flammulina velutipes has a kind of protein which 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 it.
Delicious?
One: Pork belly roll Flammulina velutipes
Ingredients: Tuhe black pig pork belly, Flammulina velutipes, seafood soy sauce, white wine, blended oil, salt, monosodium glutamate and water.
Practice:
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; Wash Flammulina velutipes, roll a proper amount of Flammulina velutipes with the marinated pork belly of 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 fry it slowly, and add blending oil.
3. After the pork belly roll of Tuhe Black Pig becomes discolored, turn the other side and 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: Fried beef with lily, eggplant and melon.
Ingredients: beef150g, Flammulina velutipes 200g, eggplant150g, onion15g, garlic (stripped and chopped)15g, salt, sugar, rice wine, pepper, soy sauce, raw flour and peanut oil.
Practice:
1, beef washed and sliced for later use; Wash Flammulina velutipes for later use; Peel and wash eggplant and melon, cut into strips and fry in a pan for later use.
2. Add oil to the pan, saute garlic and onion, stir-fry beef for a while, save a little rice wine, add Flammulina velutipes and eggplant melon and a little soy sauce to continue stir-frying, season with salt, sugar and pepper, and thicken.
Practice 3: Sakura Jade Tofu Flammulina velutipes
Ingredients: Flammulina velutipes, Sakura Jade Tofu.
Practice:
1, remove the roots of Flammulina velutipes, wash them, cut cherry jade tofu into sections, mince shallots, and slice garlic; Heat the oil in the pan, add cherry jade tofu and fry until golden brown.
2. Leave a little oil in the pot, add shallots and garlic slices and saute until fragrant, then add a little water, pour in the fried sakura jade tofu and Flammulina velutipes, stir-fry with a little salt, stir-fry evenly, pour in sesame oil and chopped pepper, and start the pot.
Practice 4: carrot mixed with Flammulina velutipes
Ingredients: Flammulina velutipes, carrot 1 root, garlic, sesame oil, pepper oil, chives and vinegar.
Practice:
1, wash and shred carrots, boil water in a pot, blanch carrots slightly, let them cool, take them out and control the water for later use; Remove the root of Flammulina velutipes, tear it open, wash it, blanch it in water for 1 min, then take it out, cool it 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.
Practice:
1, Flammulina velutipes slightly cut off some old roots, washed and drained, and then cut in half. Beat the eggs, add some salt and stir well. Heat the oil pan and pour in the egg liquid. Fry slowly until the bottom of the egg mixture is solidified.
2, turn over and fry 15 seconds, break the omelet and put it out for use. Start the oil pan again 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 become soft, add some soy sauce and salt, and stir well. Just add some chopped green onion and start the pot. It's simple but delicious.
Practice 6: Flammulina velutipes Tofu Sliced Meat Soup
Ingredients: lean pork 1 50g, Flammulina velutipes 250g, tofu1piece, 3 slices of ginger, white pepper and chopped green onion.
Practice:
1 Slice lean meat, mix well with oil, salt and white pepper, and marinate for 20 minutes. Cut the root of Flammulina velutipes, clean it, and cut the tofu into thick strips.
2. Add water to the pot, add ginger slices, boil over high fire and add tofu and Flammulina velutipes. Add the sliced meat after boiling, and cook until the color is changed and 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: towel gourd, Flammulina velutipes150g, garlic (undressed and chopped) 30g, a little sesame oil, salt, soy sauce and peanut oil.
Practice:
1, the squab is cleaned and chopped, and mixed with salt, soy sauce and peanut oil for later use; Wash Pleurotus nebrodensis, slice it and fry it in a pan for later use; Remove seeds from pepper, wash and cut into pieces for later use.
2. Add oil to the pan, saute garlic and pepper until fragrant, stir-fry squab over high fire, splash a little rice wine, add Pleurotus nebrodensis and pepper, onion and a little light soy sauce, continue to stir fry, season with salt and sugar, and stir well.
Practice 8: Braised eggplant with minced Flammulina velutipes
Ingredients: pork100g, Flammulina velutipes150g, eggplant 250g, garlic (stripped and chopped)15g, pepper rings10g, a little chopped green onion, salt, sugar, rice wine, soy sauce and peanut oil.
Practice:
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 pepper rings, stir-fry minced meat for a while, save a little rice wine, add appropriate amount of 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.
Practice:
1, Flammulina velutipes cut off the old roots and cleaned them. Wash cucumbers and carrots and cut them into shreds. Soak black fungus in water in advance and cut it into shreds for later use. Wash coriander and cut it. Chop garlic at the end.
2, put water in the pot to boil, add Flammulina velutipes and black fungus silk blanch 1 min, remove and rinse with cold water, drain.
3. Put Flammulina velutipes, shredded auricularia, shredded cucumber and shredded carrot into a vegetable mixing basin, add salt, sugar, vinegar, soy sauce, sesame oil and Chili oil, then add parsley and stir well.
Practice 10: Baked Flammulina velutipes with Chicken Soup and Butter
Ingredients: Flammulina velutipes, chicken soup, butter, salt, pepper, tin foil.
Practice:
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 it for 20 minutes with medium fire, take it out, and open the tin foil to serve.
Finally, I would like to remind you that many people have a headache when cooking the root of Flammulina velutipes. In fact, as long as the root is directly cut off about 3 cm long, and then rinsed with running water, some fine Flammulina velutipes and dust bacteria attached to the root can be easily rinsed clean. In addition, before eating, Flammulina velutipes must be cooked to avoid food.