Ingredients: Flammulina velutipes 300g, peanut oil 40g, salt 1g, soy sauce 1 spoon, oyster sauce 1 spoon, cold vinegar 1 spoon, sugar 3g, two shallots, Laoganma Chili sauce 1 spoon.

Cut off the root of Flammulina velutipes, tear it open and wash it. Wash leek and chop chopped green onion. Boil a pot of boiling water, blanch Flammulina velutipes in the pot for two minutes, remove and drain, and put it on a plate. Add salt, sugar, soy sauce, oyster sauce, cold vinegar, Laoganma Chili sauce and chopped green onion. Pour a spoonful of hot sesame oil to stimulate the fragrance. Stir well and serve.

2. Exercise 2

Ingredients: a handful of Flammulina velutipes, rice pepper, coriander, balsamic vinegar, salt, soy sauce, sesame oil, chicken essence, sugar, fried pepper and monosodium glutamate.

Flammulina velutipes, coriander and rice pepper, remove the roots and wash them for later use. Tear it off after washing, and tear it smaller. Drop them neatly into a plate, boil and steam for five minutes. Add balsamic vinegar, soy sauce, salt, chicken essence, monosodium glutamate, sugar, fried pepper, rice pepper, sesame oil and a little cold water and mix well! Use the time of steaming Flammulina velutipes to adjust the juice (according to your own taste) and steam Flammulina velutipes! Pour the water out of the plate. Pour in the prepared hot and sour juice, and finally sprinkle some coriander for decoration.

3. Exercise 3

Ingredients: Flammulina velutipes 300g, dried red pepper 8g, soy sauce 1 tablespoon, aged vinegar 1 tablespoon.

Flammulina velutipes cut off the roots. Pour clean water into a boiling pot, add Flammulina velutipes after the water is boiled, remove clean water and put it in a clean bowl for later use. Pour a little oil into the pot, turn off the heat after the oil is hot, add dried Chili and fry until the color is black and red. Chop the fried dried peppers with a knife. Put the chopped peppers into a clean bowl and add a little salt. Pour in one tablespoon of fresh soy sauce and one tablespoon of aged vinegar. Add sesame oil and stir well. Pour the prepared juice on the Flammulina velutipes and mix well.