Squeeze the blanched Flammulina velutipes out of the water (otherwise it is not easy to taste with seasoning), then put it into a container, shred the cucumber and put it into a vessel. The following is for seasoning gradually, a little salt, chicken essence, chicken essence powder, Shanxi mature vinegar, a small amount of sesame oil, and a mustard oil. Just mix it below. There are many peppers, vinegar, salt and monosodium glutamate. Remove the roots of Flammulina velutipes, clean the cucumber, remove the core and cut it into shreds, cut the carrot and red pepper into shreds, cut the fragrant garlic into strips, and fry the lamb liver with garlic for later use. Add cold water to the pot and bring it to a boil. Add Flammulina velutipes, Cucumber, Carrots, Peppers and Xianglai in boiling water (up and down for 5 seconds), pick it up and drain it.
Put the mashed garlic and dried Chili into a bowl, add vegetable oil to the pot, boil and pour into the bowl, and fry the mashed garlic and dried Chili until fragrant. Put all the raw materials into a bowl, add all the condiments, weigh them gently and evenly, and serve on the plate. Flammulina velutipes is also very easy to get too old when boiling water, which can be done in a few seconds. When shredding cucumber, remove the core first and then create a more crisp taste. When dried Chili and mashed garlic are poured with oil, the oil should be hot and fragrant. Flammulina velutipes, as a kind of edible fungi, is extremely rich in nutrients, smooth in taste, and can be eaten in a variety of ways, such as hot, mixed with cold dishes, boiled soup and hot pot, which no one can match. Ingredients: Flammulina velutipes 1 stick, 2 tablespoons of soy sauce, 2 grams of salt, vinegar 1 spoon, sugar 1 gram, 2 cloves of garlic, 3 slices of ginger, proper monosodium glutamate, green pepper 1 root and 4 red peppers.
Practice process: Wash and fry the mutton liver with garlic and ginger slices, then clean and dice the tender green pepper and four red pepper (short ones) in the pickle jar, and put them in a bowl for reservation; Cleaning Flammulina velutipes, breaking into small pieces, soaking in hot water for 3-5min, and refrigerating the Flammulina velutipes; Put salt, soy sauce, vinegar, sesame oil, monosodium glutamate and white sugar into the bowl, mix, pour vegetable oil into the pot, boil it, turn off the smoke, and then scoop it out with a neat shovel without water and pour it into the garlic and pepper bowl (some woks don't have insulated doorknobs, so it's safer to use a frying spoon, but the frying spoon must be without water); Mix the two seasoning bowls evenly, and finally pour all the seasonings on the Flammulina velutipes.