Remove the pedicels of Flammulina velutipes, clean and cut into sections, slice tomatoes and eggs and break them up, put oil in the pot and fry chopped green onion, pour Flammulina velutipes into the pot, add tomatoes, sugar and salt, stir until the water overflows, add fried eggs and stir well, and finally add coriander and monosodium glutamate to get out of the pot.

Flammulina velutipes in sauce

1, Flammulina velutipes, Lentinus edodes, celery, half a carrot, two red peppers and ginger.

2. Then heat the oil pan, stir-fry shredded ginger and pepper first, and then pour in some old wine.

3. Add shredded carrots, shredded mushrooms and shredded celery and fry until cooked.

4. Add Flammulina velutipes, add a little Xixian bean paste, a little Zhenjiang balsamic vinegar and a little sugar, stir fry for a while, and you can go out. It is soft, crisp, smooth, fragrant, salty, spicy and sweet. Flammulina velutipes is red and yellow, fresh and crisp, delicious and refreshing.

Flammulina velutipes with chopped pepper

1. Cut off the tail of Flammulina velutipes.

2. Wash the Flammulina velutipes, filter and dry them, and then put them neatly in the tray for later use.

3. Put the plate on the steamer, cover the pot and steam for 5 minutes.

4. Mix 30 grams of chopped pepper sauce, 1/2 teaspoons of chicken essence, 1/4 teaspoons of pepper, 20 grams of Chili oil and 15 grams of vinegar into a sauce.

5. Open the lid, pour out the water in the plate and pour the sauce on the surface of Flammulina velutipes.