ingredients

145g Flammulina velutipes

4g seaweed slices

55g carrots

8g green lemons

3g crispy fried powder

6g white pepper

3g salt

3ml sesame oil

the right amount of edible oil

.

2 Wash carrots, cut off the head and tail, cut them in half and cut them into thin slices.

3 Take a clean small bowl, add carrot slices, sprinkle with salt, pour in sesame oil and mix well with chopsticks.

4 cut off the root of Flammulina velutipes, put it in water, soak it for 2 minutes, take it out and drain it for later use.

5 pieces of seaweed are stacked together and cut into three pieces with the same size with scissors to form a rectangle.

6 take another clean small bowl, pour in crispy fried flour, add appropriate amount of water, and stir well to make crispy fried flour paste.

7 take a piece of seaweed, put the drained Flammulina velutipes on the seaweed, and roll up the seaweed.

8. Muddle a small amount of fried crispy powder on the tail of seaweed, and stick it firmly, so that the seaweed is tightly wrapped with Flammulina velutipes.

9 put the glued Flammulina velutipes bundle into a plate and sprinkle crispy powder evenly on both sides.

1 oil the wok, heat it to 5%, pour the bunch of Flammulina velutipes into the wok, and fry for 3 minutes until cooked.

11 Take a plate, arrange lime slices at the edge, surround carrot slices with lime slices, and put the fried Flammulina velutipes in turn.

12 sprinkle a little salt and pepper into the dish.

stir-fried miscellaneous mushrooms

ingredients

1g Pleurotus ostreatus

1g Lentinus edodes

5g auricularia auricula

5g Flammulina velutipes

2g salt

3g white sesame seeds

3ml soy sauce

5g white sugar

appropriate amounts of edible oil and sesame oil

.

2 pour the soaked auricularia into the screen, rinse it with clear water, and drain the water for later use.

3 cut the washed auricularia into small pieces for later use.

4 pour the soaked mushrooms into the screen, rinse them with clear water, and drain the water for later use.

5. Remove the pedicels of washed mushrooms and cut them into small pieces for later use.

6 put the Pleurotus ostreatus in the prepared bowl, inject appropriate amount of water and soak for 1 hour.

7 pour the soaked Pleurotus ostreatus into the screen, rinse it with clear water, and drain the water for later use.

8 clean Pleurotus ostreatus, remove the roots, and then tear it into small pieces by hand for later use.

9 the washed Flammulina velutipes is torn apart by hand, and then put into the prepared bowl for later use.

1 in a bowl filled with soy sauce, add salt and sugar, and stir well to make sauce.

11 Add water to a hot pot and bring to a boil. Add pieces of auricularia, mushrooms and Pleurotus ostreatus, and cook for 3 minutes until boiling.

12 take out the cooked ingredients and drain them for later use.

13 in a bowl filled with ingredients, add the light soy sauce and mix well.

14 heat the hot pot with oil, add the mixed ingredients, Flammulina velutipes and sesame oil, and stir well.

15 turn off the heat, put the fried ingredients into a prepared dish and sprinkle with white sesame seeds.