First, tomatoes, fat cows and Flammulina velutipes.

Flammulina velutipes with sweet and sour tomato flavor is soft, and it is so enjoyable to make fat beef hotpot. Cut the tomatoes into small pieces and stir-fry the juice. Add two spoonfuls of tomato sauce. Add meatballs and water to make it delicious, and add Flammulina velutipes and fat beef to make it delicious.

Second, Flammulina velutipes tempura

Everything is tempura and Flammulina velutipes is no exception. Tempura's dough is thin and won't get tired of eating. It needs special tempura powder. Cut off the bottom of Flammulina velutipes, clean it, put a handful in the batter into the frying pan, and take out the oil filter when the skin turns golden.

Third, steamed Flammulina velutipes with garlic.

Wash the Flammulina velutipes and put them on the plate. Stir-fry minced garlic, pour oil into soy sauce and stir. The sauce is poured on the Flammulina velutipes. Heat in a steamer for ten minutes and sprinkle with chives.

Four, Flammulina velutipes vermicelli shrimp

Soak the vermicelli in the bottom layer and spread Flammulina velutipes around it. Clean fresh shrimps are shelled and placed in the middle, poured with two spoonfuls of garlic hot sauce, and steamed for ten minutes, which is delicious.

Five, cold Flammulina velutipes

Cold Flammulina velutipes is refreshing and appetizing, suitable for summer consumption. Shred cucumber, colored pepper and carrot, blanch with Flammulina velutipes, remove and drain, mix well with soy sauce, minced garlic, sesame oil and sour vinegar, sprinkle with chives and set the plate.

6. Flammulina velutipes with pork bellies

Pork belly wrapped in Flammulina velutipes, fried in a pot, coated with baking sauce mixed with soy sauce and sugar, and sprinkled with roasted sesame seeds. Lettuce leaves taste best when they are wrapped, and the soup tastes sweet and delicious.

Seven, onion oil mixed with double yellow

Soak dried day lily and medlar in clear water for about an hour; Cutting off the roots of Flammulina velutipes and washing; The fragrant white part is cut into sections, and the green part is cut into chopped green onion; Cut onions into large pieces; After the water in the pot is boiled, the Flammulina velutipes, the soaked day lily and the Lycium barbarum are respectively blanched until cooked, then taken out, drained and put into a container; Heat a spoonful of cooking oil in the pot, then turn to low heat, add onion and onion slices and stir-fry for about 10 minute until the fragrance overflows; Take out the onion slices and throw them away.

Add the cooked onion oil, a little salt, sugar and chicken essence into the container, mix well, cover and put it in the refrigerator for at least one hour; Sprinkle chopped green onion before eating, and mix slightly to serve.

Eight, Flammulina velutipes hot and sour soup

Soak dried auricularia, Lentinus edodes, day lily and Flammulina velutipes, wash and shred. Washing Flammulina velutipes, and splitting for later use; Tough tofu is also cut into filaments of similar size and soaked in a salt water basin for later use; Beat the eggs for later use, pour water into the pot, and turn to medium heat after the fire boils. Boil Flammulina velutipes, Auricularia auricula, yellow flowers and shredded mushrooms in a pot for 5 minutes.

Add soy sauce, sugar, white pepper, salt and vinegar to taste; Add shredded tofu and cook until the water boils. Add starch and thicken with low heat. After the soup is slightly thick, add the egg liquid; After the egg liquid forms egg flower, add a little vinegar, turn off the fire and pour in sesame oil to make it.

Nine, belly silk Flammulina velutipes

Slice the pork belly, repeatedly rub the surface and interior with flour, and cut off the white oil; Wash the pork belly with clean water, rub the surface and interior with salt repeatedly, and rinse it clean; Pork belly is put into a pot, boiled with water and then poured out; Wash the pork belly with cold water and scrape off the white film with a knife.

Boil pork belly with water, add wine, onion ginger and salt, and put it in a pressure cooker for 8 minutes; Take it out and put it into a basin, press it with a heavy object for more than 2 hours, and cut it into shreds after cooling; Blanch Flammulina velutipes in boiling water, drain the water, put it in a pot with shredded belly, and pour chicken essence; Heat the salad oil to 80% heat, turn off the heat, pour the Chili noodles while it is hot, then filter the red oil with a strainer for a while and pour it on the shredded belly.

Ten, chopped pepper Flammulina velutipes

Removing the roots of Flammulina velutipes, washing and draining; Put the washed Flammulina velutipes into a dish, add chopped pepper, boil and steam for three minutes; After steaming, pour off the remaining water in the plate, sprinkle with chopped green onion, and pour with steamed fish and soy sauce; Sprinkle with hot vegetable oil.

Matters needing attention in selecting Flammulina velutipes

Flammulina velutipes has a hemispherical lid. The stalk of Flammulina velutipes is generally shallow on the top and deep on the bottom. If the color is uniform and bright, it is likely to be bleached or treated with additives. The lid of Flammulina velutipes should be hemispherical. The lid is old, and the stalk is about 15 cm. Besides, we should also pay attention to color. White Flammulina velutipes is tough and easy to plug teeth, while yellow Flammulina velutipes is tender and delicious.