Accessories: 50 grams of coriander.

Seasoning: Chili oil 15g salt 3g garlic 5g monosodium glutamate 2g pepper 3g each.

The method of spicy Flammulina velutipes:

1. Wash Flammulina velutipes, blanch with boiling water, remove and squeeze out the water, cut into sections and plate;

2. Wash coriander and cut into sections;

3. Mash garlic into mud;

4. Mix Chili oil, salt, mashed garlic, monosodium glutamate and pepper into juice, pour it on Flammulina velutipes and sprinkle with coriander.

For more information about spicy Flammulina velutipes, please visit Mint.com Food Bank/Restaurants/Jinwei Mushrooms.