I believe many people like to eat Flammulina velutipes because I like it very much. In fact, the most snacks I used to eat were Flammulina velutipes. I used to like eating, but when I grew up, I didn't like eating snacks so much. I can make what I like by myself instead of buying what I have. I will learn to do what I don't want to do. Sometimes it's really complicated. I will buy the existing food. In fact, it is only recently that I like to make Flammulina velutipes myself. Because I have been losing weight not long ago, I always cook low-calorie food for myself, and Flammulina velutipes is a very good low-calorie food, so I don't have to worry about getting fat if I eat too much.

Nowadays, Flammulina velutipes has become a frequent visitor at my dinner table. Most of them cook a cold Flammulina velutipes every other day. Not only I like it, but also my husband and daughter like it. But because the children were afraid of choking, I immediately chopped up my daughter for them without worrying about choking. Flammulina velutipes mixed with cold dishes is also varied, as if it were mixed with other vegetables and fruits. Luffa, carrot, fungus, vermicelli, bean curd skin, soybean oil skin and other foods can be combined with Flammulina velutipes to the extreme, which not only enriches the taste, but also enjoys the visual effect. I feel that Flammulina velutipes is delicious no matter how it is cooked. Let's tell you something about the practice of cold-mixed Flammulina velutipes in our life, which is also applicable to other cold dishes.

Prepare food in advance: a large Flammulina velutipes, many green and red peppers, garlic, millet spicy, vegetable oil, edible salt, soy sauce, mature vinegar, sesame oil, allspice powder, pepper and so on.

Operating Steps: First of all, we must remove the roots of Flammulina velutipes, then clean them up, break them into small pieces, and then cook them in a pot. After the water is boiled, put the Flammulina velutipes in a pot and blanch it, then pick it up, spin it dry and put it in a basin for later use. Cut the green pepper and red pepper into strips, then put them in another bowl and marinate them with appropriate edible salt. The purpose of pickling is to dissect the moisture inside the green pepper, and at the same time, it can remove the bitterness inside the green pepper, which will make the taste better.

Peel and chop the garlic, cut the millet pepper and put it in another small dish. Put the soy sauce, aged vinegar and sesame oil (oyster sauce is used to improve the taste, and sesame oil can also be changed into sugar) into a bowl and stir well. Then squeeze the pickled green and red peppers and put them into the Flammulina velutipes. Finally, pour the prepared juice, sprinkle with a proper amount of spiced powder for later use (no need to stir evenly), boil the oil in the pot, add a proper amount of peppers for frying, pick up the peppers after frying, and pour the pepper oil into the basin of Flammulina velutipes while it is hot, which will fully mobilize the fragrance of garlic and the sweetness of millet, and then stir evenly. Finally, you can sprinkle a little onion or Lai Xiang to add flavor.

Well, this is how to make delicious cold-mixed Flammulina velutipes. Is it simple? This method is very simple. You can add other foods to enrich the flavor of Flammulina velutipes according to your hobbies, such as loofah, carrots, tofu skin and so on. Just cook it in advance, and then the other processes are the same. And this method is also suitable for all kinds of cold salad, which is delicious. What are you hesitating about? Hurry up and put the salad on your table.