Cold-mixed Flammulina velutipes raw materials: Flammulina velutipes 1, Luffa (root) 1, Zanthoxylum bungeanum 1, vinegar 1 spoon, appropriate amount of onion, one and a half garlic, water 1 mug, vegetable oil 1 spoon, and sugar.
Exercise:
1, use scissors to remove part of the pedicle of Flammulina velutipes, and then wash it repeatedly. Longer Flammulina velutipes can be cut right in the middle, which is convenient for eating; Seed pepper and cut it into thin strips.
2. Put water in the pot, add 1 tbsp salt, bring to a boil, add Flammulina velutipes and shredded pepper, cook for 1 min, and turn off the heat. It only takes 1 min, so Flammulina velutipes is easy to cook, but it is very easy to plug its teeth when cooked for a long time.
3. Soak Flammulina velutipes and shredded Chili in the prepared cold water. Take the Flammulina velutipes out after cold storage and control drying-it is best to squeeze the Flammulina velutipes dry and squeeze out the water.
4. Chop garlic and onion, add 1 tbsp rice vinegar, 1 tbsp vegetable oil and a little sugar. Stir well and set aside.
5, towel gourd peeled and cut into strips-because towel gourd is very easy to get out of water, so when preparing this home-cooked dish in advance, we will finally cut the cucumber and mix it in.
6. Mix Flammulina velutipes, shredded peppers, shredded cucumbers and the juice prepared in step 4, and weigh. A heavy mouth can be gifted with Chili or Chili sauce.
Fried raw eggs with Flammulina velutipes Ingredients: raw eggs, Flammulina velutipes, edible salt, monosodium glutamate, scallion and edible oil.
Exercise:
1, break the raw eggs and chop the Flammulina velutipes.
2. Pour the chopped Flammulina velutipes into the beaten raw eggs.
3, add salt, monosodium glutamate, onion, and sprinkle evenly.
4. Pour the oil into the pot and the raw eggs into the pot.
5, constantly stir fry to prevent bottoming out. When it becomes solid, it can be taken out of the pot.
Flammulina velutipes bean curd pot raw materials: Flammulina velutipes and Tricholoma matsutake each 100g, tofu with water 1, pickles and vermicelli each 80g, fragrant lai powder and salt.
Exercise:
1, cut tofu into small pieces, blanch with boiling water, and then cool with cold water; Flammulina velutipes and Tricholoma matsutake are softened with small bubbles and pedicled; Soft vermicelli with small bubbles, cut into 20 cm long segments; Slice pickles into filaments.
2. Relax the velvet at the bottom of the stone pot, then put vermicelli, pickles, tofu, and finally put Flammulina velutipes;
3. Pour the soaked water into the stone pot, bring it to a boil, add salt and oil, cover the pot, and simmer until the oyster mushrooms are perfect. Sprinkle with fragrant lai after cooking.
Flammulina velutipes fat beef raw materials: beef 250g, Flammulina velutipes 300g, appropriate amount of edible oil, a small amount of edible salt, appropriate amount of minced garlic, appropriate amount of onion, bean paste 1 tablespoon.
Exercise:
1. Cut off the root of Flammulina velutipes and wash it for later use. Add some oil to the pan. When it is 60% hot, add minced garlic and Pixian bean paste and fry for 30 seconds.
2. Stir-fry Pixian bean paste and put it in 600ml cold water. After the fire boils, add the Flammulina velutipes.
3. After boiling, add the fat beef slices, roll them quickly with chopsticks, let the fat beef slices disperse in the soup, and cook for 1 min. Turn off the fire after the fat beef slices fade, and then sprinkle with onion.
Tip: If you like spicy food, you can put more Pixian bean paste without adding salt. Because Pixian bean paste is very salty, if you don't like spicy food, you should add some salt appropriately.