1, Method 1: Materials: Flammulina velutipes, garlic, pepper, shallots, chicken powder, soy sauce and balsamic vinegar. Remove the head of Flammulina velutipes, wash and break up. Chop garlic, add salt and chicken powder, mix well, obliquely cut pepper into small pieces, and mince onion. Boil water, add a little salt to Flammulina velutipes, and blanch until cooked. Flammulina velutipes is fished out of cold water, squeezed dry, shaped and compacted with a mold. Spread garlic on the surface of Flammulina velutipes, put pepper on it, burn a little oil in the pot until it smokes, pour it on the garlic, take out the mold, pour it with soy sauce and balsamic vinegar, and decorate it with shallots. Serve.

2. Method 2: Flammulina velutipes, Lentinus edodes, celery, half a carrot, 2 red peppers, ginger and old wine. Production method: Flammulina velutipes is cut into finger-length segments, mushrooms are shredded, celery is also cut into segments, carrots are shredded, red peppers are shredded, and ginger is shredded. Then heat the oil pan, stir-fry the ginger and pepper first, and then pour some old wine. Add shredded carrots, shredded mushrooms and celery and stir-fry until cooked. Stir-fry Flammulina velutipes, add a little Xixian bean paste, a little Zhenjiang balsamic vinegar and a little sugar, and cook for a while. Soft, crisp, smooth, fragrant, salty, spicy and sweet are found in the world. Flammulina velutipes is red and yellow, crisp and delicious, refreshing.

3. Method 3: Ingredients: Flammulina velutipes and Red Pepper. Accessories: salt, almond oil, mature vinegar, chicken essence. Cutting off the root of Flammulina velutipes; Wash with clear water and shred red pepper; Boil a pot of boiling water, add Flammulina velutipes and shredded red pepper; Put salt. When the fire boils again, you can pick up Flammulina velutipes and red peppers and shred them to drain the water. Adding almond oil; Add chicken essence; Adding aged vinegar; Mix well with chopsticks.