The practice of Flammulina velutipes

1. Flammulina mushrooms with garlic

material

200 grams of flammulina mushroom, 100 grams of mung bean sprouts, half section of carrot, 2 millet pepper, 3 coriander, 3 garlic alone, light soy sauce, sugar, rattan pepper oil, vinegar, salt, monosodium glutamate

practice

1. Wash enoki mushrooms and mung bean sprouts, cut carrots into shreds, boil the three dishes with boiling water, remove them and soak them in cold boiling water, remove them and squeeze dry water, and put them in a basin.

2. Cut garlic into fine particles, cut millet pepper into small circles, wash coriander and set aside.

3, put coriander, salt, monosodium glutamate, vinegar, sugar, light soy sauce a little, rattan pepper oil, on the dish.

4. Put garlic particles into the hot oil pan and pour them into the pot together with the dish and evenly. Place in a bowl and invert on a plate.

2. Scrambled eggs with enoki mushrooms

material

Flammulina mushrooms, 3 eggs, salt, salad oil

practice

1. Remove the roots of flammulina mushrooms, wash them, control the water and cut them into segments.

2. Put the eggs into a bowl and beat well. And a little bit of salt. (If you like chili peppers, you can also add a little chili powder.)

3. Put the oil in the pan. When the oil is hot, pour in flammulina mushrooms.

4. Cook for about 3 minutes with a little salt.

5. Pour in the eggs, mix the enoki mushrooms with the eggs until the eggs are cooked.

3. Cool enoki mushrooms

material

Flammulina mushrooms, cucumber, red pepper, yellow pepper, salt, vinegar, white sugar, scallion oil, sesame oil

practice

1. Cut off the roots of flammulina mushrooms, spread them out, blanch them in boiling water, over cool them and dry them.

2. Shred cucumber, red pepper and yellow pepper;

3. Put all the ingredients together, add salt, vinegar, sugar, onion oil, sesame oil and mix well.

tips

Flammulina mushrooms can also be paired with dried shredded tofu, lettuce, cabbage, carrot, ham, jellyfish, etc

4. Enoki mushrooms wrapped in pork belly

material

Pork belly 300g thin slice, flammulina mushroom 1 package, salt amount, a little MSG, a little white powder water

practice

1. Rub the thin slices of pork belly with a little salt and monosodium glutamate.

2. Wash flammulina mushrooms. Grab some enoki mushrooms, wrap them in thin slices of pork belly, and put a little white powder water on the end to make the pork pieces stick together.

3. Use a non-stick frying pan, without pouring oil, and fry the rolled pork belly directly until the surface is slightly browned. (While the scent keeps luring you and you want to eat it.)

4. Transfer to a plate and steam for five minutes before serving. (The dish should be covered so that steam does not flow back into the dish, which will affect the overall flavor.) The purpose of steaming is to make sure the pork belly is cooked inside.

5. Scallion and Flammulina mushroom fillet roll

material

Pork five pieces minced scallions, appropriate amount of sesame oil, one tablespoon rice wine, 60cc soy sauce, 30cc, flavoured 20cc, one tablespoon sugar

practice

step1

Place the pork slices on the enoki mushrooms and roll them tightly

step2

Turn down the heat, pour in the sesame oil, put in the enoki mushroom pork roll and fry until cooked

step3

In addition, boil the sauce in the pan, then add the cooked enoki pork roll, and then add a lot of scallions after the taste

step4

On the table

6. Miso Beef Enoki Roll

material

Beef slices 12 pieces enoki mushrooms 1 package scallions 3 chilies 1 strip miso appropriate amount Taibai powder appropriate amount soy sauce 1 tablespoon rice wine 1 small tablespoon

practice

step1

Clean and prepare. Marinate the beef slices for 5 minutes. The beef slices are then coated with a layer of seasoning (miso or kimchi). Flammulina mushrooms are rolled into prepared beef slices (a scallion can be rolled or omitted).

step2

Sprinkle half of the scallions and chilies over the top (seeded and reserved for small pieces) and place in an electric saucepan with 1 cup of water. After 10 minutes, remove the lid and sprinkle with the other half of the scallion and chilies