Five vegetables mixed with Flammulina velutipes(liang cai wu shu ban jin zhen gu )

Five vegetables mixed with Flammulina velutipes

Introduction:

"The weather is getting colder day by day. In order to resist the cold, people began to choose some high calorie food. After eating these foods, they are not only easy to get fat, but also lead to vigorous lung fire, causing "dryness" in the body, and even causing upper respiratory or gastrointestinal diseases. Therefore, it is necessary to eat some cold dishes and "sweet and cold" foods with cool properties, so as to play a restrictive role. Today, I'd like to introduce a refreshing cold dish -- five vegetables mixed with Flammulina velutipes

Production steps:

Step 1: remove the old roots of Flammulina velutipes and clean them.

Step 2: soak black fungus with water in advance.

Step 3: wash cucumber and carrot with water.

Step 4: cut cucumber, carrot and black fungus into shreds.

Step 5: remove the yellow leaves of coriander and wash, remove the pedicels and seeds of pepper and wash, peel the garlic and set aside.

Step 6: shred the pepper and cut the coriander into 2cm long pieces.

Step 7: put the peeled garlic into a small bowl, add a little salt, and mash the garlic with a rolling pin.

Step 8: add 1 / 2 tsp salt, 1 g chicken essence, 1 tbsp soy sauce, 1 tbsp Shanxi vinegar, 1 / 2 tbsp chili oil into the mashed garlic to make the flavor juice.

Step 9: put water in the pot and bring to a boil.

Step 10: blanch Flammulina velutipes for 1 minute

Step 11: add black fungus and blanch for another minute

Step 12: take it out, rinse it with cold water and drain it.

Step 13: put Flammulina velutipes, shredded Auricularia auricula, shredded cucumber, shredded carrot and shredded pepper into the mixing basin.

Step 14: take a small spoon, pour a small amount of cooking oil into it, put in the pepper and dry pepper, turn on the gas, put the spoon on the fire and fry until fragrant. (pay attention to safety when making this step, make sure to use a small fire)

Step 15: pour the fried oil over the vegetables.

Step 16: pour in the sauce, put in the coriander section, mix well with chopsticks.

Materials required:

Flammulina velutipes: 200g

Cucumber: 50g

Carrot: 50g

Pepper: 30g

Coriander: 10g

Garlic: 2 cloves

Edible oil: a little

Dry red pepper: 1

Salt: 1 / 2 teaspoon

Chicken essence: 1g

Raw soy sauce: 1 tbsp

Shanxi aged vinegar: 1 tbsp

Chili oil: 1 / 2 tsp

Zanthoxylum bungeanum: 3-5 grains

Precautions: [key points of production]: 1. Add a little salt to the garlic cloves when tamping. One is to prevent the garlic cloves from splashing around during tamping; the other is to make the mud faster. 2. When using the spoon to heat the oil, the spoon must be dry without water, and must use a small fire, and pay attention to prevent pepper particles from splashing out of the spoon. If you don't know how to do this, you can put some oil in the frying pan, add the pepper grains and dry red pepper, fry the fragrance and pour it on the dish. [nutrition tips]: 1. Flammulina velutipes contains essential amino acids for human body, especially lysine and arginine, with high zinc content, which plays a good role in enhancing intelligence, especially in children's height and intelligence development, and is called "Zengzhi mushroom"; 2. Flammulina velutipes also contains a substance called Pleurotus, which can enhance the body's resistance to cancer cells, and is often used as a supplement Edible Flammulina velutipes can also reduce cholesterol, prevent liver diseases and gastrointestinal ulcers, enhance the body's healthy qi, prevent diseases and keep fit; 3. Flammulina velutipes can effectively enhance the body's biological activity, promote the body's metabolism, facilitate the absorption and utilization of various nutrients in food, and also benefit the growth and development; 4. Flammulina velutipes can inhibit the rise of blood lipids, reduce cholesterol, and prevent cardiovascular and cerebrovascular diseases Edible Flammulina velutipes has the functions of anti fatigue, anti-bacterial and anti-inflammatory, removing heavy metal salts and anti-tumor.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Liang Cai Wu Shu Ban Jin Zhen Gu