Flammulina velutipes with minced garlic and vermicelli(suan rong fen si jin zhen gu )

Flammulina velutipes with minced garlic and vermicelli

Introduction:

Production steps:

Step 1: remove the first section of Flammulina velutipes, wash and tear it into a tree. The vermicelli are soaked in cold water. Wash red pepper, green onion and garlic, cut into rice, flower and minced garlic, set aside

Step 2: take a large round plate, put the Flammulina velutipes head in the middle into a circle, and then evenly sprinkle a little salt, chicken essence, monosodium glutamate on it, and drizzle a small amount of oil

Step 3: cut the soaked vermicelli short, put a little soy sauce, chicken essence, monosodium glutamate and oil in the middle of the plate. Sprinkle garlic evenly and steam

Step 4: steam on the cage for about six or seven minutes. Take out, sprinkle with soy sauce, sprinkle with scallion and red pepper. that's enough

Materials required:

Fresh Flammulina velutipes: seven Liang

Longkou fans: 1 liang

Red pepper: a little bit

Shallot: a little

Garlic: a little

Salt: right amount

Chicken essence: appropriate amount

MSG: right amount

Steamed fish soy sauce: right amount

Soybean oil: right amount

Note: Flammulina velutipes is a kind of food with high zinc, high potassium and low sodium. It is cold in nature and salty in taste. It can benefit liver, stomach, wisdom and cancer. The stalk of Flammulina velutipes contains a lot of food fiber, which can absorb cholic acid, inhibit the rise of blood lipid, reduce cholesterol, promote gastrointestinal peristalsis. It has the functions of enhancing immunity, resisting fatigue, antibacterial and anti-inflammatory, eliminating heavy metal salts, and anti-tumor. Good for cooked food

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: light

Chinese PinYin : Suan Rong Fen Si Jin Zhen Gu