[food fashion arena Chinese food area] Flammulina velutipes and beef in Shangtang(shi shang lei tai zhong can qu shang tang jin zhen gu fei niu )

[food fashion arena Chinese food area] Flammulina velutipes and beef in Shangtang

Introduction:

"I'm going to continue to publish the trial report of Shi Yunsheng's original soup. There's also the column of Food Fashion Challenge arena. Let's go together. Last time, a box of chicken juice soup was used to make noodles. There's still one with the original flavor. Yesterday I ate mutton, today I eat beef, and continue to warm up."

Production steps:

Step 1: 1. The ingredients are ready.

Step 2: 2. Remove the root of Flammulina velutipes, wash the green and red pepper, remove the stalk and cut into circles.

Step 3: 3. Add a small amount of olive oil into the pot, heat the oil, add the green and red pepper ring, and stir fry until fragrant.

Step 4: 4. Add Flammulina velutipes and fry until soft.

Step 5: 5. Add half a box of shiyunsheng juice to the soup, cover and bring to a boil.

Step 6: 6. Put in the fat beef roll.

Step 7: 7. Cook the beef until discolored and turn off the heat.

Step 8: 8, add a small amount of salt from the pot plate, sprinkle before fried pepper.

Materials required:

Flammulina velutipes: 300g

Fat beef roll: 300g

Shi Yunsheng's original soup: half a box

Green pepper: 1

Red pepper: 2

Salt: right amount

Olive oil: right amount

Note: 1, oil and salt should be put less, because there is a certain amount of oil and salt in the soup. 2. If you stir fry the pepper in the oil pan first, you can release the spicy flavor of the pepper completely and keep the bright color of the pepper. There will also be a little spicy flavor in the soup. If you don't like spicy, you can save this step. 3. Flammulina velutipes must be cooked before eating. The undercooked Flammulina velutipes contains colchicine. After eating, people will easily produce harmful colchicine due to oxidation, which has a strong stimulating effect on gastrointestinal mucosa and respiratory mucosa.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Shi Shang Lei Tai Zhong Can Qu Shang Tang Jin Zhen Gu Fei Niu