Spicy watermelon skin and Flammulina velutipes(xiao ya tou la ban xi gua pi jin zhen gu )

Spicy watermelon skin and Flammulina velutipes

Introduction:

"It's a very simple way to burn watermelon skin. It's reasonable to use it. It tastes good and refreshing. Watermelon skin effect: Traditional Chinese medicine calls watermelon skin" watermelon Cuiyi ", which is a good medicine for clearing heat and relieving heat, generating fluid and relieving thirst. The watermelon peel is baked and grinded for external use. Watermelon peel has the advantages of relieving heat, clearing heat, appetizing and promoting body fluid. Watermelon skin can prevent cholesterol deposition and treat scurvy, and it is rich in vitamins and minerals. It has the functions of clearing heat, moistening lung, relieving heat and strengthening spleen. Its effect of relieving heat and removing dampness is better than wax gourd. "

Production steps:

Step 1: prepare the materials, peel the watermelon, and wash the Flammulina velutipes, green onion and pepper;

Step 2: cut the root of Flammulina velutipes, cut the watermelon peel into shreds, cut the pepper into chili rings, and cut the onion into segments;

Step 3: pour proper amount of soy sauce and sugar into the bowl and mix well;

Step 4: add the watermelon skin into the cold water pot, heat it until the water boils, take out the watermelon skin and let it cool;

Step 5: add Flammulina velutipes into boiling water, blanch for one minute, remove and drain water;

Step 6: put the Flammulina velutipes and watermelon rind into a seasoning bowl and sprinkle with scallions;

Step 7: heat up the oil in a hot pan, add in the chilli ring and stir fry;

Step 8: pour chili oil on the skin of Flammulina velutipes and watermelon. Mix well when eating.

Materials required:

Watermelon skin: 1 piece

Flammulina velutipes: 1

Chaotian pepper: 2

Scallion: 2

Soy sauce: moderate

Sugar: right amount

Corn oil: right amount

Note: 1, capsicum to capsicum seeds and then stir fry will reduce some spicy; 2, here used in June fresh soy sauce, is originally salty, so do not add salt.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Xiao Ya Tou La Ban Xi Gua Pi Jin Zhen Gu