Braised Flammulina velutipes(bao shao jin zhen gu )

Braised Flammulina velutipes

Introduction:

"This dish is one of the varieties of ethnic cuisine. In the past, villagers went to the mountains far away from home to do farm work. When they stopped work, they went to the river to catch some small fish and shrimp. The fish and shrimp they caught were put on the leaves of wild loquat, mixed with some salt, pepper and wild condiments from the mountains, and then they were cooked on fire. They had lunch with rice they brought home. People think that this kind of food is more delicious, so it is gradually popularized in the family. Nowadays, with the popularity of small household appliances, few people burn firewood any more. Today's baoshao Flammulina velutipes is baked in an oven instead of a charcoal fire. There's not much change in taste. I used Apple banyan leaves to wrap Flammulina velutipes leaves. The local people call it wild loquat. The fruit can be eaten, and the tender leaves can be used as dishes. Wild loquat belongs to the Ficus family, because the leaf is a bit like an elephant's ear, so it is also called "elephant's ear leafy vegetables", because the fruit image of apple, also known as "Apple banyan". Wild loquat leaves are sweet in taste, flat in nature, and have the effects of invigorating the stomach, eliminating food and lowering blood lipid

Production steps:

Step 1: remove the roots and roots of Flammulina velutipes, put them in water, clean the sediment and control the water.

Step 2: wash the coriander and cut into minced garlic.

Step 3: put the dried Flammulina velutipes into a small pot, put in the cut pepper, garlic, ginger and coriander, and then put in the right amount of salt to mix well.

Step 4: add a little pepper powder and mix well.

Step 5: pour in a little sesame oil and mix well.

Step 6: pour the mixed Flammulina velutipes on the leaves of loquat.

Step 7: fold the leaves of Eriobotrya japonica in half and fix them with two toothpicks.

Step 8: put the wrapped Flammulina velutipes into the oven and bake them.

Materials required:

Flammulina velutipes: 300g

Coriander: 20g

Xiaohongmi: 5

Garlic: 2 cloves

Ginger: a small piece

Pepper powder: a little

Salt: right amount

Sesame oil: a little

Note: 1. The seasoning of baoshao Flammulina velutipes should be put in as you like. 2. There is no loquat leaf that can be burned with banana leaf. 3. The time and temperature of barbecue depend on the performance of your own oven. You can also barbecue on the fire.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Bao Shao Jin Zhen Gu