Cucumber and Flammulina velutipes(liang ban huang gua jin zhen gu )

Cucumber and Flammulina velutipes

Introduction:

"Flammulina velutipes has a high medicinal and dietetic effect. According to the determination, the content of amino acids in Flammulina velutipes is very rich, which is higher than that of common mushrooms, especially lysine, which has the function of promoting children's intellectual development. Recent studies have shown that a substance contained in Flammulina velutipes has good anticancer effect. I don't know if it's true. But I still like to eat it. Flammulina velutipes has smooth and tender cap, crisp handle, rich nutrition and delicious taste. It is a good ingredient for cold dishes and hot pot. "

Production steps:

Step 1: raw material drawing.

Step 2: wash and shred cucumber.

Step 3: wash the Flammulina velutipes, cut off the root and cut into two sections.

Step 4: shred red pepper.

Step 5: Boil the water in the pan, turn off the heat, pour in the Flammulina velutipes, blanch for 5 minutes, remove and control the dry water.

Step 6: blanch red pepper.

Step 7: put Flammulina velutipes, shredded cucumber and red pepper in a bowl, add all seasonings and mix well.

Step 8: you can start eating.

Materials required:

Flammulina velutipes: right amount

Cucumber: moderate

Red pepper: right amount

Salt: right amount

Edible oil: right amount

Sesame oil: appropriate amount

Soy sauce: moderate

Vinegar: moderate

Note: 1, fried, boiled, cold Flammulina velutipes, to use hot water first blanch five to ten minutes, because Flammulina velutipes contains colchicine, low content, boil five to ten minutes will be completely decomposed. Flammulina velutipes is old in the lower part, but it is rich in cellulose, which can promote gastrointestinal peristalsis. 2. When boiling hot pot, the purine in Flammulina velutipes is dissolved in water, which is easy to concentrate. Try to drink less, especially for people with gout and high uric acid.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Liang Ban Huang Gua Jin Zhen Gu