Golden Mushroom with Vegetable(liang ban jin zhen gu )

Golden Mushroom with Vegetable

Introduction:

"Flammulina velutipes is famous for its smooth and tender cap, crisp handle, rich nutrition, tonifying liver, benefiting intestines and stomach, benefiting intelligence, anti-cancer, and delicious taste. It is especially the best ingredients for cold dishes and hot pot. It is rich in nutrition, fragrant and delicious, and is deeply loved by the public. It is suitable for the elderly, children, cancer patients, liver disease, stomach, intestinal ulcer, cardiovascular and cerebrovascular disease patients with deficiency of Qi and blood, malnutrition; Flammulina velutipes should not eat too much for those with deficiency of spleen and stomach. "

Production steps:

Step 1: use scissors to subtract or cut the root of Flammulina velutipes with a knife, and then rinse it repeatedly.

Step 2: boil water in a pot, add salt, bring to a boil, add Flammulina velutipes, cook for 1 minute, turn off the heat.

Step 3: wash and shred cucumber.

Step 4: blanch the Flammulina velutipes, cool it, pick it up, drain the water, and put the sliced cucumber in the container.

Step 5: take a small bowl, put in chopped garlic, coriander powder, add 2 spoonfuls of honey.

Step 6: add 3 teaspoons of vinegar and 1 teaspoon of soy sauce.

Step 7: add 1 spoonful of salt and appropriate amount of monosodium glutamate and stir well.

Step 8: pour the mixed juice on the Flammulina velutipes and cucumber shreds.

Step 9: stir well and load.

Step 10: pour in 1 teaspoon of chili oil.

Step 11: pour in 1 teaspoon sesame oil and serve.

Materials required:

Flammulina velutipes: 200g

Cucumber: 1

Coriander: 5g

Garlic: 2 cloves

Salt: 1 teaspoon

MSG: right amount

Vinegar: 3 teaspoons

Raw soy sauce: 1 teaspoon

Honey: 2 teaspoons

Chili oil: 1 teaspoon

Sesame oil: appropriate amount

Note: 1, Flammulina velutipes blanching time in water is best not more than 1 minute, avoid too old teeth. 2. Blanched Flammulina velutipes into ice water immersion, to squeeze dry water, so as not to affect the taste. 4. You can use sugar instead of honey, according to personal preferences. 5. If you don't like the taste of garlic, you can pour honey or sugar on the garlic to reduce some stimulation, not too spicy. 6. Saltiness and spiciness are added and subtracted according to personal habits.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Liang Ban Jin Zhen Gu