original Recipe
LouveniaEffertz
The scientific name of the Flammulina velutipes is a fungus, also known as the fungus, the mushroom, the frozen mushroom, the mushroom, etc. Because its stalk is long and slender, like the day lily, it is called the Flammulina velutipes. It belongs to the genus Flammulina velutipes in the family Mushroom, which is a kind of fungus, algae and lichen. Flammulina velutipes are widely distributed in nature, including in China, Japan, Russia, Europe, North America, Australia and other places. In China, it is suitable for the growth of Flammulina velutipes in the north, Yunnan in the south, Jiangsu in the east, and Xinjiang in the west. Flammulina velutipes does not contain chlorophyll, does not have photosynthesis, cannot produce carbohydrates, and can completely grow in a dark environment. It must absorb ready-made organic substances from the culture medium, such as carbohydrates, proteins and degradants of fat. It is saprotic and nutritious. It is a heterotrophic organism and belongs to the basidiomycetes. Flammulina velutipes is a kind of wood saprotic fungus that easily grows on dead trunks and stumps of broad-leaved trees such as willow, elm, and poplar trees. Flammulina velutipes is an edible fungus cultivated in autumn, winter and early spring. It is famous for its smooth and tender cover, crisp handle, rich nutrients, and delicious taste. According to measurements, the amino acid content of Flammulina velutipes is very rich, higher than that of ordinary mushrooms, especially the content of lysine is particularly high. Lysine has the function of promoting children's mental development. Dry Flammulina velutipes contains 8.87% protein, 60.2% carbohydrates, and 7.4% crude fiber. Regular consumption can prevent and treat ulcers. Recent research has shown that a substance contained in Flammulina velutipes has a good anti-cancer effect. Flammulina velutipes is not only a delicious food, but also a good health food. The domestic and foreign markets of Flammulina velutipes are becoming increasingly broad. Artificial cultivation technology of Flammulina velutipes is not complicated. As long as environmental conditions can be controlled, stable and reliable yields can be easily obtained.
LucasSchoen
Shanxi enema (enema is made of buckwheat flour. It is crisp and chewy in the mouth, and has a strong taste. It is plain. Put the mushy buckwheat flour into a small plate and steam it on the cage. The steamed enema is shaped like a dish, with a diameter of 20 centimeters and a diameter of 15 centimeters. The color is gray like porcelain, translucent, non-stick, soft, tough, and elastic. Serve it with vinegar and garlic juice. It can be eaten cold or stir-fried, with a unique flavor. Shanxi enema, especially Yuci enema, is the most authentic.
AlexaDibbert
Bean paste buns, a very traditional pasta meal, have been made several times before, but none of them were successful. The main reason is that the dough is not good, and it is flat as soon as it is out of the steamer, which looks very ugly. <br />Recently, my son has fallen in love with making soy milk, and yesterday he made two bean honey paste (red beans, mung beans and honey). The soy milk is ready, leaving the red mung bean paste mixed with red mung beans. The bean paste has been cooked and is very delicate. Add some sugar to make bean paste buns. <br />This time, I learned the lessons from the past and carefully processed the dough. Haha, it's full of color, aroma, and flavor. Success! (The filling is just a little small)
