Cold mixed mushroom
By JoeyLabadie
After the Spring Festival, my husband told me to lose weight, so this year's dishes will basically be lighter. I hope my husband's plan will succeed! Come on!
Recipe Recommendations
- Flammulina velutipes 约200g
- cucumber 1 piece
- red pepper half a
- garlic 4-merous
- Fresh soy sauce appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- vinegar appropriate amount
- slightly spicy
- mix
- ten minutes
- simple
Steps for Cold mixed mushroom
1
Buy bagged mushroom, cut off the roots, tear open, clean, and soak in salt water for about ten minutes.
2
Wash the cucumber and shred it for later use.
3
Wash half of the red pepper and shred it for later use.
4
Slice the garlic, add a little salt, and use a rolling pin to batter the garlic. Set aside.
5
Add vinegar, white sugar, umami soy sauce, and mustard oil to make a sauce.
6
Put the washed mushroom mushrooms and shredded colorful peppers in hot water and blanch for about one minute. Remove the cold water and control the moisture for later use.
7
Put all ingredients into a larger container, add seasonings and mix well, and serve.
8
Mix it up and start eating.Cold mixed mushroom Make Tips
1. Because cucumbers can easily water when mixed cold, it is best to eat and mix this dish freshly to keep the dish crispy and crisp. 2. Fresh Flammulina velutipes contains a little amount of colchicine. After eating it, it is easy to produce toxic dichochicine due to oxidation, which has a strong irritating effect on the gastrointestinal mucosa and respiratory mucosa. In addition, traditional Chinese medicine also believes that Flammulina velutipes are cold, so you must cook them well when eating Flammulina velutipes.