Flammulina velutipes mixed with scallion oil
By LindaJast
Our country's traditional medicine believes that Flammulina velutipes are cold in nature and salty in taste. They can benefit the liver, enrich the stomach, increase wisdom, and fight cancer. The stem of Flammulina velutipes contains a large amount of dietary fiber, which can adsorb cholic acid, lower cholesterol, and promote gastrointestinal peristalsis. Eating frequently has certain benefits for the elderly with hyperlipidemia. Eating more mushroom mushrooms can enhance immunity. Avoid over-cooking when eating. Cold salad or hot pot are better ways to eat.
Recipe Recommendations
- Flammulina velutipes 180g
- carrots 40g
- cucumber 50g
- shallots 4 pieces
- vinegar 10ml
- soy sauce 5ml
- salt 2g
- honey 5g
- cooked sesame appropriate amount
Steps for Flammulina velutipes mixed with scallion oil
1
Ingredients: Flammulina velutipes, carrot, cucumber, shallot. Flavor juice: vinegar, soy sauce, salt, honey, cooked sesame seeds.
2
Cut cucumbers and carrots into filaments, remove the roots of the mushroom, and cut the shallot into small pieces.
3
Add clear water to the pan and add appropriate amount of salt. After the water boils, pour in the mushroom.
4
Blanch for 10 seconds and immediately remove the cold water. Drain the mushrooms and place them on a plate. Add shredded cucumber. Set aside.
5
Put oil in the pan,(it is best not to put oil with strong aroma, otherwise it will cover up the flavor of the onion oil itself), and add the onion segments.
6
Simmer slowly over medium heat until the color is slightly yellow, turn to low heat until it is burnt, remove the onion leaves and strain the oil, or you can directly remove them all.
7
Stir fry the carrots in the pan with base oil until fragrant. After frying until fragrant, take out and place on top of the mushroom.
8
Stir in the sauce and scallion oil and stir until delicious and serve.Flammulina velutipes mixed with scallion oil Make Tips
** You can make more scallion oil at one time. After cooling, place it in a dry glass bottle and store it in cold storage. However, I think it is better to make it now and the fragrance still remains.