The delicate mushroom combines delicacy, nutrition and efficacy.
Flammulina velutipes contains a complete range of essential amino acid components for the human body, among which the content of lysine and arginine is particularly rich, and the content of zinc is relatively high. It has a good effect on enhancing intelligence, especially on children's height and intellectual development. It is called "wisdom mushroom". Regular consumption of Flammulina velutipes can not only prevent and treat liver diseases and gastric and intestinal ulcers, but is also suitable for hypertensive patients, obese people and middle-aged and elderly people, mainly because it is a high-potassium and low-sodium food.
Fresh mushroom contains colchicine, which is easily soluble in water and can be destroyed after full heating. Therefore, before eating fresh mushroom, it should be soaked in cold water; when cooking, the mushroom should be boiled soft and cooked to make the colchicine decompose when it is cold; when cold-dressing, in addition to soaking in cold water, it should also be blanched with boiling water to make it ripe.
Golden needle scallop crisp
By KarleeDurgan
Recipe Recommendations
- Flammulina velutipes 150 grams
- lettuce 1/3 tree
- scallops 15 grams
- cooking wine 30ml
- white granulated sugar 5 grams
- salt 3 grams
- pepper 1 grams
- chicken soup 30ml
- water starch appropriate amount
- sesame oil 5ml
- oil 10ml
Steps for Golden needle scallop crisp
1
Cut off the old roots of the mushrooms, soak them in clean water and wash them.
2
Remove the outer skin of lettuce and wash 1/3 of red peppers, and wash 1/3 of red peppers.
3
Wash the scallops, place them in a bowl, add cooking wine, place them in a steamer over high heat, steam for 15 minutes, and then remove them.
4
Cut the lettuce and red pepper into thin strips and set aside.
5
Tear the steamed scallops along the texture.
6
Blanch the mushroom in boiling water, remove and drain the water.
7
Take a bowl and add white sugar, salt, pepper, chicken soup, and a little water starch to mix well.
8
Heat a wok, add in the oil, add in the scallops and saute over low heat until golden brown.
9
Leave the base oil in the pan, add shredded red pepper and shredded lettuce, stir fry well, then add mushroom mushrooms and stir well, add seasoning and stir well, quickly stir well, turn off the heat, sprinkle in sesame oil, mix well and serve on a plate.
10
Sprinkle with scallop crispy and serve.