Flammulina velutipes mixed with five vegetables

1

Remove the old roots of the mushroom and clean it.

2

Soak black fungus with clear water in advance.

3

Wash cucumbers and carrots with clean water.

4

Cut the cucumber, carrot, and black fungus into shredded strips.

5

Remove the yellow leaves and wash the coriander, remove the stalks and seeds of the peppers and wash them, peel the garlic cloves and set aside.

6

Shred the pepper and cut the coriander into 2cm long pieces.

7

Put the peeled garlic cloves into a small bowl, add a little salt, and use a rolling pin to mash the garlic.

8

Add 1/2 teaspoon of salt, 1 gram of chicken essence, 1 tablespoon of light soy sauce, 1 tablespoon of Shanxi mature vinegar, and 1/2 teaspoon of chili oil to the garlic paste to make a sauce.

9

Put clear water in the pan and bring to a boil over high heat.

10

Add the mushroom mushrooms and blanch for 1 minute

11

Add black fungus and blanch for another minute

12

Remove and rinse with cold water, drain.

13

Put the mushroom mushroom, shredded fungus, shredded cucumber, shredded carrot and shredded pepper into the mixing basin.

14

Take a small spoon, pour a small amount of cooking oil into it, add pepper grains and dried peppers, turn the gas on a low heat, place the spoon on the heat, and fry until fragrant. (Pay attention to safety when making this step and use a small fire)

15

Pour the fried oil on top of the vegetables.

16

Pour in the sauce, add the coriander, and mix well with chopsticks.

[Cooking Tips]: 1. Add a little salt when pounding garlic cloves; firstly, this prevents the garlic from splashing around during the pounding process, and secondly, it helps the garlic turn into a paste faster. 2. When heating oil in a spoon, the spoon must be completely dry and free of water, and you must use low heat; be careful to prevent Sichuan peppercorns from splashing out of the spoon. If you are not skilled at doing this, you can put some oil in a frying pan, add Sichuan peppercorns and dried red chili peppers, fry until fragrant, and then pour over the dish. [Nutrition Tips]: 1. Enoki mushrooms contain a relatively complete profile of essential amino acids required by the human body. They are particularly rich in lysine and arginine, and have a relatively high zinc content. They are beneficial for enhancing intelligence, especially for the height and intellectual development of children, earning them the name "intelligence-enhancing mushroom." 2. Enoki mushrooms also contain a substance called flammulin, which can enhance the body's defense against cancer cells. Regular consumption of enoki mushrooms can also lower cholesterol, prevent liver diseases and gastrointestinal ulcers, strengthen the body's resistance, and help prevent disease and maintain fitness. 3. Enoki mushrooms can effectively enhance the body's biological activity and promote metabolism, facilitating the absorption and utilization of various nutrients in food, which is also greatly beneficial for growth and development. 4. Enoki mushrooms can inhibit the rise of blood lipids and lower cholesterol, helping to prevent and treat cardiovascular and cerebrovascular diseases. 5. Consuming enoki mushrooms has the effects of resisting fatigue, providing antibacterial and anti-inflammatory action, clearing heavy metal salts, and offering anti-tumor properties.