♪ Cold-cooled pins and mushrooms ♪
By VicentaLakin
Isn't it attractive to have yellow broccoli and golden needle mushrooms present in the summer cuisine with green cucumbers or carrots and a plate of sour and spicy sips
Recipe Recommendations
- Flammulina velutipes a small handful
- Dried day lily a small handful
- cucumber small half of root
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- Weijixian soy sauce appropriate amount
- sesame oil appropriate amount
- salt appropriate amount
- MSG appropriate amount
- balsamic vinegar appropriate amount
- chili powder appropriate amount
- slightly spicy
- mix
- ten minutes
- simple
Steps for ♪ Cold-cooled pins and mushrooms ♪
1
It's the main thing
2
Main material: Gold needle mushrooms
3
Scrambling, cleaning
4
The water in the pot is boiling, and it is boiled in yellow broccoli for three minutes。
5
Scrubbed with some cold water
6
Golden pins and mushrooms washed, watered for a few minutes, cold water cleaned up
7
The cucumbers go to the skin, cut it to silk
8
Scratches
9
The cucumbers, garlic, pepper powder, salt, taste, soy sauce and vinegar are placed in large bowls after squeezing down the water。
10
Sesame oil
11
Load♪ Cold-cooled pins and mushrooms ♪ Make Tips
Fresh daylilies contain a toxic substance called colchicine. When absorbed through the digestive system, it is converted in the body into a more toxic compound. Therefore, it is advised not to eat large quantities of fresh daylilies at once. The toxic components in fresh daylilies can be weakened or eliminated at high temperatures (around 60°C). Therefore, they should be blanched in boiling water before eating. To ensure safety, soak fresh daylilies in clean water for at least two hours, then rinse them before stir-frying. This process breaks down the colchicine, making them safe to eat. When eating dried daylilies, it is best for consumers to soak them multiple times in clean or warm water before consumption to remove residual harmful substances such as sulfur dioxide.