[Flammulina velutipes with cowpea]

[Flammulina velutipes with cowpea]

Introduction:

"In summer, cold cowpeas often appear on everyone's table, including my family. What is absolutely classic, such as garlic with cowpeas, red oil with cowpeas and sesame paste with cowpeas. Today I try to mix Flammulina velutipes and cowpeas. The smooth taste of Flammulina velutipes is matched with the soft and rotten taste of cowpeas. It's a kind of feeling: not bad. Ha ha, generally speaking, it's still a success. If you like, you might as well try it. It's a different flavor. "

Production steps:

Step 1: 1. Cut Flammulina velutipes into sections and blanch for ten seconds.

Step 2: 2. Cut cowpea horn into inch section.

Step 3: 3. Cut garlic and set aside.

Step 4: 4. Stir fry cowpeas in hot water with a little salt and oil.

Step 5: 5. Cool the cowpea horn.

Step 6: 6. Put cowpea and Flammulina velutipes in the mixing basin.

Step 7: 7. Prepare a small bowl, 1 tablespoon of soy sauce, 2 tablespoons of vinegar, 1 tablespoon of sugar, 1 teaspoon of spicy oil, 1 teaspoon of sesame oil, and appropriate amount of salt and chicken essence. Make a bowl of juice.

Step 8: 8. Pour the bowl juice into the mixing basin and stir well.

Step 9: finished product

Materials required:

Cowpea: 200g

Flammulina velutipes: 200g

Garlic: right amount

Raw soy sauce: a large spoon

Vinegar: two tablespoons

Spicy oil: 1 teaspoon

Sugar: a small spoon

Sesame oil: 1 teaspoon

Salt: right amount

Chicken essence: appropriate amount

Note: Tips: 1. Flammulina velutipes only need to be scalded in boiling water. After a long time, it will be old and have no smooth taste. 2. Cowpea horn must be blanched. 3. The proportion of sugar in the bowl juice of this dish can be larger, so it has a sour and sweet taste. If you don't like it, you can remove the sugar and vinegar and call it garlic or ginger juice

Production difficulty: simple

Process: mixing

Ten minutes: Making

Taste: slightly spicy