Flammulina velutipes in soup

Flammulina velutipes in soup

Introduction:

"Flammulina velutipes in Shangtang" is a refreshing and nutritious diet. Fresh and tender Flammulina velutipes, with cucumber, carrot and other vegetables, a little cooked with delicious soup, the original juice, Yitang Yicai, good taste, good nutrition, the key is not fat ah

Production steps:

Step 1: wash Flammulina velutipes in advance, soak in water for 4 hours, drain water and set aside;

Step 2: dice the preserved egg and slice the garlic;

Step 3: slice carrot and ham;

Step 4: slice cucumber and chop coriander;

Step 5: start the frying pan, add a little cooking oil, heat the pan to cool the oil, stir fry the garlic slices over low heat until golden yellow (don't stir fry paste);

Step 6: add preserved egg and stir fry slightly;

Step 7: add the soup;

Step 8: bring to a boil, add carrot and ham slices;

Step 9: bring to a boil again, add a little salt to taste (use salt carefully, the soup tastes salty)

Step 10: add Flammulina velutipes and cucumber slices;

Step 11: press into the soup with chopsticks and cook over medium heat for 2 minutes;

Step 12: turn off the heat, add Lycium barbarum and coriander, and start the pot.

Materials required:

Flammulina velutipes: 300g

Cucumber: Half Root

Carrot: 1 / 3 root

Coriander: moderate

Ham: moderate

Preserved egg: 1

Medlar: 5, 6

Garlic: 2 cloves,

Peanut oil: 1 tablespoon

Salt: right amount

Meat and bone soup: 250ml

Precautions: 1. Soak Flammulina velutipes in water in advance to remove harmful substances; if possible, soak it in advance. 2. Flammulina velutipes should not be overcooked. Overcooked Flammulina velutipes will not taste good, and it will plug teeth.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: salty and fresh