Flammulina velutipes with mustard

Flammulina velutipes with mustard

Introduction:

"The main pungent ingredient of mustard is mustard oil, which has a strong pungent taste and can stimulate the secretion of saliva and gastric juice. It has the function of appetizing and enhancing people's appetite. Mustard has a strong detoxification function, can detoxify fish and crab, so raw salmon and other fresh food will often be accompanied by mustard. Mustard can also reduce blood viscosity, treat asthma and prevent tooth decay. Mustard oil also has the effect of beauty. In the beauty industry, mustard oil is a good massage oil. "

Production steps:

Step 1: remove the roots of Flammulina velutipes and separate them one by one;

Step 2: slice the cucumber and then shred it;

Step 3: blanch Flammulina velutipes;

Step 4: put the boiled Flammulina velutipes and cucumber together;

Step 5: make the vermicelli soft;

Step 6: slice green pepper;

Step 7: mince garlic;

Step 8: add vermicelli, green pepper, sesame oil, vinegar, salt and 2 drops of mustard and stir well;

Step 9: put garlic powder and stir well. Loading. OK!

Materials required:

Flammulina velutipes: 300g

Sesame oil: appropriate amount

Cucumber: moderate

Chicken powder: right amount

Green pepper: right amount

Minced garlic: right amount

Mustard: 2 drops

Vinegar: right amount

Salt: right amount

Note: 1. Flammulina velutipes can be blanched directly, its growth environment is relatively clean, so blanching once water is OK. 2. Adding some sugar or vinegar in mustard can buffer the spicy taste and make it taste better.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: other