Sauteed Flammulina velutipes

Sauteed Flammulina velutipes

Introduction:

"Laoban" originated in Dalian and prevailed in Northeast China. At the beginning, people living in the coastal area of Dalian liked to put the fresh and delicious seafood that fishermen had just caught in the slightly salty boiled water until it was just cut off, and then add homemade seasonings and other ingredients to fish and mix while eating. They enjoyed chatting about leisure while eating. Later, people called this kind of seafood "Laomo", which is quite popular in the local area and even in Northeast China. The characteristics of "Laoban": it is made of natural mineral water and a variety of juice mixing methods. After preliminary treatment, all kinds of raw materials and soup are put into the refrigerator to be chilled. The dishes taste fresh and salty, moderate sweet and sour, and slightly spicy, which makes people have a good appetite. Because of its sufficient juice, it is cold to the point, and adds a little cool to summer seafood. It's early winter. Today I'm going to make a simple stir fry for my family's taste. Welcome to taste it

Production steps:

Materials required:

Cucumber: moderate

Flammulina velutipes: right amount

Dry pepper: right amount

Shallot: moderate

Coriander: moderate

Steamed fish soy sauce: right amount

Vinegar: right amount

Sugar: right amount

Mineral water: moderate

Chicken essence: appropriate amount

matters needing attention:

Production difficulty: simple

Process: mixing

Length: 20 minutes

Taste: salty and fresh