[creative home cooking] - New Year's feast

[creative home cooking] - New Year's feast

Introduction:

"The combination of Flammulina velutipes and Songhua egg looks very beautiful. It's named peacock Kaiping. It's good for the new year's banquet!"

Production steps:

Step 1: wash carrots, cucumbers and green peppers.

Step 2: peel the carrot and rub it into silk.

Step 3: rub cucumber into silk and set aside.

Step 4: shred the green pepper.

Step 5: Chop garlic and set aside.

Step 6: wash the Flammulina velutipes and blanch them in boiling water for 30 seconds, then immediately remove them and put them in cold water to cool down! Here, dear friends, remember to shorten the time! I am counting, while watching the fire, for a long time, Flammulina velutipes will be old, not refreshing!!

Step 7: remove the water from the cooled Flammulina velutipes by hand and put them into a large bowl. Cut the green peppers into small strips, rub the carrots and cucumbers into shreds, chop the garlic and put them into the bowl.

Step 8: add appropriate amount of salt, vinegar, weidamei soy sauce, sugar, chicken essence, sesame oil and mix well.

Step 9: after peeling the preserved eggs, divide them into four parts with thin thread. It's better to cut them with thin thread than with a knife. Because the yolk is sticky and will stick to the knife, it won't be with thin thread.

Step 10: put the sliced egg into the vinegar to soak for a while, so as to remove its alkali taste and avoid astringency when eating.

Step 11: finally, put the mixed Flammulina velutipes on the plate, and then the eggs are put on the plate.

Materials required:

Flammulina velutipes: 150g

Songhua egg: 2

Carrot: Half Root

Cucumber: 1

Green pepper: 1

Garlic: 3 cloves

Sugar: right amount

Salt: right amount

Chicken essence: appropriate amount

Vinegar: moderate

Sesame oil: a few drops

Note: 1. After washing the Flammulina velutipes, blanch them in boiling water for 30 seconds, then immediately take them out and put them in cold water to cool down! Here, dear friends, remember to shorten the time! I am counting, while watching the fire, for a long time, Flammulina velutipes will be old, not refreshing!! 2. After peeling the egg, divide it into four parts with thin thread. It's better to cut it with thin thread than with knife. Because the yolk is sticky and will stick to the knife, it won't be with thin thread. 3. Soak the egg in vinegar for a while, which can remove its alkali taste and avoid astringency when eating

Production difficulty: ordinary

Process: mixing

Production time: 10 minutes

Taste: salty and fresh