Chinese Food
Stewed vermicelli with Flammulina mushroom and tin paper
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Flammulina velutipes is rich in B vitamins, vitamin C, carbohydrates, minerals, carotene, a variety of amino acids, phytohemagglutinin, polysaccharides, taurine, lentinine, aspartame sterol, cytolytic toxin, Donggu cytotoxin, etc. -
Cooking ingredients
Cooking Steps
Step1:Remove the root of Flammulina velutipe
Step2:Soak in light salt water for 10 minute
Step3:Soak fans in warm water for 10 minute
Step4:Prepare ingredients: shallot, millet, pepper, garli
Step5:Cut into foa
Step6:This brand of minced garlic sauce is very suitable for all kinds of tin paper spice
Step7:Prepare the tin paper and make it arc by han
Step8:Fans at the botto
Step9:Covered with Flammulina mushroo
Step10:Put the cut material on i
Step11:Mashed garlic and chili sauce 2 tablespoon
Step12:A spoonful of thirteen spice
Step13:Take 2 tbsp oyster sauce, 1 tbsp olive oil and 2 tbsp warm water. Stir.
Step14:Seal the mouth carefull
Step15:Heat up and down for 200 ℃ for 25 minutes.
Step16:The crispness of Flammulina velutipes and the smoothness of vermicelli are absolutely amazing.
Cooking tips:If the millet pepper is spicy, you can't put one on it. After the seasoning is put in place, it needs to be stirred evenly to taste better. A certain amount of water will not dry the taste better. There are skills in making delicious dishes.
