Stewed vermicelli with Flammulina mushroom and tin paper

Flammulina velutipes:a small bag fans:one ham:two garlic sauce:2 scoops raw:2 scoops oyster sauce:1 spoon thirteen fragrance:moderate amount red pepper:3 green onion and coriander:moderate amount garlic:3-flap olive oil:2 scoops https://cp1.douguo.com/upload/caiku/b/8/9/yuan_b89a9a4efb63e77283866c8b8abf00b9.jpeg

Stewed vermicelli with Flammulina mushroom and tin paper

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Stewed vermicelli with Flammulina mushroom and tin paper

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 Steps

  1. Step1:Remove the root of Flammulina velutipe

  2. Step2:Soak in light salt water for 10 minute

  3. Step3:Soak fans in warm water for 10 minute

  4. Step4:Prepare ingredients: shallot, millet, pepper, garli

  5. Step5:Cut into foa

  6. Step6:This brand of minced garlic sauce is very suitable for all kinds of tin paper spice

  7. Step7:Prepare the tin paper and make it arc by han

  8. Step8:Fans at the botto

  9. Step9:Covered with Flammulina mushroo

  10. Step10:Put the cut material on i

  11. Step11:Mashed garlic and chili sauce 2 tablespoon

  12. Step12:A spoonful of thirteen spice

  13. Step13:Take 2 tbsp oyster sauce, 1 tbsp olive oil and 2 tbsp warm water. Stir.

  14. Step14:Seal the mouth carefull

  15. Step15:Heat up and down for 200 ℃ for 25 minutes.

  16. 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.

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How to cook Stewed vermicelli with Flammulina mushroom and tin paper

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Stewed vermicelli with Flammulina mushroom and tin paper recipes

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