How to choose Flammulina velutipes

Flammulina velutipes is a mushroom food that we usually eat. It is an edible and medicinal mushroom. Delicious, rich in protein, crude fiber and B vitamins. Flammulina velutipes is especially rich in lysine and refined ammonia, with high zinc content. So Flammulina velutipes is called "intelligence mushroom" and "intelligence mushroom" in Japan.

Flammulina velutipes has smooth and tender taste, delicious taste and various methods. Whether it is used for cooking or making soup, it is very suitable and popular. However, some unscrupulous merchants will treat some stale Flammulina velutipes to make profits, and then sell them to make more profits. Therefore, when we usually buy, we must learn to identify and not spend money indiscriminately. Here are some tips for selecting Flammulina velutipes.

First: look at the color.

There are yellow Flammulina velutipes and white Flammulina velutipes on the market, but whether it is yellow Flammulina velutipes or white Flammulina velutipes, fresh Flammulina velutipes look soft and full. If it looks faded, it is not fresh Flammulina velutipes. It is recommended not to buy it.

Second: Look at the mushroom cap.

Fresh Flammulina velutipes, the mushroom lid is basically hemispherical and will not crack. If the mushroom cap you see bursts, it is either too old or left too long, it is recommended not to buy it.

Third: look at the length.

The length of Flammulina velutipes is generally around 15 cm, and the quality of Flammulina velutipes is similar. If it looks uneven, it means that the quality of Flammulina velutipes is not good, which will affect the taste. It is recommended not to buy it.

Fourth: smell the smell

Fresh day lily chips have a fragrance. If they smell strange or pungent like rotten eggs, they may have been smoked with sulfur. It is recommended not to buy it.

I want to share with you two dishes that we often eat, which are made of Flammulina velutipes:

Steam Prawn with Garlic Sauce

Ingredients: prawn 10, Flammulina velutipes 200g, garlic 1, steamed fish, soy sauce, salt, oil and chives.

Practice: 1. Prepare the materials, clean the prawns, cut off the prawn gun and feet, cut the back of the prawns with a knife, remove the prawn intestines and rinse them.

2. 1 Peel garlic, cut into minced garlic, add a little salt and mix well for later use.

3. Put the chopped garlic on the processed shrimp back and put it in the steamer.

4. put it in the steamer. After the water is boiled, steam it for 8 minutes to turn off the heat.

5. When steaming shrimp, treat Flammulina velutipes, remove the tail, clean it and cook it in a pot.

6. Take out the blanched Flammulina velutipes, blanch them in cold water and put them on a plate.

7. Take out the steamed shrimp, code it on the Flammulina velutipes, sprinkle with steamed fish soy sauce, sprinkle with chopped green onion, and finally pour with hot oil.

Fried celery with Flammulina velutipes and Carrots

Ingredients: celery 300g, Flammulina velutipes 150g, carrot 1, less salt and oil.

Practice: 1, prepare materials, first remove the old roots of Flammulina velutipes, clean them, pour a proper amount of water into the pot, add a little salt after boiling, and blanch the Flammulina velutipes.

2. Take out the Flammulina velutipes after blanching, wash the celery and cut it into small pieces. Peel the radish and shred it.

3. Pour the right amount of oil into the pot, put the celery into the pot and stir fry.

4. Add shredded radish and stir well, then add some salt to adjust the taste.

5. Put the blanched Flammulina velutipes into the pot, mix well and take it out.

Tips:

1, fresh Flammulina velutipes contains colchicine, which is easily oxidized to produce toxic colchicine after eating. It has a strong stimulating effect on gastrointestinal mucosa and respiratory mucosa and will bring discomfort to human body. However, colchicine is soluble in water and will be destroyed after sufficient heating. Therefore, fresh Flammulina velutipes should be soaked in cold water for 1-2 hours before eating. After soaking, some colchicine.

2. Cut off the root of Flammulina velutipes, soak it in light salt water for ten minutes, drain it and put it in the refrigerator for about a week.

Thank you for reading my article. I am the original author of food. My heart is on a dark cloud. Your praise and sharing are my greatest motivation. If you like it, please pay more attention to me and let's discuss the fun of cooking together!

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