The taste of Flammulina velutipes is unique, and the toughness is crispy. It is steamed with my exclusive garlic sauce and instantly becomes a simple delicious!
Flammulina velutipes cut off the old roots and wash them. After dripping the water, put them directly on the plate~
Garlic Sauce: Peel the garlic, peel off more, one head, I am a bag of enoki mushroom with a garlic. After peeling, cut into garlic, don't be too broken, thick, have a taste ~ more fragrant wok to join the same garlic The end of the oil, turn off the heat after the heat, into the minced garlic, stir well, use the remaining temperature of the pot to sauté the minced garlic, avoid excessive heating ~ then directly season in the pot, add salt and sugar, mainly salty, Sugar is only added a little bit fresh~ Garlic sauce is finished~ Put the garlic sauce directly on the washed Flammulina velutipes and steam for 6-8 minutes. The Flammulina velutipes will naturally distill out the water, and the steamed juice is very sweet. Don't waste ~ pour out the juice, add savory soy sauce and sugar, sesame oil in the juice, adjust the taste, don't be too salty, then pour it back into the plate of the mushroom, and finally sprinkle with chopped green onion, it's done~
This dish has no difficulty, high success rate, and very delicious ~ If you have any questions about the production of garlic sauce, please refer to my other recipe "Garlic Steamed Shrimp", which has illustrations, more intuitive ~https://www .xiachufang.com/recipe/100439513/Garlic steamed mushroom is also used to make noodles toppings are also very special ~ may wish to try