A refreshing and nutritious side dish in early spring----Cold Cordyceps Flowers
Overview
This yellow insect-like thing has a beautiful name, Cordyceps flower. However, although it is called a flower, it is not a flower, but a fungus. It is very similar to common edible fungi such as shiitake mushrooms and oyster mushrooms, but the strains, growth environment and growth conditions are different. Cordyceps flowers are mild in nature, neither cold nor dry, so most people can safely eat them. Cordyceps flower is rich in protein, amino acids and more than 30 kinds of trace elements needed by the human body. Among them, cordycepic acid and cordycepin can comprehensively regulate the human body's internal environment, enhance the function of macrophages in the body, and play a certain role in enhancing and regulating the human immune function and improving the body's disease resistance. Cordyceps flowers can be used to stew soup. They taste very delicious, and can also be used for cold salad. The specific taste is refreshing and tender. When selecting Cordyceps flowers, their color determines the quality. When washing and soaking, you will see that the soaking water is light brown. After stewing, the soup and meat will also show the same clear color as Cordyceps flowers. This is normal, but when washed, it will discolor and have an odor. When eating, the taste will be worse, and it may be dyed.
Tags
Ingredients
Steps
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Pick off the roots of Cordyceps flowers
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Soak in clean water for ten minutes and then clean
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Cut millet pepper and green bell pepper into small rings
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Chop green onions into small pieces
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Chop garlic into pieces
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Put the ingredients except the green onions into a bowl and mix into the sauce.
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Blanch the cleaned Cordyceps flowers
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Take out and drain the water and put it into a plate
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Pour the prepared sauce on top
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Just sprinkle with chopped green onion
