Garlic vermicelli with enoki mushrooms
Overview
Flammulina velutipes is an edible fungus cultivated in autumn, winter and early spring. It is famous for its smooth and tender cap, crisp handle, rich nutrition and delicious taste. It is especially a good ingredient for cold dishes and hot pot. It is rich in nutrients, fragrant and delicious, and is deeply loved by the public. According to measurements, the amino acid content of Flammulina velutipes is very rich, higher than that of ordinary mushrooms, especially the content of lysine, which has the function of promoting the intellectual development of children. Dried enoki mushrooms contain 8.87% protein, 60.2% carbohydrates, and 7.4% crude fiber. Regular consumption can prevent and treat ulcers. Some studies have shown that a substance contained in Enoki mushrooms has good anti-cancer effects. Enoki mushroom is not only a delicious food, but also a good health food.
Tags
Ingredients
Steps
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Soak the vermicelli in cold water until soft, remove and drain; tear the enoki mushrooms into pieces, wash and drain. Wash the bell pepper and garlic.
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Chop half of the garlic into rice and press half into puree; cut the bell pepper into sections.
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Heat the oil in a pan and fry the garlic until golden brown. Drain the oil, then pour the garlic and minced garlic into the oil, add salt and stir. Spread the vermicelli flatly on the plate, then spread the enoki mushrooms on the vermicelli, pour garlic oil and steam over high heat for eight minutes. Turn off the heat, spread the bell pepper on the enoki mushrooms, and pour a little soy sauce. Heat up the oil in another pot and pour it on the bell peppers.
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Enoki mushrooms are also known as "intellectual mushrooms" and are suitable for students and friends to eat. It can also lower cholesterol, relieve fatigue, inhibit cancer cells, and improve the body's immunity.
