Health benefits
Flammulina velutipes: low in protein
Star anise: regulating qi, relieving pain, dispelling cold
Ingredients
Sixty Years Old ( 1.5 Jin ) | Longkou vermicelli ( One group ) |
Garlic ( A whole ) | Enoki mushroom ( A quarter ) |
Salt ( appropriate amount ) | Oyster sauce ( Two spoons ) |
Light soy sauce ( Three tablespoons ) | Star anise ( 1 ) |
Sugar ( appropriate amount ) | Black pepper ( appropriate amount ) |
Onion ( Two roots ) |
How to make garlic vermicelli
1. The scallops need to be blanched in cold water in advance until they open.Add two to three spoons of cooking wine and ginger slices to the water.Heat oil in a pan, add minced garlic and star anise and stir-fry until fragrant.
2. After minced garlic is lightly browned, add light soy sauce, oyster sauce, sugar and black pepper.Then add the enoki mushrooms and stir-fry for a while.
3.Add the flower armor, stir-fry properly, and add water until the flower armor is covered.
4.Add salt according to your taste and cook for another 2 to three minutes.
5. Finally, reduce the juice over high heat, add chopped green onion, remove from the pot and plate.
Tips
Do not cover the scallops when blanching them in cold water in advance.After blanching, run them through cold water to make the scallops meat firmer.
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