Materials required for cooking Flammulina velutipes bean skin: Flammulina velutipes 1, dried bean curd 4, coriander 1, proper amount of oil and salt, Pixian bean paste 1 tablespoon, onion 1, 2 slices of ginger, 3 cloves of garlic, half a tablespoon of pepper, 7-8 dried peppers, and 60 light soy sauce.

Practice steps:

1. Prepare the required materials. If you want to buy delicious and fresh Flammulina velutipes, you need to choose white Flammulina velutipes, which are often picked not long ago and will be more delicious if there is enough water. We need to know that.

2. Cut the root of Flammulina velutipes, and then tear the Flammulina velutipes into small flowers.

3. Cut the dried bean curd into strips about 1 cm wide, cut the coriander into small pieces, cut the onion into chopped green onion, cut the ginger into powder, cut the garlic into powder, cut the dried pepper into small pieces, and don't want the pepper seeds.

4. Add water to the pot, boil it, add Flammulina velutipes, boil it for half a minute, take it out, cool it in cold water, take it out and drain it for later use.

5. Heat the oil in the pan, stir-fry Pixian bean paste with low fire, stir-fry bean paste with red oil, stir-fry sauce, add chopped green onion and stir well in Jiang Mo.

6. Add a proper amount of water, then add sugar, a little salt, chicken essence, soy sauce, add dried tofu strips, cook for 5-6 minutes, then cook the dried tofu until it becomes soft, pour in a proper amount of water starch, heat it with high fire until the soup thickens, and turn off the fire.

7. Put the Flammulina velutipes into a deep dish, pour the cooked dried bean curd and soup on the Flammulina velutipes, then add the minced garlic and dried peppers and sprinkle with coriander.

8. Add oil to the pot and heat it. Add pepper and fry over low heat. Fry the pepper until it is slightly burnt. Take out the pepper and heat the oil until it smokes.

9. Pour hot oil on dried Chili and minced garlic, and a plate of spicy and delicious boiled dried bean curd will be ready.

Tip: Don't cook Flammulina velutipes for too long. Some people are afraid that Flammulina velutipes will not be cooked for a long time before eating it. In fact, Flammulina velutipes is not that difficult to make. Pixian bean paste needs to be fried with low fire to make it fragrant. The final pepper oil needs to be burned very hot to stimulate the fragrance of minced garlic and dried Chili.