Baked Bacon Enoki Mushroom Roll
1.
After blanching the enoki mushrooms, cut off the roots, drain the water and cut the roots after blanching, so that they will not be scattered easily
2.
Defrost the bacon, separate the pieces, cut them into appropriate lengths, generally one long strip into two equal pieces.
3.
Place the enoki mushroom on one end of the bacon and slowly roll it to the other end, then use two bamboo skewers to wrap it tightly. It is easier to fix it with two bamboo skewers, and it is not easy to rotate when turning
4.
Leave a little space between each roll to avoid undone places on the baking tray covered with tin foil when baking.
5.
Put it into the preheated oven, middle layer, upper and lower fire, 180 degrees, bake for about 20 minutes. The specific time depends on the size and thickness of the roll.
6.
A little vegetable oil and cumin powder
7.
During the roasting, turn over and roast for about ten minutes. Brush the mixture of oil and cumin powder and leave for about five minutes. Put the baking tray on the upper layer and keep the temperature unchanged. It is easy to color and the surface is more brittle
8.
After it’s baked, take it out and let it cool for a while.
Tips:
1. I personally like to roast the oil from the bacon to make the outer layer of bacon slightly crispy and the inner layer slightly tender.
2. When rolling, the amount of enoki mushrooms should be the thickness of the little finger. If it is too much, it will be hard to chew.
3. The length of the bacon should be able to roll the enoki mushroom two to three times. It is easy to disperse in a circle. Two or three turns will give you a richer taste when it's ripe.
4. When roasting to the middle, the enoki mushrooms and bacon will have a little soup, and the bamboo skewers can be placed on the edge of the baking tray to control the moisture.
5. Bacon itself has a salty taste, so it's delicious without adding salt. The amount of enoki mushroom and bacon can be increased or decreased according to personal preference.
6. Not putting cumin powder at the beginning is to prevent the cumin powder from being burnt, and also to prevent the cumin powder from being carried away by the outflowing soup and losing its flavor.
