1. The fat cow was taken out of the box and defrosted for a short while in advance.
2. Cut off the roots of Flammulina velutipes, wash, and squeeze the water from the stem with your hands. (This can avoid too much water when roasting)
3. Mince garlic, oyster sauce, light soy sauce, and a little honey, mix and stir well and set aside. (I personally like to add a little Korean hot sauce to the sauce, if you don’t like it or you don’t have a friend, you don’t need to add it)
4. At this time, the fat cow thawed just right, take a slice of fat cow, and put a pinch of enoki mushrooms in the middle of the fat cow. (Don't defrost the fat cow too hard, otherwise it will be very soft and not easy to roll)
5. Roll up the fat cow and fix it with a toothpick. Put tin foil on the baking tray, brush a thin layer of oil, and place the rolled beef rolls in the baking tray.
6. Brush the beef rolls with the blended sauce evenly, and let stand for 5 minutes.
7. Preheat the oven, bake at 190 degrees for 10 minutes, then take out the baking tray and turn over the beef rolls, sprinkle the beef rolls with freshly ground black pepper, and bake them for about 5-7 minutes. ～The enoki mushrooms will come out naturally when they are preheated. If you don’t like a lot of juicy water in the baking pan after roasting for a while, take out the baking pan and pour out the water in the baking pan, brush the sauce again, sprinkle black pepper on the side, and put it in the oven. Bake for about 5 to 7 minutes. Everyone has a different temper in the oven, and the thickness of the beef rolls is different, so I will use the time for your reference.
8. When the time is up, you can sprinkle some white sesame seeds out of the oven to increase the fragrance, but my little guy can't wait to remove the toothpicks and start eating!
