Name: Enoki Mushroom
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Enoki mushroom; 5g Dried chili; 5ml Oyster sauce; 3g salt; 20ml Vegetable oil; 10ml Soy sauce; 10ml Steamed fish drum oil; 3 cloves Garlic (dehydrated); 10ml sesame oil; 2 pieces parsley; 15g Oil chili

Enoki Mushroom

by marieanne

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

Flammulina velutipes is also known as winter mushroom and Yizhi mushroom. It has long been proved in our country's research on fungi that it is an excellent food that is rich in nutrients and can cure diseases and strengthen the body. Flammulina velutipes has a high protein content, which contains 18 kinds of amino acids, 8 of which are essential to the human body. The total amount of amino acids accounts for about 20% of the dry weight of Flammulina velutipes. Among them, lysine is particularly beneficial to children's bone growth and intellectual development, which is the main reason why it is called Yizhi mushroom; and arginine is beneficial to the prevention and treatment of liver diseases and Stomach ulcer. Flammulina velutipes is the fruiting body of the fungus shiitake mushroom, rich in nutrients and fragrant. Its cap is small and delicate, yellow-brown or light yellow, and its stem is shaped like golden needles, hence the name Flammulina velutipes. There is also a kind of white and tender, called silver needle mushroom. Flammulina velutipes is not only delicious, but also rich in nutrients. It is one of the raw materials for cold dishes and hot pot food. Flammulina velutipes is suitable for the elderly, children, cancer patients, patients with liver disease, stomach, intestinal ulcers, and cardiovascular and cerebrovascular diseases with insufficient blood and energy, malnutrition. Flammulina velutipes should not be eaten too much for patients with spleen and stomach deficiency. Enoki mushroom with cold dressing, summer appetizer.

Enoki Mushroom

1. Prepare the ingredients, use scissors to subtract the root part of the Flammulina velutipes, and then rinse it off repeatedly. Longer enoki mushrooms can be cut from the middle to facilitate eating;

2. Add water to the pot, boil, add enoki mushrooms and blanch for 1 minute, turn off the heat. Dip the enoki mushrooms in the prepared cold boiled water. After the enoki mushrooms have cooled down, pick up the enoki mushrooms with both hands, squeeze the water dry, and put them in a bowl for later use;

3. Remove the stem of the dried chili and cut into small circles (soak your hands with water to wipe off the dust on the surface of the dried chili), peel the garlic cloves, wash and cut into minced garlic, pour vegetable oil into the wok and cook until it smokes, turn off the heat, and wait a minute again Pour the minced garlic and dried chilies into a bowl of enoki mushrooms together with the oil after sautéing

4. Prepare a small bowl, add steamed fish drum oil, oyster sauce, sesame oil, salt, light soy sauce, chili pepper and other seasonings, mix well, and pour into the enoki mushroom bowl

5. Then cut the coriander into small sections with scissors and put them in a bowl and mix well. Take a small section of cucumber, wash and cut into 3mm thick slices, then cut in half and set aside. Pour the mixed enoki mushrooms into the middle of the plate, and use cucumbers on the edges. Decorate the slices and serve

Tips:
1. Flammulina velutipes only needs 1 minute to blanch, because it is easy to cook, it is easy to stuff teeth after cooking for a long time
2. If you are afraid of being spicy, you can leave it alone or reduce the amount