Enoki Mushroom

Name: Enoki Mushroom
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g Enoki mushroom; 100g celery; 100g carrot; 15ml olive oil; 30ml Bibimbap

by Connie Chen

4.7 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

The characteristics of cold enoki mushroom: it can be done in 10 minutes, rich in nutrition, refreshing and appetizing, suitable for summer! Flammulina velutipes is also called winter mushroom, enoki mushroom, intellectual mushroom and so on. It is called Flammulina velutipes because of its slender stalk, resembling golden needle vegetable. It is an edible fungus cultivated in autumn and winter and early spring. It is famous for its smooth cap, crisp handle, rich nutrition, and delicious taste.

Ingredients

150g Enoki Mushroom
100g Celery
100g Carrot
15ml Olive Oil
30ml Bibimbap

Enoki Mushroom

1. Prepare materials

2. Carrots are peeled, shredded, celery washed and cut into sections

3. Remove the roots of enoki mushrooms and wash them

4. Boil water, drop 2 drops of oil, put a little salt

5. Put in the carrot shreds and celery, blanch for 1 minute, then remove, drain and set aside

6. Then put the enoki mushrooms in the boiling water, and it will take 30 seconds to 60 seconds to pick up

7. Put the picked enoki mushrooms into cold water

8. Pick up the enoki mushrooms again and drain the water, add 1 tablespoon of olive oil and 2 tablespoons of bibimbap sauce together with the carrot shreds and celery segments, mix well and serve

Tips:
If you want enoki mushrooms to taste delicious without stuffing your teeth, master the blanching time. The time for enoki mushrooms in hot water is 30 seconds, not more than 1 minute. The resulting enoki mushrooms are delicious without stuffing your teeth!