Enoki Mushroom

Name: Enoki Mushroom
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 350g Enoki mushroom; 2 cloves garlic; 2s shallot; 6 Dried chili; 3 tablespoons Soy sauce; 3 tablespoons Balsamic vinegar; 2g sesame oil; 2g Chicken noodles

by One degree below zero 0511

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Flammulina velutipes is rich in amino acids, higher than general mushrooms, and also rich in nutrients, such as protein, vitamin B1, B2, etc. It is said to have the effects of inhibiting the increase in blood lipids, lowering cholesterol, resisting fatigue, antibacterial and anti-inflammatory. For the enoki mushroom family, it is generally used for cooking soup, stir-frying, steaming or cold dressing. Today’s cold enoki mushroom is simple but very refreshing..."

Ingredients

350g Enoki Mushroom
2 cloves Garlic
2s Shallot
6 Dried Chili
3 tablespoons Soy Sauce
3 tablespoons Balsamic Vinegar
2g Sesame Oil
2g Chicken Noodles

Enoki Mushroom

1. Cut off the old part of the enoki mushroom, wash and tear into small portions.

2. Bring water to a boil in a pot, add a little salt and a few drops of peanut oil, add enoki mushrooms and cook.

3. Remove the cooked enoki mushrooms and drain the water.

4. Mince garlic, green onion, and dry chili into small pieces.

5. Put garlic, green onion, and dried chili in a bowl and drizzle with a little bit of hot peanut oil.

6. Add appropriate amount of light soy sauce, balsamic vinegar, salt, chicken powder, and a few drops of sesame oil to make a cold sauce.

7. Put the drained enoki mushrooms into a bowl and mix well.

8. Finished picture.

Tips:
1. Flammulina velutipes is easy to cook. Put it in a pot and cook until it becomes slightly soft. It should not be cooked for too long.
2. It is recommended to use balsamic vinegar that has been aged for more than three years. The taste of this balsamic vinegar is sour but not astringent, and the taste will be better when mixed.