Enoki Mushroom

Enoki Mushroom

by Dance of wolf

5.0 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

2

This is a simple fast-handed dish, refreshing and tasty yet delicious.
Cold dishes should be a frequent visitor in summer, and you will feel a little aftertaste when you cook them in autumn. Flammulina velutipes is blanched in boiling water and cooled with water to make it crispy, and then matched with seasonal small vegetable shreds, and finally mix thoroughly with the sauce.

The sauce can be prepared according to personal preferences and habits. If you like onion oil, you can add onion oil and so on. "

Ingredients

Enoki Mushroom

1. Remove the roots of the enoki mushrooms, blanch them in boiling water for 20-30 seconds, remove them, and control the water for later use.

Enoki Mushroom recipe

2. Wash the cucumbers, shred them, and pickle them with a little refined salt for 10 minutes.

Enoki Mushroom recipe

3. Finely chop the garlic cloves and pour in 1/2 tablespoon of light soy sauce.

Enoki Mushroom recipe

4. Put a little refined salt.

Enoki Mushroom recipe

5. Pour in a tablespoon of sugar.

Enoki Mushroom recipe

6. Add an appropriate amount of sesame oil.

Enoki Mushroom recipe

7. Pour in appropriate amount of pepper oil and mix thoroughly according to personal preference.

Enoki Mushroom recipe

8. Pour the mixed juice into a bowl containing shredded cucumber and enoki mushrooms, and mix well.

Enoki Mushroom recipe

Tips:

1. When blanching enoki mushrooms with boiling water, it should be controlled within 20-30 seconds to make enoki mushrooms crisp and palatable and reduce tooth jamming.

2. The side dishes can be added or subtracted according to personal preference.

3. Grasp the Flammulina velutipes appropriately to squeeze out part of the water during preparation.

4. To cook this dish in summer, put it in the refrigerator for a while after it is done, the taste will be more delicious.

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