Enoki Mushroom

Name: Enoki Mushroom
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Enoki mushroom; 1 Cucumber; 5g parsley; 2 cloves garlic; 1 tablespoon salt; Some MSG; 3 tablespoons Vinegar; 1 tablespoon Soy sauce; 2 tablespoons honey; 1 tablespoon Chili oil; Some sesame oil

by Nalan Youruo

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Flammulina velutipes is famous for its smooth and tender cap, crispy handle, rich nutrition, nourishing liver, beneficial intestines and stomach, nootropic, anti-cancer, and delicious taste, especially the good ingredients for cold dishes and hot pot. It is rich in nutrients, fragrant and fragrant. It tastes delicious and is well received by the public.
It is suitable for the elderly, children, cancer patients, patients with liver disease, stomach, intestinal ulcers, and cardiovascular and cerebrovascular diseases with insufficient Qi and blood, and malnutrition; those with deficiency of spleen and stomach should not eat too much Flammulina velutipes. "

Enoki Mushroom

1. Use scissors to subtract or use a knife to cut off the root part of the enoki mushroom, and then rinse repeatedly for use.

2. Boil water in a pot, add appropriate amount of salt, add enoki mushrooms after boiling, cook for 1 minute, turn off the heat.

3. Wash and shred cucumbers.

4. The blanched enoki mushrooms are too cold, picked up, drained, and placed in a container with the cut cucumber shreds.

5. Take a small bowl, add the chopped garlic, chopped coriander, and 2 spoons of honey.

6. Add 3 tablespoons of vinegar and 1 tablespoon of light soy sauce.

7. Add 1 tablespoon of salt and an appropriate amount of MSG and stir well.

8. Pour the mixed juice on the shredded enoki mushroom and cucumber.

9. Stir and serve.

10. Pour 1 spoonful of chili oil.

11. Pour in 1 spoonful of sesame oil and serve.

Tips:
1. It is best not to blanch enoki mushrooms in water for more than 1 minute to avoid getting too old and stuffy.

2. After the blanched enoki mushrooms are soaked in ice water, squeeze the water to avoid affecting the taste.

4. Sugar can be used instead of honey, and you can choose according to personal preference.

5. For those who don't like the taste of garlic, you can pour honey or sugar on the garlic to reduce some irritation and it will not be too spicy.

6. The saltiness and spiciness are added or subtracted according to personal habits.