Enoki Mushroom Stewed Vermicelli

Name: Enoki Mushroom Stewed Vermicelli
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Enoki mushroom; 100g Dried vermicelli; 100g Soaked black fungus; Some Vegetable oil; Some salt; 30g Hot pot bottom material; 5g ginger; 2 petals garlic

by Tianshan Cocoa

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Today, there are no other vegetables in Coco's house. I saw a handful of enoki mushrooms in the refrigerator. This is one of my favorite fungi, so I suddenly wanted to stew it with vermicelli. The enoki mushrooms are thin and small, just right to eat with the vermicelli. With the taste of black fungus, a simple and delicious nutritious dish is ready to serve.

The recipe of "Enoki mushroom stewed vermicelli" is very simple, just add a little bit of the bottom of the ignition pot, the taste is surprisingly good, blanch the enoki mushrooms in advance, the noodles will bubble in advance, you can eat this dish in 10 minutes, and those who love vegetables Add a handful and it will be full of colors. Although it is a vegetarian dish, it is more delicious than meat. Friends who love to eat enoki mushrooms and noodles, let’s go with them and prepare more rice.

Ingredients

Enoki Mushroom Stewed Vermicelli

1. Main ingredients: 500 grams of enoki mushroom, 100 grams of dried vermicelli, 100 grams of soaked fungus. Accessories: vegetable oil, ginger, 2 green onions, 5 grams of light soy sauce, 30 grams of hot pot base, 1 gram of chicken essence, 2 grams of pepper powder

2. Remove the roots and wash the enoki mushrooms, soak them in light salt water, and pick them up. Mince ginger, wash and mince chives

3. Add water to the soup pot and bring it to a boil, then blanch the enoki mushrooms and the soaked black fungus for about 50 seconds. You can get rid of the peculiar smell, and it can be picked up when it becomes soft. Do not blanch it for a long time, and let it cool in cold water. .

4. Put the dried vermicelli in the hot water, immediately fish it out when it becomes soft, and immediately put it in cold water to cool it down, so that it can be boiled in the pot again to absorb the taste of the soup. You can also wash the vermicelli directly, instead of using hot water to bubble, just wash and cook in the pot, so that it tastes better.

5. Heat the pan with cold oil, and the oil will heat up to 80%. After the onion, ginger and garlic burst out the aroma, add the hot pot bottom material and fry the aroma to produce red oil.

6. Add half a bowl of water, not too much, and add chicken essence.

7. Add prickly ash powder, add more flavors, and don't add it if you don't like it.

8. Add the vermicelli and black fungus and stir evenly, add light soy sauce and stir-fry quickly, and cook for about 3 minutes on medium heat. Because the vermicelli is almost not fully soaked, you can cook it for a while.

9. Add the blanched enoki mushrooms and stir-fry evenly, and cook for about 2 minutes.

10. Taste the saltiness before adding salt, so you can control the amount of salt well

11. Sprinkle the scallions and stir fry evenly to get the fragrance and it is ready to be out of the pot. The vermicelli absorbs the fragrant flavor of the soup and becomes especially delicious. The roots of the enoki mushroom are spicy and delicious. They are more delicious than the hot pot. Friends can try.

Tips:
1. Enoki mushrooms should not be blanched for a long time, they can be picked up when they are blanched until they become soft.
2. The hot pot base is more fragrant, you can add more if you like, and if you like meat, you can add some beef rolls to make it more delicious