Flammulina Velutipes in Red Oil (the Secret to Not Stuffing Your Teeth)

Name: Flammulina Velutipes in Red Oil (the Secret to Not Stuffing Your Teeth)
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Enoki mushroom; Some garlic; Some sesame; Some Chili oil; Some (or cold soy sauce or light soy sauce) Fresh shellfish; Some honey; A small amount (or MSG) Chicken Essence; Some warm water; Some White vinegar

by lizkitchenlife

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

As the old saying goes, it will be hot after a rain in spring.

In this season, there is no excessive, hot and cold city, the hot summer is not far away...

As long as they are cleaned, the vegetables are best eaten coldly, the nutrition is more complete, there are not too many seasonings, the taste is the most natural, even in the hot summer, it can make the appetite wide~

Come make this enoki mushroom in red oil, you will love it~

(The ingredients will not lie, the taste will not betray)"

Ingredients

Some Enoki Mushroom
Some Garlic
Some Sesame
Some Chili Oil
Some (or cold soy sauce or light soy sauce) Fresh Shellfish
Some Honey
A small amount (or MSG) Chicken Essence
Some Warm Water
Some White Vinegar

Flammulina Velutipes in Red Oil (the Secret to Not Stuffing Your Teeth)

1. Enoki mushrooms are easy to ripen, so let's season the sauce first. Fresh shellfish or light soy sauce or cold soy sauce, white vinegar, honey (must be good honey, not the kind of sweet and thin in supermarkets, if you can't buy it temporarily, use sugar instead), a little chicken essence or MSG (not added), drenching Serve with chili oil

Flammulina Velutipes in Red Oil (the Secret to Not Stuffing Your Teeth) recipe

2. Chop garlic, put it in step 1, then add a small amount of warm water to boil.

3. Boil water in a pot, add a little salt and sesame oil, so that the enoki mushrooms will look better when blanched. Because the next action is continuous, there is no detailed picture. After the water is boiled, pour the enoki mushrooms, use chopsticks or a slotted spoon to push them, silently count for 20 seconds to remove. This is the secret of enoki mushrooms not stuffing your teeth!

4. The blanched enoki mushrooms are quickly put into ice water, soaked and removed, and then served on a plate.

5. Pour the adjusted sauce and sprinkle with white sesame seeds. I used green cabbage leaves as a garnish. :)

Tips:
1. Put white vinegar, the taste is more refreshing

2. I am accustomed to putting honey in cold dishes. Try to choose the simple and mellow honey, such as acacia honey and wild chrysanthemum honey. Of course, you can choose according to your own taste, but the over-flavored honey can easily take away the taste of the ingredients itself, for reference. The advantage of using honey as a cold dressing is that it is healthier, more beautiful in color and smoother in the mouth.

3. The blanching time of Flammulina velutipes must be controlled between 20-30 seconds. Don't worry, it will be cooked. The longer the blanching time is, the teeth will be congested.