Name: Grilled Enoki Mushroom
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: A bundle Enoki mushroom; 5 Thai Pepper; 1/2 Shallots; 3 spoons Barbecue material; 1.5 spoons salt; 2 spoons Sugar; 1.5 spoons Chicken Bouillon Powder; 1 tablespoon Vinegar; 1 spoon Haitian Seafood Soy Sauce; Some White sesame; 0.5 spoon Thirteen incense

Grilled Enoki Mushroom

by Murong Xuewei

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Grilled Enoki Mushroom

1. Tear enoki mushrooms into roots by hand.

2. After the water is boiled, boil for 2 minutes, turn off the gas and cover the lid and simmer for a while.

3. After simmering the enoki mushrooms, wash the Thai peppers.

4. Thai pepper cut off.

5. Put the blanched enoki mushrooms in cold water.

6. Drain the water.

7. Cut the minced garlic.

8. Put the enoki mushrooms and shallots into the container together, add the minced garlic and Thai pepper, and then add thirteen incense.

9. Put chicken essence.

10. Put salt and sugar.

11. Add Haitian seafood soy sauce.

12. Add vinegar.

13. Add barbecue ingredients.

14. Burn the oil, the oil is 50% hot.

15. Pour the hot oil into the cold dishes.

16. After mixing evenly, add white sesame seeds.

Tips:
Flammulina velutipes is best to be torn into distinct roots by hand. Those who like to eat chili can put some chili powder in. The light mouth can be left without oil.