Pan-fried Cumin Enoki Mushroom
by Yueyue Yushi
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Mix the garlic, light soy sauce, chili oil, and sesame oil.
2. Wash the tofu skin (thick and thin tofu skin, choose according to your preference) and cut into strips about 12cm long and 2cm wide.
3. Remove the roots of enoki mushrooms, wash and drain.
4. Take an appropriate amount of enoki mushroom and wrap the enoki mushroom with tofu skin.
5. Wear it with a bamboo stick, as shown in the picture.
6. Pour a little oil in a non-stick pan, put the enoki mushrooms, and evenly spread the seasoning in step 1 on the enoki mushrooms.
7. Fry on medium and small fire. While frying, press with a spatula to heat the enoki mushrooms evenly.
8. Fry until the tofu skin is slightly browned and the enoki mushrooms are soft and ready to be served. Sprinkle with cumin powder after the pan.
Tips:Don't wrap enoki mushrooms too much, too tightly, otherwise the wrapped area may not be easy to fry.
