Vermicelli Enoki Mushroom

Name: Vermicelli Enoki Mushroom
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Enoki mushroom; 1 small handful Rice noodles; 2s parsley; 1 tablespoon Pixian Hot Sauce; 1 short section very light blue; 3 slices ginger; 1 head Single garlic; 1 tsp Sugar; 1 tablespoon Soy sauce; 1/2 a spoon salt

by Silence into a poem

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

I ate a velutipes enoki mushroom in the restaurant. The vegetarian version is also very delicious. I went home and taught myself immediately. I added parsley to its base, and used the unique aroma of parsley to enhance this vegetarian dish. The dishes are very good, without any MSG chicken essence. Without Lingfen, I will use fans instead.

Vermicelli Enoki Mushroom

1. The fans are soaked in water in advance to soften, not too soft, or it tastes bad.

2. Cut off the old heads of enoki mushrooms and wash them for later use.

3. Wash parsley and cut into small pieces. Cut green onion, ginger, and garlic.

4. Boil the enoki mushrooms in water for a minute and then remove them for later use.

5. Heat a pan with cold oil and stir-fry the chili sauce over a low heat to get the red oil.

6. After sautéing the red oil, add the green onion, ginger and garlic and continue to fry until fragrant.

7. Add two large bowls of water to a boil.

8. After the water is boiled, boil the vermicelli and parsley for a while, add sugar to neutralize the spiciness, and also make this dish better aftertaste.