200g of enoki mushrooms

100g of vermicelli

Water

Soy sauce

Oil

Garlic sauce

Barbecue sauce

Vegetable oil

Garlic, green onion

Black pepper, salt, cumin, chili powder (optional).

Step 2

Cut the mushrooms short and lay them on the bottom of a baking dish. Pour a moderate amount of cold white water over the mushrooms, just below the surface of the mushrooms.

Step 3

Place the enoki mushrooms on top of the vermicelli

Step 4

Make the sauce: Yummy Soy Sauce, soy sauce, vegetable oil, garlic chili sauce, barbecue sauce, garlic and scallion to taste.

Step 5

Pour the sauce over the enoki mushrooms (I also sprinkled some black pepper and cumin chili powder), and gently mix with chopsticks to keep the enoki mushrooms on top of the enoki mushrooms, and then taste the soup, and then add a little salt if it is bland.

Step 6

Place in the middle of the preheated oven at 200 degrees for 15 minutes, depending on the temperature of your oven. Halfway through the cooking time, open the door and toss the mushrooms to prevent them from drying out, but keep the fans covered or they will turn over to the top and harden!

Step 7

Time is up, the sound of the oven, take it out of the hot air, mix it and start to enjoy it, be careful hot ah!