Ingredients

145g Golden Needle Mushrooms

40g Seaweed Slices

55g Carrots

80g Lime

30g Crispy Frying Powder

6g White Pepper

3g Salt

3ml Fragrance Oil

Cooking Oil in Moderation

Method:

1 Wash the limes and cut them in half, cut off the tails and cut into thin slices.

2 Cleaned carrots cut off the head and tail, cut in half and cut into thin slices.

3 Take a small clean bowl, put in the sliced carrots, sprinkle in the salt, drizzle in the sesame oil and mix well with chopsticks.

4 Cut off the roots of enoki mushrooms, put them in water, soak for 2 minutes, fish out, drain and set aside.

5 Stack seaweed slices on top of each other and cut with scissors into three equal-sized pieces to form a rectangle.

6 Take another small clean bowl, pour in the crunchy fried powder powder, add the right amount of water and mix well to make the crunchy fried powder batter.

7 Take a piece of seaweed, place the drained enoki mushrooms on the seaweed and roll up the seaweed.

8 Place a small amount of the batter on the end of the seaweed and stick it firmly so that the seaweed coats the mushrooms.

9 Plate the sticky enoki mushroom bundles and sprinkle both sides evenly with fried crispy powder.

10 Fill a frying pan with oil, heat to 50%, add the mushrooms to the pan and fry for 3 minutes until cooked.

11 Take a plate and arrange the lime slices close to the edge, fold the carrot slices over the lime slices in a circle, and put in the fried enoki mushrooms in turn.

12 Sprinkle the plate with salt and pepper.

Mixed Mushrooms

Ingredients

100g Shiitake Mushrooms

10g Shiitake Mushrooms

5g Wood Fungus

50g Enoki Mushrooms

2g Salt

3g Sesame Seeds

3ml Soya Sauce

5g Sugar

Moderate amount of cooking oil, Sesame Oil

Practice:

1 Put the fungus and mushrooms in two bowls, fill with water and soak for 1 hour.

2 Pour the soaked fungus into a sieve, rinse well with water, drain and set aside.

3 Cleaned fungus cut into small pieces, to be used.

4 Pour the soaked shiitake mushrooms into a sieve, rinse well with water, drain and set aside.

5 Stem the cleaned shiitake mushrooms, cut into small pieces and set aside.

6 Flat mushrooms in a prepared bowl, fill with water and soak for 1 hour.

7 Pour the soaked mushrooms into a sieve, rinse well with water, drain and set aside.

8 Remove the root of the washed flat mushrooms, then tear them into small pieces by hand and set aside.

9 Wash the enoki mushrooms and tear them by hand, then put them into the prepared bowl and set aside.

10 In the bowl with soy sauce, pour in salt and sugar, mix well to make the sauce.

11 Fill a hot pot with water and bring to a boil, add the fungus pieces, shiitake mushrooms, and flat mushrooms and cook for 3 minutes until boiling.

12 Remove the cooked ingredients, drain and set aside.

13 In the bowl with the ingredients, add the soy sauce and mix well.

14 Heat oil in a hot pan, add the ingredients, mushrooms and sesame oil, and stir-fry well.

15 Turn off the heat, transfer the stir-fried ingredients to the prepared plate and sprinkle with white sesame seeds.