How to make cold enoki mushrooms,

Enoki mushrooms are usually used to make hot dishes, but in fact they are also very delicious when made into cold enoki mushrooms. This cold enoki mushroom is prepared at the restaurant level, and tastes salty, crispy and has a prominent seafood flavor.

Ingredients: 200g golden sea mushroom, 100g kale, 10g red pepper shreds.

Seasoning A: 500 grams of cold soup, 5 grams of salt, 5 grams of chicken essence, 3 grams of MSG.

Seasoning B: 2g salt, 3g MSG, 3g chicken essence, 3g minced ginger, 3g minced garlic, 1g sugar, 3g sesame oil, 10g scallion oil.

Recipes and steps for cold enoki mushrooms:

1. Defrost the bagged chilled enoki mushrooms naturally, rinse them and set aside. Put the pot over high heat and add a wide amount of water. Boil the enoki mushrooms. Boil in a pot over high heat for about 1 minute, remove and rinse in cold water, cut in half, and cut into 3-4 cm long and 0.2 cm thick strips for later use.

2. Peel off the skin and tendons of kale and cut into shreds of the same thickness as the front. Put it into a boiling water pot and simmer it for about 10 seconds. Quickly pick it up and rinse it in cold water for later use.

3. Soak the shredded enoki mushrooms in the sauce made with ingredient A for about 1 hour, scoop it up, put it into a basin, add shredded kale and red pepper, and add in B Mix the ingredients well and serve.

Operation essentials:

1. When making cold dishes with enoki mushrooms, cut them into slices so that they are not easy to taste, so cut them into shreds and add them to the umami juice to taste them in advance, and then Mix.

2. It is not ideal to use shredded celery or winter bamboo shoots as accessories for cold sea mushrooms, but adding shredded kale will have a good effect. Because kale is slightly sweet and refreshing, both ingredients are particularly crispy when cooked.

3. Golden sea mushrooms cannot be cut into shreds and then boiled in water, because they will easily shrink and deform. They can only be boiled in water and then cut into shreds, which will make the taste extremely crisp.

4. Boil kale in water for no longer than 10 seconds to prevent the texture from becoming soft and crispy.

Recipes and steps for stir-frying lotus with enoki mushroom

Enoki mushroom is a seafood product with crisp texture and golden-red skin. This dish is easy to make, salty and refreshing, crispy and fragrant.

Ingredients: One bag of enoki mushrooms, 70g of net lotus petals, 50g of scallion knots, 10 dried Sichuan peppercorns, 10g of ginger slices, appropriate amounts of salad oil, monosodium glutamate and refined salt.

Preparation method: Thaw the enoki mushrooms, cut them into strips, cut a lotus petal from it, heat the salad oil in a wok, add the green onions, peppers, and ginger slices and stir-fry for a few times, add refined salt, golden sea Stir-fry the mushroom strips for a few times to add flavor, quickly stir-fry the lotus petals until they are raw, add MSG and stir evenly, and serve.