Main ingredient: 500g of enoki mushrooms;

Accessories: red oil, salt, vinegar, ginger, garlic, sugar, seafood soy sauce

Blanched enoki mushrooms

1 enoki mushrooms, remove the roots, soak in water for half an hour, rinse well and drain well.2 Boil a pot of boiling water and put enoki mushrooms in the blanching water for 1 minute, the longer the sticky, the less delicious.3 The longer it takes, the better the blanching. It will take a long time to become sticky and not tasty.3 Drain the mushrooms after blanching, and then pass them through cool water, so that they are more crisp.4 Use a larger container and put all the flavoring ingredients in it.5 Put the mushrooms into it, mix it well, and then put it into the refrigerator, preferably for 1 day to marinate, which is more flavorful.6 Marinate it, and then put it on a plate.

Tips

Don't blanch the enoki mushrooms for too long.