1. Method 1

Ingredients: 1 bundle of enoki mushrooms, 5 cloves of garlic, 2 spoons of light soy sauce, 1 spoon of oyster sauce, half a spoon of sugar, 2 grams of salt, 2 spicy millets , 1 green onion, 1 tablespoon steamed fish drum oil.

Wash the enoki mushrooms and remove the roots, and cut the millet into rings. Cut the green onion into flowers and mince the garlic. Heat oil in a pan and sauté minced garlic and chili until fragrant. Add a small spoonful of salt, half a spoonful of sugar, two spoons of light soy sauce, and a spoonful of oyster sauce, and stir-fry evenly. Pour over the enoki mushrooms and steam over high heat for 8 minutes. After taking them out of the pot, pour a spoonful of steamed fish drum oil and sprinkle with chopped green onion.

2. Method 2

Ingredients: 1 handful of enoki mushrooms, 2 eggs, half a carrot, 1 spoon of light soy sauce, and half a spoon of vinegar.

Prepare the ingredients. Cut the enoki mushrooms into small pieces. The shorter they are, the less likely they are to jam into the teeth; cut the carrots into shreds; beat the eggs into liquid. Heat the pan with cold oil, pour in the egg liquid, and stir slowly with chopsticks. After the eggs are formed, take them out. Use the oil pan used to fry the eggs, add the carrots and stir-fry until they are tender. Add the enoki mushrooms, add the seasonings, stir-fry until the enoki mushrooms become soft and tender. Add the eggs and continue to stir-fry for 2 minutes. Remove.

3. Method 3

Ingredients: 400 grams of enoki mushrooms, 2 eggs, 1 spoon of light soy sauce, 4 spoons of starch, and 2 spoons of barbecue ingredients.

Remove the roots of the enoki mushrooms, wash and dry them, and slice them into thin slices. Beat two eggs, 1 spoon of light soy sauce, and 4 spoons of cornstarch into a bowl and mix well. Dip enoki mushrooms in egg liquid and deep-fry in 70% oil. Fry one side until golden brown and flip over. Fry both sides till golden brown and take out.