This white seared enoki mushroom dish costs less than 5 dollars for the whole dish. It's easy to make and can be on the table in 10 minutes. It's tart and appetizing and perfect for summer, so just try it and see.

Specific production method

Step 1: Prepare the ingredients. Golden mushroom 1 handful, red pepper a few, scallions moderate.

Step 2: Remove the root of the golden needle mushroom and clean it. Then, put them into a pot of boiling water to blanch for 30 seconds.

Step 3: Fish out the enoki mushrooms and put them into a bowl of cool water to cool. Then, drain the enoki mushrooms into a bowl.

Step 4: Take an empty bowl and put 1 tbsp soy sauce, 2 tbsp balsamic vinegar, 1 tbsp sugar, a pinch of salt, and a pinch of chicken essence and stir until the salt melts, as shown in the picture. Then pour the bowl juice over the enoki mushrooms.

Step 5: Pour a little oil into the wok, and when the oil is hot, put the red chili pepper into the wok to sauté the flavor.

Step 6: Pour the chili oil over the mushrooms and garnish with a few chopped scallions.

The second course: tomato fish fillet

Tomato fish fillet, tender fish, soup, sweet and sour appetizer, is a very healthy and nutritious home-cooked food. After eating the fish, then drink a bowl of soup, or use the soup to soak rice to eat, are extremely delicious. If you are interested in the friends try it~

Specific production method

Step 1: Prepare the ingredients. 300 grams of fish, 500 grams of tomatoes, 200 grams of enoki mushrooms, moderate amount of garlic, moderate amount of cilantro or scallions. (I use the dragon fish. Pros can also change to other fish.)

Step 2: Make a cross cut on the tomatoes, then put them in a pot of boiling water and scald off the skin.

Step 3: Slice the fish, cut the tomatoes into cubes, remove the roots from the enoki mushrooms, and mince the garlic. (To slice the fish: gently press the fish with one hand, hold the slicing knife in the other, tilt the knife between 30 and 45 degrees, and starting from the tail of the fish, slice the fish into about 2 milliliters of fillets.)

Step 4: Add ? egg white, 1 tablespoon cooking wine, and 1 tablespoon cornstarch to the fish, then scrunch well and marinate for 10 minutes and set aside.

Step 5: Pour a moderate amount of oil into a wok, and when the oil is hot, add the minced garlic into the wok and stir-fry to release the flavor.

Step 6: Add the tomato pieces to the pan and sauté well, then add 3 tablespoons of tomato sauce and sauté well.

Step 7: Pour 800 ml of water into the pot, bring to a boil over high heat, then lower the heat and simmer for 5-10 minutes, until the tomatoes are soft. (Because I like soup, so, put more water.)

Step 8: Put the fish piece by piece in the pot, as shown. (Be sure to separate them, or they will easily stick together.)

Step 9: Push the fish to one side, then put the enoki mushrooms on the side and cook again. (If you cook the enoki mushrooms for a long time, it will affect the texture, so, put them in a little later.)

Step 10: Add 1 tablespoon of salt, 1 tablespoon of sugar, and a little chicken seasoning to the pot, and then you can serve it. When serving, you can put the enoki mushrooms underneath, then serve the fish and soup in a bowl, and finally sprinkle a little cilantro or scallion to garnish.

The third course: casserole veggie broth

This dish is light and flavorful. It's also very simple to make, with just a few short steps. The ingredients can be chosen exactly to your liking. In short, the flavorful, simple and practical, very recommended to try oh

Specific production method

Step 1: Prepare the ingredients. Half a block of tofu, four or five mushrooms, 1 sheet of dried bean skin, 1 apricot mushroom, 1 carrot, 1 small handful of enoki mushrooms, the right amount of greens, the right amount of green onions, the right amount of ginger. (I didn't realize there was a messed up asparagus in the picture until after I made it. Er...maybe it's here to play soy sauce ~ please ignore ~)

Step 2: Slice the tofu, shiitake mushrooms, dried skinned peas, apricot mushrooms, carrots, and ginger, and cut the scallions into pieces and set aside.

Step 3: Pour some oil into a skillet, heat the oil, then add the tofu to the skillet and saute over low heat until lightly browned on both sides. (Be sure to use low heat throughout.)

Step 4: Add the scallions and ginger to the bottom of the pan, then add the dried skinned beans, shiitake mushrooms, almond mushrooms, carrots, and tofu to the casserole dish in turn, and pour in 1 bowl of water. (Use water for a slightly lighter flavor. You can also pour in a bowl of stock for a more flavorful taste.)