Ingredients ?

Kimchi mushrooms

Bacon

Toothpicks

Oil

How to make pan-fried bacon and kimchi rolls ?

I bought a big bundle of enoki mushrooms, divided them into smaller bundles and washed them. Don't get the rooty ones first, or they won't shape well if they fall apart. Blanch the enoki mushrooms.

Strain the water from the blanched mushrooms. Use kitchen paper to absorb the water if it's not dry enough. Control the water on the line, later I did not wipe, but also okay, as long as the blanched will not be too much water in the frying.

A strip of bacon cut in half can be used. The main thing is to use too much is too salty.

Wrap a small bundle of enoki mushrooms around half a strip of bacon and secure with a toothpick. Remove the roots of the enoki mushrooms at this point. This will ensure that the enoki mushrooms are neat and don't fall apart. How many enoki mushrooms to roll is largely based on what is acceptable in one bite. This dish should always be eaten one bite at a time, and it's not the same texture when you take it apart.

Rolled can be yards in the plastic box, put in the refrigerator to save, the next morning to fry for breakfast.

Fry the bacon in a pan with a little oil until it is golden brown. As soon as the bacon is cooked, it's done. As the bacon browns, the enoki mushrooms take on a bit of a golden color and are a bit drier than when blanched, the texture goes well with the bacon.

Fried!

Tips

1. Wash the enoki mushrooms without separating the roots, so that they are in small bundles. It's easier to maneuver.

2. The enoki mushrooms must be blanched. After the pan frying can only be responsible for the bacon cooked or not, can not care about the cooked or not cooked mushrooms. This is to ensure that when frying the enoki mushrooms do not come out of the water. There are a lot of benefits to this: splash-proof, undercooked, and waterproof.