Ingredients and methods for cold enoki mushrooms

Cold-boiled Flammulina enoki mushrooms is a simple home-cooked dish. Learn how to make it before summer comes!

Introduction to Cold Enoki Mushrooms

Refreshing and delicious, cold dishes should be a regular in summer, and they will have a lingering aftertaste when eaten in autumn.

Ingredients for cold enoki mushroom salad:

Enoki mushrooms, spicy sauce, white sesame (cooked), black sesame (cooked), sesame paste, white sugar, chili powder (fine), red oil, white flour, salad oil

How to make cold enoki mushrooms

1: Remove the roots of the enoki mushrooms, wash them and drain the water.

2: Take a small bowl, pour half a bowl of spicy sauce, add a tablespoon of sesame paste, 1-3 tablespoons of white sugar, and 1-3 tablespoons of red oil. Stir well and set aside

3. Add white flour and water and stir into a sticky paste.

4: Add 300g of oil to the pan. Heat to 180 degrees, dip the enoki mushrooms in the batter and fry until golden brown. Remove with an hourglass and drain the oil.

5: Take a bowl, pour in the prepared sauce, enoki mushrooms, black and white sesame seeds, and chili powder, and mix well.

Tips for Cold Enoki Mushrooms

1 Blanch the enoki mushrooms in boiling water and then cool them down to make them crispy. Add some seasonal shredded vegetables and mix well with the sauce.

You can choose the ingredients according to your personal preferences and habits. If you like scallion oil, you can pour it on it.

2 Stir quickly, otherwise the sauce will soften the mushrooms and they will lose their crispy texture. You can also put black and white sesame seeds in a bowl and serve together.

Eat it with the table. This way it won't get soft!

<<: Fungus nutritional value and edible effects

>>: Winter melon and enoki mushroom soup