Enoki mushroom is a kind of mushroom that we usually eat, enoki mushroom is not only delicious, but also rich in nutrients. Usually, the most common way we eat enoki mushrooms is to cook soup or cold mix. Especially used for cold mixing, it can not only be used as an appetizer, but also as a next meal. Many restaurants will have a cold mix of enoki mushrooms. Although the method of cold mixing enoki mushrooms is very simple, many people still can't do it well, and the taste of making it is always not as delicious as that of the restaurant. Today I will share with you the method of cold mixing enoki mushrooms, just add these 2 steps, and the enoki mushrooms will be fresh and crisp.
Ingredients: Enoki mushrooms, carrots, shallots, millet spicy, Nanshan Po beef sauce, salt, soy sauce, balsamic vinegar
Step: First of all, the selection of enoki mushrooms, many people do cold mix enoki mushrooms will buy casually, do not know, different varieties of enoki mushrooms, the taste will be very different. The most common mushrooms in the wet market come in 2 colors, one is white and the other is yellow. It is best to choose yellow-colored enoki mushrooms to make cold mixed enoki mushrooms, because such mushrooms will be more crisp and tender in taste, and it is not easy to plug teeth. And the white enoki mushroom will be softer and easier to plug the teeth. This is the first step of Duojia, that is, we must choose the variety of Enoki mushrooms.
Choose enoki mushrooms can not choose too coarse, too coarse most of them are old, eating is not so crisp, and when choosing must smell, normal enoki mushrooms smell is only the aroma of fungi, no wine or other pungent potion smell. Then cut off the root of the mushroom, clean it, although the mushroom looks very clean, but it is easy to accumulate dust and impurities, so when cleaning the mushroom must tear it all apart, clean twice.
Then the carrots are washed and cut into strips, because the mushrooms are white, so they generally choose to add carrots to increase the color of the dish, and the carrots themselves are also very nutritious, and those who do not like to eat carrots can be replaced by other vegetables. Cut the shallots into chopped green onions and set aside. Friends who like spicy food like me can cut a little millet hot ring.
Then boil some water in the pot, after the water boils, pour the enoki mushrooms into it and cook for 4 minutes, do not cook too long, so as not to cook the enoki mushrooms softly, but the time should not be too short, because the fungi are still very dangerous if they are not cooked. Personally, I think 4 minutes is more appropriate. After 4 minutes, pour the carrots in, boil the water again to start the pot, the carrots must not be cooked for too long, otherwise it is easy to be soft.
Because the water absorption of enoki mushrooms is very strong, it is necessary to use a shovel to press the excess water, and the water that is pressed out is not used, which is the second step of the addition. If you do not press off some of the moisture of the mushroom, it will not be able to absorb the juice, the mushroom will not taste, and the dishes will naturally be unpalatable.
Then add the green onion and millet spicy in, then add the right amount of salt, soy sauce and balsamic vinegar. Usually do cold dishes will add red oil peppers, but today I added Nanshan Po's beef sauce, this sauce is accidentally eaten at a friend's house, super delicious, so I bought some, used to mix cold vegetables is really a must, no need to add any other spices are very fragrant.
This Nanshan Po beef sauce is from Guizhou, because Guizhou is rich in chili peppers and yellow cattle, and it uses local yellow beef and Guizhou peppers. A bottle is 100 grams, and there are really whole pieces of beef grains in it, and the beef is not loose to eat, it is really real material.
My favorite is still its zero additives, I this person will definitely look at its ingredient list, Nanshan Po beef sauce this ingredient list does not add any incomprehensible chemical additives, eat very refreshing, which is why I like it. It is precisely because it does not add any additives, so it is best to eat as soon as possible after opening the lid, and it is best to put it in the refrigerator. In addition to making cold dishes, it is a great place to use bibimbap or noodles, buns and dipping sauces.
After all the spices are put in and stirred evenly, then you can put on the plate on the table, add more to select the enoki mushrooms and press out the excess water of the enoki mushrooms These 2 steps, make the cold mixed enoki mushrooms, more delicious than the restaurant's, into the flavor and under the rice, like friends can try it, if my food is useful to you, welcome to forward or collect Oh. Love my food, remember to like and follow me.