How to make barbecue spicy enoki mushrooms

It is very common to use Flammulina enoki mushrooms for barbecue. Many people like to grill Flammulina enoki mushrooms, especially spicy barbecued Flammulina enoki mushrooms. They taste spicy and fresh, and you can't stop eating them. They are a common ingredient in barbecue. Eating some Flammulina enoki mushrooms properly is good for the body. It has a conditioning and health-care effect, and has a certain effect in promoting digestion and preventing tumors.

How to make barbecue spicy enoki mushrooms

Main ingredients: a handful of enoki mushrooms, 200g bean curd

1. A handful of enoki mushrooms

2. A small box of bean curd skin, bought from the supermarket, has a short shelf life, so it must be eaten as soon as possible after you get it home. I usually use up the leftovers and when I want to eat it, I just take it out and rinse it with water to thaw it. The taste is the same as before freezing.

3. Tear the enoki mushrooms and set aside

4. Cut the bean curd into regular rectangles. It can be slightly longer to make it easier to roll the enoki mushrooms.

5. Start rolling, and remember to roll it tightly, otherwise the enoki mushrooms will shrink and loosen when put into the pot.

6. All rolled up

7. Put a little oil in the pan and start frying slowly over low heat.

8. Fry until both sides are golden brown and serve on a plate. Sprinkle with garlic chili sauce, cumin, sesame, and chili sauce powder. I prefer sweet food, so I added a little white sugar.

9. Put the popcorn chicken baked in the oven, it’s so delicious! ! !

How to judge the quality of Flammulina velutipes

Some unscrupulous merchants may process the Enoki mushrooms by methods such as sulfur fumigation and then cook them to make them more beautiful and white. However, if illegal additives such as industrial sulfur (carcinogenic) and sodium dithionite (strongly irritating and can damage human eyes and skin mucosa) are used, it will cause great harm to health. Moreover, in order to extend the shelf life of enoki mushrooms, the "nutrient water" used to soak the mushrooms may also be tampered with by unscrupulous vendors. If the canned enoki mushrooms are processed and produced normally, the soaking soup will be very clear. If the soup is turbid and contains many impurities, it is recommended that you do not buy it, as it is likely that something that should not be added has been added.

The cap of Flammulina enoki mushroom is tender and nutritious, so you have to eat it fresh. Fresh enoki mushrooms are divided into two types: yellow and white. Yellow enoki mushrooms should be light yellow or yellowish brown, with the "mushroom cap" on the top being darker in the middle, and the mushroom stem being light on top and dark on the bottom. White enoki mushrooms are light white or milky white. It should be noted that no matter which type of enoki mushroom it is, the color will not be particularly bright. If you occasionally buy canned ones, pay attention to three points: there must be a QS mark on the package, indicating that it is produced by a regular manufacturer; the soup must be clear; if the mushroom cap is completely opened or cracked, it means that the enoki mushroom is old or not fresh.