How to make pan-roasted enoki mushrooms

Many people like to eat grilled enoki mushrooms. They can be grilled in an oven, over charcoal, or in a frying pan. You can also make delicious grilled enoki mushrooms. The method of grilling in a frying pan is also relatively simple. Wash the enoki mushrooms, thread them together with bamboo sticks, put a little oil in the frying pan, and then fry the enoki mushrooms on both sides until they turn yellow and soft, then add the sauce.

How to make pan-roasted enoki mushrooms

Main ingredients: 200g enoki mushrooms

Seasoning: appropriate amount of blending oil, appropriate amount of cumin

1. Wash and squeeze out the water from the enoki mushrooms

2. Tear it apart in a row, it is best not to tear off the connected parts of the roots, and thread them with bamboo sticks.

3. Brush a little oil on the pan and fry the enoki mushrooms over medium heat.

4. Turn it over and fry until it turns yellow and soft.

5. Dilute Korean hot sauce with purified water.

6. Brush the fried mushrooms with hot sauce

7. Sprinkle with cumin powder.

Introduction to Flammulina velutipes

The scientific name of Flammulina velutipes is Agaricus velutipes, also known as mushroom, Pu mushroom, winter mushroom, Pugu, frozen mushroom, golden mushroom, intellectual mushroom, etc. The English name is: "SEE YOU TOMORROW". Because its stem is slender and resembles golden needle vegetables, it is called Flammulina velutipes. It belongs to the genus Flammulina of the family Tricholomataceae of the order Agaricales, and is a fungus, algae and lichen.

Flammulina velutipes is widely distributed in nature, including China, Japan, Russia, Europe, North America, Australia and other places. In China, the areas from Heilongjiang in the north to Yunnan in the south, from Jiangsu in the east to Xinjiang in the west are all suitable for the growth of Flammulina velutipes.

Flammulina velutipes does not contain chlorophyll, does not have photosynthesis, cannot produce carbohydrates, and can grow entirely in a dark environment. It must absorb ready-made organic matter from the culture medium, such as the degradation products of carbohydrates, proteins, and fats. It is a saprophytic and heterotrophic organism belonging to the Basidiomycetes. Flammulina velutipes is a wood-saprophytic fungus that grows easily on dead trunks and stumps of broad-leaved trees such as willow, elm, and poplar.

Flammulina velutipes is an edible fungus cultivated in autumn, winter and early spring. It is famous for its smooth cap, crisp stem, rich nutrition and delicious taste. According to measurements, Flammulina velutipes is rich in amino acids, higher than other mushrooms, especially lysine, which has the function of promoting children's intellectual development. Dried Flammulina velutipes contains 8.87% protein, 60.2% carbohydrates and 7.4% crude fiber. Regular consumption can prevent and treat ulcers. Recent studies have also shown that a substance contained in Flammulina velutipes has a good anti-cancer effect. Flammulina velutipes is not only a delicious food, but also a good health food. The domestic and international markets for Flammulina velutipes are expanding day by day. The artificial cultivation technology of Flammulina velutipes is not complicated. As long as the environmental conditions can be controlled well, it is easy to obtain stable and reliable yields.

When used as an ingredient, Enoki mushrooms are an excellent ingredient for cold dishes and hot pot. They are rich in nutrients, fragrant and delicious, and are deeply loved by the public.