How to make enoki mushroom wrapped in tofu skin?

Tofu skin and enoki mushrooms are both common foods in our daily lives. They are also very versatile and can be eaten with many ingredients. Although these two foods do not look very delicious, they contain some nutrients that many foods cannot compare to. Of course, tofu skin and enoki mushrooms can also be eaten together, and the taste is more in line with the general public's taste. So, what is the method of making tofu skin wrapped enoki mushrooms?

Tools/Raw Materials

Appropriate amount of bean curd and enoki mushrooms.

Salt, oil, chopped green onion and other seasonings.

Methods/Steps

Wash the enoki mushrooms and bean curd skin.

Fold the bean curd skin and divide it into equal portions.

Then take a piece of bean curd and put the enoki mushrooms on it.

Roll up the enoki mushrooms with bean curd skin and cut the bean curd skin at the end.

Then tie them up.

Then repeat steps 4 and 5 to wrap all the enoki mushrooms with bean skin.

Put a little oil in the pan and fry the dried chili peppers

Add seasoning such as water, oyster sauce, salt, sesame oil, etc.

Then add the rolled tofu skin rolls.

Watch the enoki mushrooms soften and the bean curd skin absorb the soup and dry it out.

After serving, sprinkle with garlic sprouts or chopped green onions.

Fresh-keeping technology

1. Low temperature storage method

(1) Keep fresh at room temperature

After harvesting, the fresh enoki mushrooms are sorted and immediately put into baskets. Cover it with multiple layers of wet gauze or plastic film and place it in a cool place (natural temperature below 20℃). It can generally stay fresh for 1-2 days.

(2) Simple packaging and low temperature storage

After the newly harvested Flammulina velutipes are sorted, they are packaged in low-density polyethylene film bags (DPE) with a film thickness of 20 mm, vacuum-sealed, and the bags are placed upright in special baskets or cartons and refrigerated at a low temperature of 1-3°C. It can stay fresh for about 13 days.

2. Chemical preservation method

Chemical substances that are safe and non-toxic to humans and animals are used to soak or spray on the surface of the enoki mushrooms to extend the freshness of the enoki mushrooms. The chemical substances that can be used to preserve Flammulina velutipes include: sodium metabisulfite, sodium chloride, dilute hydrochloric acid, high concentration of carbon dioxide, preservatives, ascorbic acid and bijiu, etc.

(1) Spraying with sodium metabisulfite for preservation: Rinse the enoki mushrooms with 0.02% sodium metabisulfite solution to remove mud and debris, then soak them in 0.05% sodium metabisulfite solution for 10 minutes to protect the color. Remove from the water, drain, and pack in plastic bags for preservation for several days.

(2) Preservation with sodium chloride (i.e., table salt) and calcium chloride solution: 0.2% table salt solution plus 0.1% calcium chloride are used to make a mixed soaking solution. The freshly harvested and sorted Flammulina velutipes are soaked in the mixed solution, with the mushroom bodies submerged below the liquid surface for 30 minutes. Remove the mushrooms, drain them, and pack them in plastic bags. This will keep them fresh for several days.