Cooking Enoki Mushrooms in Tin Foil Using a Gas Stove

Many people like to eat tin foil enoki mushrooms, and there are many ways to cook it. If you don’t have an oven or charcoal grilling equipment at home, you can still make delicious tin foil enoki mushrooms using a gas stove. The method is basically the same as that of the oven. Eating some enoki mushrooms properly is good for your body, but you should also understand some of the taboos of using enoki mushrooms. Enoki mushrooms cannot be eaten raw and must be cooked.

Cooking Enoki Mushrooms in Tin Foil Using a Gas Stove

1. Wash the ingredients, remove the roots of the enoki mushrooms, wash and squeeze out excess water, cut the green onions and chili peppers into small sections, and chop the garlic cloves!

2. Mix oyster sauce, soybean oil, soy sauce and minced garlic to make a sauce

3. Place the enoki mushrooms on the tin foil, pour in the sauce and mix well, sprinkle with the processed green onions and chili peppers (be sure to wash your hands after cutting the chili peppers...)

4. Fold the tin foil into a closed box and put it in the oven!

5. Bake at 200 degrees for 20 minutes (a tough time)

6. It is ready to eat (it will be very hot when you open the tin foil, so use chopsticks to help open it)

Taboos on eating Flammulina velutipes

1. It should not be eaten raw.

Fresh Flammulina velutipes contains colchicine. After being consumed by humans, it is easy to produce toxic colchicine due to oxidation, which has a strong irritating effect on the gastrointestinal mucosa and respiratory mucosa. Generally, symptoms such as dry throat, nausea, vomiting, abdominal pain, and diarrhea will appear within 30 minutes to 4 hours of consumption. After consuming a large amount, it may also cause serious symptoms such as fever, water and electrolyte imbalance, bloody stools, and bloody urine. However, colchicine is easily soluble in water and can be destroyed after sufficient heating. Therefore, before eating fresh Flammulina velutipes, they should be soaked in cold water for 2 hours. When cooking, the Flammulina velutipes should be boiled until soft and cooked to decompose the colchicine when heated. When serving cold dishes, in addition to soaking them in cold water, they should also be blanched in boiling water to make them cooked through.

2. Flammulina velutipes is cold in nature. People with weak spleen and stomach should not eat too much Flammulina velutipes. People with yang deficiency and chronic diarrhea should also eat less.

3. Patients with arthritis and lupus erythematosus should also eat with caution to avoid aggravating their condition;

4. Pay attention to the amount, 20 to 30 grams each time. Excessive consumption of this type of food can easily cause wind and yang, triggering chronic diseases such as liver yang headache and liver wind dizziness. In addition, it can easily induce or aggravate skin sores and swelling.