How to make cold enoki mushrooms? How to make cold enoki mushrooms

Flammulina enoki mushrooms are rich in nutrients and delicious. They have always been one of people's favorite foods. They are a good choice for hot pot side dishes or cold salads.

However, fresh Flammulina velutipes contains a small amount of colchicine. After humans eat it, it is easy to produce toxic colchicine due to oxidation, which has a strong stimulating effect on the gastrointestinal mucosa and respiratory mucosa. Generally, symptoms such as dry throat, nausea, vomiting, abdominal pain, and diarrhea will occur within 30 minutes to 4 hours of consumption; after consumption in large quantities, it may also cause serious symptoms such as fever, blood in the stool, and blood in the urine. In addition, traditional Chinese medicine also believes that enoki mushrooms are cold in nature and must be cooked before eating. Especially for people with spleen and stomach deficiency and chronic diarrhea, it is not suitable for regular consumption. People with arthritis should also eat with caution to avoid aggravating the condition.

Therefore, no matter from any angle, enoki mushrooms must be fully cooked. First soak in cold water for 10-15 minutes to precipitate part of the water-soluble colchicine. Then, blanch the enoki mushrooms thoroughly in boiling water. Finally, after cooling, add some shredded bamboo shoots, cucumber or carrots to make it crispier.

How to make cold enoki mushrooms

Ingredients: Enoki mushrooms, cucumber, prosciutto, olive oil, mustard, light soy sauce, salt, sugar.

practice:

1. Wash the cucumber and cut the prosciutto into shreds.

2. Cut off the roots of the enoki mushrooms, wash them, blanch them in boiling water for 30 seconds, drain and drain.

3. Mix all the seasonings into a sauce.

4. Mix the enoki mushrooms, cucumber, and prosciutto, pour on the sauce, and mix well!