1.Steamed Enoki Mushroom with Garlic



Enoki mushroom

Minced garlic

Salad oil

Salt Fresh soy sauce

Sesame oil

Green onion




1 Cut off the old roots of the enoki mushrooms. Wash and place them on a plate immediately after drenching them in water.

2  Prepare the Garlic Sauce: Peel the garlic more.  A bag of enoki mushrooms with a head of garlic, cut into minced garlic after peeling.

3 Add the  minced garlic into the wok and heat it up. After a while, turn off the heat and add minced garlic and stir-fry evenly

4 Add salt and sugar, mainly salty, just add a little bit of sugar to make it fresh. Garlic paste is now done.

5 Pour the garlic paste directly on the washed enoki mushrooms and steam for 6-8 minutes before taking it out.

6 Enoki mushrooms will naturally steam out water, the steamed liquid is very sweet, don’t waste it. Pour out the liquid and  add savory light soy sauce, sugar, sesame oil to the liquid to adjust the taste. (It doesn’t have to be too salty) Then, pour it back on top of the enoki mushroom. Lastly, sprinkle chopped green onion and it’s done.


2.Hot and sour soup



1 tomato

1 box of Soft tofu

5 shiitake mushrooms

100g of Shredded pork (ham)

8 fungus

Enoki mushrooms

2 Eggs

2 Coriander (scallions)

Water starch (3 tablespoons of starch in half a bowl of water)


Chicken Essence

Chili noodles (chili froth)

Half a spoon of soy sauce

1 tablespoon of light soy sauce

Half a spoon of white pepper

2 tablespoons of aging vinegar



1 Prepare the ingredients: Peel and dice the tomatoes, put the soft tofu upside down on the chopping board and cut them into strips. Shred the lean meat, shiitake mushrooms, and fungus while tearing the enoki mushrooms. Once done, set them aside.

2 Time to Prepare the other ingredients: Add 3 tablespoons of starch with a half bowl of water, finely chop the coriander and shallot. Beat the eggs while adding some salt, white pepper and chili noodles.

3 When the oil in the pot is hot, add in diced tomatoes and fry until the oil has become red. After adding in two large bowls of water to boil, pour shredded pork, mushrooms, fungus, enoki mushrooms, and tofu orderly. Cook for 2-3 minutes on high heat.

4 After adding salt, chicken essence, chili noodles, half a spoon of dark soy sauce, and 1 spoon of light soy sauce. Pour in the egg liquid and stir constantly to form a flocculent shape. Then, pour in the water starch and stir evenly. Turn the heat to low to let it boil slowly.

5 After turning off the heat, add half a spoon of pepper, 2 spoons of vinegar and sprinkle  chopped green onion and coriander on top before serving.


3. Yuxiang Enoki Mushroom


300g Enoki mushroom

Handful of fungus

Half a carrot

3 garlic cloves

Chopped green onion

1 tablespoon of  bean paste

1 chili


Yuxiang sauce:

2 tablespoons of light soy sauce

2 tablespoons of vinegar

Half a spoon of cooking wine

2 tablespoons of sugar

1 scoop of starch

Clear water



1 Remove the roots of enoki mushrooms first then wash the pepper, fungus and carrots before shredding  them. Mince the onion and garlic and set aside. Adjust the sauce.

2 Heat up the oil with shallots and garlic until it has fragrance. Add a spoonful of bean paste and stir fry to get the red oil.

3 Pour in the enoki mushrooms, fungus, chili and carrots and stir-fry for 3 minutes.

4 Pour the sauce and stir evenly to finish.


4. Enoki mushroom cellophane noodles shrimp pot



A handful of enoki mushrooms

2 garlic  cloves

Cellophane noodles

10 g of chopped green onion

15 shrimps

A spoonful of light soy sauce

10g  of Sugar

1 Tabasco pepper

A spoonful of oyster sauce

3 slices of ginger



1. Wash them enoki mushrooms and spread them in a casserole. Put in the soaked noodles and arrange the shrimps evenly.

2 Add green onion, ginger, garlic  into the oil pan and fry until it has fragrance. Add in  oyster sauce, light soy sauce, spicy millet and sugar to stir-fry.

3 Pour in some warm water and bring it to a boil. After boiling, pour the soup into the casserole. Add The water until is has almost reach the shrimp to produce more sauce when it is cooked.

4 Open the lid and observe. When it is almost done, sprinkle with chopped green onion, sesame seeds, and sprinkle some Tabasco pepper also if you like.

5 Collect the sauce over  high fire. Then take out the sauce from the pot depending on how much you need.


5.Steamed Sole Fish with Garlic Cellophane noodles



400g of Sole fish

8g of minced ginger

10g of Cooking wine

18g minced garlic

8g of Sesame oil

10g of Oyster sauce

15g of Light soy sauce

1g of Salt

Cellophane noodles

1 enoki mushroom

5g of Chopped green onion

5g of diced chili



1 Soak the noodles in cold water for later use

2 Cut the sole fish into pieces. Be careful not to cut too small, otherwise it will break easily. Marinate the fish with minced ginger and cooking wine for 10 minutes.

3 Bring the steamer to high heat, and steam the fish for 3 minutes.

4 Mix in garlic with sesame oil, light soy sauce, oyster sauce, and salt into sauce and set aside.

5 Bring out the half-cooked sole fish to a boil, and dispose of the excess soup.

6 Mix the fish cubes with 2/3 of the sauce.

7 Spread the noodles and enoki mushrooms on the bottom of the bowl. Drizzle with the remaining 1/3 sauce and spread the fish cubes on top.

8 Bring the steamer to high heat, and steam for 7 minutes.

9 Sprinkle chopped green onion and diced pepper. Your Steamed Sole Fish with Garlic Cellophane noodles in now ready.


(Visited 15 times, 1 visits today)