Bacon Enoki mushroom rolls

Bacon Enoki mushroom rolls

Introduction:

Production steps:

Step 1: divide the long bacon into two parts.

Step 2: take the cleaned and drained Flammulina velutipes into a bunch, roll the middle part in the bacon, roll two toothpicks for each bacon and fix it.

Step 3: pour proper amount of salad oil into the non stick pot and heat it to 70%.

Step 4: spread the bacon roll evenly in the non stick pot, fry both sides to a scorched yellow, during which the Flammulina velutipes will exude a lot of water, add an appropriate amount of cumin powder, because the bacon itself has a salty taste, no need to add salt.

Step 5: when the soup thickens, drizzle some soy sauce and color it before leaving the pot.

Step 6: fragrant bacon with crisp Flammulina velutipes, taste great!

Materials required:

Bacon: 8-10 slices

Flammulina velutipes: right amount

Cumin powder: right amount

Salad oil: right amount

Old style: moderate

Note: when wrapping Flammulina velutipes, pay attention to not too much or too little Flammulina velutipes, and fix the bacon roll firmly with toothpick, otherwise it will loose and affect the shape during frying.

Production difficulty: simple

Technology: decocting

Production time: one hour

Taste: salty and fresh