5 kinds of mushroom food

1. Oiled mushrooms. Fresh mushroom 10 kg, vegetable oil 3 kg ~ 5 kg, refined salt 400 grams. Heat the oil into the pan until 80% hot, stir-fry the fresh mushrooms washed and drained in the pan, add salt and stir-fry for 10 minutes. Pour the oil and mushrooms into the container while it is hot. After cooling, it is sealed in bottles and stored in a cool place. Oiled mushrooms can be stored for 1 year. The cooking method is the same as that of fresh mushrooms.

two。 Sweet and sour mushrooms. 100 kg of fresh mushrooms and 10 kg of refined salt. Marinate one layer of mushroom and one layer of salt into the bucket or jar layer by layer, sprinkle the top layer with salt of 1kg ~ 2kg, cover with bamboo grate and press the stone. Remove after 24 hours and drain the salt water. The semi-finished product can be obtained by re-marinating for 24 hours according to the proportion of 8 kg salt per 100 kg of mushrooms. Soak the semi-finished product in water for 12 hours, remove it, drain the juice and put it into a jar. Add half the weight of vinegar, soak it for 12 hours, drain the vinegar, pour the mushrooms into a jar, sprinkle with the same weight of sugar, mix well, seal, soak for 3 days and drain. Pour the sugar solution into the pot and boil, add the soaked mushrooms, simmer, and stir constantly. After boiling, fish out the mushrooms, spread them out, and pour out the sugar solution to let it cool through. Finally, pour the mushrooms into the cold sugar solution to get the finished product.

3. Mushrooms, kimchi. Fresh mushrooms 20 kg, cabbage, celery, lettuce, carrots, green pepper 4 kg each, ginger, liquor, pepper 500 grams each, a little sugar. Wash the mushrooms and vegetables, drain, cut the celery into 2-3 cm long segments, and cut other ingredients into 5-6 cm long strips or thin slices. Mix the ingredients with pepper, white wine, ginger and sugar, put them into a pickle jar, pour in kimchi water (800 grams of salt for every 10 kilograms of water), cover and seal with water at the top of the jar. Sealed, it can be taken out and eaten after natural fermentation.

4. Spoiled mushrooms. Wash and drain 100 kg of fresh mushrooms, add 100 kg of distiller's grains, 7 kg ~ 8 kg of refined salt, seal for 1 month.

5. Mushrooms and pickles. 100 kg of fresh mushrooms and 10 kg ~ 15 kg of refined salt. Mix the refined salt into salt water, immerse the mushrooms in salt water, seal and marinate for 7 days, and turn twice during the period. Drain the mushrooms, soak them in clean water for 1 day, put them into a sauce jar, and soak them with 50-70 kg sweet noodle sauce for every 100 kg of mushrooms. Stir it once every morning and get out of the tank 10 days later.