There is a new way to process mushrooms.

Mushroom is a kind of popular nutrition and health food. With the large-scale development of mushrooms, there are new methods in processing.

1. Mushroom pickles

Pickled blanks: wash and drain the mushrooms, mix them with salt at the ratio of 10ml / 100kg to 15kg / 100kg into salt water, immerse the mushrooms in salt water, seal and marinate for 1 week, turn them twice to make the salt permeate evenly.

Sauce: soak mushrooms and drain salt water, soak in clean water for one day, remove and dry the surface water, then put it into a sauce jar and soak in a ratio of 50ml / 100kg of sweet noodle sauce at a temperature of about 20 ℃. Stir it once every morning during the soy sauce and get out of the jar 10 days later. It tastes delicious and can be used not only as a side dish, but also as an ingredient for cooking.

2. Mushroom kimchi

Ingredients: 20 kg of fresh mushrooms, 4 kg of cabbage, celery, lettuce, carrots and green peppers, 500 grams of ginger, liquor and pepper, and the right amount of sugar. Raw material pretreatment: wash the mushrooms and vegetables with clean water, drain the water, cut the celery into 2mi 3cm long segments after defoliation, and cut other vegetables into 5ml 6cm long strips.

Kimchi water: kimchi water is better with hard water (can keep crisp), add 800 grams of salt every 10 kg of water, boil in the pot and leave the heat to cool for use. In order to speed up the pickling speed, a small amount of good quality kimchi water or artificial inoculation of yeast can be added to the newly prepared kimchi water.

Soak: mix mushrooms and chopped vegetables with pepper, liquor, ginger and sugar, put them into a washed pickle jar, pour into kimchi water, cover and seal with water in the tank at the top of the jar, seal, seal and ferment naturally. Can be cold, can also be cooked with seasoning.

3. Sweet and sour mushrooms

Pickling: according to the proportion of 100 kg washed fresh mushrooms and 10 kg salt, one layer of mushroom salt is laid flat and pickled into the bucket layer by layer, sprinkle with 1Mel 2kg salt (antiseptic), cover the bamboo grate and press the stone, remove and drain the salt after 24 hours, and then re-marinate according to the proportion of 100kg mushroom to 8kg salt. 24 hours later, it is a semi-finished product.

Vinegar soaking: soak the semi-finished product in water for 12 hours, remove and drain the juice (about 8 hours), put it into a tank, pour in vinegar with half the weight of the semi-finished product, soak for 12 hours, remove and drain the vinegar (about 3 hours).

Sugar boil: pour the leached sugar solution into a large pot to boil, pour in the soaked mushrooms, cover and simmer slowly, stir from time to time, wait for boiling and spread out to dry, at the same time, pour out the sugar liquid in the pot to cool thoroughly, pour the mushrooms into a porcelain container and seal for one month. Can be used as refreshments, preserved fruits, cold dishes and seasonings.