What kind of white jade mushroom can not be eaten?
Don't eat rotten canned white jade mushrooms. I suggest you blanch the white jade mushrooms before eating, which can remove the odor and impurities. White jade mushrooms can be properly blanched, but try not to blanch in water for too long. Mushrooms are rich in edible fungus polysaccharides and mineral potassium. Can improve immunity.
How to preserve white mushrooms?
1. White jade mushrooms should be stored for about one to two weeks and eaten as soon as possible. Seal Pleurotus nebrodensis with plastic wrap to prevent contact with air, so that the moisture gain T of Pleurotus nebrodensis is lost too much, and the taste of Pleurotus nebrodensis is not much different from the newly bought Pleurotus nebrodensis next time.
2. The most important thing is that white jade mushrooms should be stored in low temperature, preferably in the refrigerator, which is convenient to use and the best storage location. Cold storage can keep white jade mushrooms fresh for a long time.
How to eat white mushrooms?
First, stew loofah with soybean, white jade mushroom.
1. Wash the loofah, peel and cut into hob blocks, peel off the pods of edamame and take edamame kernels; Wash the white mushrooms, remove the roots and divide them into small flowers.
2. Cook edamame and white jade mushrooms in boiling water with a little salt for 5 minutes until cooked.
3. Put a proper amount of oil on the fire, heat it, saute ginger slices, pour in loofah and stir fry over medium heat.
4. Add edamame and white jade mushrooms and stir well.
5. Pour in the stock and cook until the juice is thick.
6. Add salt and sugar to taste, cover the lid and simmer for 2 minutes, then open the lid and collect the soup slightly.
Second, fried shrimps with white jade mushrooms.
Exercise:
1. Fresh white jade mushrooms, cleaned, and drained for later use. Then prepare prawns, eggs, onions and ginger.
2. Prepare the required materials, break up the eggs and put them in a small bowl, cut the green onion into chopped green onion, cut the ginger into Jiang Mo, peel the shrimp head, remove the sand line, peel it into shrimps, wash it, add 1 teaspoon of salt and 1 teaspoon of cooking wine, and marinate for 10 minute.
3. Put a bowl of water on the fire to boil, and the shrimp washes away the salt and cooking wine with running water. After the water in the pot is boiled, cook the shrimp for a long time. When you see the shrimp changing color, take it out quickly. After a long time, shrimp will get old and affect the taste.
4. Put an appropriate amount of cooking oil in the pot, add an appropriate amount of salt to the eggs, break them up, and fry them into egg pieces in the pot.
5. Clean the pan, heat it on fire, add proper amount of cooking oil, add chopped green onion and Jiang Mo to make it fragrant, then add white mushrooms and stir well.
6. You don't need to add water. After adding white jade mushrooms, the soup naturally comes out. Add the right amount of salt to adjust the taste.
7. Put the fried eggs and shrimps into the pot, reduce the heat, stir fry evenly, add a spoonful of starch water, stir fry evenly, and then take out the pot. There is no need to add chicken essence and monosodium glutamate to this dish. Shrimp and white jade mushrooms are very fresh. Adding chicken essence will cover up the delicious taste of white jade mushrooms.
If we don't pay attention to preservation, it will destroy the freshness of white jade mushrooms, and it may also destroy the rich nutrients of white jade mushrooms. Therefore, everyone should pay attention to ways and means when preserving white jade mushrooms. If there is any deterioration and decay, no, I can't eat any more.
Caramel white mushroom