Whether it's dried or fresh shiitake mushrooms, they won't be prepared the same way or cleaned ahead of time. Because dried shiitake mushrooms are dry and fresh shiitake mushrooms are more delicate. We are doing fresh mushrooms, in the end, whether to blanch? 10 people 8 wrong, no wonder the mushrooms "weak" flavor is not fragrant. Maybe a lot of people don't quite understand, today I'll share with you some tips, the answer is not to blanch.
Because fresh shiitake mushrooms are more delicate, water is more sufficient, and cooking is also very easy to cook. Whether it is used for stew, stir-fry, or used to make dumpling filling, bun filling, should not go to blanch, because the fresh shiitake mushroom itself is very tender, if blanched, the flavor will be gone, and eat a little bit of bad bite, the texture also deteriorated. Therefore, fresh mushrooms should not be blanched, otherwise it will not have the fresh flavor of mushrooms, and the meat of mushrooms will not taste good, and the texture will not be good, and it will be tasteless and tasteless.
If you choose to use them in soup, you'd better choose dry mushrooms, because dry mushrooms are more suitable for soup. However, when soaking, it is best to pay attention to the fact that dry shiitake mushrooms should not be soaked in hot water, and try not to soak in cold water. It is best to soak in warm water, because if you soak in hot water, it will soften very quickly, and the flavor of the mushrooms will naturally evaporate, and it will be easy to cook when you cook.
If we use cold water to soak, the mushrooms will take a long time to soak, which is time-consuming, time-consuming, and time-consuming. Sometimes it is more urgent to use, soak out and not good, cold water, you need to soak in advance to work. So when you soak dry mushrooms, it is best to soak them in warm water, so that you can soak them faster, but also retain the fresh flavor and texture of the mushrooms, and eat them more delicious and more nutritious!
When soaking dried shiitake mushrooms, it is best to soak them in warm water for about ten minutes, if soaked for too long, the mushrooms will be too soft, and the nutrients and the fresh flavor of the mushrooms will not be in the soup, but will be in the soaking water. So when you make fresh shiitake mushrooms, no matter what the practice is, it is best not to blanch them, otherwise the taste is not good, and there is no fresh flavor of shiitake mushrooms. If you are soaking dry shiitake mushrooms, it is best to use warm water, not hot water or cold water, it is more time-saving and labor-saving, and the flavor and texture are very good!