Fresh tea tree mushrooms are more nutritious, and made into a variety of food taste is good, however, do fresh tea tree mushrooms need to pay attention to the method and skills, so as to make the taste better. Then, fried fresh tea tree mushrooms to blanch? Fresh tea tree mushrooms why blanch?

There are three reasons why you need to blanch fresh tea tree mushrooms:

1, to remove astringent flavor. If there is no blanching process, then the flavor of the tea tree mushrooms made will have an astringent presence, the taste will be very nutritious, after blanching, this astringent flavor will be filtered out.

2, fried tea tree mushrooms time is generally not long, it is easy to appear tea tree mushrooms are not cooked, once eaten not cooked tea tree mushrooms, will lead to vomiting, so, blanch in advance to let the tea tree mushrooms are fully cooked, to reduce the chances of eating uncooked tea tree mushrooms.

3, after the blanching treatment of tea tree mushrooms above the bacteria or microorganisms can be killed most of the time, so blanching is also in order to allow you to eat more hygienic tea tree mushrooms.

As you can see from the above, blanching before stir-frying tea tree mushrooms is a relatively important step, if you want to do out of the flavor of the tea tree mushrooms can be more fat and tender, more delicious, then the blanching time should pay attention to some, not too long, in order to avoid stir-frying overcooked on the destruction of the texture.