Apricot mushrooms need to be blanched, 3-5 minutes after the water boils.

Because mushrooms need to pass through hot water once to kill the bacteria on the surface, and the almond abalone mushroom is a kind of mushroom, which needs a long time to be cooked. And if you eat them without cooking them thoroughly, it will easily lead to some gastrointestinal problems and serious food poisoning, so you must pass the water once when you make the mushrooms.

The benefits of blanching mushrooms before cooking with them:

1, blanching can remove the odor of mushrooms and make their flavor more pure. Almost all mushrooms have a bad taste, blanching mushrooms can remove this taste, thus making the taste of mushrooms more pure and delicious.

2, blanching can remove the oxalic acid of mushrooms, mushrooms basically contain oxalic acid in the ingredients, especially the golden mushroom in the oxalic acid content is relatively high, after blanching can remove most of the oxalic acid.

3, blanching can reduce the water of the almond mushrooms, mushroom ingredients contain a lot of water, blanching can reduce the water content of mushrooms, to avoid too much water in the frying process, but also shorten the time of the mushrooms in the pot of heat, to avoid more nutrients are destroyed.

But the blanching time must not be long, and after blanching, not only should be cooled, but also put it into ice water to cool, preferably into the refrigerator, so that the apricot mushrooms are not only very full and balanced moisture, but also the texture is very crispy.