The appearance of fresh mushrooms is very beautiful, and the texture of fresh mushrooms is also very crisp and tender. As a delicacy, sea crab can still taste delicious. Some people are not used to this smell, so can blanching fresh mushrooms remove this smell?

Sea mushrooms need to be blanched before use to remove fungal odor and impurities. Fresh mushrooms will have their own unique fishy smell similar to seafood. Generally speaking, it is best to add ginger to boiling water and then blanch it in the water. This is the technique for making crab-flavored mushrooms, then add more ingredients and cook them together. The taste is more nutritious. In general, the fungus needs to be blanched, it is better to be scalded.

The oxalic acid in fresh mushrooms will affect the absorption of calcium. For example, blanching oxalic acid-rich spinach before cooking will remove most of the oxalic acid and make it healthier to eat. Therefore, when people cook mushrooms, they need to blanch them. What's more, the debate over mushroom blanching is whether vitamins are lost. Actually this is not correct. The main nutrients in mushrooms are water-soluble vitamins, not all the nutrients in mushrooms, so the main nutrients in mushrooms will not be lost due to blanching.

Generally speaking, it only takes about 5 minutes to blanch. During the blanching process, do not close the lid, because seafood mushrooms have a special fishy smell that can be dissipated with steam. If the lid is closed, the effect of removing fishy smell will be much worse.

The nutritional effects of fresh mushrooms

According to research and testing, every 100 grams of fresh mushrooms contains 88% water, 3.0 grams of crude protein, 0.08 grams of fat, 1.03 grams of crude fiber, 7.4 g carbohydrates and 0.70 g ash. Vitamin B15.84 mg, vitamin C13.8 mg and amino acids account for 13.27% of the total weight. The seven essential amino acids account for 36.82% of the total amino acids.

Fresh oyster mushroom is a low-temperature straw mushroom and an edible fungus suitable for local winter cultivation. It is an edible fungus with high nutritional value and medicinal value. It is white in color, rich in meat, tender, fragrant and delicious. It has the effects of anti-cancer, improving immunity, anti-aging and prolonging life. This is a very popular health food.

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