Storage method of russula: Please put it in a cool and dry place.
Russula purchase guide:
1. shape. Real russula has a crimson front, a crimson middle and horizontal wrinkles. The ventral folds of the mushroom cover are fine and uniform, and the mushroom feet are pink. Some russula flowers are curved, and their feet and folds are red.
2. Mushroom feet. Real russula must have small holes in its feet, which is the unique feature that distinguishes russula from other mushrooms.
3. color. True russula, water will turn red as soon as it enters the water. Russula is red, because there are natural pigments in it, so it is certain to turn red. It's just that the water of fake russula is dark red and smells like dye, while the water of real russula is pink and has a little mushroom flavor. After the red mushroom is cooked, the color of the mushroom will fade as the nutrients of the mushroom enter the soup. The delicious taste of russula lies in the soup.
4. The difference between authentic russula and other russula lies in that the cover of authentic russula has a bulge in the center, the cover is thick crimson, and there is uneven crimson in the foot, which is fragrant and delicious. Russula is rich in nutrition and produced in western Fujian.
500 grams of red mushroom and yam ribs soup, 500 grams of yam, 50 grams of red mushroom, and appropriate amount of ginger, salt and cooking wine; First, blanch the ribs in water to remove blood foam from the meat; Put 2.5L water in the soup pot, bring it to a boil, add the freshly blanched ribs, and add ginger and cooking wine. Cut off a small part of the soil on the mushroom feet with scissors, then rinse with cold water and soak; After the soup is boiled, simmer for 30 minutes, add yam and simmer for 10 minute. Add russula, filter the water soaked by russula to remove impurities such as soil, and then pour it into the fire to stew for 8- 10 minutes. Finally add some salt to taste.
Fifteen minutes before stewed chicken soup with red mushrooms, take five or six red mushrooms and remove the soil from their feet. Tear the russula into small pieces, put it into a small bowl of water, wash it quickly, remove the dust on it, pick it up and put it into a small bowl; Stew the russula in the chicken soup for about 15 minutes, and then take the chicken soup out of the pot. It doesn't take long to stew. If the red mushroom is stewed for a long time, the red color of the red mushroom will be boiled off and the most nutritious components of the red mushroom will be lost. Please remember! At this time, you will find that the whole chicken soup is red, and the taste of chicken is mixed with the taste of red mushrooms. Chicken soup doesn't add salt, just add some salt to taste. And the chicken soup is very sweet. Try the original red mushroom chicken soup. Russula is rich in nutrition.
Braised pork belly with red mushrooms100g, dried red mushrooms150g. Appropriate amount of salt and pepper; Soak russula in a large basin of water, sprinkle a little salt, rinse it after 10 minutes, take it out and drain it; Pork belly is cut into thick slices, stewed with water and pressure cooker for about 15 minutes; Pour the russula into the stewed pork belly soup, turn to medium heat and cook for 10 minutes. When eating, adjust the salt taste and sprinkle with pepper.
Practical guide:
1. Usually it can be steamed, stewed, fried and stewed. It will taste better if cooked with various meats such as chickens and ducks. It is the treasure of family banquet, which is famous for its mellow and delicious taste, refreshing fragrance and clear red soup color.
2. Cooking method: Rinse the dried russula quickly with clear water, soak it in appropriate amount of water for about 10 minute, and then put the russula into the meat to make soup.
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Russula, Eve seed, Russula