It can be eaten.

Normal white jade mushrooms are not bitter. It is bitter because in addition to a variety of amino acids, the delicious ingredients of white jade mushrooms also contain different nucleotides. Guanylic acid is the main umami-flavoring substance in white jade mushrooms and mushrooms. Due to the action of enzymes, guanylic acid is heated Water will evaporate when it is hot. So leaving the other ingredients behind will have a bit of a bitter taste, but is not toxic.

Ingredients:

200 grams of white jade mushroom, 2 chives, and 30 grams of water fungus.

Accessories:

10 ml of oil, 5 ml of very fresh flavor, 3 grams of salt, 2 grams of MSG, appropriate amount of starch, 1 ml of sesame oil, 20 grams of carrots, and 1 gram of pepper.

Method:

1. Remove the roots of fresh white jade mushrooms, wash them and wash the chives.

2. Pair with carrot slices and water-fried fungus. Cut chives into sections.

3. Heat the oil in the wok, add the chives and saute until fragrant, add the carrots and fungus and stir-fry.

4. Add white jade mushrooms and stir-fry.

5. Add in fresh seasoning, salt, pepper and MSG while frying.

6. After frying, add rice soup and gravy, and drizzle with sesame oil.

7. Take it out of the pot and put it on a plate.