It is also more hygienic to blanch fresh tea tree mushrooms and then use them for cooking, because edible fungi live in decaying substrates. There are many bacteria in these substrates, and many bacteria and microorganisms will inevitably adhere to them. On tea tree mushrooms, blanching them in advance can effectively eliminate most bacteria and microorganisms.

If fresh tea tree mushrooms are not blanched, the dishes made will have an astringent taste. This astringent taste can be removed by blanching. In addition, eating undercooked tea tree mushrooms can easily cause vomiting and other adverse reactions. Therefore, especially when making stir-fries with fresh tea tree mushrooms, it should be blanched in advance to ensure that the tea tree mushrooms are fully cooked.

Extended information

Fresh tea tree mushrooms are suitable for stir-fried, braised and other quick dishes. Dried tea tree mushrooms should be rinsed with clean water first, then soaked in clean water for 2 hours. After being fully washed, blanch them in boiling water for 2 minutes before frying or stewing them.

It takes more than ten or twenty minutes to make dried tea tree mushrooms in a pressure cooker. If you use an ordinary pot, you need to cook it on low heat for more than an hour after boiling over high heat. Dried tea tree mushrooms are suitable for making soup.