Oil mushroom is a kind of poplar mushroom, and its Chinese scientific name is oil mushroom. It is mainly produced in northeast artificial Yang Shulin. It's dark and slippery after cooking. Mushrooms consist of mycelium and fruiting body. Mycelium is a vegetative organ, and fruiting body is a reproductive organ.

The fruiting body is small to medium. The cap is 4- 10cm in diameter, flat in the back, convex in the middle, light khaki to tawny, sticky and slippery, with smooth edges without stripes but silk film. Mushroom meat is almost white. The bacterial folds are curved, khaki, brown after aging, with different lengths and wide middle.

Extended data

1, fresh sales

Poplar mushrooms are generally sold fresh, and the picked poplars will be graded in time. High-quality mushrooms require dark red, thick, uniform size and no umbrella; The handle is thick, nearly white and neat in length. After opening the umbrella, the pleats turn brown and the handle is slender and twisted, which is a second-class product.

2. Dry ...

The flavor of dried poplar mushroom is also good, and the processing of dried poplar mushroom is mainly dry. The dried Pleurotus ostreatus has good quality and can be produced on a large scale. The dried Pleurotus ostreatus has low water content and is resistant to storage. When baking, the drying chamber is heated to about 40℃ in advance to eliminate the internal moisture.

Then the fresh mushrooms are sent to the baking room, and the room temperature is kept at about 30℃ 1~2 hours, then adjusted to 45~50℃, adjusted to about 60℃ after about 5 hours, and the baking is continued for about 3 hours.

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