Because it has a unique, similar to seafood in general fishy flavor, therefore, before cooking, need to be put into the boiling water to get rid of this fishy flavor, so that the taste is better, but also the skills of cooking crab mushrooms; after blanching crab mushrooms after boiling water, and other ingredients cooked together, the texture and nutrition are better; furthermore, fungal food generally need to be blanched, boiling water Blanching can remove the bacteria and some subtle toxins, so it is safer to eat.
Expanded Information:
Precautions
1. During the storage process of crab mushroom (true shimeji), the loss of nutrients and the discoloration of the mushroom body are the main reasons for the deterioration of its quality, so in the storage process, it is taken that the true shimeji mushrooms are sent to the storage room immediately after the harvest. Therefore, in the storage process, it is adopted to send the mushrooms into the fresh storage immediately after harvesting and store them at 0-5℃ to reduce the respiratory strength, delay the discoloration process and reduce the loss of nutrients, so as to obtain good quality of freshness.
2, the basic requirements for the harvesting of the real shimeji mushrooms are timely, no injury, no pests and diseases. Harvesting too early the child entity is not fully developed, affecting the flavor and yield, harvesting too late the child entity aging deterioration, loss of its practical value. Harvesting requires light picking, light take, light put, as far as possible to minimize mechanical damage, at the same time to be sick mushrooms, insect mushrooms removed.
1, if it's fried shredded beef, because the area of shredded beef is relatively small and the thickness is not very thick,