Many people have seen the cooking method of fried chicken with mushrooms on food websites, but they don't know what mushrooms are. Let's learn about mushrooms together.
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A set of mushroom grades can be roughly divided into flower mushroom, coarse mushroom, fine mushroom, inch mushroom, fragrant letter and so on. The patterned ones are called flower mushrooms, coarse mushrooms are called coarse mushrooms, fine mushrooms are called fine mushrooms, and small mushrooms are called inch mushrooms. Spring mushrooms are called spring mushrooms, and autumn mushrooms are called autumn mushrooms, but they are generally called winter mushrooms. Specifications and grades are strictly regulated.
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Mushrooms have a special fragrance, and the entrance is soft and smooth with mushroom flavor. Growing mushrooms depends on the weather. Some mushrooms will be harvested within three years, while others will be harvested within one year, depending on the variety. If it snows during harvest, the surface of mushrooms will crack, produce patterns and become flower mushrooms. If it rains and absorbs rain, it will swell into a big fragrant letter, which is worthless. Of course, white mushrooms are the best mushrooms (the back is as white as the sky). Not as big as possible, but as big as a believer and at a very low price. The best mushrooms are neither too big nor too small.
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Dried mushrooms are fragrant, but fresh mushrooms are not. The main reason is that when fresh mushrooms are processed into dried mushrooms, when the water is driven away by heat, the enzymes in the mushrooms react chemically. No matter whether they are baked by sunlight or fire, some of their qualities turn into fragrance, which is our favorite mushroom flavor.
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Distinguishing high-quality winter mushrooms from flower mushrooms, we can see that the mushroom cover (also known as mushroom umbrella) is large and round, with complete edges, bright colors and strong smell, and the incision of the mushroom handle is thick and round, close to the bottom of the mushroom cover; There are few wrinkles on the surface of the mushroom cover and few cracks on the mushroom cover. Mushrooms are basically dried, and high-quality mushrooms are hard but not soft.
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Mushrooms are dry and must be soaked and cleaned before eating. Attention should be paid to the soaking and cleaning methods of mushrooms, otherwise the nutritional value and edible flavor of mushrooms will be reduced. Mushrooms should not be soaked in cold water because they contain nucleic acid decomposing enzymes. Only by soaking in hot water at 80℃ can this enzyme catalyze the ribonucleic acid in mushrooms and decompose 5- uridylic acid with unique flavor of mushrooms.