Hazelnut mushrooms pickling need ingredients: sodium sulfite solution, hazelnut mushrooms, water, edible salt.

1, want to pickle brine mushrooms in the collection of fresh mushrooms after the need to immediately wash with sodium sulfite solution, to wash off the surface of the mushrooms of the mud and miscellany, and then put into this solution to soak for more than a minute, take out, and then only to be loaded into a bucket, and then add water to soak the mushrooms in the soaking for the next step.

2, salted mushrooms raw materials in the sterilization process, but also need to go through a number of rinsing, so that it can make the surface of all the elimination of sodium sulfite, rinsing clean and then put the mushrooms into the pot to add water and edible salt cooking, water and salt is best to mix well in advance, made of salt brine, salt brine in the production of the pot in advance of the cooking process for five to six times, and then take out the mushrooms cooking, so that the mushrooms are flavored with flavor, and the mushrooms are cooked. The mushrooms cooked in this way have a uniform flavor and excellent color.

The period of prosperity is in the middle and late fall, and it has high nutritional value. It is one of the few wild mushrooms that have been recognized but still cannot be cultivated artificially, and it can be called a veritable "mountain treasure", and it is also called "the fourth treasure of Northeast China". Hazel mushrooms are smooth and refreshing. Hazel mushrooms are smooth and refreshing, flavorful and nutritious, and are classified as a kind of food by some developed countries.

Hazel mushrooms are umbrella-shaped, light yellow, old brown. Hazel mushrooms grow from July to August in the base of the trunk of broad-leaved coniferous trees, on behalf of the root, fallen wood and buried in the soil on the branches. Generally born in the shallow mountainous areas of the hazel wood post, so the name "hazel mushroom".