Method:
1. Boiling mushroom soup: Mix all kinds of dried mushroom raw materials, grind them into coarse grains (see figure 1), wrap them in gauze, and put them in a stainless steel barrel filled with 50 liters of clean water. After the fire boils, turn to low heat and cook for 2 hours until the mushroom flavor overflows, and mushroom soup can be obtained (see Figure 2).
2. Mushroom soup hot pot: Take a casserole, put ginger slices, add pressed pork ribs, fresh Pleurotus eryngii slices, fresh Coprinus comatus slices, lotus root slices and other ingredients (see Figure 3), then add salt, chicken essence, monosodium glutamate and pressed pork ribs' fat. After the pressed pork ribs' fresh soup is mixed with the cooked mushroom soup (see Figure 4), sprinkle with onion, medlar and jujube, and open. Dip it in a hot sauce dish when eating.
Technical key:
1. Make mushroom soup with dried mushrooms. The purpose of beating dried mushrooms into coarse grains is to help them taste quickly and thoroughly. You only need to add water to the mushroom soup, and it is not advisable to add other auxiliary materials, so as to ensure the pure taste of the mushroom soup. After the mushroom soup is boiled, the mushroom bag can be soaked in the mushroom soup all the time without taking it out. In addition, the coarse dried bacteria can be divided into two bags, so as to adjust the fresh and fragrant concentration of mushroom soup at any time. It should be noted that because these dried bacteria are only used for cooking fresh fragrance, mycorrhiza with less beautiful appearance but stronger fresh fragrance can be selected as the material, which can also save costs.
2. Mushroom soup is made of vegetarian dried mushrooms, which lacks the fresh flavor of animal protein and animal fat. Therefore, when making mushroom soup hot pot, it is necessary to add soup materials boiled with meat and animal fat to make up for the defect that vegetarian mushroom soup is not full of fresh flavor and make mushroom soup hot pot more fragrant. However, when adding animal raw materials, soup and oil, we should master the principle of "simplicity and unity" and highlight the fresh flavor of the main ingredients and mushroom soup. For example, mushroom soup and ribs hot pot generally only add cooked ribs and soup boiled with ribs, and chicken or duck meat is not advisable to ensure the pure taste of mushroom soup. Mushroom soup and chicken hotpot only add chicken, chicken soup and chicken oil. Of course, mushroom soup hot pot can also add some fresh mushroom raw materials to highlight the flavor.
3. Because the mushroom soup hot pot highlights the fresh fragrance of mushrooms, it is more suitable for raw materials with light fishy smell such as scalded ham sausage, lunch meat, coriander balls, shrimp dumplings, crisp meat, various fresh mushrooms and seasonal vegetables, but not for raw materials with heavy fishy smell such as scalded beef tripe, duck intestines and yellow throat. In addition, when the soup of mushroom soup hotpot becomes weak due to long-term scalding, it can only be supplemented by adding mushroom soup.
Cooking Technology of Wild Mushroom (Edible Mushroom)
In the past, there were few cooking methods for wild mushrooms, which were generally fried green peppers, braised in brown sauce and simmered soup. With the integration of major cuisines, the cooking methods of wild mushrooms are constantly "evolving", and now a hundred flowers blossom and new practices emerge one after another.
However, how can we make better use of these precious raw materials? This requires you to have a more accurate and scientific understanding of them.
Classification of bacteria before cooking
Whether cooking mushroom dishes, soup or hot pot, the first thing you have to do is to choose the appropriate method according to the different flavors and textures of mushroom raw materials. This principle applies equally to wild bacteria and cultured bacteria. According to my usual working experience, I classified the common wild mushrooms, hoping to help you cook mushroom dishes.
When cooking fungi, we often encounter many small troubles, and improper handling can easily lead to cooking failure. So how to solve these cooking troubles?
There is fine sand on the surface of fungi. How to get to sand is better? Different cooking methods should be adopted according to the difference between dry and fresh bacteria. If it is fresh, you can scrape the skin off the surface with a knife and then clean it a little. If there is sand on the inside of the bottle cap, you can brush it with a fine brush. What needs to be reminded here is that fresh bacteria should not be washed for a long time, let alone soaked.
If it is dry fungus, you can take it out to control the water when the fungus grows fast, add a little flour or starch, rub it gently, and then rinse it slightly.
Why is mushroom soup bitter? This has a lot to do with cooking time. If the heating time exceeds 40 minutes, fresh bacteria are easy to have bitter taste.
How about dark mushroom soup? There are two main solutions. The first is that the mushroom soup should not be heated for more than 40 minutes. Second, after the mushroom soup is cooked, you should eat and drink it now, or take out the fungus in the soup. If auricularia auricula is soaked in soup for a long time, it will easily lead to black soup.
Cooked mushroom soup is always weak or has insufficient flavor. How to solve it? If you want the mushroom soup to have a certain consistency, you can add a certain amount of lactic acid bacteria when cooking, which can increase the consistency. If you want to make the soup rich in flavor, you can use the table introduced to you earlier, and add dried boletus and termites to improve the taste. If you want to make the mushroom soup look red and bright, you can add red boletus.
Why is the cooked morel not delicious enough? Fresh Morchella is slightly worse than other fresh mushrooms. Fresh Morchella can only be released to the maximum extent after drying, so it is generally not cooked with fresh Morchella.
Many people think that fungi are fresh, delicious and full of flavor. In fact, this understanding is one-sided. Paecilomyces and Morchella are two very special fungi, so experts usually only use their dried products for cooking to achieve the best flavor.
Why are quick-frozen bacteria easy to soften and rot after cooking? This is mainly related to pretreatment. Quick-frozen bacteria cannot be treated like other quick-frozen products because their texture has changed during processing. Thaw before cooking, the raw materials must be soft and rotten. Therefore, the correct use of quick-frozen bacteria is to take them out, put them into boiling water or soup without thawing, heat them until they solidify, and then take them out to change knives.
How to soak wild mushrooms with less loss of flavor? The foaming temperature of dry wild mushrooms is generally cold water in summer and warm water in winter, but the foaming time has a great relationship with their texture (
Skills of cooking wild mushrooms
Some wild mushrooms are poisonous in themselves, and the varieties that are easy to be poisoned by food are termites and boletus. Originally, the termitomycetes were non-toxic, but now some people pick the termitomycetes growing under eucalyptus trees, which are toxic. And boletus, which is a little toxic in itself. Cooking time must be enough, otherwise the toxin will not kill.
When cooking, you need to pay special attention to the following four points:
1. Tricholoma matsutake, truffle, Morchella, Lentinus edodes, cold fungus and dried fungus are all nontoxic and can be used safely when cooking.
2. If there seems to be a "handle" on the stem of the fresh wild fungus you bought, then this fungus is likely to be toxic, so please don't eat it.
3. Among the four kinds of boletus, only yellow boletus has no toxin, red boletus is the most toxic, white boletus and black boletus are weak, so the processing time must be controlled well when cooking. If it is used for rinsing and stewing, the heating time should be at least 15 minutes; If it is used for frying, the time should be controlled at 8- 10 minutes; If it is fried after lubricating oil, the lubricating time should be controlled at 30-40 seconds (the oil temperature is 40% hot).
When cooking wild mushrooms, be sure to add cooked lard and sugar. Cooked lard has the function of detoxification, and white sugar can not only detoxify, but also enhance the umami flavor of dishes.
10 Cooking method of wild mushrooms (edible mushrooms)
There are about 10 kinds of common cooking methods for wild mushrooms, which are dry-fried, raw-fried and cold-mixed ... Different methods are suitable for different mushrooms. Let me give you a detailed introduction below.
No.65438 +0 dry frying method refers to quick frying with quick fire, moderate oil content, no water and no soup, and stir-frying until cooked. This method is especially suitable for the cooking of boletus, dried mushrooms, chicken termites, tiger palm and other bacteria. Dry frying is characterized by taking fragrance, and the seasonings are mainly dried peppers, green peppers and garlic. Of course, you can also add a little ham, bacon, sausage, shrimp and other ingredients to fry together, but it is not advisable to put more.
No.2 soup cooking method is also called soup cooking, mainly to drink fresh soup. You can fry a small amount of oil first, then add water or soup to cook, or boil water or soup and add edible fungi. Be careful not to put too much soup, and the seasoning should be light to highlight the fresh and mellow taste. Suitable for cooking soup are Pleurotus ostreatus, Hericium erinaceus, Pleurotus eryngii, Coral Mushroom, Chicken Fir, Chicken Oil Mushroom, etc.
No.3 button steaming method is to put the raw materials neatly into a bowl, steam them in a steamer and buckle them in a plate. When stacking raw materials, you can apply some substances containing collagen, such as chicken paste, fish paste, shrimp paste or egg white. Suitable for steaming are Pleurotus ostreatus and Hericium erinaceus.
The No.4 frying method is characterized by more oil and more fire. The raw materials processed by this cooking method are generally marinated with condiments before heating), dried in water, and then fried in oil pan until the color is golden or dry. The characteristics of raw fried bacteria are fragrant, crisp and mellow. Suitable for frying are chicken fir, bamboo fungus, boletus, dried fungus and so on.
No.5 raw frying method is to cut the raw materials into thick slices, put them in a pot and stir-fry them slowly with medium and low heat until they are mature. When frying raw, don't use too much oil in the pan. Fry on both sides, crispy outside and fresh inside. Suitable for frying are chicken fir, Tricholoma matsutake, dried fungus and so on.
No.6 barbecue method is to roast the bacteria directly on the fire until they are mature. Pay attention to the size of the fire when baking, and you can't burn it or apply grease. You should keep the original flavor and fragrance. You can dip in salt and pepper, ketchup, spicy soy sauce and so on. Suitable for barbecue are chicken fir, Tricholoma matsutake, Pleurotus ostreatus, Hericium erinaceus, Boletus and so on.
No.7 hanging paste frying is a form of frying, which is to wrap the raw materials with starch or egg paste and glutinous rice skin and put them in an oil pan to fry until they are mature. It requires tender appearance and golden color. Suitable for hanging and frying are chicken fir, Tricholoma matsutake, Pleurotus ostreatus, Hericium erinaceus and Boletus.
No.8 cold mixing cold mixing method is a method of cutting raw or cooked raw materials into cubes, shredding, slicing and strips, adding various condiments, and then mixing evenly. Mixing can be divided into raw mixing, cooked mixing and mixed mixing according to the raw and cooked raw materials. Mixing is characterized by being mixed and eaten now, with various seasonings and various colors. It is a delicious dish to add water or oil to wild edible fungi and add seasoning. Suitable cold mixing methods include chicken fir, Tricholoma matsutake, Pleurotus ostreatus, Hericium erinaceus, Boletus, Morchella esculenta, Dictyophora, Ganoderma lucidum, Dendrocalamus latiflorus, Coprinus comatus, Pleurotus ostreatus, Lentinus edodes, Tremella, Auricularia auricula, Coral Mushroom, Black Lactarius, Buckwheat, Flammulina velutipes and so on.
No.9 microwave baking method is a mature method of microwave heating with microwave oven. All wild edible fungi can be cleaned, replaced with knives, added with seasonings and heated by microwave for 3-5 minutes (the heating time of boletus is slightly longer).
10 hotpot rinse method is specially designed for friends who love hotpot. All wild edible fungi can be rinsed in one pot, which requires clear soup color, mellow and fresh taste. Of course, you can also add some seafood, chicken, duck, meat and vegetables. Wild mushroom hot pot is very popular at present.