1, dry frying method
Dry frying is a rapid fire frying, moderate amount of oil, do not put water or add soup, stir-fry until cooked. Especially adapted to porcini mushrooms, dry mushrooms, chicken (soil from), tiger palm mushroom cooking. Dry stir-fry to take the aroma for, the main seasoning to dry chili, green chili, garlic-based. Of course, you can also put a little ham, bacon, sausage, shrimp and other ingredients *** with to fry, but should not be put more.
2, rolling soup method
Rolling soup method is also called cooking soup, to drink fresh soup. Cooking soup can be first put a small amount of oil stir-fried and then put into the water or soup cooked, you can also boil the water or soup into the edible mushrooms. Be careful not to put too much water in the soup, and the seasonings should be lighter to highlight the fresh and mellow flavor. Suitable for cooking soup are green head mushroom. Monkey head mushroom, north wind mushroom, brush handle mushroom, chicken fir, chanterelle and so on.
3, buckle steaming method
Buckle steaming method is to neatly yardage of raw materials in a bowl, on the steamer steamed back buckle in the plate. Yards of raw materials can be coated with some chicken puree, fish puree, shrimp puree or egg white and other protein-containing substances such as gelatin. In order to meat and vegetables with reasonable, balanced nutrition, the flavor is also more mellow. Suitable for buckling steamed green head mushroom. Monkey head mushroom.
4, raw fried method
Raw fried method is characterized by more oil fire, with this method of cooking raw materials processed before heating generally have to be impregnated with condiments, drying moisture, and then frying to the color of the pot or water to dry. Raw fried mushrooms are characterized by fragrant, crispy, mellow. Suitable for raw fried chicken fir, tiger palm mushrooms, porcini mushrooms, dried mushrooms and so on.
5, raw frying method
Raw frying method is to cut the raw materials into thick slices, placed in a pot with a medium to low fire slowly fried to maturity. Pan frying in the pot of oil can not be more, to fry on both sides. It should be characterized by crispy outside and tender inside. Suitable for raw frying are chicken fir, matsutake mushrooms, dry mushrooms and so on.
6, barbecue method
Barbecue method is to put the bacteria directly on the fire until mature. Grilling should pay attention to the size of the fire can not burn, and can not be coated with grease. To maintain the original fresh flavor. You can eat them with pretzel salt, tomato salsa, and hot soy sauce. Suitable for barbecue are chicken fir, matsutake mushroom, green head mushroom. Monkey head mushrooms, porcini mushrooms and so on.
7, cold method
Cool method is the raw materials or cool cooked raw materials, cut into small dices, silk, slices, strips and other shapes, add a variety of condiments and then mix the method, mixing can be divided into raw according to the raw materials of the raw and cooked mixing, cooked mixing and mixing and other methods. The characteristics of mixing are: mixing and eating now, various seasonings, and many varieties of colors. Suitable for cold mixing method of chicken fir, matsutake mushrooms, green mushroom, monkey head mushroom, porcini mushrooms, morel mushrooms, bamboo fungus, and so on.
8. Hot pot shabu-shabu method
The hot pot shabu-shabu method is specially designed for friends who love hot pots, which can put all the wild edible mushrooms in a pot for shabu-shabu. The soup is clear, the flavor is mellow and the mushrooms are fresh. Of course, you can also add some seafood, chicken, duck, meat, vegetables and so on. At present, wild edible mushrooms in hot pot are very popular.
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