Shiitake refuses to come up with any good solution

The temperature and humidity are not well controlled

I'm also out of this hair, and I don't have mushrooms, what's going on!

Shiitake mushrooms are relatively clean, so just rinse them with water.

Do not grasp the outside with your hands, and do not stir back and forth in the opposite direction, otherwise the sand particles will not only not fall, but the sand particles that have fallen will be re-rolled into the fungus folds by the reversed scattered water flow.

Tips for cleaning shiitake mushrooms

1. Soak in light salt water.

Put the mushrooms you bought back in a large container, add the water that has not been used with the mushrooms, then add a spoon of edible salt and stir well, put the heads of the mushrooms face down, cover them with a plate, and let the mushrooms all immerse themselves in the water. The soaking time is about half an hour, so that the skin of the shiitake mushroom softens, and the dirt attached to it is easy to fall off.

2. Add flour to clean.

After soaking the mushrooms for half an hour, cut off the roots, then change a basin of water, add about 15 grams of flour to the water, stir evenly with your hands, melt all the flour and simply knead it a few times with your hands, and finally rinse it twice with water, and the skin of the mushrooms will become very clean. Because the flour has a certain adsorption capacity, and after the mushrooms are soaked in light salt water, the dirt on the skin has been softened, and it is easy to be adsorbed by the flour.

3. Blanch shiitake mushrooms before eating.

Often after the first two steps of treatment, most of the impurities and dirt on the surface of shiitake mushrooms have been removed, but shiitake mushrooms contain a certain amount of oxalic acid, which can only be removed after blanching. Therefore, after cleaning the shiitake mushrooms, the shiitake mushrooms are simply blanched, which can make the shiitake mushrooms cleaner and more assured to eat while removing oxalic acid.

First of all, clean the fresh shiitake mushrooms, cut off the roots, and then use a knife to cut the flower knife on the reverse side of the shiitake mushrooms, be careful when cutting, do not cut it. After cleaning the green onion, cut it into chopped green onions, flatten the garlic and peel and chop it into minced garlic.

Boil the water, after the water boils, put the cut mushrooms into the water, then add an appropriate amount of salt, blanch the mushrooms and take them out, drain the water and put them in a bowl for later use. Prepare a small bowl, add a spoonful of starch, a spoonful of dark soy sauce, 2 spoons of light soy sauce, a spoonful of oyster sauce and 2 tablespoons of water to the bowl, then stir well with a spoon to make the mushroom sauce. Heat the oil, turn to low heat after the oil is hot, then put the minced garlic into the pot and fry until fragrant, when the minced garlic is fragrant and turns yellow, then put the shiitake mushrooms in the oil and fry them, fry them until golden on both sides, then pour the sauce we prepared before into the pot and simmer over medium heat.

When there is a little soup left, turn on the high heat to collect the juice, and then add salt in the process of simmering the shiitake mushrooms, because there is salt in the sauce, which is already very salty, otherwise the soup will be very salty, and then sprinkle with an appropriate amount of chopped green onions, so that this dish of oyster sauce shiitake mushrooms is ready.

When the mushrooms are boiled in soup and eaten in hot pot, you can take a little bit, and then there is the golden chicken stewed mushrooms, the mushroom slices and fried meat, the mushroom fried meat foam mixed noodles, the dumpling filling and bun filling can be added, and the fried rape with mushrooms is also delicious.

Soak in water before cooking. Shiitake mushrooms are delicious and have a fatty meat. If it is a stew or soup that needs to be cooked for a long time, it is recommended to choose dried shiitake mushrooms, dried shiitake mushrooms after drying, fermentation and other processes, the special aroma of the mushrooms is more rich and distinct, after a long time of stewing, dried shiitake mushrooms will make the taste of the dish more delicious.

Shiitake mushroom braised is the most delicious.

Wash the shiitake mushrooms and cut them in half and put them in the braised chicken, which is very delicious and can make the meat of the chicken more fragrant.

Summary. The reasons are: 1. The bagging is too late, the bacterial age is too long, the nutrients in the nutrient material are continuously transported to the surface, and the mycelium kinks thicken layer by layer.

2. The proportion of culture material is unreasonable, the bran exceeds the standard, the nitrogen source is excessive, the carbon and nitrogen ratio is out of balance, the mycelium grows, and the bacterial film is thickened due to prolonged lodging. 3. Improper ventilation, no time required by the color change law after taking off the bag, and the length of time for film removal ventilation or ventilation times.

The reasons are: 1. The bagging is too late, the bacterial age is too long, the nutrients in the nutrient material are continuously transported to the surface, and the mycelium kinks thicken layer by layer. 2. The proportion of culture material is unreasonable, the bran exceeds the standard, the nitrogen source is excessive, the carbon and nitrogen ratio is out of balance, the fungus eggplant holds the silk and grows, and the bacterial film is thickened due to prolonged lodging.

3. Improper ventilation, after taking off the bag, there is no time required by Yu Qinglu in accordance with the color regulation of the transfer, and the length of time for unwrapping the film or ventilation times is good.

Treatment measures: 1. Judge the scar to take off the bag in a timely manner, take off the plastic bag in time when one-third of the cancer tumor grows on the bacterial stick, dig and 2, adjust the light source, and keep the light of three yang and seven yin flowers in the shed. 3. Widen the difference between dry and wet and temperature, forcing the mycelium to transform from the vegetative stage to the reproductive stage.

4. The lead pin can soften the bacterial film in the appropriate temperature and humidity and light for the mild thickness of the bacterial film, and the excessively thick bacterial film is made with a special rubber plate for edible fungi to hit the fungus stick, so that the bacterial film vibrating joint is broken, the cracks are exposed, and the mycelium is twisted out of the mushroom.

My mushroom stick feels dry and hard.

Press. Let's deal with what the teacher said first.

If there is anything wrong in the later stage, you can contact the teacher at any time and come step by step.

These conditions will occur only when there is a problem with the stubble.

Teacher, this is Shen Da's mushroom stick.

I've been flooding for 20 days.

Do not fill with water just yet.

Adjust the light source. I'd like to ask me if this stick feels dry, tight help.

It's just sick.

Adjust the light source first.

How do you adjust that?

I've been making this mushroom for the first year.

Are there any peers, or who did you learn from?

He knows your terrain and knows how to help you fill in the light.

The method tells you that you don't know how to do it, so ask the master who recommended you to plant. Don't know how to ask more questions to avoid unnecessary losses.