What s the matter with white mushroom soup turning black, why do white mushrooms turn black after bo

White radish and mushrooms are cooked together in the soup, why does the soup turn black.

Ingredients: pork ribs, green onion, ginger, garlic, Sichuan pepper, spices, bay leaves;

Oyster mushrooms, straw mushrooms, chicken leg mushrooms, as well as chicken palm mushrooms and white radish.

Steps: 1 Cut the green onion into sections, slice the ginger, garlic cloves, soak the chicken palm mushrooms for more than 20 minutes, wash, and wash the other mushrooms.

2 Cut the ribs into sections, wash them and splash them with water. The goal is to remove the blood from the meat, so that the soup is better in color and tastes more delicious without a fishy smell.

3 Add cold water to a casserole, add the meat and all the condiments, cook on high heat for 10 minutes, then reduce the heat to low and simmer.

4 After about an hour and a half, add salt and MSG to taste.

5 Cook on high heat for another ten minutes, then turn off the heat.

Tips: 1 Because there is a loss of water during the boiling process, the amount of salt added in the early stage cannot be controlled, and adding salt too early makes the meat aging and not easy to cook, so it is more appropriate to add salt ten minutes before cooking.

2 After adding salt, be sure to boil on high heat for 10 minutes to allow the salt to better dissolve and penetrate, so that it will not taste like raw salt.

3 The taste of chicken brown mushrooms is relatively strong, so it must be fully soaked before use, so as not to overshadow the deliciousness of the broth, while retaining a good flexible taste.

4 Mushrooms are not all for eating, but to extract the amino acids and other nutrients in them, and to increase the umami of the soup, so they are added in the morning.

Add at most one type of mushroom with a special aroma such as chicken palm mushroom, while oyster mushroom, straw mushroom, and chicken leg mushroom themselves are not strong in flavor, and can be added to the soup together to increase freshness.

This will not make the soup taste messy, and it will taste different.

6 It is best to use fresh mushrooms, and do not pick too large mushroom umbrellas when choosing, as there is a suspicion of hormone growth.

This is supposed to be caused by the rust of the iron pot.

There are two main reasons why white mushrooms turn black after boiling soup:

1.Ingredient list: White mushrooms are rich in nutrients, such as polyphenolic compounds, flavonoids, etc., which are easily oxidized and blackened at high temperatures, especially in contact with air.

In addition, if the mushroom soup is cooked in an iron pot, the iron ions may also react with the adult tremors in the white mushrooms, causing the soup to turn black.

2.Preparation steps: In the process of cooking the soup, if the white mushroom is exposed to high temperature for a long time, the polyphenolic compounds and flavonoids in it will accelerate the oxidation, resulting in the soup turning black.

In addition, if salt is added during the soup cooking process, the sodium ions in the salt may also react with these antioxidants, accelerating the oxidation of the car.

However, it should be emphasized that this discoloration does not affect the food safety of white mushroom soup. If you want to avoid this discoloration, you can take care to control the heat and time when cooking the soup to avoid high heat for a long time, or you can blanch the mushrooms in boiling water before cooking the soup, which can reduce the oxidative loss of nutrients. In general, as long as the ingredients are fresh and the preparation process is appropriate, the soup made with white mushrooms can be enjoyed with peace of mind.

Mushrooms turn black when exposed to heat, and the blackening is mainly due to oxidation. High temperatures will accelerate the oxidation process, which makes it easier to turn black.

You can still eat it carefully, but the taste is not very good. If you can, don't eat it. Sullen filial piety.

Summary. Hello dear, it is a pleasure to answer this question for you. <> teacher received the following questions:

How to blanch white mushrooms without blackening, the teacher's answer to you is: Hello, how to blanch white mushrooms without blackening methods: first of all, ensure that the fruiting body of the mushrooms is fresh enough, do not cook for a long time, and secondly, cool it with cold water immediately after scooping it up, and do not buy bleached mushrooms.

Blanching white mushrooms is to remove the melanin of straw mushrooms, if the mushrooms are fresh, they do not necessarily have to be blanched, but in the cultivation process, it takes at least 6 hours for mushrooms to buy them home, and the mushrooms will produce autolysis in an environment below 20 degrees, and there will be bitterness and earthy taste, so blanching can effectively remove these miscellaneous smells. Hope it helps you <>

Hello dear, it is a pleasure to answer this question for you. <>

The question the teacher received was: how to blanch white mushrooms without blackening, and the teacher's answer to you was: Hello, how to blanch white mushrooms without blackening methods:

First of all, it is necessary to ensure that the mushrooms and entities are fresh enough, do not cook them for a long time, and secondly, cool them in cold water immediately after scooping them up, and do not buy bleached mushrooms. Blanching white mushrooms is to remove the melanin of straw mushrooms, if the mushrooms are fresh, they do not necessarily have to be blanched, but in the cultivation process, it takes at least 6 hours for mushrooms to buy them home, and the mushrooms will produce autolysis in an environment below 20 degrees, and there will be bitterness and earthy taste, so blanching can effectively remove these miscellaneous smells. I hope it can help you <> your blind tomb

Hello dear, the following is an extended information about your question about Agaricus bisporus (large) sing) is a mushroom family, mushroom fungus, also known as white mushroom, mushroom or, mouth mushroom, foreign mushroom, etc.

The fruiting body of Agaricus bisporus is medium-large, cap 5-12 cm wide, hemispherical at the beginning, flattened later, white, smooth, slightly dry and gradient yellow, margins initially involuted. The flesh of the mushroom is white, thick, and slightly reddish after injury, with a unique smell of mushrooms. The fungal folds are pink at first, then brown to black-brown, dense, narrow, detached, not equal in length to cherry branches, the stipe is cm long, coarse centimeter, white, smooth, mercerized, nearly cylindrical, soft or medium-solid inside, the ring is single-layered, white, membranous, the middle of the raw stipe is easy to fall off.

It can provide you with a reference <>

I hope it can help you, and I wish you a happy life. <>

Summary. The key to whether white mushrooms are not fried black is to master the heat and stir-fry skills. First, choose fresh white mushrooms and cut them into thin slices or chunks, keeping them evenly sized.

Next, heat an appropriate amount of oil in a pan, and when the oil temperature rises slightly, add the mushroom cubes and stir-fry over medium-low heat. During the stir-frying process, the cubes should be turned frequently to heat them evenly and avoid premature ripening. If you find that the mushrooms are starting to turn black, you can reduce the heat appropriately and continue stir-frying.

During the frying process, salt and seasonings can be added in moderation to enhance the flavor of the mushrooms. At the same time, in order to maintain the tender taste of the mushrooms, the stir-fry time should not be too long. In conclusion, stir-frying mushrooms requires patience and care, and mastering the heat and stir-fry skills can keep the white mushrooms bright in color.

The key to whether white mushrooms are not fried black is to master the heat and stir-fry skills. First, choose fresh white rock clear mushrooms and cut them into thin slices or chunks to keep them evenly sized. Next, heat an appropriate amount of oil in a pan, and when the oil temperature rises slightly, add the mushroom cubes and stir-fry over medium-low heat.

During the stir-frying process, the cubes should be turned frequently to heat them evenly and avoid premature ripening. If you find that the mushrooms are starting to turn black, you can reduce the heat appropriately and continue stir-frying. During the frying process, salt and seasonings can be added in moderation to enhance the flavor of the mushrooms.

At the same time, in order to maintain the tender taste of mushrooms, the stir-fry time should not be too long. In conclusion, stir-frying mushrooms requires patience and care, and mastering the heat and stir-fry skills can keep the white mushrooms bright in color.

Can you elaborate on that a little bit more?

Master the heat and stir-fry skills, choose fresh white mushrooms, and cut them into even slices or chunks. Stir-fry the mushrooms in a pot with an appropriate amount of oil over medium-low heat, turning the vegetable pieces frequently, and turning down the heat until you find that the mushrooms turn black. Add salt and seasonings in an appropriate amount, and the stir-fry time should not be too long to maintain a tender taste.

Stir-frying mushrooms requires patience and care, and mastering the heat and stir-fry skills can keep the white mushrooms fresh.

Mushrooms are polluted with sediment and dust during the process of picking and drying, so they will turn black when rinsed with clean water.

Cleaning method: Take dried shiitake mushrooms as an example, first rinse them with clean water to remove their dust, soak them in an appropriate amount of warm and clean water (less than 40) for half to one hour, and shake the blind and early fool to promote their rapid rehydration. After taking out the shiitake mushrooms, soak the mushrooms in water to remove the sediment and then eat.

Precautions: Do not blanch dried mushrooms in boiling water, as the taste of the mushrooms is not as good as cold water.

Ingredients: chicken thighs, dried mushrooms, green onions, ginger, dried chilies, Sichuan peppercorns, cooking wine, light soy sauce, star anise, salt, sugar.

Production method: 1. Rinse the dried mushrooms with water and soak them in advance.

2. Cut the chicken into small pieces, blanch the blood foam with boiling water, and remove it for later use.

3. Heat oil in a pot, add chicken mills and stir until fragrant.

4. Add green onions, ginger slices, star anise, light soy sauce, cooking wine, and sugar and continue to stir-fry.

5. Fry until the chicken is ripe, add pants and water to cover the ingredients.

6. Bring to a boil over high heat and add the soaked dried mushrooms.

7. Simmer over medium-low heat until the chicken is ripe, then turn off the heat.

8. Put it in a bowl and eat it directly.

If mushrooms are used to cook soup, it can enhance the umami of the soup very well, and the nutrients can be integrated into the soup, and the nourishing effect is better, so do mushroom soup need to be blanched?

Mushroom soup Mushrooms.

1 Do mushroom broast soups need to be blanched?

Mushroom soup can be blanched, or not, if you blanch the water and then do it, it will cause some damage to the nutrients inside, and the umami will not be so good, but boiling water is also good, it can remove some of its peculiar smells, so that the taste becomes more pure, so whether to blanch or not is to decide according to your own preferences.

2 How to keep the mushroom soup from blackening.

Blackening when making mushrooms may be caused by incorrect selection of kitchenware, which can be made with a stainless steel pot, so that it is not easy to blacken, or it may be that the oil is not added enough, you need to fry the mushrooms before making mushroom soup, and try to put as much as possible at this time, so as to make the fried mushrooms fresher, and the soup will not be blackened.

If you want to avoid the mushrooms from turning black, you can coat the outside with some starch, then put it in the pan and fry it slightly, and then remove it and start cooking the soup to make it taste even better.

3 Mushrooms and what soup is delicious.

Mushroom egg soup.

Prepare some eggs, mushrooms and seasoning salt, clean the mushrooms after processing, then cut them into slices, beat the eggs into the bowl, add some edible salt and stir well, add an appropriate amount of oil to the pot and heat it, put the mushroom slices in it and stir-fry for half a minute, then add an appropriate amount of water, wait until the soup in the pot is dry, you can pour the egg liquid in, boil it again, add some salt to taste and eat.

Bean sprouts and mushroom soup.

Prepare enoki mushrooms, bisporus mushrooms and bean sprouts, add an appropriate amount of water to the pot and boil, add ginger slices to boil, continue to add double oyster mushroom slices after boiling, cook for a while, wait until the soup boils again, you can put enoki mushroom bean sprouts in, and then continue to boil, add some seasoning salt after cooking, and you can eat.

Chicken wing mushroom soup.

Prepare celery, mushrooms, lily roots and chicken wings, clean the chicken wings and take them out, add some pepper, salt and wine to marinate for a while, put them in the pot, add an appropriate amount of water, remove the foam after boiling, and then cook for about 20 minutes, the celery is selected into segments, peel off the skin of the lily root and then clean it, slice the mushrooms after washing, cut the lily root, mushroom slices and celery and put them into the soup to cook, add an appropriate amount of sesame oil to taste when out of the pot and eat.

White mushrooms turn black after boiling soup because the color of the white mushrooms changes when they are preheated.

Mushrooms turn black when exposed to heat, and the blackening is mainly due to oxidation. High temperatures will accelerate the oxidation process, which makes it easier to turn black.

I can still eat it, but the taste is not very good. If you can, don't eat it.

Because the water absorbs the nutrients inside the mushroom.

Mushrooms contain and pigments, and some organic salts are precipitated after drying, and they are generally black when soaked in water, if they are not too black, they will not be caused by mold, and impurities in mushrooms may also cause this phenomenon.

If the black is very dark, it is a bit abnormal.

It should be normal.,Sometimes it's black when I soak in my house.。。

1. When making mushrooms, there is blackening, which may be caused by the incorrect choice of kitchenware, which can be made with a stainless steel pot, so that it is not easy to blacken, and it may also be that the oil is not added enough, you need to fry the mushrooms before making mushroom soup, and try to put as much as possible at this time, so that the fried mushrooms can be more fresh, and the soup will not be blackened.

2. If you want to avoid the mushrooms from blackening, you can wrap some starch on the outside, and then put it in the oil pot to fry it slightly, take it out and start to cook the soup, so that the taste can become better.