How do you pickle enoki mushrooms? How to marinate roasted enoki mushrooms

A small amount of monosodium glutamate, an appropriate amount of salt, if you like spicy, you can put some pickled peppers, and then put an appropriate amount of water to boil. Try the taste and make it a little saltier than a normal stir-fry. Blanch the enoki mushrooms with boiling water, find a clean large-mouth bottle, put the enoki mushrooms and the soup in them, and cover them.

When eating, you can put some sesame oil and garlic foam.

Another: If you want to marinate a lot at once, it is best to pay attention to sealing, refrigeration, or divide into n small containers, and each small container is only put in the amount of a few times. Otherwise, it will become moldy.

The scientific name of enoki mushroom is enoki mushroom, also known as small fire mushroom, mushroom, mushroom, mushroom, etc., and the English is: "enoki mushroom". The botanical name is Flammulina Velutiper (FR.).

sing。Because of its slender stalk, like enoki vegetables, it is called enoki mushroom, which belongs to the genus Ainoculus spp. of the white mushroom family of the Apiflora family, and is a kind of fungal lichen. Enoki mushroom has a high medicinal therapeutic effect.

Enoki mushroom is widely distributed in nature, including China, Japan, Russia, Europe, North America, Australia and other places. In China, from Heilongjiang in the north, to Yunnan in the south, from Jiangsu in the east, and to Xinjiang in the west, it is suitable for the growth of enoki mushroom.

Enoki mushroom does not contain chlorophyll, does not have photosynthesis, cannot make carbohydrates, but can grow completely in a dark environment, must absorb ready-made organic substances from the culture medium, such as carbohydrates, proteins and fat degraders, is saprophytic trophic type, is a heterotrophic organism, belongs to the basidiomycetes. Enoki mushroom is a saprophytic fungus that grows easily on the dead trunks and stumps of broad-leaved trees such as willow, elm, and poplar.

Jiangsu Guannan, Hebei, Anyang, Linzhou, etc. Lingshou in Shijiazhuang, Hebei Province grows a large number of enoki mushrooms, which are mass-produced and sold all over the country in November and December.

According to the determination, the content of amino acids in enoki mushroom is very rich, higher than that of general mushrooms, especially the content of lysine, which has the function of promoting children's intellectual development. Dried enoki mushroom contains protein, carbohydrates, and crude fiber, and regular consumption can prevent and treat canker disease.

Studies have also shown that a substance contained in enoki mushrooms has a good anti-cancer effect. Enoki mushroom is not only a delicious food, but also a good health food, and the domestic and foreign markets of enoki mushroom are becoming more and more broad. The artificial cultivation technology of enoki mushroom is not complicated, as long as the environmental conditions can be controlled, it is easy to obtain stable and reliable yields.

Enoki mushrooms did this, and the child next door cried greedily.

I like to eat enoki mushrooms like this. How do you like to eat?

Enoki mushrooms There are also many ways to roast enoki mushrooms, which can be done with Zhouchang tin foil.

You can also use a brush to skewer the ingredients and bake them on charcoal, which is delicious and chewy.

Ingredients: Appropriate amount of shiitake mushrooms, appropriate amount of garlic hot sauce, appropriate amount of barbecue sauce, white sesame seeds.

Appropriate amount of juice book, appropriate amount of green onion, appropriate amount of dried pepper (millet spicy).

1) Rinse and control the water of enoki mushrooms, shred (chopped green onions, dried and minced chili peppers) 2: Using the grill, put the enoki mushrooms in the grill, close the grill and grill over charcoal fire.

3) Grill over low heat until golden brown on both sides.

4) Brush with garlic chili sauce.

5) Sprinkle with barbecue sauce to taste.

6) Sprinkle chopped green onion (minced red pepper) at the end.

7: It's really delicious, and it's very simple.

1.150-200 grams of enoki mushroom hail stall vertically, you can first clean it in a bundle, and then split it, if you clean it after splitting, you must run out of water.

2.Prepare a 15 grams of barbecue sauce and 6 grams of sweet noodle sauce for the brand in the picture, in fact, you can bake ,.. only barbecue sauce

3.,.. 15 grams of original barbecue sauce, 6 grams of sweet noodle sauce, 2 grams of sugar, a small pinch of salt, 8-10 grams of salad oil, monosodium glutamate and black pepper

4.Add an appropriate amount of cooked white sesame seeds and mix well.

5.Take a piece of tin foil, fold the four sides up by one centimeter, put it on the baking sheet, spread the enoki mushroom flat bridge on the tin foil, and spread the mixed sauce evenly on the enoki mushroom.

Copy the enoki mushrooms with water first, and then take them out and pass them through cold water. Put vinegar, soy sauce, and millet spicy to marinate.

1 Pretreatment: Select enoki mushrooms with an umbrella diameter of 1 5 cm, cut off the fibrous roots, and thin the stalks. Wash off impurities with water, then immerse in 0 5 sodium metabisulfite for color protection for 10 minutes, and then wash off the adsorbed sodium metabisulfite with running water.

2. Killing: Killing can destroy enzyme proteins, prevent browning, and facilitate salt infiltration. The method is to add 0 1 citric acid to boiling water, put in the enoki mushroom after color protection, the time is 5 8 minutes, and the mushroom water ratio is 1 5.

After finishing, cool with running water until the center of the mushroom is cool. 3 Salting: Spread a layer of salt on the bottom of the tank, followed by a layer of salt for mushrooms until full.

Add 30 kg of salt per 100 kg of mushrooms, and after 2 hours, add saturated brine and acid-conditioner until the mushrooms are overflowed. The acid regulator is prepared as follows: citric acid 45, metaphosphoric acid 50, alum 5, so that the pH value is maintained at 3 5.

The mouth of the cylinder is covered with a roller shutter, and the stone is pressed so that the salt water overflows the mushroom body 8 10 cm. After 15 hours, the concentration of the brine was measured so that it remained at 21 Baumé.

First, blanch the enoki mushrooms in rising water. After cooling, add the oily pepper and sea pepper. Soy sauce vinegar, monosodium glutamate, sugar, peppercorn noodles. Shallots. It will go well. Such a spicy enoki mushroom, the cold salad is ready, and it is very delicious.

It's a simple and delicious recipe.

Wash the enoki mushrooms, cut off the roots, then arrange the plate, prepare a small bowl, put in salt, chicken essence, light soy sauce, water, stir until the salt melts, then pour on the enoki mushrooms, hot water in the pot, put the enoki mushrooms on the plate, cover the pot, steam for 10 minutes on high heat, sprinkle with chopped green onions and garlic, and then pour hot oil.

Method 1:

Ingredients: 1 cucumber, 150 grams of enoki mushrooms, a small handful of vermicelli.

Sauce: rice vinegar, light soy sauce, chili bean sauce with Lao Gan Ma oil, minced 2 cloves of garlic, salt, chicken powder.

Process: 1. Soak the vermicelli in boiling water until soft, then boil in boiling water, pull out the cold water, drain the water and set aside.

2. Shred the cucumber and set aside;

3. Remove the roots of enoki mushrooms, blanch them in boiling water, pull them out in cold water, drain them and set aside.

4. Add all the ingredients of the sauce together.

5. Mix cucumber shreds, enoki mushrooms and vermicelli together, pour over the sauce of 4, and stir well.

Enoki mushroom contains essential amino acids for the human body, and the zinc content is relatively high, so it can enhance intelligence very well, especially for children's height and intellectual development.

Method 2: Ingredients: 200 grams of enoki mushrooms, 100 grams of beef slices.

Seasoning: 200 ml of sake, 200 ml of Japanese nongkou soy sauce, 300 ml of mirin, 10 grams of minced garlic, 10 grams of onion, a pinch of white sesame seeds, a pinch of shichimi powder.

Raw material procurement: The normal color of enoki mushroom should be yellowish, and the hemispherical top of the mushroom is tender and fresh.

Method: Cut the beef into thin slices, marinate it in barbecue sauce first, then raw enoki mushrooms, pour in a little salad oil, chicken essence, a little salt and cumin and mix with cumin. Finally, wrap the marinated beef slices in enoki mushrooms and secure them with toothpicks. Fry it in a pan with a little oil.

This dish is a very good dish, the beef is delicious, the enoki mushroom is slippery, it can be said that it is full of color and flavor, it is very suitable for appetizers, and it is also a good look, and regular consumption can prevent cardiovascular disease.

How to store enoki mushrooms in the refrigerator.

1. If you can't eat fresh enoki mushrooms and need to save them, you can cut off the roots of enoki mushrooms, then add them to light salted water, soak them in light salt water for about ten minutes, drain them, and then add them to the refrigerator for refrigeration, which can be stored for about a week.

2. Enoki mushroom is a fungus that can grow well at low temperatures, the general growth temperature span is relatively large, 3-34 degrees of temperature can grow, but the activity of enoki mushroom about 3 degrees will be very good, and it can also inhibit the activity of some other fungi, the storage time in this state will be longer, and the taste is more delicious.

Precautions for refrigeration of enoki mushrooms.

1. Many foods are basically wrapped in plastic wrap when they are added to the refrigerator, but enoki mushrooms do not need to, because enoki mushrooms are fungi that can grow at low temperatures, so even if they are added to the refrigerator, they can be well refrigerated, so there is a possibility of continued growth.

2. Although enoki mushrooms have strong growth activity at low temperatures, they will rot if stored in the refrigerator for a long time, so it is recommended that you should not keep enoki mushrooms for more than three days.

3. If enoki mushrooms are stored after being wet, remember not to put them in ironware, because it is easy to deteriorate and turn black.

1. Harvest Harvest in time to remove impurities, requiring the diameter of the cap to be centimeters, the length of the handle to be 15 centimeters, and the mushroom body to be white and complete.

2. Pre-cooking The pre-cooking liquid is 5% 7% salt water, and the pH value is adjusted to citric acid. After boiling, pour in the mushroom body and turn it, the mushroom water ratio is 1 2, 4 minutes later, remove the enoki mushroom, quickly cool it with running water, and when the temperature drops below 15, remove and drain the water.

3. Pickling is divided into high-salt treatment method and low-salt treatment method. The high-salt treatment method is suitable for the high temperature season, and the amount of salt used accounts for 50% of the weight of the mushroom. Method:

First sprinkle 2 3 cm thick salt at the bottom of the tank, pour in the pre-cooked enoki mushroom, flatten it to make it 6 7 cm thick, and then put a layer of salt and a layer of mushrooms until the tank is full, the top layer is capped with salt, and inject cooled saturated salt water and antiseptic color protection solution to submerge the mushroom body (antiseptic color protection solution formula: sodium metaphosphate 55%, citric acid 40%, alum 5%). The cylinder is covered with an isolation layer made of gauze and bamboo with a diameter slightly larger than the cylinder mouth, which is pressed against a heavy object such as stones.

The low-salt treatment method is suitable for winter, method: after the pre-cooked enoki mushroom is dried, stir fully in saturated salt water to let the mushroom absorb enough salt, then drain it and put it directly into a barrel through the scale, and inject saturated brine and antiseptic color protection solution. It generally takes 25 to 35 days for pickling, turning the cylinder once in 7 days in winter and turning the cylinder once in 2 days in summer.

4. Management and barreling When filling the barrel, the pickled mushroom body should be washed in the original brine and then taken out, weighed and then loaded into a barrel, filled with saturated brine and antiseptic color protection solution, and adjusted the pH value with citric acid.

Enoki mushrooms did this, and the child next door cried greedily.

I like to eat enoki mushrooms like this. How do you like to eat?

Initial inspection - boiling - cooling - filling the barrel - adding salt.