The fried greenhead mushrooms taste a little bitter?

Stir-fried green head mushrooms.

The taste is a little bitter, which may be due to two reasons, first, you didn't clean it when you washed it, and second, there was something wrong with the seasoning you put when you stir-fried.

The fruiting body of the mushroom does not become bitter after frying, but it is already bitter before cooking, because, before cooking, the fruiting body has already released spore powder, so it will be bitter.

Therefore, when buying mushroom fruiting bodies, do not choose those that are open and too old, because the spores of the fruiting body are released, and the mushroom meat will have a bitter taste.

If the taste is a little bitter, it is likely that it has gone bad, and it is best not to eat it again.

Hello, friend, the fried greenhead mushrooms taste a little bitter.

It may indicate that the blue-headed mushrooms have deteriorated, and it is not recommended to eat them again, so as not to bring unnecessary harm to your stomach and body, thank you.

This suggestion is to blanch it in plain water before frying, otherwise it will be a little bitter, well, there shouldn't be much of a problem.

The fried greenhead mushrooms taste a little bitter, it may be that the time is too long when stir-frying, and normal greenheads should not be bitter.

The fried greenhead mushrooms taste a little bitter, and the taste of the greenheads mushrooms is a little bitter, well, put a little sugar when you put it in the stir-fry, and after the quarrel, you won't quarrel after it's over.

Hello, be sure to blanch the water before arguing, so that the fried blue-headed mushrooms will not be bitter.

Fungi should be delicious, not bitter, I don't know.

The fried greenhead mushrooms taste a little bitter. This is normal. Because this kind of blue-headed fungus has this taste, it is normal.

The fried green head rolls taste a little bitter? If my blue-headed mushrooms taste a little bitter, it's best not to eat them. It's not that this blue-headed fungus is not new for the head of the army, or what.

The fruiting body of the mushroom does not become bitter after frying, but it has a bitter taste before cooking, because, before cooking, the fruiting body has already released spore powder to cultivate the sun, so it will be bitter. Therefore, when buying mushroom fruiting bodies, do not choose those that are open and too old, because the spores of the fruiting body are released, and the mushroom flesh will have a bitter taste.

Summary. The green head mushroom is easy to change color when stir-frying, mainly because the polyphenols contained in it are easy to oxidize after contact with oxygen, resulting in a black color. To prevent the greenhead bacteria from discoloring, you can try the following:

1.Blanching: Before frying the greenheads, blanch them in boiling water, then remove them and rinse them quickly with cool water, which will reduce the polyphenols and thus reduce the possibility of discoloration.

2.Quick stir-frying: When stir-frying, it is necessary to heat quickly and control the heat, which can reduce the contact time between oxygen and blue-headed bacteria and reduce the chance of discoloration.

3.Add acid: When stir-frying, you can add some vinegar or lemon juice in moderation, the acidic substance helps to inhibit the reaction of the pigment oxidation of the blue-headed fungus, which can maintain its original color.

The green head mushroom is easy to change color when stir-frying, mainly because the polyphenols contained in it are easy to oxidize after contact with oxygen, resulting in a black color. To prevent the discoloration of blue-headed mushrooms, you can try the following methods:1

Blanching: Before frying the greenhead mushrooms, blanch them in boiling water, then remove them and rinse them with cool water quickly, which can reduce the polyphenols and reduce the possibility of discoloration. 2.

Quick stir-frying: When stir-frying, it is necessary to heat quickly and control the heat, which can reduce the contact time between oxygen and blue-headed bacteria, and reduce the chance of discoloration. 3.

Add acid: When stir-frying, you can add some vinegar or lemon juice in moderation, the acidic substance helps to inhibit the reaction of the pigment oxidation of the blue-headed fungus, which can maintain its original color. Hope these methods can help you, and I wish you all the best in stir-frying!

I'm still a little confused, can you be more detailed?

The reason why the green-headed mushroom stir-fry is becoming more and more colorful is that the polyphenols are oxidized in contact with oxygen and turn black. To prevent discoloration, try blanching, stir-frying, and adding acid. Good luck with your stir-fry!

If you want to keep the green head mushroom unchanged, you can try the following methods:1Soak the greenhead mushrooms in salt water before cooking, add an appropriate amount of salt to the water, soak for 10-15 minutes, and rinse thoroughly.

This method reduces the oxidation reaction of the greenhead bacteria and thus prevents discoloration. 2.Use a small amount of vinegar or lemon juice for marinating.

Bury a few drops of vinegar or lemon juice on top of the chopped greenheads, spread evenly, marinate for 10 minutes, and then stir-fry. The acidic substance can inhibit the oxidation reaction of the green head fungus and keep it bright green. 3.

Before stir-frying the green-headed mushrooms, you can put the mushrooms in boiling water and blanch them quickly, hold the pants and then stir-fry. Blanched water destroys enzymes in cells, reduces oxidation reactions, and retains color. Hope the above methods are helpful to you!