What to do with enoki mushrooms bought from the market

<> enoki mushroom is not only a delicious edible mushroom, but also a good therapeutic food, regular consumption of enoki mushroom can effectively enhance immunity and reduce work fatigue. Its cleaning method is as follows:

Fresh enoki mushrooms are easy to wash. But do it right.

1) Cut off (or cut off) the roots.

2) Tear the enoki mushrooms by hand.

3) Rinse with clean water and scoop up with a colander for later use.

4) Blanch with boiling water and take it up after it is ripe, and let it cool.

Cleaning Precautions].

Which part of enoki mushroom is the dirtiest? How should I wash it?

First of all, when fresh enoki mushrooms are bought, the small parts and dirty roots should be cut off; Then the enoki mushroom is torn open by hand and torn into three or four cloves. Rinse with clean water and scoop up with a colander for later use. Finally, it is blanched with boiling water and then scooped up and cooled.

Every time I wash enoki mushrooms, I am very troubled, enoki mushrooms are too small, and then they make enoki mushrooms all over the ground, how to clean them?

In fact, you only need to put it in a slightly harder plastic bag, and gently rub it through the plastic bag while rinsing, so that you can rinse it several times, and then take out the enoki mushroom, which will not only wash clean but also not messy.

Sometimes the enoki mushrooms I bought have a urine alkaline smell, what should I do?

Rinse first, that is, separate the mushrooms as much as possible, put them in water, soak them for a few minutes, and then shake them back and forth in the water to write them down, change the water, and soak them for a few more minutes.

1. Vacuum preservation

Put it in a vacuum bag and prick a few small holes in the vacuum bag, so that it can be stored for a few days without any problem, so it is best not to buy too much enoki mushrooms at one time when buying them, after all, fresh is the most delicious.

2. Wipe dry and save

The reason why mushrooms are generally spoiled is because of too much water. So if you buy the kind of enoki mushrooms in bulk, then use paper pads under the enoki mushrooms to absorb all the excess water on the top of the enoki mushrooms. After sucking it up, put it in a sealed bag for storage.

3. Newspaper preservation

When the water of the enoki mushrooms has been absorbed, wrap the enoki mushrooms in newspaper and put them in the refrigerator for preservation. Because the newspaper is more breathable, it helps the respiration of enoki mushrooms, so that if the water in the enoki mushroom's body evaporates, it will not leave a lot of water droplets on the surface of the enoki mushroom's body, so that the decay rate of enoki mushrooms will be increased.

4. Salt water preservation

Salt can not only improve freshness but also sterilize, so you can use salt to preserve enoki mushrooms. Cut off the root of enoki mushrooms, and then prepare a large bowl or a small basin, add an appropriate amount of water, then add salt and stir well, and then soak the cut enoki mushrooms in diluted salt water, about 10 minutes so that we take them out, and then there should be plastic wrap in the house, we wrap the enoki mushrooms in plastic wrap, this method can make enoki mushrooms stored for two weeks, and it is also convenient to tear off the plastic wrap when we want to eat.

5. Refrigerate and store it

If you only need to preserve enoki mushrooms for a short period of time, you can directly put the whole package into the refrigerator for refrigeration, and if it has been opened, you can put it on a paper towel to absorb excess water and take plastic wrap to wrap enoki mushrooms, because the plastic wrap has moderate oxygen permeability and humidity permeability, adjust the content of oxygen and moisture around the preserved product, block dust, and thus extend the shelf life of food.

6. Cryopreservation

If you want to keep enoki mushrooms for a longer time, you can put them in the refrigerator freezer for preservation, cut off the bottom end of the enoki mushroom stalk, rub it slightly with your hands, separate the enoki mushrooms, and put them in a sealed bag to freeze. Enoki mushrooms do not need to be thawed after being taken out of the freezer and can be used directly.

You can use plastic wrap to help extend the shelf life, because the plastic wrap has moderate oxygen permeability and humidity permeability, which regulates the oxygen and moisture content around the preserved product, blocks dust, and thus prolongs the shelf life of food. Fresh enoki mushrooms bought back are tightly wrapped in plastic wrap and then stored in the fresh-keeping layer of the refrigerator, so that the shelf life of enoki mushrooms can be extended.

After the enoki mushroom is harvested, it is loaded into a turnover basket in time and placed under 2-4 environmental conditions for a longer period of storage.

Salted enoki mushroom is a product of enoki mushroom after salt salting. The method is that the golden needle is blanched in boiling water, put into the tank, and then salted with a layer of mushrooms and a layer of salt. Generally, 30 catties of salt need to be added for every 100 catties of fresh mushrooms.

Put it in a canned bottle, seal it tightly and put it in the refrigerator to keep it fresh.

If you only need to store enoki mushrooms for a short period of time, you can directly put the whole package in the refrigerator for refrigeration; If it has been opened, it can be placed on a paper towel to absorb excess water and take plastic wrap to wrap enoki mushrooms, because the plastic wrap has moderate oxygen permeability and humidity permeability, adjust the content of oxygen and moisture around the preserved product, block dust, so as to extend the shelf life of food, try not to press the mushroom umbrella when wrapping, and then put it in the refrigerator for refrigeration, which can be stored for 2-3 days.

In addition to wrapping the enoki mushroom in plastic wrap and refrigerating it, you can also wrap the enoki mushroom in dry newspaper and put it in the fresh-keeping cabinet of the refrigerator to preserve the air permeability of the paper is better, and the fresh-keeping cabinet can prevent the excessive evaporation of the water of the enoki mushroom, which can be kept fresh for about 1 week with this method.

1. Vacuum refrigerator refrigeration, if the enoki mushroom when bought back is vacuum-packed and will not be eaten immediately, it can be directly put into the refrigerator for refrigeration or storage, which can be stored for 3-4 days.

2. If there are still some enoki mushrooms that need to be preserved after being opened in vacuum packaging, you can use the original packaging to wrap them and poke a few small holes on the surface of the vacuum packaging to maintain air circulation.

3. Soak in brine to preserve the group, fresh enoki mushrooms can be cut off from the roots, soaked in light salt water for 10 minutes, drained and then put in the refrigerator for refrigeration, so that they can be stored for about a week.

4. Bulk water absorption and freshness, if you buy back a bulk enoki mushroom, you can put the enoki mushroom on a paper towel to absorb the excess water, and then wrap it in plastic wrap and put it in a zipper bag to seal and refrigerate.

5. Bulk enoki mushrooms can also be wrapped in newspaper and stored in the fresh-keeping cabinet of the refrigerator. The newspaper has better air permeability, and the fresh-keeping cabinet can prevent excessive evaporation of enoki mushroom water, which can be kept fresh for about 1 week.

6. Membrane vacuum packaging, plastic film vacuum packaging, polypropylene plastic film packaging, sealed with high-frequency extractor, low-temperature preservation, can be kept fresh for 20 days in 1 environment, 7-8 days for 10 days.

If the color of enoki mushrooms turns yellow, and there is a sour taste, it means that enoki mushrooms have been spoiled, and they can no longer be eaten at this time. Enoki mushrooms should be eaten in time after they are bought, they can only be stored at room temperature for about two days, and they can be stored in the refrigerator for three to four days.

The texture of fresh enoki mushrooms should be relatively stiff and firm, and the mushroom cap is very complete, but if the overall texture of enoki mushrooms is very soft, and there are also cracks in the mushroom cap, it means that it is not fresh, and the bad enoki mushrooms will be sticky to the touch.

Enoki mushroom buying tips

1. Select enoki mushrooms from the perspective of the stipe, the stipe is about 15 cm and the mushroom cap is hemispherical, which is also a good enoki mushroom.

2. Select enoki mushrooms from the perspective of color, fresh enoki mushrooms are pure in color and natural and soft. The color of high-quality enoki mushrooms is pale yellow, and if the color is too yellow, the enoki mushrooms are too old.

3. Select enoki mushrooms from the perspective of smelling taste, high-quality enoki mushrooms have a fragrant taste and no pungent smell.

The above content refers to Encyclopedia - Enoki mushroom.

You can tell whether enoki mushrooms are bad or not by smelling the taste, looking at the color, touching the texture, etc. Fresh enoki mushrooms have a light fragrance, the color is pale yellow or milky white, the texture is firm, if it smells peculiar, or the color is very dark, or soft to the touch, it can indicate that it has deteriorated. The following is a specific introduction to "how to judge whether enoki mushrooms are bad or not", Huan Yin Xiying continues to read.

1. Fresh enoki mushrooms have a faint fragrance, if enoki mushrooms have deteriorated, then they generally smell obvious sour or rancid.

2. The color of fresh enoki mushrooms is light yellow, or milky white, if the color of enoki mushrooms is dark yellow, and even there are black spots, then it can also indicate that enoki mushrooms have been damaged.

3. The texture of fresh enoki mushrooms is relatively hard, and it feels dry to the touch, if the enoki mushrooms become soft and collapsed, and they are still a little sticky to the touch, it can also indicate that the enoki mushrooms have been damaged.

4. In addition, if there are small yellow spots on the cap of enoki mushrooms, it is best not to buy them, because this kind of enoki mushrooms may have been sprayed with water and are not fresh enough.

<> enoki mushrooms can be sealed and stored in the refrigerator. If it is a vacuum-packed unopened enoki mushroom, it can be stored directly in the refrigerator, if it has been opened, you can first soak it in light salt stove water for about 10 minutes, then drain the water, and then seal it in a fresh-keeping bag and put it in the refrigerator to refrigerate it.

A list of ingredients.

3 catties of enoki mushrooms, 2 heads of garlic, 4 pieces of ginger, 2 handfuls of dried chilies, 2 spoons of salt, 3 spoons of sugar, 1 spoon of pepper, and an appropriate amount of chili noodles.

Steps: 1. Here is the 3 catties of enoki mushrooms I bought, we first cut off the roots, and then break them into small flowers and wash them with water several times;

2. After washing, we will boil water, pour all the enoki mushrooms into it and cook for 1 minute after the water is boiled, do not boil for too long, it can be scalded and soft, and then cool down with cold water again;

3. Then find a piece of gauze and put it in a bowl, then add enoki mushrooms to it, wrap it in gauze and squeeze out the water, the enoki mushroom is more slippery, it will be simpler after wrapping it in gauze, and put it in a large basin after squeezing out the water;

4. At this time, we will peel the garlic, after the 2 garlic heads are broken, they will be patted directly with a knife, and then the skin will be peeled off.

5. Finally, take 2 handfuls of dried chili peppers and cut them into small pieces directly with scissors;

6. Heat the oil, the red oil enoki mushroom is mainly red oil, so when pouring the oil, we have to pour more, add chili, ginger and garlic to fry together after heating, and fry slowly over medium and low heat to completely fry the fragrance;

7. After frying, the oil is a little red, the ginger and garlic are completely fried, then you can turn off the heat, we first use a colander to take out the ginger, garlic and chili peppers;

8. Then pour the oil directly on the enoki mushroom, and then you can add the red chili noodles, this can be added according to personal taste, and then 2 spoons of salt, 3 spoons of sugar, 1 spoon of pepper, wear gloves and mix evenly;

At this time, the color of enoki mushrooms also slowly came out, the color was red, and it was particularly oily. The tender enoki mushrooms are spicy and delicious, especially appetizing for rice, and are definitely the best companion with steamed buns and rice.

Steamed dumplings with mutton enoki mushrooms.

1. Add a spoonful of salt to the minced mutton and a spoonful of minced ginger and beat in the same direction until the mutton is strong.

2. Add chopped enoki mushrooms and shepherd's cabbage to the filling, add a spoonful of oyster sauce and a spoonful of sugar, continue to mix well, and drizzle a cap of sesame oil before wrapping the dumpling skin.

3. Fill the filling into the dumpling skin**, then fold it in half into a semicircle, and then close the two ends of the semicircle and press it tightly.

4. Then slightly finish the edges of the dumplings, or wrap them into other looks you like. After the steamer is inflated, smear a little oil on the steaming drawer, put in the dumplings, and steam over high heat for 10 minutes.

Spicy roasted foil enoki mushrooms.

1. Remove the roots of enoki mushrooms and wash them, chop the Thai pepper and garlic.

2. Drain the enoki mushrooms and put them in a baking tray lined with tin foil, put the Korean hot sauce on top of the enoki mushrooms, sprinkle in the barbecue sauce and oyster sauce, and finally add the minced garlic and Thai pepper, and wrap them in tin foil.

3. Put the wrapped enoki mushrooms on a baking tray and put them in the middle of the oven on the upper and lower heat, and bake at 180 degrees for 10 minutes.

4. Take out the roasted enoki mushrooms, put them on a plate and mix well before eating.

Cold enoki mushroom is a home-cooked dish, simple to make, strong in taste, nutritious and healthy. Here's how:

Cut off the roots of enoki mushrooms, wash them with water, and tear them to control the moisture.

Boil water in a pot, blanch enoki mushrooms after the water boils, remove and control the moisture for later use.

Finally, pour the sauce over the enoki mushrooms and sprinkle some chives to garnish.

1. Ingredients: enoki mushroom, minced garlic, chopped green onion, cooking oil, salt, sugar, light soy sauce, sesame oil.

2.Method: After removing the root of the prepared enoki mushroom, put it in clean water for later use, peel off the skin of the garlic and cut it into minced pieces for later use, add an appropriate amount of cooking oil to the pot and heat it, put the prepared minced garlic in the oil pan for fragrant processing, and then add the appropriate amount of edible salt and sugar after the fragrance of the ingredients gradually overflows, stir evenly and then prepare a bowl of appetizing garlic sauce, and pour it on the enoki mushroom that has been prepared before after processing. After the ingredients are processed, the enoki mushrooms are placed in the steamer for steaming for a period of time, about ten minutes or so after the time can be taken out, at this time the enoki mushrooms will have some juice overflowing, pour the overflowing juice into the bowl and add an appropriate amount of sesame oil, sugar and soy sauce to stir evenly, and then pour the mixed sauce on the enoki mushrooms, so that the taste of the enoki mushrooms is refreshing and appetizing.