Why do the steamed dumplings with mushroom fungus and pork stuffing I make have a woody smell It is

That means that the fungus is the problem, the fungus is not cleaned, and there is a smell of wood.

Cooking refers to the art of eating, a complex and regular process of transforming ingredients into food. It is a processing method and method of processing ingredients to make food more delicious, better looking and smelling better.

A delicious dish must have good color, flavor and shape, which not only makes people feel satisfied when eating, but also makes the nutrients of the food more easily absorbed by the body.

Raw materials are the material basis of cooking. With the development of China's economy, cooking raw materials are more colorful, and international cooking raw materials and traditional cooking materials in China are all showing their magic and showing their abilities. Cooking raw materials have been greatly developed and improved in terms of variety, specification, quality, and quantity.

Innovative cooking raw materials, combined with cooking techniques, are transformed into new delicacies to meet the needs of people all over the world, and inject strong vitality into the development of China's cooking.

For example, cooking raw materials chicken, duck, fish, pig, beef, sheep and many other dishes are the result of the hard work, painstaking management, aptitude, rational use of materials, ingenious compatibility, careful cooking, and careful conditioning, which have left a deep-rooted impression in people's minds and formed different cooking schools and food cultures.

However, many new cooking raw materials imported from abroad have entered the catering market, expanding the food structure, injecting new vitality into modern Chinese cooking, and providing sufficient material security. For example, artificially hatched salmon, duckbills, fat cattle, crocodiles, ostriches, etc., are used skillfully, reasonably, scientifically, economically and boldly, creating a lot of new flavor dishes, adapting to the rhythm changes of the masses in food culture, meeting the pursuit of food at different consumption levels, and opening up a new situation for the comprehensive development and innovation of Chinese cooking.

Such as plant-based cooking raw materials - amaranth, cress, bracken, purslane, bellflower, houttuynia cordata, burdock, toon, bean sprouts, willow sprouts, acacia flowers, perilla leaves, mint, lettuce, etc.

Artificially cultivated ones such as snow peas, Italian kale, New Zealand cauliflower, French coriander, cherry tomatoes, corn shoots, Hawaiian celery, Japanese clover, cherry carrots, purple cabbage, shiitake mushrooms, enoki mushrooms, bamboo sunflowers, flat mushrooms, mouth mushrooms, hair cabbage, straw mushrooms, etc., have become recognized culinary ingredients.

It should be that the mushroom fungus has not been processed well, and the mushroom fungus should be scalded and washed, and then chopped to mix the filling, so that there will be no wood smell.

Hello, why.

I made shiitake mushrooms.

Steamed dumplings with fungus and pork filling.

There is a smell of wood.

fungus and shiitake mushrooms to.

After passing through the water, there is no smell of wood!