How can the hazelnut mushrooms in the mountains be frozen after they are copied?

After freezing and storing the hazelnut mushrooms in the mountains, you can take the following steps to make them taste better:

1.Keep it clean and remove essential dirt. Picking the hazelnut mushrooms is mainly to remove some dirt and inedible parts at the root, as well as the parts that have begun to rot.

If there are signs of rotting hazel mushrooms, do not save them, as it is easy to affect and accelerate the preservation time and effect of other mushrooms that are not rotten.

2.Keep it dry and prevent mildew. Before preservation, the hazelnut mushrooms should be dried thoroughly to remove moisture from the surface to prevent mildew.

3.The fresh-keeping bag is sealed and stored for a long time. Put the dried hazelnut mushrooms in a plastic bag and seal it as closely as possible to prevent too much contact with the air, which can lead to mildew and rot.

4.Refrigerator storage: Keep fresh or quick-frozen as appropriate. If the quantity is small and it is expected to be eaten within a few days, you can store the hazelnut mushrooms in the fresh layer; If the quantity is large, or if it needs to be stored for a long time, it can be stored in the blast freeze layer.

5.Defrosting method. If you want to eat frozen hazelnut mushrooms, you can remove them in advance and thaw them. It is best to thaw naturally at room temperature, not in the microwave, so as not to affect the taste.

Follow the above steps to freeze and preserve hazelnut mushrooms, which can better maintain their taste and nutritional value, and facilitate future consumption.

The hazelnut mushrooms in the mountains are cleaned and blanched in boiling water. Do not squeeze the water dry by hand. Just gently remove from the water and carry the moisture.

Fill directly into a crisper bag. Divide the portion according to what you eat each time. Then freeze in the refrigerator.

In this way, when you want to eat it in winter, you can take it out and put it directly into the pot without thawing. It's ready to eat.

These insect water will automatically fall off as soon as the insects are bubbled, and they will be cleaned after repeated rinsing several times, and they will not affect the food. dao

From the point of view of health and hygiene.

Hazel mushrooms have worms, and they crawl out when they are exposed to the sun outside.

I can eat it. Wash it several times, blanch it, and then cook it to eat.

HazelMushrooms would not have been stewed in the original draft.

Hazelnut mushrooms. If the dried mushrooms are not stewed, they may be mushrooms of the next year, or very old mushrooms, then put a small spoon of sugar and put it in a pressure cooker when soaking.

It will soon be soft and more fragrant, and the guanylate in the mushroom will be released when it is combined with sugar.

Hazel mushrooms are indeed not easy to stew, but the key line is that its taste is very delicious, and it is very delicious to cook with chicken, Northeast chicken stewed mushrooms are famous, and the dishes for entertaining guests, how to spread the place is easy to rot, and the roots and neck are the least likely to rot, so we should remove more neck when stewing so that the taste can be better.

Hazel mushroom itself has a natural aroma, has an appetizing effect, its rich fiber also helps digestion and prevention of constipation, in addition, it also has the effect of lowering cholesterol, can effectively prevent cardiovascular and cerebrovascular diseases.

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Eggs and shrimp stir-fried with hazel mushrooms. Ingredients: 8 fresh shrimp, 3 eggs, appropriate amount of hazelnut mushrooms.

Excipients: appropriate amount of green onion and ginger, 1 tablespoon of salt, 1 tablespoon of cooking wine, appropriate amount of sugar, 1 tablespoon of water starch, appropriate amount of chicken essence.

Steps: 1. Prepare the ingredients.

2. Wash the shrimp, remove the shells and lines of the shrimp, add salt and cooking wine, grasp and marinate for 5 minutes.

3. Blanch the shrimp in boiling water until cooked.

4. Eggs are stir-fried with salt and cooking wine.

5. Heat the wok and pour the sedan chair with no oil, after the oil is hot, add chopped green onion and ginger and stir-fry until fragrant, then add hazel mushrooms and stir-fry evenly.

After a few minutes, add salt to taste, add sugar to enhance freshness, and finally add a spoonful of water starch to thicken.

7. Put the shrimp in it and stir-fry evenly.

8. Eat in an open and closed position.