Why do I hate shiitake mushrooms? Especially its taste

Everyone has something or food that they like or hate, some because of the color, some because of the taste, some because of the feeling, and some people hate it when they are young, and they will like it when they grow up, and they like it when they grow up, and they hate it when they grow up, take me as an example, I don't eat coriander since I was a child, and I hate it when I see it, let alone eat that taste, but what's interesting is that when I was a child, there was another thing that I hated and didn't eat, onions, but I don't know when I started, I like to eat onions, both raw and cooked, I also feel funny, if you think about it carefully, I feel that the main reason, maybe just like the sentence, meet the right person at the right time, we also need to use the right food cooking method to treat good ingredients, maybe a bad taste memory, let you have a rejection of it in your heart, this is possible, but one day in the future, or it will attract you in another way, maybe the world is changing, life is changing, people are changing, not to mention habits.

There is rhinitis, rhinitis changes people's attitude towards fragrance, just as pregnant people hate soap.

I'm ...... tooI didn't expect anyone else to be like me, and I was so disgusted by the smell that I was disgusted!! Definitely should be born.

Robb cabbage has its own love!

What's the reason for the pungent smell of shiitake mushrooms? Can you still eat it? If the dried mushrooms are soaked for a period of time and release a pungent and choking smell, it may be a sulphur dioxide smell.

In China's edible mushroom strain quality standards, it is stipulated that no more than 1 kilogram of oyster mushrooms with sulfur dioxide can meet the standard. If the body ingests more sulphur dioxide than the standard, it will be harmful to health, and may cause diarrhea, which will cause some harm to the liver.

If the dried mushrooms are soaked for a period of time and release a pungent and choking smell, it may be a sulphur dioxide smell. Shiitake mushrooms will be fumigated with sulfur when dried, which has a whitening effect on the umbrella handle and leaves, avoids yellowing when dried, makes the dried mushrooms beautiful and generous, and can also avoid insects or mold. If a large amount is used, or other organic compounds with sulfur dioxide are used instead of sulfur powder, the smell of the chemical agent will be retained on the oyster mushroom.

Dried mushrooms have a pungent smell, which may be due to improper storage or some stores have added some chemicals to the dried mushrooms, so the dried mushrooms will be washed with a pungent smell.

Ultra-low temperature storage Oyster mushrooms must be stored in ultra-low temperature natural ventilation, and if possible, the container containing oyster mushrooms can be sealed and stored in the refrigerator or freezer. Shading storage The infrared induction in the light source will increase the temperature of the oyster mushroom, and the ultraviolet light will cause actinization, which will accelerate the qualitative change of the oyster mushroom. Therefore, it is necessary to prevent the storage of oyster mushrooms in strong light, and at the same time, it is also necessary to prevent packaging with light-transmitting materials.

Sealed storage The redox reaction is the whole process of oyster mushroom deterioration, and if the oxygen production is disconnected, it can inhibit the oxidative change of air. Oyster mushrooms can be stored in sealable utensils such as iron boxes and ceramic jars, and the utensils should be lined with food packaging bags. It is necessary to avoid opening the mouth of the utensils as much as possible, and the gas in the lining bag should be discharged when sealing.

Independent storage Oyster mushrooms have very weak adsorption force, so they must be stored independently, that is, the tank containing oyster mushrooms cannot be mixed with other objects, and the warehouse where oyster mushrooms are stored is not suitable for mixed storage of other materials**. In addition, oyster mushrooms should not be stored in containers with odors evaporating or utensils with strong odors. Dry storage Oyster mushrooms have strong water absorption ability, and when the moisture content is high, it is very easy for the air to oxidize and change, and mildew will appear.

Therefore, oyster mushrooms must be able to be stored after drying. Be sure to put a suitable small piece of lime powder or dry charcoal and other dehumidifier in the storage tank to prevent moisture back.

What's the reason for the pungent smell of shiitake mushrooms? Can you still eat it? If the shiitake mushroom smells pungent, such as formaldehyde, it means that the mushroom has been soaked in chemical potions.

Dried shiitake mushrooms are soaked for a period of time and give off an unpleasant pungent smell, then it may be the smell of sulfur dioxide.

It's edible. The pungent smell is due to the fact that shiitake mushrooms have been soaked for too long and may have a strange smell, similar to the smell of sulphur dioxide.

Shiitake mushrooms are fumigated with sulfur when dried, which has a bleaching effect on the umbrella handle and leaves to prevent them from turning yellow when dried. Fresh shiitake mushrooms, whether wild or vegetable greenhouse, do not have a pungent smell, indicating that they have been polluted or spoiled and cannot be eaten!

If the shiitake mushrooms have a particularly pungent smell after they are made, it is likely that we did not handle the shiitake mushrooms well when cooking, and secondly, it is also possible that the shiitake mushrooms themselves have gone bad. If it is a spoiled shiitake mushroom, then we must not eat it, and we must throw it away, otherwise it will affect our health. <>

Shiitake mushrooms are indeed very delicious, but sometimes if they are not handled well, then the taste of shiitake mushrooms will be relatively large, and the shiitake mushrooms that come out of this way will affect our appetite and taste. If you want to make shiitake mushrooms at home, then we need to put an appropriate amount of water in the pot first, then put all the washed shiitake mushrooms into the pot, wait for about three minutes after boiling, and then remove all the shiitake mushrooms. Then we need to pour out the water in the pot, change the cold water again, and continue to blanch the shiitake mushrooms in cold water, the time is still about three minutes, after three minutes we take out the shiitake mushrooms, squeeze out the water, and put them in Yinahe for later use.

Secondly, shiitake mushrooms all have roots, but the roots of shiitake mushrooms are not particularly delicious when cooking, which will affect the taste, so we can pick all the roots of shiitake mushrooms when cooking. However, don't throw away the mushroom roots, because we can cut the mushroom roots into fine cubes and make meat sauce to eat, which can be regarded as waste utilization, and the meat sauce made from the mushroom roots is really delicious. <>

If you have a lot of shiitake mushrooms at home, then there are a lot of precautions when storing shiitake mushrooms, if it is stored at low temperature, it must be stored in a ventilated place, if there are conditions, you can consider putting the shiitake mushrooms directly into the container, and then seal them and put them in the refrigerator or put them in the cold storage for storage. In addition, we can also store shiitake mushrooms directly away from light, because there are infrared rays in the light, and infrared rays will increase the temperature of shiitake mushrooms, and then it will produce actinic effect, accelerate the deterioration of shiitake mushrooms, and it is also feasible to choose to store them in the dark. Another storage method is the dry storage and slow burning method, because the water absorption of shiitake mushrooms is relatively strong, and if the water content is relatively high, it will deteriorate, so we can dry the shiitake mushrooms and then store them.

1. Because after fresh shiitake mushrooms are dried or dried, the ribonucleic acid in them is easier to release during cooking, and it is easier to be hydrolyzed into guanylate, which is the main umami substance in shiitake mushrooms, and its freshness is about dozens of times that of ordinary flavor. Therefore, the aroma and umami of dried shiitake mushrooms far surpass those of fresh shiitake mushrooms.

2. Especially the dried shiitake mushrooms dried in the sun, not only the fresh fragrance and core taste are greatly improved, but also the content of vitamin D is also greatly improved. Because the mushroom is rich in ergosterol, this substance is converted into vitamin D when exposed to sunlight.

Shiitake mushrooms are rotten because of the musty smell and a bit of a rotten taste.

Supplement: Shiitake mushroom, also known as mushroom, lion's mane mushroom, mushroom, incense letter, mushroom, shiitake mushroom, is the fruiting body of the Orientaceae plant mushroom. Shiitake mushroom is the second largest edible mushroom in the world, and it is also one of China's specialties, known as "mountain treasure" among the people.

It is a fungus that grows on wood. The taste is delicious, the aroma is refreshing, and the nutrition is rich. Shiitake mushrooms are rich in vitamin B complex, iron, potassium, provitamin D (converted into vitamin D after sun exposure), sweet taste, and flat nature.

Indications: loss of appetite, lack of energy, and fatigue.

Shiitake mushrooms have"The King of the Mountains"It is known as a high-protein, low-fat nutritional health food. Chinese medical scholars throughout the ages have made famous statements about shiitake mushrooms. Modern medicine and nutrition continue to be studied in depth, and the medicinal value of shiitake mushrooms is also constantly being explored.

The content of ergosterol in shiitake mushrooms is very high, which is effective in the prevention and treatment of rickets; Lentinan (1,3 glucan) can enhance cellular immunity, thereby inhibiting the growth of cancer cells; Shiitake mushrooms contain more than 40 enzymes of six major enzymes, which can correct human enzyme deficiencies; The fatty acids contained in the fat in shiitake mushrooms are beneficial to the human body to reduce blood lipids.

Just take one and do an experiment on it, because it's hard to describe taste.

The musty smell is bad, and of course I'm talking about dried shiitake mushrooms

Shiitake mushrooms, also known as flower mushrooms, lion's mane mushrooms, mushrooms, incense letters, mushrooms, shiitake mushrooms, and mushrooms, are the fruiting bodies of the Orientaceae plant mushrooms. Shiitake mushroom is the second largest edible mushroom in the world, and it is also one of China's specialties, known as "mountain treasure" among the people.

It is a fungus that grows on wood. The taste is delicious, the aroma is refreshing, and the nutrition is rich.

Obviously they are all shiitake mushrooms, why do dried shiitake mushrooms smell more fragrant than fresh shiitake mushrooms?

What exactly makes dried shiitake mushrooms better, the specific reasons are as follows:

First, because after fresh shiitake mushrooms are dried or dried, the ribonucleic acid in them is easier to release during cooking, and it is easier to be hydrolyzed into guanylate, which is the main umami substance in shiitake mushrooms, and its freshness is about dozens of times that of ordinary monosodium glutamate. Therefore, the aroma and umami of dried shiitake mushrooms far surpass those of fresh shiitake mushrooms.

Second, especially dried shiitake mushrooms dried in the sun, not only the fresh flavor is greatly improved, but also the vitamin D content is also greatly improved. Because shiitake mushrooms are rich in ergosterol, this substance is converted into vitamin D when exposed to sunlight.

In fact, dried shiitake mushrooms and fresh shiitake mushrooms are good, mainly depending on how to use them?

If it is a soup stew, it is best to use dried shiitake mushrooms, because the aroma is stronger, if it is used to stir-fry and eat, then choose more tender fresh shiitake mushrooms.

Dried shiitake mushrooms give off a special flavor thanks to two components: mushroom flavor and guanylate. In particular, guanylate, its umami intensity is dozens of times better than that of ordinary monosodium glutamate. Dried shiitake mushrooms are not easy to digest, especially when they are eaten by children, they must be controlled; Fresh shiitake mushrooms are rich in zinc, have a good taste and are easy to digest, making them more suitable for children.

Fresh shiitake mushrooms contain ergosterol, a precursor of vitamin D, which can be converted into vitamin D under sunlight or ultraviolet radiation, and vitamin D cannot be obtained by eating dried shiitake mushrooms that are artificially heated and dried.

Shiitake mushrooms also contain a kind of "shiitake mushroom", which can tranquil the autonomic nervous system located in the brain stem, thereby benefiting qi and calming the nerves. The protein and a variety of amino acids in shiitake mushrooms are very beneficial to children's intellectual development, and are suitable for all ages.

The content of guanylate in fresh shiitake mushrooms is less than that of dried shiitake mushrooms, and a large amount of guanylate is formed in the process of drying, so the guanylate content of dried shiitake mushrooms is greater than that of fresh shiitake mushrooms, so dried shiitake mushrooms feel much more fragrant when eaten.

Because the dried shiitake mushrooms are still preserved while they are dried, the fresh shiitake mushrooms are raw, so they are not so fragrant when eaten.

When shiitake mushrooms are baked, the substances in the shiitake mushrooms will undergo certain qualitative changes, making the taste of dried shiitake mushrooms stronger, and perhaps the added shiitake mushroom essence!