Mushrooms are a highly nutritious and popular food that has gained widespread attention for their health benefits. With the growing demand for mushrooms, various processing methods have been developed to enhance their flavor, texture, and shelf life. Here are three traditional and effective ways to prepare mushrooms: pickling, kimchi-style fermentation, and sweet and sour marination.
1. **Mushroom Pickles**
To make mushroom pickles, start by washing and draining the mushrooms thoroughly. Next, prepare a brine solution using 10–15 kg of salt per 100 kg of mushrooms. Submerge the mushrooms in the saltwater and let them soak for a day. Seal the container and allow it to sit for about a week, shaking it twice during this time to ensure even salt distribution. Afterward, rinse the mushrooms in clean water and dry them slightly before placing them into a sauce tank. Mix the mushrooms with 50–70 kg of sweet soy sauce per 100 kg of mushrooms and keep the temperature around 20°C. Shake the mixture daily and after 10 days, the pickled mushrooms are ready to be used as a side dish or added to various recipes.
2. **Kimchi-Style Mushroom Fermentation**
For a spicy and tangy version, gather 20 kg of fresh mushrooms along with 4 kg each of cabbage, celery, lettuce, carrots, and green peppers. Add 500 g of ginger, white wine, and pepper, along with an appropriate amount of sugar. Wash and drain all the ingredients, then cut the vegetables into 2–3 cm pieces for celery and 5–6 cm strips for the rest. Prepare a kimchi brine by dissolving 800 g of salt in 10 liters of water and boiling it. Let it cool, and optionally add a small amount of existing kimchi brine or yeast to speed up the fermentation process. Mix the mushrooms and vegetables with spices like pepper, liquor, ginger, and sugar, then place them in a clean kimchi jar. Pour the brine over the mixture, cover the jar with a lid, and seal it with water to create an airtight environment. Allow natural fermentation for a few days, and the result can be enjoyed cold or used in cooking.
3. **Sweet and Sour Mushrooms**
Begin by washing 100 kg of fresh mushrooms and salting them at a ratio of 10 kg of salt per 100 kg of mushrooms. Layer the mushrooms in a barrel, alternating with salt, and top with an additional 1–2 kg of salt. Cover with bamboo stalks and a stone to press them down. After 24 hours, remove the mushrooms, drain the brine, and re-salt them using 8 kg of salt per 100 kg of mushrooms. Repeat this process for another 24 hours to create a semi-finished product.
Next, soak the semi-finished mushrooms in purified water for 12 hours, then drain for 8 hours. Place them in a jar and pour vinegar equal to half the weight of the mushrooms. Let them soak for 12 hours, then drain the vinegar for 3 hours. Finally, cook the mushrooms in a large pot with syrup made from sugar and water. Simmer gently while stirring until the syrup reduces and the mushrooms are coated. Transfer them to porcelain containers and seal them for one month. These sweet and sour mushrooms can be used as a tea ingredient, a dessert addition, or a flavorful condiment.
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