1, the choice of materials. Use dry and shriveled mushroom roots that are not mildewed and have normal color. Soaked in water. After the roots of the shiitake mushroom have become soft enough, cut the hardened part of the roots and wash them. If it is fresh mushroom root, it can be directly cut off the hardened part and washed.
2, cooking. Pour the washed mushroom root into an aluminum pan, add 3 times the weight of water of the mushroom root, and add salt, monosodium glutamate, rice wine, granulated sugar, chili powder and other spices to cook. Stir constantly until the mushroom stalks are tasty. Continue to cook until the water is dry.
3, stir fry. Add some amount of edible oil to the aluminum pan and boil it. Put a suitable amount of garlic and fry golden brown and send it into the boiled shiitake mushroom root. Turn it over and fry it. At this point should pay attention to the heat, not too busy so as not to burn, stir fry 20 minutes after the first bake.
4, early drying. The fried shiitake mushroom roots are taken out and placed in a baking dish, about 3 cm thick, and then the baking dish is placed in an oven at 80-90°C for airy baking, turning 2-3 times during baking to make mushrooms The root can be dried to a half dry surface.
5, rough wire. The semi-dried shiitake mushroom roots are placed in a pulverizer for comminution to loosen the roots of the mushrooms, showing coarse filaments.
6, reheating. The above crushing mushrooms are spread in a baking tray, and then the baking tray is placed in an oven at 70-80 DEG C. to be air-dried and brew for 3-4 hours, during which it is flipped 2-3 times and becomes a semi-finished product.
7, playing silk. The above-mentioned semi-finished products are pulverized in a pulverizer so that the pulverized mushrooms show a uniform flocculent shape.
8, fried pine. Put the mushroom in the frying and loosening machine, and fry it at a temperature of 50-60°C until the mushroom is crisp and loose. When the fragrance overflows, it is the finished mushroom mushroom. The prepared mushroom mushroom is mixed with the meat pine in a certain ratio, and can be made into different products of different specifications and flavors, such as shiitake mushroom shiitake or shiitake mushroom beef pine.![]()
2, cooking. Pour the washed mushroom root into an aluminum pan, add 3 times the weight of water of the mushroom root, and add salt, monosodium glutamate, rice wine, granulated sugar, chili powder and other spices to cook. Stir constantly until the mushroom stalks are tasty. Continue to cook until the water is dry.
3, stir fry. Add some amount of edible oil to the aluminum pan and boil it. Put a suitable amount of garlic and fry golden brown and send it into the boiled shiitake mushroom root. Turn it over and fry it. At this point should pay attention to the heat, not too busy so as not to burn, stir fry 20 minutes after the first bake.
4, early drying. The fried shiitake mushroom roots are taken out and placed in a baking dish, about 3 cm thick, and then the baking dish is placed in an oven at 80-90°C for airy baking, turning 2-3 times during baking to make mushrooms The root can be dried to a half dry surface.
5, rough wire. The semi-dried shiitake mushroom roots are placed in a pulverizer for comminution to loosen the roots of the mushrooms, showing coarse filaments.
6, reheating. The above crushing mushrooms are spread in a baking tray, and then the baking tray is placed in an oven at 70-80 DEG C. to be air-dried and brew for 3-4 hours, during which it is flipped 2-3 times and becomes a semi-finished product.
7, playing silk. The above-mentioned semi-finished products are pulverized in a pulverizer so that the pulverized mushrooms show a uniform flocculent shape.
8, fried pine. Put the mushroom in the frying and loosening machine, and fry it at a temperature of 50-60°C until the mushroom is crisp and loose. When the fragrance overflows, it is the finished mushroom mushroom. The prepared mushroom mushroom is mixed with the meat pine in a certain ratio, and can be made into different products of different specifications and flavors, such as shiitake mushroom shiitake or shiitake mushroom beef pine.
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