I. Mushroom pickles
1. Ingredients: fresh mushrooms 20kg, cabbage, celery, lettuce, carrots, green peppers each 4kg, ginger, white wine, pepper 0.5kg, sugar amount.
2. Raw material pretreatment: Mushrooms and vegetables are washed with clean water and drained. The celery is cut into 2 to 3 cm long sections after the leaves are removed, and other vegetables are cut into 5 to 6 cm long strips.
3. Kimchi water: Pickle water is better than salt water (can be crisp). Salt 800g per 10kg of water, boil and leave the fire to cool. In order to speed up the brewing rate, a small amount of good quality kimchi water can be added to the newly prepared kimchi water.
4. Infusion: Mix the mushrooms and sliced ​​vegetables with pepper, liquor, ginger, sugar, etc., and put them into the washed kimchi jar. Pour kimchi into the water and cover it with water. Sealed naturally fermented 10 to 15 days, you can remove the edible. Can be eaten when it's cold, but it can also be seasoned.
Second, sweet and sour mushrooms
1. Preserved: According to the ratio of 100kg washed fresh mushrooms plus 10kg salt, one layer of salted salted mushrooms marinated into the bucket, 1 to 2kg of salt is sprinkled on top, and the stone is pressed after bamboo rafting. Leach out salty juice. According to the ratio of 100kg mushroom and 8kg salt, it is compounded, and 24 hours is the semi-finished product.
2. Vinegar stains: soak the semi-finished products in purified water for 12 hours, remove the drained water (approx. 8 hours) and put it into the jar, fill half the weight of the semi-finished product into the vinegar, dip for 12 hours, and remove the drained vinegar. 3 hours).
3. Candied fruit: Pour the vinegar-stained mushrooms into a clean jar, sprinkle the same weight of white sugar, mix well, and seal. After 3 days of stain, remove the draining sugar solution.
4. Candied: Leached sugar into the large pot to boil, then add the sugared mushrooms, covered with simmer and cook slowly, stirring from time to time, boil the mushrooms and spread cold. At the same time, the syrup in the pan was poured out, then the mushrooms were poured into the porcelain container and sealed for one month. Can be used for tea, preserved fruit and seasoning.
Author: Yangshen Jingtou Pioneer Agrocentre Center, Hubei Province
1. Ingredients: fresh mushrooms 20kg, cabbage, celery, lettuce, carrots, green peppers each 4kg, ginger, white wine, pepper 0.5kg, sugar amount.
2. Raw material pretreatment: Mushrooms and vegetables are washed with clean water and drained. The celery is cut into 2 to 3 cm long sections after the leaves are removed, and other vegetables are cut into 5 to 6 cm long strips.
3. Kimchi water: Pickle water is better than salt water (can be crisp). Salt 800g per 10kg of water, boil and leave the fire to cool. In order to speed up the brewing rate, a small amount of good quality kimchi water can be added to the newly prepared kimchi water.
4. Infusion: Mix the mushrooms and sliced ​​vegetables with pepper, liquor, ginger, sugar, etc., and put them into the washed kimchi jar. Pour kimchi into the water and cover it with water. Sealed naturally fermented 10 to 15 days, you can remove the edible. Can be eaten when it's cold, but it can also be seasoned.
Second, sweet and sour mushrooms
1. Preserved: According to the ratio of 100kg washed fresh mushrooms plus 10kg salt, one layer of salted salted mushrooms marinated into the bucket, 1 to 2kg of salt is sprinkled on top, and the stone is pressed after bamboo rafting. Leach out salty juice. According to the ratio of 100kg mushroom and 8kg salt, it is compounded, and 24 hours is the semi-finished product.
2. Vinegar stains: soak the semi-finished products in purified water for 12 hours, remove the drained water (approx. 8 hours) and put it into the jar, fill half the weight of the semi-finished product into the vinegar, dip for 12 hours, and remove the drained vinegar. 3 hours).
3. Candied fruit: Pour the vinegar-stained mushrooms into a clean jar, sprinkle the same weight of white sugar, mix well, and seal. After 3 days of stain, remove the draining sugar solution.
4. Candied: Leached sugar into the large pot to boil, then add the sugared mushrooms, covered with simmer and cook slowly, stirring from time to time, boil the mushrooms and spread cold. At the same time, the syrup in the pan was poured out, then the mushrooms were poured into the porcelain container and sealed for one month. Can be used for tea, preserved fruit and seasoning.
Author: Yangshen Jingtou Pioneer Agrocentre Center, Hubei Province
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