Making delicious shiitake mushrooms

In the processing of shiitake mushrooms, a large number of shredded mushroom stems are usually removed. The protein, amino acid and vitamin B, D, and C contents of these mushroom stalks are the same as those of mushroom caps and mushroom pleats, and it is a pity to discard them. The method of making multi-flavored shiitake mushrooms with these discarded raw materials is now described as a road to prosperity. 1. Soaking: Remove the impurities from the broken mushroom stalk, and infect and rot the infected stalks. Put in doubling the amount of fresh water. Add some vinegar and soak it for 24 hours. The water is washed, then it is sieved with bamboo and drained. 2. Drying: Mushrooms should be dried in a ventilated and lighted place, where they can be sent to the drying room, baked at a temperature range of 50°C to 55°C, and then taken out when the moisture content falls below 18%. 3, with powder: 80% starch, 10% sugar, salt 4%, pepper 3%, 2% of fresh chili powder, monosodium glutamate 1% ratio, and then fully mixed, with the amount of water and mix thoroughly. Each of the above accessories should meet the national health and food standards. The weight of the powder generally accounts for 10% to 15% of the weight of the mushroom wire. 4. Frying: The rapeseed oil in a large pot is heated and heated up to 150° C. After the mushroom silk and the powder are mixed, pour it into a large fish, and fry it in a pot. Be careful not to stop shaking the fish, so that the mushrooms heat evenly and prevent them from sticking to each other. Deep-fried when golden brown and crispy, do not over- or under-fry. 5. Dispensing: After the finished product is cooled, weigh it by 200 g or 250 g, put it into a food plastic bag, and seal it with a sealer. The multi-flavored shiitake mushroom silk obtained through the above-mentioned method is golden yellow silky, crisp and crunchy, sweet and spicy, and unique in flavor, and is a convenient and small food suitable for both young and old. This kind of food can not only increase the value of mushroom stalks, but also be suitable for storage and long-distance sales, with significant economic benefits.