Worauf sollten Sie beim Einlegen von eingelegten Shiitake-Pilzen achten?
Before marinating brine shiitake mushrooms, first choose fresh shiitake mushrooms. Fresh mushrooms have a plump texture, normal color, and no rot or odor. Pay attention to the color of the mushrooms. The cotyledons of various edible mushrooms have their own colors. Heat can cause many mushroom bodies to change color during the marinating and boiling process. Therefore, it is very important to prevent the mushroom body from losing its properties and maintain its original color during the cooking process. Put the fresh mushrooms into clean water and rub gently to remove impurities and sediment on the surface. Then take out the brine shiitake mushrooms and rinse them with clean water.
Pay attention to the salinity of the brine shiitake mushroom. The main purpose of drum pickling of edible mushrooms is to use saturated salt water to inhibit bacterial activity and prevent mushrooms from deteriorating. Therefore, the salt concentration must be between 22-23°Bé.
When cooking brined shiitake mushrooms, pay attention to heat control. Because salt is already added during the marinating process, there is no need to add additional salt during cooking. Also, make sure the mushrooms are cooked well to avoid food poisoning from eating them raw.
There are many ways to eat brined shiitake mushroom, and this delicious dish is paired with other ingredients or cuisines for added flavor variety. Here are some possible combinations:
Salad: Slice the brine shiitake mushroom into thin slices and make a salad with lettuce, onions, carrots, tomatoes and other fresh vegetables. You can add some salad dressing or olive oil and vinegar for flavor.
Sushi or roll sushi: Brined shiitake mushroom is used as part of a sushi roll, paired with other sushi ingredients such as sushi rice, nori, eel, cucumber, etc., and then seasoned with soy sauce and wasabi.
