1, seafood shiitake mushrooms and shiitake mushrooms are also divided into dry goods and fresh goods. Generally speaking, fresh seafood mushrooms need boiled water before cooking; Dried seafood mushrooms need to be soaked before cooking, otherwise they will have bitter taste.
2. Pleurotus eryngii has many nutrients, not only rich in various amino acids, but also containing different nucleotides. Guanosine is the main flavor substance in Pleurotus eryngii and mushrooms. Because of the action of enzyme, guanosine will volatilize when scalded by hot water. So it will be a bit bitter to leave other ingredients.
Extended data:
Introduction of raw materials
Its fruiting bodies are clustered. The surface of the hat is nearly white to grayish brown, and there is often a dark marble pattern in the center. The folds are almost white, and the stalks are curved, from dense to slightly sparse. When the crab mushroom grows horizontally, the stipe is partial, the spore print is almost white, and it is wide oval to nearly spherical. At present, there are two strains cultivated, light gray and pure white. White strains are also called "White Jade Mushroom" and "Jade Dragon Mushroom", which are very popular in the market. Mostly used for industrial cultivation.
Crab mushroom tastes fresher than Pleurotus ostreatus, its meat quality is thicker than Pleurotus ostreatus, its quality is tougher than Lentinus edodes, its taste is excellent, and it also has a unique crab flavor. There is a saying in Japan that "the fragrance is in pine mushrooms and the taste is in jade mushrooms". 1972, Japanese Baojiu Co., Ltd. successfully cultivated hypsizygus marmoreus for the first time and obtained the patent right. It has been put into production in Nagano since 1973. In the past 30 years, the output of this mushroom has increased by more than 20 times, and it has become an important variety in Japan after Flammulina velutipes.
Hypsizygus marmoreus was introduced into China in 1980s, mainly cultivated in Shanxi, Hebei, Henan, Shandong, Fujian and other places on a small scale, and mainly exported to Japan as salted mushrooms. In recent years, the scale has gradually expanded, and it has spread all over the country, realizing factory production.
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