Shiitake mushroom stems processed into shiitake mushroom floss see their value multiply

1. Raw material formula: 100 kg shiitake mushroom stems, 4-6 kg high-quality soy sauce, 3-4 kg white sugar, 2-3 kg peanut oil, 5 kg scallions, 0.2 kg monosodium glutamate, 4 kg yellow rice wine, 0.6 kg refined salt, appropriate amounts each of ginger, fennel, food coloring, and five-spice powder.

2. Raw material processing: Choose shiitake mushroom stems free of sawdust, insect damage, and mildew, cut them into 1 cm pieces, wash them clean with water, and soak them for 1-2 days so they fully absorb water and soften.

3. Precooking: Put the soaked mushroom stems into a pot and heat to a boil, then simmer over low heat for several hours, pound and rub them with a wooden mallet, remove and drain them, and put them into a high-speed blender and crush them into a thread-like form.

4. Stir-frying: Put the crushed thread-like mushroom stems into an iron wok, stir-fry over low heat, and keep stirring and rubbing with an iron spatula, stir-frying until they are semi-dry and fibrous, then take them out and spread them on a bamboo sieve, and mix the ingredients after cooling.

5. Boiling the ingredients: Heat peanut oil, then add ginger and fry briefly, add soy sauce, refined salt, fennel, and other seasonings, simmer over low heat for 30 minutes, and after filtering add monosodium glutamate.

6. Roasting and stir-frying: Place the prepared semi-finished shiitake mushroom product into a pot and roast and stir-fry it, stirring and turning frequently and mixing evenly, so that the fibers are all separated and loosened and gradually turn golden yellow, with moisture not exceeding 16%, then remove from the pot, pack in plastic food bags, and store sealed.