What are the mushroom food products? These 5 are worth knowing about

1. Oil-preserved mushrooms. 10 kg fresh mushrooms, 3 kg to 5 kg vegetable oil, 400 g refined salt. Heat the oil in a pot until it is 80% hot, put the washed and drained fresh mushrooms into the pot and stir-fry thoroughly, add salt, and stir-fry over low heat for 10 minutes. While hot, pour the oil and mushrooms into a container. After cooling, pack them into bottles, seal, and store in a cool place. Oil-preserved mushrooms can be stored for 1 year. When eaten, the cooking method is the same as for fresh mushrooms.

2. Sweet and sour mushrooms. 100 kg fresh mushrooms, 10 kg refined salt. Spread them layer by layer, one layer of mushrooms and one layer of salt, to pickle them in a barrel or vat, sprinkle 1 kg to 2 kg of salt on the top layer, cover with a bamboo mat, and press stones on top. After 24 hours, take them out and drain off the brine. Re-pickle at a ratio of 8 kg salt per 100 kg mushrooms for 24 hours to obtain a semi-finished product. Soak the semi-finished product in water for 12 hours, take it out, drain off the liquid, and put it into a vat. Add edible vinegar equal to half the weight of the semi-finished product, soak for 12 hours, then take out the mushrooms, drain off the vinegar liquid, pour the mushrooms into the vat, sprinkle in the same weight of white sugar, mix well, seal, and after soaking for 3 days, drain off the sugar liquid. Pour the sugar liquid into a pot and bring to a boil, add the soaked mushrooms, simmer over low heat, and stir constantly. After it boils, take out the mushrooms, spread them out to cool, and pour out the sugar liquid to let it cool completely. Finally, pour the mushrooms into the cooled sugar liquid to obtain the finished product.

3. Mushroom pickles. 20 kg fresh mushrooms, 4 kg each of cabbage, celery, lettuce, carrot, and green pepper, 500 g each of ginger, baijiu, and Sichuan pepper, and a little white sugar. Wash the mushrooms and vegetables, drain them, remove the leaves from the celery and cut it into 2 cm to 3 cm small sections, and cut the other ingredients into 5 cm to 6 cm strips or thin slices. Mix all the ingredients with Sichuan pepper, baijiu, ginger, and white sugar, put them into a pickle jar, pour in pickle brine (add 800 g salt per 10 kg water), cover with a lid, and fill the water trough at the top of the jar with clean water to seal it. Seal and let it ferment naturally until mature, then it can be taken out and eaten.

4. Distiller's grains pickled mushrooms. Take 100 kg washed and drained fresh mushrooms, add 100 kg distiller's grains and 7 kg to 8 kg refined salt, and after sealing for 1 month it is ready.

5. Mushroom pickled vegetables. 100 kg fresh mushrooms, 10 kg to 15 kg refined salt. Prepare brine with the refined salt, place the mushrooms in the brine so they are submerged, seal and pickle for 7 days, stirring twice during this period. Take out the mushrooms, drain off the brine, put them into clean water and soak for 1 day, then put them into a sauce vat and pickle them in sauce at a ratio of 50 kg to 70 kg sweet flour sauce per 100 kg mushrooms. Stir once every morning, and after 10 days they can be taken out of the vat.