Home-style sweet and sour mushrooms, both sweet and tangy, and great with rice

Salting: In a ratio of 10 kg of salt per 100 kg of washed fresh mushrooms, spread them into a bucket in layers, one layer of mushrooms and one layer of salt, sprinkle 1-2 kg of salt on top (to preserve), cover with a bamboo mat and press down with a stone. After 24 hours, take them out and drain off the salt brine, then re-salt at a ratio of 8 kg of salt per 100 kg of mushrooms. After 24 hours, they become a semi-finished product.

Vinegar soaking: Soak the semi-finished product in clean water for 12 hours, take it out and drain off the water (about 8 hours), put it into a vat, pour in vinegar equal to half the weight of the semi-finished product, soak for 12 hours, take it out and drain off the vinegar liquid (about 3 hours).

Sugar boiling: Pour the drained sugar liquid into a large pot and bring to a boil, add the soaked mushrooms, cover and simmer over low heat, stirring from time to time. After it comes to a boil, spread out to cool, and at the same time pour out the sugar liquid in the pot and let it cool thoroughly, then pour the mushrooms into a porcelain container and seal for one month, and they are ready. They can be served as a tea snack, candied fruit, cold dish, and seasoning.