How to make salted mushrooms How to pickle salted mushrooms

Many people know that salt water mushrooms are China's most famous specialty, but they don't know how salt water mushrooms are pickled. In order to increase people's understanding and knowledge of salt water mushrooms, today I will give a special introduction to the pickling method of salt water mushrooms.

How to pickle mushrooms in salt water

1. Processing of raw materials for pickled brine mushrooms

If you want to pickle salted mushrooms, you need to wash them with sodium sulfite solution immediately after collecting fresh mushrooms. Wash off the dirt on the surface of the mushrooms, soak them in this solution for more than a minute, take them out, and then put them into a bucket. Add clean water to soak them and proceed to the next step of processing the soaked mushrooms.

2. Rinse and cook pickled mushrooms

After the raw materials for pickled salted mushrooms are disinfected, they need to be rinsed several times to eliminate all the sodium sulfite on their surface. After rinsing, put the mushrooms into the pot and add clean water and edible salt to cook. It is best to mix the clean water and edible salt in advance to make brine. The brine can be cooked in the pot five to six times in advance, and then taken out to cook the mushrooms. The mushrooms cooked in this way will be evenly flavored and have a better color.

3. Cooling and barreling of salt water mushrooms

After fresh mushrooms are cooked in the pot, they need to be taken out and cooled. The best way is to put them in cold water to cool them down. When the mushrooms feel cold, take them out for screening. Remove the deformed and detached mushrooms. The remaining mushrooms can be directly put into barrels, add 2% citric acid, seal it, and the salted mushrooms are ready.