Product News

Brined shiitake is very popular in the international market through its excellent quality, especially recognized by American buyers.The quality advantages of brined shiitake​ are mainly reflected in many aspects such as raw materials, processing, and safety.

Pickled nameko mushrooms have become a delicious ingredient that can be taken and used in the kitchen through a unique preservation method.The salted slippery mushroom not only retains its original tender and smooth taste, but also shows a strong flavor adsorption ability after desalination. Whether it is fried with meat, stewed with vegetables, or made into a refreshing cold salad, it can perfectly blend its own deliciousness with other ingredients.In this article, I will introduce you to the cooking method of this delicious ingredient with the theme of pickled nameko mushrooms.

Among fungi, slippery mushrooms rely on their tender taste, delicious taste and rich nutrition, and have become the choice on the table for many people. As a common processing form of slippery mushroom, edible slide mushroom extends the storage time through the salting process and retains the flavor of the fungus, allowing people to enjoy this delicacy during the non-mushroom-producing season.

​Although pickled porcini mushrooms and pickled mushrooms are both salted mushroom products, and both have a salty flavor and easy to store characteristics, there are still some differences in understanding the latter two in depth. This article will help you better distinguish and use these two ingredients.

Pickled mushrooms are products of fresh shiitake mushrooms that have been marinated and processed. The edible part needs to be judged in combination with the processing technology and nutritional structure.

Brine pickled mushrooms are mushrooms preserved by pickling, which is particularly common in China, not only extend the storage time of food, but also add a unique flavor to mushrooms. In Poland, brine pickled mushrooms are known as "evergreen vegetables" and have maintained their status in historical changes.

​When selecting and grading brined nameko mushrooms in drum, it is necessary to use slippery mushrooms that are free of pests and diseases and have normal color as raw materials. Use a sharp knife to remove the aging hard roots, keep the tender handle 1-3cm long, and grade after removing impurities. The diameter of the cap of the first-level mushroom is 1-2cm, without an umbrella, the diameter of the cap of the second-level mushroom is 2-3cm, with a semi-open umbrella, and other foreign products are fully open umbrella mushrooms.

​Nameko mushrooms in brine are soft and sweet, not only can they be used as soups, but they can also be cooked with other foods to increase appetite.As an edible fungus, nameko mushrooms in brine are rich in nutrients and have certain medicinal values.This article introduces you to some of the practices of nameko mushrooms in brine. I believe you will fall in love with this tender and smooth food.

​Except for a few varieties of pickled boletus in drum that are poisonous or bitter and inedible, most varieties are edible. Pickled boletus in drum has a flat and hemispherical cap, smooth, non-stick, light nude color, white flesh, sauce flavor, and can be used as medicine.

​There are significant differences between salted wild mushrooms in brine and ordinary shiitake mushrooms in many aspects. This article will explain in detail the processing technology, storage method, taste and flavor, and precautions for consumption.