Do You Wash Away the Brine from Boletus Mushrooms in Brine Before Cooking?
When those ingredients soaked in salt water are used in daily cooking, people often have a question: In the face of pickled ingredients, should the salt water be washed away before cooking? Especially when dealing with ingredients like boletus mushrooms in brine, this issue is worth pondering carefully.
To answer this question, we must first understand the meaning of “salt water” here.When Yihong Agricultural Products Co., Ltd. makes boletus mushrooms in brine, brine is by no means a simple flavoring agent, but the key to locking the soul of the ingredients .After fresh porcini are picked, they need to be screened, cleaned, and then immersed in salt water with precise proportions. It can not only inhibit the growth of harmful microorganisms and extend the shelf life, but also allow the salt to slowly penetrate into the meat and stimulate the freshness of the porcini itself. Alcohol. This marinating process retains the crisp and tender taste of porcini mushrooms, and also makes the salty taste the background color to set off the umami flavor.
So, should I flush out the salt water before cooking?
The answer is to flexibly adjust according to the cooking scene. If you plan to make light dishes, it is recommended to quickly rinse boletus mushrooms in brine with water 1-2 times. At this time, rinsing is not to completely remove salt, but to reduce excess salt particles on the surface, avoid the finished product from being too salty, and make the umami flavor of porcini mushrooms more prominent in light soups or simple seasoning. The boletus mushrooms in brine of Yihong Agricultural products is moderately salty. After mild rinsing, it can not only retain the salty and fresh inside the mushrooms, but also not unbalance the overall taste. It is especially suitable for dishes with rich flavor of the ingredients.
But if you make some heavy-flavored dishes, or when making fillings, there is no need to rinse boletus mushrooms in brine. Brine can keep the mushroom meat moist during high temperature cooking and is not easy to shrivel. At the same time, it blends with spices such as chili, pepper, soy sauce, etc. to form a richer flavor.
It is worth noting that regardless of whether it is rinsed or not, there is no need to soak for a long time when handling boletus mushrooms in brine of Yihong agricultural products. Long term soaking will cause the bacteria to absorb water and swell, lose the original freshness, and destroy the flavor balance brought about by the brine. The correct approach is: If you need to rinse, quickly rinse with flowing water for 30 seconds; if you don't rinse, drain the surface water directly, and you can cook in the pot. This simple treatment method can not only retain the essence of the marinating process, but also fully release the natural flavor of porcini.
From freshly picked fresh porcini mushrooms to the finished products marinated by Yihong agricultural products, every boletus mushrooms in brine carries respect for ingredients and the pursuit of flavor. Whether to flush out the brine before cooking is essentially a choice of flavor-light dishes need to be lightly desalinated to highlight the original flavor; heavy dishes retain the brine and enrich the level.
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