How to Cook Pickled Nameko Mushrooms
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.
The first step in cooking pickled nameko mushrooms is to do a good job of pretreatment, because this will directly affect the taste and taste of the dishes.The pretreated slippery mushroom has a soft and elastic texture, and it also has a faint fragrance of bacteria, which can add delicacy to the next cooking.
Stir-frying can maximize the umami flavor of pickled nameko mushrooms, and quick stir-frying can also lock in moisture, so that every bite of the dish has a rich pot aura.Now let's learn the practice of stir-fried shredded chicken with slippery mushrooms.First, shred the chicken breast, mix it with wine, light soy sauce, and starch, and marinate for 15 minutes.Then shred the green peppers and carrots and set aside.Heat the pan with cold oil, add the shredded chicken and stir-fry until it turns white.Leave the bottom oil in the pan, saute the minced garlic and dried peppers, add the slippery mushrooms and stir-fry over high heat for 2 minutes, add shredded green peppers and shredded carrots and continue to stir-fry until they are broken, pour in the shredded chicken, add oyster sauce and a little salt to taste, and finally drizzle with some bright oil and stir-fry evenly.
After pickled nameko mushrooms are simmered over low heat, the umami flavor will gradually be released into the soup, making the soup mellow and sweet. It is the best choice for warming up and nourishing in autumn and winter.Now I will introduce you to a light and refreshing smooth mushroom and radish soup.Peel the white radish and cut it into pieces on a hob, put it in a pot with the ginger slices, add a sufficient amount of water and bring to a boil, then turn to low heat and cook for 10 minutes.Add the slippery mushrooms and continue to cook for 15 minutes, until the radish is soft, add a small amount of salt and sesame oil to taste, and sprinkle with minced parsley.The sweetness of the radish and the delicacy of the slippery mushroom are integrated into the soup together. It tastes refreshing and relieves greasy. The mushroom body absorbs the juice of the radish and has a fuller taste. It is a healthy choice for greasy and appetizing.
Pickled nameko mushrooms are very malleable in different cooking methods.It can absorb the essence of the seasoning when stir-frying, release the umami flavor when stewing to make the soup mellow, and keep it fresh when it is cold, which helps to appetize in summer.This delicacy from the mountains and the wild, after the blessing of salt, makes every meal full of delicacy and nutrition.Next time you cook, you can also try our pickled nameko mushrooms to unlock more flavors with simple cooking methods!
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