Como o Boletus Edulis em salmoura o torna delicioso?
The delicious cooking of brined boletus edulis relies on standardized pretreatment, which is an important link between desalination and cooking. After the desalination is completed, the brined boletus edulis needs to be drained to prevent excessive moisture from affecting the taste and flavor adhesion during cooking. If it is used for frying or frying dishes, the drained porcini mushrooms can be gently pressed with a kitchen paper towel to absorb excess moisture from the surface and prevent oil spills during frying. In addition, it is also important to adjust the mushroom shape according to cooking needs. When making appetizers or sauces, porcini mushrooms can be cut into small cubes of 0.5cm to make the flavor easier to blend in. When pairing with the main course, cut into thin slices of 3 to 5mm or square blocks of 2cm to better retain the taste. When making mushroom soup, the whole or large form can better show the original flavor of the ingredients.
In Western cuisine, brined boletus edulis is an important carrier of classic flavor, commonly used in appetizers, main dishes and sauces. The classic butter-fried brined boletus edulis is a popular appetizer in Western restaurants. The practice is to marinate the desalinated and drained porcini mushrooms with a little black pepper and dried thyme for 10 minutes. Put unsalted butter in the pan, heat over low heat until it melts and foams, then add the mushrooms and fry for 2 to 3 minutes on each side until the surface is slightly yellow. During the period, add 2 to 3 cloves of crushed garlic to add flavor, and finally sprinkle with a little sea salt and fresh parsley. The key to this dish is to control the heat. Slow frying over low heat allows the mushrooms to fully absorb the aroma of butter, while avoiding external scorching and internal rawness. The finished product is fragrant on the outside and tender on the inside, and the flavor of the mushrooms and the mellow butter blend perfectly. When making porcini pasta, you can mix the pasta cooked to eight points with the fried porcini, diced tomatoes, and minced bacon, add a small amount of pasta soup and minced parmesan cheese and stir-fry, so that the sauce is evenly wrapped in the noodles, every bite is full of rich flavor of bacteria and cheese.
In the field of food processing and prefabricated dishes, the cooking of brined boletus edulis needs to take into account flavor stability and convenience. In snack processing, the spicy brined boletus edulis crispy practice is loved by the market. The desalinated porcini mushrooms are cut into strips, marinated with a little chili powder, cumin powder, and salt, and baked in the oven at 160℃ for 20 to 25 minutes. During the period, turn the surface 1 to 2 times, and bake until the surface is slightly crispy. This approach preserves the nutrition of porcini, while giving porcini a spicy taste, which has become a new choice in the healthy snack market.
Of course, to achieve these delicious cooking, high-quality brined boletus edulis is the foundation. Our brined boletus edulispode fornecer uma garantia de sabor estável para seus pratos e produtos. Escolhendo nossoboletus edulis em salmourapermite que você crie pratos deliciosos com facilidade e se destaque na acirrada competição do mercado. Se você tem interesse em nossaboletus edulis em salmouraou outros produtos, sinta-se à vontade para entrar em contato conosco e aguardamos ansiosamente o seu contato. cooperação de longo prazo com você.
