Mushroom experts teach you how to choose mushrooms

Bleach? Only Tricholoma is suspected

In fact, there is basically no need to use pesticides or food additives in the cultivation and sales of mushrooms; in many foods, mushrooms have the least bleaching agent. If there is bleach, it may be stained from irregular packaging materials (such as white paper and boxes). I am not worried about the suspicion of "bleaching" and "fluorescent agent" in mushrooms, and these news have never affected my eating mushrooms every day.

First of all, there is no risk of insect pests in the mushrooms, and most of the mushrooms eaten now are grown in greenhouses, and the growth conditions are good, and there is basically no need to use pesticides. Secondly, most mushrooms do not need to be bleached. The caps of shiitake mushrooms are dark brown. If bleached, they will look like defective products. The same is true for enoki mushrooms, but yellow enoki mushrooms are more delicious. Many oyster mushrooms are also the same, it is normal to have a light gray.

The only person suspected of bleaching is Agaricus bisporus (also called Tricholoma), but the failure rate is only about 2%. Because some mushroom growers have irregular picking methods, the roots of the mushrooms will be soiled, and the injured parts of the mushrooms will turn brown. In order to look good, it is inevitable to wash and rinse. If rinsed with sodium sulfite, the amount is appropriate, it is allowed. The fear is that some people use non-food bleaching agents such as fluorescent agents to reduce costs.

Therefore, when I buy tricholoma mushrooms, there are several criteria to choose more "original": ones with a little soil, which means they have not been washed; those with non-smooth cells and a little scale, but they can be removed by washing; There is a little brown discoloration.

Oyster mushrooms, small fresh

Pleurotus ostreatus can be fried and rinsed, the price is the most common people, but the nutrition is not bad. I like to eat oyster mushrooms, and I often buy them too. The method of judging the freshness of oyster mushrooms is the same as that of shiitake mushrooms.

First of all, pay attention to the shape of the cap of the oyster mushroom. Fresh oyster mushrooms, the edge of the cap is wrapped inward, like a small umbrella, and the edges are neat, without the slightest crack. At the same time, pay attention to choosing the size. It's not good to have too large caps. I prefer to buy oyster mushrooms with smaller caps, which are fresher and more delicious. Because the cap diameter of 5 cm is the best harvest time for oyster mushrooms, the exported oyster mushrooms are based on this standard. Finally, the color of Pleurotus ostreatus is slightly different in summer and winter. In summer, the temperature is high, the growth is fast, and the color is light; in winter, the growth period is longer and the color is darker, but the taste and nutritional value are the same.

Enoki mushroom, yellow and delicious

Flammulina velutipes has a slippery lid, crisp handle, delicious taste, and rich nutrition. I always choose enoki mushrooms for hot pot and soup.

When picking Flammulina velutipes, the top of the mushroom should be hemispherical. It is best to blanch the enoki mushrooms with boiling water before making the mushrooms. This will have a sterilizing effect.

When buying enoki mushrooms, I pay special attention to the color. The north is generally white, and the south is still yellow. White Enoki mushroom is tough and a bit stuffy. The yellow has a strong scent, a tender taste, and is more delicious. However, regardless of the color, fresh enoki mushrooms are generally not variegated. Only when they are old and broken, the white enoki mushrooms will turn off-white. In addition, Flammulina velutipes usually has an outer packaging, so you must pay attention to the shelf life when buying.