Pre-cooking of brine mushrooms

Use a double-layer pot or a vat with stainless steel steam coils for cooking (the rural mushroom house can be pre-cooked in a large steel pot). Add 5 to 7 kg of salt or the equivalent amount of brine (soaked mushrooms) to boil the pre-boiled liquid per 100 kg of water. Put the rinsed mushrooms in the pre-boiler for pre-cooking, and turn them up and down after boiling. Let the mushrooms mature evenly, about 6-7 minutes, take out and cool.

The pre-boiled salt water can be boiled 5-6 times, but after the mushroom is removed for the third time, 3% salt (or brine) is added to add saltiness. Do not use the pre-boiled salt water too many times, otherwise it will affect the color. The pre-cooking time depends on whether the mushroom core is cooked or not. It is best to pre-cook the large and small mushrooms separately.