How To Pickle Mushrooms With Salt
Aug 10, 2021
1. Arrange and clean the mushrooms. The larger mushrooms are broken into halves or torn into wide strips.
2. Boil the water. After the water is boiled, pour the processed mushrooms in and scorch them thoroughly.
3. Take out the scorched mushrooms and control the water. After cooling, wash them with cold boiling water, sprinkle with salt and stir evenly, let them stand for two hours, and then squeeze out the excess water by hand.
4. Wash the peppers and cut into small pieces. Cut garlic in half. Cut ginger into strips or thick slices.
5. Pour the ingredients in 4 and the peppercorns into the soy sauce enough to submerge the mushrooms, then pour the previously processed mushrooms into it, stir well with clean chopsticks, and marinate for four or five hours.
6. Take out the contents of the soy sauce, squeeze it again with your hands, still be light, put it in a clean container after squeezing, this container is used to marinate the mushrooms.
7. Add the soy sauce just now to the rock sugar, bring it to a boil, let it cool, and pour it into the container with the mushrooms.
