![Tongjiang Boletus Mushroom [Sichuan Tongjiang Specialty]](https://i.gtylx.com/i.png)
What is Tongjiang Boletus edulis? Authentic Sichuan Tongjiang specialty: Tongjiang Boletus
Content summary:Do you want to know what Tongjiang Boletus is? This article is a detailed introduction toSichuan Tongjiang specialty - Tongjiang Boletus edulis. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Tongjiang Boletus edulis. The full text takes about 5 minutes to read, mainly including the basic introduction of Tongjiang Boletus edulis and its nutritional value? The production method of Tongjiang Boletus edulis and the tasting and eating methods of Tongjiang Boletus edulis
Basic Introduction of Tongjiang Boletus
Boletus is a general term for fungi in the Boletus family and the Songta Boletus family. Except for a few varieties that are toxic or bitter and cannot be consumed, most varieties can be consumed.
. There are mainly white, yellow, and black bovine liver bacteria. Boletus edulis is delicious and nutritious. This mushroom has a large bacterial body, thick flesh, thick stem, sweet and delicious taste, and rich nutrition. It is a world-renowned edible mushroomThe production method of Tongjiang Boletus edulis
Baking and dehydration
The mushroom slices can be baked using a dryer or drying room, and for small quantities, they can also be baked using infrared lamps or smokeless charcoal. The starting temperature for baking is 35 ℃, and then it increases by 1 ℃ per hour. After reaching 60 ℃ for 1 hour, the temperature gradually decreases to 50 ℃. In the early stage of baking, the ventilation window should be activated. During the baking process, the ventilation window gradually shrinks until it is closed. Generally, it takes about 10 hours to bake, and a one-time drying is adopted until the moisture content of the bacterial slices drops below 12%. When the moisture content of fresh slices is high, the rate of temperature increase should be slowed down. Sudden heating or excessive temperature can cause the slices to become soft, ripe, or crispy. During baking, the sieve position should be appropriately adjusted according to the dryness of the bacterial slices to ensure even dehydration
Drying and Dehydration
On a sunny morning, lay out the slices and dry them. When drying, flip the slices at any time to evenly expose them to sunlight. Before the sun sets, collect and spread them indoors. Fungi should not be left outdoors overnight, as dew adhesion can cause them to turn black. It is also not allowed to expose them to rain halfway through and it is best to dry them on the same day
Grading and Packaging
Dried or sun dried Boletus edulis slices are classified according to their appearance characteristics such as color, whether the cap and stem are connected, etc. after softening: graded packaging
Tasting and Eating Methods of Tongjiang Boletus edulis
Dried Pepper Boletus edulis
Ingredients: Fresh Boletus edulis, peanut oil, salt, monosodium glutamate, dried chili, garlic
Recipe:
1. Wash the yellow cattle liver fungus and cut it into slices
2. Peel and wash the garlic, cut it into small pieces, remove the stems and seeds from the dried chili, and cut it into long sections
3. Place the pot on high heat, add peanut oil and cook until 30% hot. Then, add garlic slices and dried chili slices to the pot and fry slightly
4. Heat oil over high heat and stir fry with yellow cattle liver mushrooms, garlic, and chili peppers. Add salt and monosodium glutamate and bring to a boil
The production method of Tongjiang Boletus edulis
Baking and dehydration
The mushroom slices can be baked using a dryer or drying room, and for small quantities, they can also be baked using infrared lamps or smokeless charcoal. The starting temperature for baking is 35 ℃, and then it increases by 1 ℃ per hour. After reaching 60 ℃ for 1 hour, the temperature gradually decreases to 50 ℃. In the early stage of baking, the ventilation window should be activated. During the baking process, the ventilation window gradually shrinks until it is closed. Generally, it takes about 10 hours to bake, and a one-time drying is adopted until the moisture content of the bacterial slices drops below 12%. When the moisture content of fresh slices is high, the rate of temperature increase should be slowed down. Sudden heating or excessive temperature can cause the slices to become soft, ripe, or crispy. During baking, the sieve position should be appropriately adjusted according to the dryness of the bacterial slices to ensure even dehydration
Drying and Dehydration
On a sunny morning, lay out the slices and dry them. When drying, flip the slices at any time to evenly expose them to sunlight. Before the sun sets, collect and spread them indoors. Fungi should not be left outdoors overnight, as dew adhesion can cause them to turn black. It is also not allowed to expose them to rain halfway through and it is best to dry them on the same day
Grading and Packaging
Dried or sun dried Boletus edulis slices are classified according to their appearance characteristics such as color, whether the cap and stem are connected, etc. after softening: graded packaging
Tasting and Eating Methods of Tongjiang Boletus edulis
Dried Pepper Boletus edulis
Ingredients: Fresh Boletus edulis, peanut oil, salt, monosodium glutamate, dried chili, garlic
Recipe:
1. Wash the yellow cattle liver fungus and cut it into slices
2. Peel and wash the garlic, cut it into small pieces, remove the stems and seeds from the dried chili, and cut it into long sections
3. Place the pot on high heat, add peanut oil and cook until 30% hot. Then, add garlic slices and dried chili slices to the pot and fry slightly
4. Heat oil over high heat and stir fry with yellow cattle liver mushrooms, garlic, and chili peppers. Add salt and monosodium glutamate and bring to a boil