When I went to the restaurant to eat mushroom dishes, I felt the taste was wonderful, delicious, juicy and chewy. The restaurant chefs revealed that they were not ingenious when dealing with them in advance, and with special sauce, the following are...
When I went to the restaurant to eat mushroom dishes, I felt the taste was wonderful, delicious, juicy and chewy. The restaurant chefs revealed that they were not ingenious when dealing with them in advance, and with special sauce, the following are some tips for the chefs to reveal their pre-order mushrooms.
The chefs are very careful when preparing. They generally do not recommend washing mushrooms with water. They believe that mushrooms will absorb too much water, and the water will become moist and lose its taste after evaporation. Therefore, the chefs recommend soft bristles. If you really want to wash it with water, put it on a rack with paper towel and let it dry.
Vincenzo Della, Director of the Pritikin Longevity Center Polla also recommends brushing mushrooms, which can be lightly cleaned with soft brushes or moistened cloth, but make sure to cut off the stems and the meat of the mushrooms, the whole plant has dried.
The chefs also suggest that the mushroom stems of the mushroom type can be stored for high-quality soup, or used for soup bases for other soups and bases for other dishes.
Some restaurants also serve mushrooms and cook mushrooms. Although mushrooms are delicious, the restaurant often adds other flavorful additives such as herbs and flavoring ingredients. Big Chef Jenny said that there are many ways to add flavor and cook mushrooms, from cream, garlic to barbecue sauce and miso sauce, all of which can be matched well with mushrooms.
says that when it comes to improving the flavor of mushrooms, there are hundreds of possibilities. Dache Zamara said that the sauce, cream and mushrooms are very quick to mix, and Italian black vinegar and Chen Nian Shirley vinegar are also good. He also likes to add garlic, thyme, artemisia, or add flavorings such as garlic, green or fennel.
Even if you are a novice, you will never make any mistakes if you only use a little cream (or regular cooking oil) and garlic.
Responsible editor: Gu Zihuan
