Chinese Food
Healthy monosodium glutamate
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The most natural monosodium glutamate is ready. When cooking, it's delicious if you put it a little. You can drink it in soup at ordinary times. If you don't like the taste of shrimp, you don't need to add it. It's good only to use mushrooms or shiitake mushrooms.
Cooking ingredients
Cooking Steps
Step1:Wash the fresh mushrooms after they are bought.
Step2:Slice the mushrooms and put them on the baking tray with tin paper. The temperature is set at about 120 to 150 degrees. Bake the mushrooms until they are dry. The time is about one to two hours
Step3:It doesn't matter if the dried mushroom is cleaned (it doesn't matter if it's clean). The dried shrimps are also cleaned and put together and baked in the baking tray until they are dry
Step4:Cool the dried mushrooms, mushrooms and shrimps and put them into the grinder of the blender to crush them. Put them together and stir them. You can grind them several times to make them more delicate
Cooking tips:1. Look at the appearance - this is the most important and the simplest step. The cover and handle of good mushrooms are mostly white gray. The surface of those mushrooms is very smooth. The white ones are shiny and must have been soaked by whitening agent. In fact, the mushrooms from fresh vegetables have long roots. There are some soil like substrates on the roots. In the vegetable market, the vegetable sellers generally cut off the bottom part on the spot in order to prove that they are fresh, and the rest part is similar to the umbrella handle, because the mushrooms are more expensive. It costs 7 yuan per Jin here, and many people won't buy a lot at a time. In fact, the appearance can tell whether it is a good mushroom. Try to choose fresh mushrooms with roots. They are the ones with some mud. The mushrooms whose roots have not been cut are to be cut off by the seller on the spot. 2. Pinch - observe the water content. In order to increase the quantity, some vendors will make mushroom water. They can find it by pressing it with their hands. In this way, mushrooms are not only short of weight, but also have a shorter storage period and are prone to deterioration. So mushrooms don't contain a lot of them
