mushroom powder
shrimp skin
” Ikeda Kokumi, a teacher at Imperial University in Tokyo, Japan, discovered in 1907 that the original umami taste came from a crystal called “sodium glutamate.” After it was put into mass production, there was a well-known MSG.
But in the past ten years, On the shelves of supermarkets, there are fewer and fewer MSGs, and they are replaced with chicken essence, mushroom essence, vegetable essence-this is to continue to add chicken powder and other food additives on the basis of MSG, in order to achieve the purpose of further freshening.
I do It’s been a long time since the dishes were kept without all kinds of “spices”, but they will be seasoned in a small jar of “home-made MSG” at the whim. The principle is very simple, what ingredients are usually the most delicious and easy to get, dried and powdered That’s fine!
Many people have doubts that MSG can still be made by yourself? Today I will use the Qihe broken wall cooking to take you to reveal the mystery of homemade MSG. ”
The practice of mushroom powder
Step1
No water and no oil in the pot, pour the mushrooms, stir-fry at low heat for about 8 minutes. (If you have an oven at home, you can spread the mushrooms in the oven and bake at 100 degrees for about 5 minutes.) After washing the shrimp skin with running water, soak it for about 10 minutes, change the water 3 times in the middle, wash away impurities, filter dry water , Stir-fry in the pot/microwave oven or oven drying/electric baking pan, etc., dry the shrimp skin in the way you like.
No water and no oil in the pot,
Step2
Put it on the mesh sieve to cool and set aside. (If you don’t have a mesh screen, you can put it on a plate.)
Put it on the mesh sieve to cool and set aside.
Step3
Pour the cooled mushrooms and shrimp skins into the Qihe wall breaking machine. (The high calcium content in shrimp skin is well known, but in fact, after eating it, the absorption rate is not high. This is because the calcium in the shrimp skin cannot be automatically dissolved, and when people eat the shrimp skin, it is almost impossible to chew. Basically, it is eaten whole, so that although a small amount of calcium will be dissolved under the powerful effect of stomach acid, most of it will run away in vain. To put it plainly, most of it will pass through the intestine and the human body cannot digest and absorb it. Shrimps are powdered, which will increase the absorption of calcium.)
Pour the cooled mushrooms and shrimp skins into the Qihe wall breaking machine.
Step4
Qihe wall-breaking machine selects the “grinding” function and presses the “start key” to start.
Qihe wall-breaking machine selects the
Step5
Break the ingredients into powder.
Break the ingredients into powder.
Step6
Pour it into a tray and cool it, then bottle it and put it in the refrigerator to store it.
Pour it into a tray and cool it,
Step7
The production steps are very simple, anyone who has a wall-breaker at home should try it. Tomato egg soup, ravioli, and noodle soup you usually eat, you can add a little mushroom powder to freshen up, the taste is very good! Finally, you get home cooking mushroom powder.
The production steps are very simple,
Mushroom powder
Equipment(affiliate link)
- wall breaking machine
Ingredients(affiliate link)
- 100 g mushrooms
- 20 g Shiitake Mushroom
- 20 g Agrocybe aegerita
Accessories
- 30 g shrimp skin
Leave a Reply