干蘑菇实在是好东西——它们既保存了原有的香味,又耐长期保存,而且很少一点就能发出一大盘来。水发之后的蘑菇可以做汤,做菜,做面条……你想怎么做就怎么做。这篇文章就教给你做蘑菇干的方法。
步骤
方法 1 的 3:
烤箱法
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1
将待烤干的蘑菇弄干净。用刷子或者干的厨用纸巾来给蘑菇做清洁,不要用水,因为潮湿的蘑菇在烤干或者贮存过程中可能会招引一些其他的真菌在其上生长,这些往往是有害菌,吃了会生病的。[1]
- 如果有斑点刷不掉,你可以用一块潮抹布擦,但是记得之后要用干抹布或者厨用纸巾把潮气吸干。
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2
切蘑菇。蘑菇越大块,用来干燥它们的时间就越久。因此为了缩短干燥过程,将蘑菇切成大概3mm厚的片,这样的大小既能保持风味,又好装盘而且比整只的蘑菇需要的干燥时间短很多。
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3
将蘑菇置于烤盘上。确定蘑菇放平,并且不要互相搭叠,不然干了之后取不开。只铺一层就好。
- 烤盘上不用刷油。因为蘑菇会吸油,这会改变它原有的风味并且使其更难烤干。
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4
65℃预热烤箱。烤箱预热好了之后就可以把铺满蘑菇片的烤盘放进去了,烤大概1个小时。[2]
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5
取出蘑菇。一小时后取出蘑菇,然后将其翻面,用干抹布或者厨用纸巾将上面蒸发出来的水汽都吸干。
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6
将蘑菇放回烤箱接着烤,烤大概1个小时,直到它们都干透为止。
- 当时间到了取出来看看,检查是否干透了,如果没有干透则将里面的水汽擦掉翻个面再烤。
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7
然后反复重复上面的过程,直到蘑菇彻底干透。干透的蘑菇应该很脆很硬,像饼干一样。[3]
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8
将蘑菇晾凉。将蘑菇在烤盘上晾凉。不要趁热把它们装在容器里,因为这会更容易让它们吸潮,你之前的努力就白费了。
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9
用密封容器贮存干蘑菇。一旦彻底晾凉,就可以将蘑菇装到密封的容器里了,然后存放在阴凉避光处,用的时候取出来,水发一下就可以制作美味的佳肴啦。[4]
方法 2 的 3:
自然晾干法
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1
清洁并将蘑菇切片。跟上面所说的方法一样,不能弄湿蘑菇。然后将其切成1.25cm的片。
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2
看看天气。只有大晴天才适合晾晒蘑菇,如果空气湿度太大,会很难晾干的,而且还会引入杂菌。
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3
找到一块适宜晾晒的地方。一般朝阳的房间,阳台或者有空气流通的平屋顶上都是不错的选择。还要留意不要让鸟啊,小动物啊,虫子啊之类的去糟蹋你的蘑菇。[5]
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4
合理安置蘑菇。有两种选择:一是铺开,二是用干净的绳子穿好再挂起来。[6]
- 平铺开方法:将蘑菇平铺一层,彼此不要堆叠或者扭曲,不然干了之后样子很奇怪。然后在上面罩一层纱网,用于防虫。[7]
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- 绳穿法:用干净消过毒的针穿着线将蘑菇片都串起来,就跟串珍珠项链似的。
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5
将铺好或者串好的蘑菇放在你选的干燥地点,让太阳晒个一两天,然后每天看看干燥得怎么样了。
- 如果两天之后它们还没干透,可以考虑用烤干法,具体请参见方法一。
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方法 3 的 3:
冻干法
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1
在一个平面上放一张厨用纸巾,将弄干净并切成片的蘑菇平铺在上面,不要堆叠。注意蘑菇上面一点水都不能有,但凡有点水,冻的时候就会形成冰,这会把最终的结果给弄糟的。
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2
然后在上面再铺一张纸巾,再在上面铺一层蘑菇,如此往复,直到所有的蘑菇都铺完了。
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3
将这些层铺满蘑菇片的纸巾转移到一个纸袋子里,这个纸袋子应该足够大。这里用纸袋的原因是它能让蘑菇在干燥过程中蒸发出来的水汽排出。
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4
然后将纸袋放在冰箱冷冻。慢慢的你的蘑菇就会变干了,这个过程很慢,可是如果你不是着急用的话这算是最高效的一种方法了。[8]
小提示
- 用之前先用开水或者热汤将蘑菇水发。
- 干蘑菇比鲜蘑菇的味道要浓厚,所以在烹饪的时候可以考虑酌情减量使用,防止味道过重。
警告
- 一些野蘑菇是有毒的,吃之前确认你的蘑菇不是它们中的一员。
你需要准备
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烤箱
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蘑菇刷
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厨用纸巾
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刀
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烤盘
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存放容器
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干燥台或者干燥托盘
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干净的绳子
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阳光