I have been cooking noodles for a while, not the instant noodle type. And I tried to make my noodles healthier by adding more ingredients. I saw mushroom and have been wanting to get it, but it's quite big for me. Anyway, after an ok experience with freezing the carrot, I want to try freezing mushroom, it's same theory.
Normally, my family bought the dried mushroom instead of fresh one. So I was very surprised when I opened the packaging, it's so fragrant, much nicer smell than the dried mushroom. No wonder there's mushroom powder seasoning.
 |
| fresh Shitake Mushroom |
I washed it and cut into small pieces. Well, after cutting it, I felt that the quantity is actually not that much. Then I added some cili padi flakes into the mushroom because some people in reddit said that one could season it while blanching.
 |
| cutting into pieces |
 |
| add some cili padi flakes |
After that, I boiled the water in a pot, and after boiled, I poured the mushrooms into the pot and off the induction cooker power, waited for 2 to 3 minutes. The water used to blanch the mushroom was very fragrant too.
 |
| blanching the mushroom |
Then, I transferred it to another pot with iced water. And let it be to stop the cooking process.
 |
| ice bath |
After that, I laid the mushroom on a plate and put the plate in freezer section to prevent it to clump together.
 |
| laid on the plate in freezer section |
I only put these in a container the next day. Due to I didn't drain the water away, the mushroom is covered with ice, but it's still ok, at least, not clump together.
 |
| transfer to a container |
I tried to cook with the frozen mushroom 2 days after. Well, it's still ok, not mushy. OK, next time can try other vegetables for freezing. Hahaha!
 |
| noodles cooked with frozen mushroom, edamame, fish balls, carrot |
No comments:
Post a Comment