The taste of fresh mushrooms is often not as rich as that of dried mushrooms, and although dried mushrooms can be bought everywhere in supermarkets, it may be unclear to many people which kind of mushrooms is good.

The quality requirements of shiitake mushrooms are: round and straight body, thick mushroom umbrella, smooth cover and dry and unbreakable quality. Squeezing the handle with your hand gives you a hard feeling, and the umbrella will swell as usual after you let it go. The color is yellow and brown, the pleats under the mushroom umbrella should be tight and white, the stalk should be short and thick, and it smells fragrant far away, and there is no scorch, rain, mildew and debris. According to different varieties of Lentinus edodes, the quality requirements are also different.

1. Look at the shape

The general requirements for the appearance of dried mushrooms are that the mushroom cover is thick, neat, smooth and uniform in size; The bacterial folds are neat and fine; Marginal involution and hypertrophy; The mushroom handle is short and thick, and the hand feels hard; No mildew, debris and scorch. Compared with fresh mushrooms, dry mushrooms need to be selected more carefully. The selection of dried mushrooms mainly depends on the "face", that is, the mushroom cap. The thicker the cap, the stronger the fragrance. The edge of the cap should be rolled inward. If it is straight, it means it is overcooked. In addition, dried mushrooms can be divided into flower mushrooms, thick mushrooms, thin mushrooms and diced mushrooms.

Flower mushroom: the mushroom cover has a cracked pattern, which is called flower mushroom. Cracked patterns indicate that more nutrients are accumulated, and the contents of protein, amino acids and minerals are high, so the mushroom has higher nutritional value, compact tissue, rich flavor and smooth and tender taste. The "white mushroom" with white tender mushroom meat exposed in the crack is one of the best. It should be noted that the patterns on the mushroom cover should be natural, large and small, deep and shallow. Otherwise, it is likely that the common mushrooms were artificially cut.

Thick mushroom: "face collapse tight", fleshy, with no pattern on the mushroom cover, chestnut color and a little luster; The mushroom meat is dense, smooth and fragrant. Thick mushrooms are 4 ~ 6 cm in size, with flat steamed buns or gongs rolled in the edge and small wrinkles.

Mushroom: Mushroom meat is thin, produced in late autumn, and its fragrance and taste are not as good as those of flower mushrooms and thick mushrooms. When purchasing, it is better to have less umbrellas and less damage.

Diced Mushroom: It is called "Japanese Mushroom" and "Qingming Mushroom" in ancient books. It is the first small mushroom sprouted in Tomb-Sweeping Day. Although it is small, its quality is not bad at all, and it is the most economical. The principle of choosing diced mushrooms is "tender", and the more tender, the smoother it is. How can dried mushrooms be tender? Turn the dried diced mushrooms upside down. If you can't see the folds, they are tender.

Step 2 look at the color

It has the unique color of Lentinus edodes, the color is yellow-brown or black-brown, bright and bright is better, and the good mushroom surface will be slightly frosted; The color of bacterial folds is light yellow to milky white, and the purple color is old.

Step 3 smell the fragrance

It is better to have a strong and unique aroma of mushrooms; No fragrance, or poor quality with other strange and musty smells.

Step 4 feel the dryness

The moisture content of dried shiitake mushrooms should be11%~13%, and it is better to be crisp and not broken. It can't be too dry, and the quality that is broken when pinched is not good; It should not be too wet, otherwise it is not conducive to storage and easy to deteriorate.