Dried Pleurotus eryngii and Pleurotus eryngii have a very good flavor and are crisp, tough and fresh. Because the cap and stipe are fleshy, the whole flower takes a long time to bake, and the product shape and quality are poor, so it is often sliced ??and dried. The thickness of the slices depends on the requirements of the export market, and is generally cut into about 0.6 cm. The knife used for slicing must be stainless steel. Arrange the slices evenly in the baking sieve and send them to the drying room for drying. The initial temperature of the drying room is preferably 35°C, and then increases by 5°C every 4 hours until it reaches 60°C. When the mushroom slices are 70 to 80% dry, lower the temperature to about 35°C until dry. During the baking process, use a blower to supply air and moisture to the baking room, and pay attention to turning the mushroom slices to facilitate even drying. The moisture content of dried king oyster mushrooms and white mushroom slices should be 11% to 13%. If the moisture content is less than 10%, it will easily break; if it exceeds 13%, it will easily become soft and moldy. The dried mushroom slices should be promptly put into plastic food bags and sealed for storage.