Shiitake mushrooms are one of the indispensable ingredients in our daily life. They are thick and tender in texture and have a unique fragrance. They are very delicious whether it is stewed or stir-fried. Therefore, shiitake mushrooms are also known as the "King of Mushrooms" " title. However, when we usually go shopping, we will find that there are two types of shiitake mushrooms, one is dried shiitake mushrooms, and the other is fresh shiitake mushrooms. Dried shiitake mushrooms are actually made by drying and dehydrating fresh shiitake mushrooms. So, they are both shiitake mushrooms, what is the difference between them? Should I choose dried or fresh mushrooms? How to choose when cooking? Let’s talk about it in detail today. After reading this, don’t make the wrong purchase again.
1. From a nutritional point of view
The nutrition of dried and fresh mushrooms is roughly the same. Dried mushrooms just remove excess water during the production process. In fact, most of the nutrients are retained, but during the natural drying process of the mushrooms, the nutrients will change. This is because the ergosterol substance in the mushrooms will be converted into vitamin D, and this vitamin D will promote our absorption of calcium, so the vitamin D of dried shiitake mushrooms will be higher than that of fresh shiitake mushrooms.
2. From the perspective of taste
When we buy shiitake mushrooms, we will find that dried shiitake mushrooms generally smell more fragrant than fresh shiitake mushrooms. This is because dried shiitake mushrooms The unique aroma of shiitake mushrooms comes from shiitake mushroom essence and guanylic acid. These two substances will be greatly increased during the drying process. The rich aroma is retained in the shiitake mushrooms. Therefore, in terms of aroma alone, the taste of dried shiitake mushrooms is definitely better than Fresh mushrooms are more fragrant.
3. From the perspective of taste
Fresh mushrooms are obviously better than dried mushrooms. Fresh mushrooms are rich in water, mellow in texture, and very tender in taste, making them easier to be absorbed and digested by the body. Dried mushrooms will become rough due to the loss of water during drying, so they will be harder to chew. If you have bad teeth or poor digestion, it is best to use fresh mushrooms to cook dishes.
Now everyone should have a certain understanding of these two, and you can just choose the appropriate mushrooms according to your own needs. If it is stir-frying or hot pot cooking, fresh mushrooms are more suitable; if it is used to stew soup or stew, dried mushrooms will be better and can make the food particularly fragrant. Below I will share with you the different ways of making fresh and dried mushrooms. I hope you like them.
Shiitake mushrooms in oyster sauce
Ingredients: appropriate amount of mushrooms, 3 cloves of garlic, 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce, 1 teaspoon of salt, 1 teaspoon of sugar, appropriate amount of chopped green onion, water starch 1 small bowl
Method:
1. Wash the mushrooms and soak them in salt water for ten minutes, remove and slice them;
2. Mince the garlic cloves and put them in the pot Heat an appropriate amount of oil, add minced garlic and stir-fry until fragrant;
3. Then add shiitake mushrooms and stir-fry until soft;
4. Add half a spoonful of salt and a spoonful of white sugar. Season with light soy sauce and a tablespoon of oyster sauce and stir-fry evenly. Oyster sauce itself has a salty taste, so no salt is added;
5. Pour in an appropriate amount of water starch and stir-fry evenly, and sprinkle with chopped green onion before serving.
Black-bone chicken soup with mushrooms and fungus
Ingredients: half a black-bone chicken, 8 mushrooms, 15 grams of fungus, 1 handful of red dates, 1 handful of wolfberry, 2 slices of ginger, appropriate amount of salt
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Method:
1. Soak the mushrooms in water in advance until soft, and soak the fungus in water for later use;
2. Wash and cut the black-bone chicken into pieces and stew in soup You can cut it slightly larger, put it in a pot and add water to boil, add some cooking wine to remove the smell, remove the blood foam and take it out for later use;
3. In addition to wolfberry, put mushrooms, fungus, black-bone chicken and red dates. Put two slices of ginger into the soup pot, and add an appropriate amount of water (the water must be added all at once, and water cannot be added halfway);
4. Cover the pot, bring to a boil over high heat, and then simmer 1 over low heat. Half an hour;
4. 5 minutes before turning off the heat, add wolfberry and salt to taste. Add the wolfberry later. Putting it out too early will destroy its nutrition.