Yes

1. Like shiitake mushrooms, seafood mushrooms are divided into fresh and dried ones. Generally speaking, fresh seafood mushrooms need to be seared before cooking; while dried seafood mushrooms need to be soaked before cooking, otherwise they will have a bitter taste.

2, seafood mushrooms are very nutritious, in addition to rich in a variety of amino acids, but also contains different nucleotides, guanosine is the main white mushrooms and mushrooms in the freshness of the substance, due to the role of enzymes, guanosine is hot water will be volatile. So leaving the other ingredients will have some bitter flavor.

Expanded Information:

My favorite ingredient is the guanosine acid. p>Introduction of raw materials

Their substrates are grouped to clustered. The surface of the cap is nearly white to gray-brown, often with dark marbling in the center. The gills are nearly white, curved and rounded with the stipe, dense to slightly sparse. When growing laterally, the stipe is biased, and the spore prints are nearly white, broadly ovate to subglobose. At present, there are two strains, light gray and pure white, and the white strain is also known as "White Jade Mushroom" and "Jade Dragon Mushroom", which is popular in the market. It is mostly cultivated in factories.

The Crab Mushroom is fresher in flavor than the Flat Mushroom, thicker in flesh than the Slider Mushroom, tougher in texture than the Shiitake Mushroom, and has a unique crab flavor, which is said to be "fragrant in the Matsutake Mushroom and tasty in the Jade Mushroom" in Japan.

The Artificial Cultivation of Makinashi Mushroom by Japan's Baojiuzho Co. was first successful in 1972, and the company obtained the patent right. Since 1973, it has been put into production in Nagano Prefecture, and in the past 30 years, the output of this mushroom has increased by more than 20 times, and it has become an important variety in Japan, second only to the enoki mushroom.

China introduced the shimeji mushroom in the 80's, and it is mainly cultivated on a small scale in Shanxi, Hebei, Henan, Shandong, and Fujian, and is mainly exported to Japan with salted mushrooms. In recent years the scale has gradually expanded, has been throughout the country, and realize the factory production.

Baidu Encyclopedia - Shiitake Mushroom