The quality of dried mushrooms is generally evaluated from four aspects: shape, color, fragrance and water content. Morphology: the quality of shiitake mushrooms is the best, which can also be identified from these aspects: the mushroom cover is thick and complete, and the incomplete opening is better; Straight and tight; Petiole short and stout; It's better to roll the edge in, thicker. The picture on the right shows mushrooms. Color: It has the unique color of Lentinus edodes, mostly yellowish brown or dark brown, and bright colors are better; The color of bacterial folds is pale yellow to milky white. Aroma: it has a rich and unique mushroom aroma; Without fragrance, or with other strange musty smells, the quality is poor. Water content: dried shiitake mushrooms should be dried, and the suitable water content is 1 1%~ 13%. Can't be too dry, it will break when pinched. This quality is not good. Too wet is not conducive to storage and is easy to deteriorate. View original post >>

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