Flower mushroom is the star of mushroom. The top surface of the flower mushroom appears light black, the mushroom pattern is riotous and white, and the bottom of the mushroom is light yellow. Flower mushroom is named because of the flower pattern on the top surface. The colder the weather is, the higher the production of flower mushrooms and the better the quality, the meat is thick, tender, fresh and flavorful, and it is refreshing to eat.
The quality of winter mushroom is only second to flower mushroom, the top surface is black, the bottom of the mushroom is also light yellow, the meat is thicker, and it is refreshing and delicious to eat.
Shanshin is a low-grade variety of shiitake mushroom because it is the leftovers after selecting flower and winter mushrooms. The meat is thin, less tender and less flavorful, and the quality is inferior to that of the Shiitake and Shitake mushrooms. However, it is also delicious as a side dish for meat and is cheap, which is both economical and affordable.
Question 2: Which one is better, Shiitake or Shitake? Of course, dried Shiitake is better.
Question 3: Is shiitake mushroom good or flower mushroom good? Shiitake mushrooms are delicious
Question 4: What is the difference between Shiitake mushrooms and flower mushrooms Shiitake mushrooms are Shiitake mushrooms that split open by themselves at the right temperature, that is to say, heat expansion and cold contraction, and when dried, they will look like a flower pattern, so it is called Shiitake mushrooms, and Shiitake mushrooms are the general term! Flowering mushrooms can only be produced by mushrooms that come out in winter (winter mushrooms), and they can only be cracked open when the weather warms up one day after cold weather, so they are precious because of their high requirements for the weather. Because the weather is particularly favorable, the mushroom grows well and tastes better. In fact, the best shiitake mushrooms are made of wood (few people do it anymore, low yield, quality is hard to guarantee), nowadays we see bagged shiitake mushrooms, the flavor and aroma are far from good. The flavor and aroma are far worse. If linden wood is used to make shiitake mushrooms, it is similar to bird's nest and shark's fin. We are here in the world's earliest artificial cultivation of shiitake mushrooms birthplace, Zhejiang Lishui.
Quote: Low or variable temperature plays a good *** role in the formation of the seed entity, such as before the mushroom is about to come out, meet the low temperature of about 0 ℃ (snow is more ideal), and then turn warm, or the weather is cold and hot to 15 ℃ as the center of the daily temperature between 5-20 ℃ up and down, or the temperature is higher during the daytime (20 ℃), the temperature is lower at night (10 ℃), in such temperature conditions, will form a high-quality flower mushroom, and will be able to produce a good quality mushroom. Under such temperature conditions, good quality flower or winter mushrooms will be formed
baike.baidu/view/325369
Question 5: Which is better, dried shiitake mushrooms or dried flower mushrooms? Of course, dried Shiitake mushrooms are better.
Question 6: Which is more nutritious, large or small flower mushroom? Shiitake mushrooms are generally divided into flower mushrooms, winter mushrooms and shiitake. Flowering mushrooms are more advanced than shiitake mushrooms, with higher nutritional value and price Flowering mushrooms are the star of mushrooms. Flowering mushrooms have a blackish top surface with a white flower pattern and a yellowish bottom. Flower Mushroom is named after the flower pattern on the top surface. The colder the weather is, the higher the production of the Flowering Mushroom is and the better the quality is, with thick, tender, fresh and tasty meat, which is refreshing to the palate. The quality of the winter mushroom is second only to the flower mushroom, with a black top surface and a yellowish bottom, thicker meat, and a refreshing, flavorful taste. The shiitake is a low-grade variety of shiitake because it is the leftover after selecting the flower and winter mushrooms. The flesh of shiitake is thinner, less tender, and less flavorful, and its quality is inferior to that of the Shiitake and Shitake mushrooms. However, it is also delicious as a side dish for meat and is cheap, both economically and economically.
Question 7: Is the bigger the better the Shiitake mushroom? No. Shiitake mushrooms are generally categorized into Shiitake mushroom, winter mushroom and shiitake mushroom. Flowering mushrooms are more advanced than shiitake mushrooms, with higher nutritional value and price Flowering mushrooms are the star of the mushroom. It has higher content of protein, amino acid and minerals. Moreover, it is tightly organized, with rich flavor and smooth texture. The heavenly white flower mushroom with *** flesh exposed in the cracks is one of the best. It is important to note that the pattern on the cap of the Flowering Mushroom should be natural, both large and small, dark and light. Otherwise it is likely that the cuts have been made artificially on ordinary shiitake mushrooms. Generally speaking, it is good to choose more than four centimeters, and the kind with bright flower color on the top surface and no black color is very good. I hope this answer is helpful to you.
Question 8: How to identify the good and bad of the flower mushroom Dried mushrooms are generally evaluated in four aspects: morphology, color, flavor, and water content to assess its quality.
Morphology: the quality of the flower mushroom is the best, in addition, you can also identify from these aspects, shiitake mushrooms with thick, complete cap, to not all open is good; gills neat and fine; short and stout stipe; edge of the inward curling, fat and thick is good. The right picture is the flower mushroom picture.
Color and luster: with the characteristic color of shiitake mushroom, mostly yellow-brown or black-brown, with bright and clear color is good; the color of gills is yellowish to creamy white is good.
Aroma: with a strong, unique aroma of mushrooms; no aroma, or other strange smell, moldy quality is poor.
Moisture content: dried shiitake mushrooms should be dry, and the moisture content should be 11%~13%. Can not be too dry, a pinch on the broken, so the quality is not good. Too wet is not conducive to storage, easy to deteriorate.
I hope it helps you.
Question 9: Difference between shiitake mushrooms, winter mushrooms and flower mushrooms Shiitake mushrooms can be divided into three kinds: flower mushrooms, thick mushrooms and flat mushrooms. Flowering mushrooms----they are thick and fat, with inwardly rolled edges, rounded shapes, purplish-brown or yellow-brown surfaces, white sunken cracks, resembling chrysanthemum petals, thick umbrellas, fine tucks and uniform bodies, dry bodies, and short stems (the diameter of the umbrellas is standardized at 1.5-3 cm), with excellent quality but not much production. Thick Mushroom---most of them are grown in winter, so they are also called "Winter Mushroom", the surface of the mushroom is diesel brown or black-brown, with a very thin layer of white powder, the top surface of the umbrella has no pattern, and the texture is also thick, the mushroom is slightly large, the edge is rolled downward, the tucks at the bottom of the mushroom umbrella are fine and dense, and they are white or slightly yellowish, the texture is tender and fragrant, and the quality is good, it is suitable to be used as the main ingredient of the dishes, such as stir-fried Double Mushroom, stir-fried Sanshou Dong (Winter Mushroom, Winter Bamboo Shoots, Winter Vegetables), etc. It is suitable for use as the main ingredient of dishes, such as stir-fried double mushrooms, stir-fried three winter mushrooms (winter mushroom, winter bamboo shoots, winter vegetables), etc. Flat Mushroom --- In spring, it grows rapidly, with a thin and spreading body, the edge of which is not rolled downward, the slices are large, the umbrella is thicker, the edge of the umbrella surface is complete, the rupture is less, the tucks are white or light yellow, the tucks are uniformly brown, and the stalks are shorter, which are of good quality. Large slices as big as teacups are called large slices, which are the best quality among flat mushrooms. Therefore, it is also called "thin mushrooms", and in the south of the Yangtze River, it is also called "fragrant mushrooms".
Question 10: What is the difference between mushroom sauce and mushroom sauce? Which is better? The nutritional value of mushroom sauce is a little higher
Difference between mushroom sauce and shiitake mushroom sauce: the growth cycle of the flower mushroom is about 40 days, and the shiitake mushroom is about 10 days, and the nutritional value of the flower mushroom is 3-4 times that of the shiitake mushroom, and the raw material of the mushroom sauce is made from the cap of the flower mushroom, and the shiitake mushroom sauce is made from the legs of the shiitake mushroom
The efficacy of the flower mushroom: the flower mushroom has a sweet, flat, cool flavor, and has a beneficial effect on the liver and the kidney, spleen, and stomach. It has the effect of tonifying the liver and kidney, strengthening the spleen and stomach, benefiting the qi and blood, benefiting the intellect and tranquilizing the mind, beautifying the face and prolonging life. It can also dissolve phlegm and regulate qi, benefit the stomach and harmonize the middle, detoxify, anti-tumor, and support acne rash.
The main treatment for loss of appetite, body weakness, urinary incontinence, constipation, obesity, tumor sores and other diseases.