Shiitake mushrooms do not need to be blanched.

1, dry shiitake mushrooms do not need to blanch: first of all, shiitake mushrooms are softened after soaking and cleaning, and the process of soaking has removed the impurities and dust on the shiitake mushrooms, and if blanching is done again, the aroma and nutrients of the shiitake mushrooms will be lost. So there is no need to blanch, just make it directly.

2, fresh mushrooms do not need to blanch: fresh mushrooms itself is very tender, if blanched, nutrients are easy to lose, and fresh mushrooms after blanching, will be soft and tasty, fresh flavor will be lost part.

Nutritional value

Nutritional value of shiitake mushrooms include shiitake polysaccharides, shiitake purines, ribonucleic acid and other components, in addition to carbohydrates, protein, fat, dietary fiber and a small amount of vitamins and minerals.

1. Shiitake mushroom belongs to the family of tambourine mushrooms light velvet fungi food, mainly umbrella-shaped structure, it mainly contains mushroom polysaccharide, mushroom purine, ribonucleic acid and other organic components have a certain nutritional value.

2. In addition to the above organic components, shiitake mushrooms can also provide the human body with carbohydrates, proteins, fats, dietary fiber, vitamins, trace elements, which is rich in water-soluble B vitamins, it is a kind of good nutritional value of mushrooms.

You can consume shiitake mushrooms through your daily diet to replenish some of the nutrients needed by your organism.