In food safety, fresh mushrooms need to be blanched. Lentinus edodes is a fungus with a small amount of formaldehyde, which is harmless to human body. Now, in order to keep the freshness of mushrooms, vendors usually use formaldehyde aqueous solution as a preservative. As a result, mushrooms contain a lot of formaldehyde, which can easily cause food poisoning if eaten without blanching. Therefore, from the perspective of food safety, it is best to blanch fresh mushrooms.

As far as taste and flavor are concerned, fresh mushrooms need to be blanched in water. As we all know, mushrooms belong to fungi and have an earthy smell. After soaking in water, mushrooms will not lose their earthy smell, but will maintain their delicate fragrance and flavor. Therefore, in terms of taste and flavor, fresh mushrooms need to be blanched with clear water.

Nutritionally, fresh mushrooms are not suitable for blanching. Because high temperature will destroy the amino acids of mushrooms and plums, it will cause a small loss of nutrients in mushrooms. Therefore, in terms of nutrients, if you want to keep the nutrients of mushrooms, it is best not to blanch them.

However, the most important thing for people's life safety is the amount of nutrients obtained. When mushrooms are blanched in water, there are not many nutrients destroyed. Therefore, it is best to blanch fresh mushrooms before eating them.