1, solarization. Put the harvested mushrooms on the sunny sunbathing ground or concrete ground in time. When sunbathing, firstly put the mushroom cap upward, the mushroom stalk downward, one by one, sunbathe until half dry, the mushroom stalk upward, the mushroom cap downward, until more than ninety percent dry. If it is cloudy or rainy, then make up for it with fire drying.

2. Baking. (1) First, the mushrooms are divided into three categories according to large, medium and small, and loaded into the baking tray respectively. When putting mushrooms, mushroom cap up, mushroom stalk down, arranged in order, do not messy stacking. When baking, the big mushroom box is loaded on the top layer, and the small mushroom tray is loaded on the bottom layer; (2) When burning the fire, the fire should be small first and then big, not too fierce at once. The beginning of the burn to 30 ℃, and then every 3 hours - 4 hours, the temperature 5 ℃, and finally maintained at about 60 ℃, the highest not more than 65 ℃, lest the mushrooms baked scorched. Do not be lower than 55 ℃, lest time prolonged, resulting in blackened mushrooms deterioration; (3) Shiitake mushrooms baked to eighty percent dry, it will be moved out of the baking room, placed in a monotonous place after 12 hours, and then re-roasted for 3 hours -4 hours, to achieve the monotonous plea. The mushrooms baked in this way are monotonous and consistent, not easy to break, and of good quality. Bake a need for 12 hours -18 hours; (4) baking stove with firewood, coal fire, charcoal fire can be, but the baking room must be smoke-free, no fire, it is best to be equipped with heat dissipation iron plate and exhaust equipment, to avoid mushrooms baked, baked black.