Mushrooms, with their plump and tender flesh, delicious flavor and unique aroma, are not only nutritious, but also a kind of medicinal food, which is very popular among people.

Mushrooms, fresh or dried?

Fresh shiitake mushrooms are often roasted and dried for storage and transportation.

So, which is better, fresh or dried shiitake mushrooms?

In terms of nutrient content:

There is not much difference in the content of various nutrients between fresh and dried shiitake mushrooms under the same quality conditions.

From the point of view of flavor:

These two kinds of shiitake mushrooms have their own advantages:

Fresh shiitake mushrooms are tender and suitable for stir-frying and shabu-shabu, while dried shiitake mushrooms, which are more fragrant, are suitable for stewing and boiling.

Dried shiitake mushrooms are fresher because they contain guanosine salts (the main source of shiitake's fresh flavor), which become more and more abundant as they continue to dry.

To summarize, there is no difference between fresh and dried shiitake mushrooms. For stir-frying and shabu-shabu, fresh shiitake mushrooms are more suitable; for stewing and boiling, dried shiitake mushrooms have a clear advantage.

Finally, here's a quick way to soak dried shiitake mushrooms:

Materials: a bowl with a lid, warm water, a spoonful each of flour and sugar.

Method: ①put the mushrooms in a bowl, add warm water not over the mushrooms; ②add a spoonful each of flour and sugar; ③cover with a lid and shake up and down quickly for 2~3 minutes.

Shrooms are also one of the most nutritious ingredients for vegetarians, with a low fat content and a high quality protein content, making them easy to eat and very tasty.

A few bok choy, a few slices of shiitake mushrooms, and a pinch of salt are the best flavors. The shiitake mushrooms that accompany the bok choy are fresh and chewy, with a texture comparable to that of meat, and are no less nutritious.

Shiyan Fangxian is located in the deep mountainous hinterland of northwestern Hubei, in the transition zone between the Qinling Mountains and the Daba Mountains, where the rolling hills and forests harbor countless delicious ingredients. It also happens to be on the "golden line" of ear mushroom production, which is known as the "hometown of ear mushroom" by experts.

Fangxian has many different kinds of mushrooms, including the "Fangxian small-flowered mushroom," which was famous for its appearance on "Tongue in China" in 2014, establishing its "status in the world.

The Fangxian small-flowered mushroom is different from the bagged shiitake mushrooms found in supermarkets, as it only grows on linden wood, which is why it is also known as the linden small-flowered mushroom.

Growing on linden wood also means extraordinary hard work and patient waiting.

More than 44 percent of the Fangxian region is mountainous. The high altitude and low temperature environment make the growth of flower mushrooms extremely slow, but the meat is more plump, and the strong temperature difference between day and night causes the cap to crack and blossom, and it takes more than 8 months before it can be harvested. It takes more than eight months to harvest the mushrooms, which are considered the best of the best.

Fangxian small flower mushroom appearance round, thick meat, burst flower color white, crack lines deep, short stalk, taste smooth and tender, rich flavor, rich in protein, vitamins, a variety of amino acids, trace elements and other beneficial substances.

Small flower mushroom has a history of thousands of years, in the Sui and Tang dynasties, was appointed by Tang Emperor Li Xian as the "royal tribute", renowned Kyoto. Now, it has become China's geographical indications products, with "good color, beautiful appearance, fragrant and slippery, pure texture, rich in nutrients," known to the world, and exported to home and abroad. It is very popular among diners.

Fangxian shiitake mushrooms are a precious ingredient born of nature, but it is not easy to save the fresh mushrooms. Every year in the spring (January-March) and winter (November-December), the people of Fangxian County harvest the mushrooms and let them slowly lose water with the help of sunshine and wind. Then they bake it with charcoal fire to extract its flavor. Little did they know that this air-drying method would accidentally stimulate the flavor of the baby flower mushrooms.

Smelling the dried mushrooms directly gives them a deep, rich flavor, and after soaking, even water-soaked fingers carry a faint aroma. Used to make soup, stir-fry, roasted vegetables, are incredibly tender popping teeth, rich flavor under the meal. It's like eating abalone.

Therefore, Fangxian mushrooms also have the reputation of "natural monosodium glutamate" and "star of the mushroom", etc.

Fangxian mushrooms also have the reputation of "natural monosodium glutamate" and "star of the mushroom".