Because the protein content of dried mushrooms is low after air drying, as long as the water content is low enough, it will not cause a large number of bacteria to multiply; The fat content is also low, and there will be no bad smell such as spicy taste due to oxidation and rancidity on the ground.

This kind of dry goods will slowly oxidize during storage, so it needs to be stored in sealed bags or cans. Oxygen-free environment can delay oxidation reaction and help prevent moisture absorption and deterioration. Auricularia auricula, laver and dried bean curd can be stored in a cool, ventilated and dry environment, and the shelf life can reach two years without being put into the refrigerator.

How to clean dried mushrooms?

1. When washing dried shiitake mushrooms, it is best to stir them in the direction of water with chopsticks or hands, so that the sediment or fungus attachments on the surface of shiitake mushrooms can be well stirred down, and the sediment can be well washed after repeated stirring for several times. When stirring, pay attention to stirring clockwise, and don't stir back and forth in the opposite direction. This will not only wash off the attachments, but also make the washed sediment reattach to the mushrooms.

2. Before washing the dried mushrooms, you can first remove the roots, then add warm water on your head to soften them, and then slowly stir them in one direction by hand to let the sediment sink to the bottom of the basin.