Put the dried mushrooms in a closed container, put them in a refrigerator or freezer, and take them out every other month to bask and ventilate. Infrared rays in light will lead to the temperature rise of mushrooms, ultraviolet rays will cause photochemical reactions, and the deterioration of dried mushrooms will be accelerated, so dried mushrooms need to be stored away from light. Avoid storing dried mushrooms in strong light.

Dried mushrooms need to be sealed and preserved. The only process of mushroom deterioration is oxidation reaction. If ventilation and oxygen supply are provided for a long time during storage, the oxidative deterioration of dried mushrooms will be accelerated. Therefore, try to store dried mushrooms in a closed and unventilated container. There'd better be a food bag in the container. Put it in a container to exhaust air, and try to reduce the number of times to open the container.

Practice of dry grinding mushrooms

1. Stewed chicken with mushrooms

Stewed chicken with mushrooms is a nutritious home-cooked dish. The delicacy of chicken and the aroma of mushrooms blend with each other, which greatly increases people's appetite. First cut the chicken into pieces, blanch it with boiling water, and take it out for later use. Then soak the dried mushrooms, cut them into small pieces, put them in a casserole with chicken, add appropriate amount of water and seasoning, and stew for about an hour on low heat until the chicken is cooked and the mushrooms are delicious.

Second, stewed tofu with mushrooms.

Stewed tofu with mushrooms is a light food, which is very suitable for summer. First, soak the dried mushrooms and cut them into small pieces, and cut the tofu into small pieces for later use. Then, heat an appropriate amount of oil in the pot, saute minced garlic and ginger slices, add mushrooms and stir-fry for a while, then add tofu pieces and appropriate amount of water, cook with slow fire until the tofu tastes delicious, and finally add salt and monosodium glutamate to taste.