1, Shiitake mushrooms can be stir-fried with lean pork (tenderloin), stir-fried with celery, fungus, stir-fried with yam and carrots; Shiitake mushrooms and chicken stewed in soup (chicken stewed mushrooms), braised (mushrooms roasted chicken pieces) are very tasty; Shiitake mushrooms can also be made into cassoulet chicken, Shiitake mushroom stewed tofu and so on. Shiitake mushrooms and eggs, beef together in soup.

2, shiitake mushroom nutritional value

Shiitake mushroom dried fat content in about 3%, the iodine value of fat is 139, unsaturated fatty acid content is rich, of which linoleic acid, oleic acid content is up to 90% or more. As the shiitake mushroom is rich in essential fatty acids, it not only reduces blood lipids, but also helps to reduce serum, cholesterol and inhibit the formation of arterial thrombosis. [2]

The dried shiitake mushroom contains more minerals, of which calcium is 124_, phosphorus is 415_, iron is 26_, which can be used as a good source of supplemental calcium, iron and phosphorus. In addition, shiitake mushrooms also contain manganese, zinc, copper, magnesium, selenium and other trace elements, which can maintain the normal metabolism of the body and thus prolong the life of human beings, and have a good preventive and therapeutic effect on the growth and development of children in certain mineral-deficient areas. The carbohydrate content of dried shiitake mushrooms is as high as about 54%, with slight differences in content between different regions and strains. The carbohydrates it contains are most abundant in hemicellulose, in addition to polysaccharides, alginose, glucose, glycogen, pentosan and mannitol. Dried shiitake mushrooms are high in vitamins, including Vitamin B10.07_, Vitamin B21.13_, Niacin 18.9_, and Vitamin C to a lesser extent. According to research, shiitake mushrooms also contain ergosterol and mycosterol, the former can be transformed into vitamin D in sunlight, so shiitake mushrooms are one of the important foods against rickets