Is it better to buy fresh or dried shiitake mushrooms? Which is the best value for money?

Shiitake mushrooms, also known as mushroom.

Traditionally, it grows naturally in the depths of the inaccessible mountains, and is a precious mushroom that has been famous for a long time in our country. China is the first country in the world to cultivate shiitake mushrooms, with a history of more than 800 years, from the original section of wood to cut flowers, to the current substitute cultivation all over the country, has become the world's largest bulk of mushrooms, has already entered the ordinary public".Vegetable baskets”。In 2018, China's total output of shiitake mushrooms was 10,000 tons, becoming the first variety in the world to exceed 10 million tonsThe market is sufficient, both dry and fresh.

Shiitake mushrooms are rich in nutrition and have a unique aroma, and have always been regarded as a delicious and good gift for people.

1.Fresh shiitake mushrooms

After harvesting, the basal residues and impurities are removed, and after preliminary grading, they can be directly marketed. Generally, fresh mushrooms contain about 90% water, and the market ** generally ranges from 3-6 yuan, and good mushrooms have water content.

Low, it will be higher. Fresh shiitake mushrooms have a tender taste, full of meat fat and juice, and are fragrant and delicious, which is more suitableStir-frySoupandHot potetc., you only need to wash it with water before making, which is very convenient.

2.Dried shiitake mushrooms

After harvesting, the mushrooms are cut and graded, baked and dried, the water content is usually about 13%, and the ratio of dried and fresh mushrooms is about 1:8 10, and the market ** is about 25 50 yuan per cattyNot much difference,And it can be stored for a long time, and the nutrition does not change greatly.

Shiitake mushrooms are "fragrant from baking", in the baking process, the flavor components of shiitake mushrooms will be more obviously presented, the soup is thick and fresh, flexible and refreshing, the more you chew, the more fragrant, but before making, you need a soaking process, which seems to be somewhat annoying. The dried shiitake mushrooms are divided into several kinds such as drying and sun drying, and the traditional or good quality shiitake mushrooms are basically baked and dried, with a self-flavored fragrance, high rehydration rate, and fast soaking; The sun-dried shiitake mushrooms do not have a strong fragrance, and the rehydration rate is also low, so the taste is naturally poor! withChickensPork ribsEqual stew is the ideal pairing.

3.Conclusion

From the above analysis, it can be seen that whether it is dried or fresh shiitake mushrooms, whether it is suitable depends on personal habits and production methods, no matter from the nutrition, cost performance and other aspects, in fact, it is basically the same, there is no big difference.

Is it better to buy fresh or dried shiitake mushrooms? I finally have an answer today, so tell my family.

Personally, I think it is more appropriate to buy fresh shiitake mushrooms, and it is more cost-effective, and it tastes even more delicious. If you really can't buy fresh ones, choose the dried shiitake mushrooms.

It is appropriate to buy dried shiitake mushrooms, because there is no water in dried shiitake mushrooms, while fresh shiitake mushrooms may have more water in them, so they may not be very cost-effective, and dried shiitake mushrooms are more delicious and cost-effective.

I think this needs to be calculated according to the time we cook, if we buy it back and use it, we have to buy fresh shiitake mushrooms, if we want to keep it for a long time, we have to buy dried shiitake mushrooms, in general, dried shiitake mushrooms are more cost-effective.

1. In fact, dried shiitake mushrooms and fresh shiitake mushrooms are good, mainly depending on how to use them, if it is a soup stew, it is best to use dried shiitake mushrooms, because the aroma is relatively strong, if it is used to fry and eat, then choose more tender fresh shiitake mushrooms.

2. Dried shiitake mushrooms will exude a special taste, which is thanks to the two components of mushroom flavor and guanylate. In particular, guanosine's umami intensity is dozens of times better than that of ordinary MSG.

3. Fresh shiitake mushrooms contain the precursor of vitamin D - ergosterol, which can be converted into vitamin D under sunlight or ultraviolet irradiation, and vitamin D cannot be obtained by eating dried shiitake mushrooms that are artificially heated and dried.

I don't think fresh shiitake mushrooms are as delicious as dried shiitake mushrooms, because the taste of dried shiitake mushrooms is stronger, and if you want to say nutritious, of course, fresh shiitake mushrooms are more nutritious.

Fresh shiitake mushrooms are more nutritious, and dried shiitake mushrooms will lose some of their nutrients, and the taste will become poorer.

Fresh shiitake mushrooms are more delicious and have higher nutritional value, so I think shiitake mushrooms should still be eaten fresh.

Shiitake mushrooms are mushrooms with a special fragrance, and they are usually very delicious when stir-fried side dishes or soups, such as shiitake mushrooms and chicken are very fixed combinations, and they will taste particularly fragrant. There are fresh and dried shiitake mushrooms that we buy in the market, so which shiitake mushrooms do we buy to taste better? Which way is more fragrant, stir-fried or stewed?

It depends on what kind of texture you like. Fresh shiitake mushrooms have a lot of moisture, thick meat, tender flavor, and are easily absorbed by the body. Dried shiitake mushrooms are made from fresh shiitake mushrooms dried in the sun, most of the water is lost, and most of the rest is fiber, so they are more difficult to chew and have a rough taste, but the umami flavor is strong.

At the same time, dried shiitake mushrooms are not easily digested, especially when consumed by the elderly and children, and their amount must be controlled. Fresh shiitake mushrooms are rich in zinc, have a delicious taste, are easy to digest, and are more suitable for the elderly and children.

There are two main types of shiitake mushrooms: fresh shiitake mushrooms and dried shiitake mushrooms. Fresh shiitake mushrooms have a relatively light aroma, so they are suitable for stir-frying with vegetables, such as stir-fried rape with shiitake mushrooms. In the process of drying dried shiitake mushrooms, the aroma substances are concentrated, so they have a particularly rich flavor, which is especially suitable for adding a little flavor to stewed meat and steamed fish.

In particular, shiitake mushrooms and chicken are a perfect match, as shiitake mushrooms are rich in guanylate and chicken is rich in inosinate. During cooking, they release free monosodium glutamate, which creates a "synergistic effect", so that the "umami" of the dishes made together is much greater than the taste when used alone, so the chicken stew with shiitake mushrooms is particularly delicious.

Smell the smell. If it smells particularly spicy, don't buy this shiitake mushroom as it is sprinkled with some freshness.

Look at the surface. The surface of high-quality shiitake mushrooms is yellowish-brown and elastic when pressed by hand. If the color is dark, moist, and smooth, it means that the shiitake mushrooms are not fresh, so it is better not to buy them!

Look at the cap. A good shiitake mushroom cap is intact and quite hypertrophied. This indicates that shiitake mushrooms are not crushed and spoiled during picking and transportation, and this kind of mushrooms will not be damaged even if they are left for one to two days after purchase. It is forbidden to choose those that have plaque or damage.

Look at the umbrella handle. It is best to choose small-stemmed shiitake mushrooms, as they will be cut off when you get home. If the handle is too large, it will take up a lot of weight when weighing, which is not cost-effective.

If you choose shiitake mushrooms with small umbrella handles, there will be 3-5 more shiitake mushrooms per catty than large shiitake mushrooms, which is still very cost-effective in the long run.

Dried shiitake mushrooms are better than fresh shiitake mushrooms. The nutrition of dried shiitake mushrooms and fresh shiitake mushrooms is about the same, dried shiitake mushrooms are just in the production process, the excess water is removed, and the nutrients are actually mostly retained, but in the process of natural drying of shiitake mushrooms, the nutrients will have some changes, this is because the ergosterol substances in shiitake mushrooms will be converted into vitamin D, and the vitamin D of dried shiitake mushrooms will be higher than that of fresh shiitake mushrooms.

Raw material processing of dried shiitake mushrooms:Cut the handle of the mushrooms. The length of the scissor handle should be determined according to the mushroom shape, mushroom meat, mushroom quality, and mushroom surface, and can be divided into three grades: bran removal, half foot, and flat foot.

Generally speaking, shiitake mushrooms with small mushroom surface, thin flesh and long mushroom feet should be bran (keep the whole foot); For mushrooms with large and round mushroom surface, thin flesh and soft mushroom quality, half of the foot (that is, cut off half of the mushroom foot) can be taken, and the value range is about 1 cm.

The mushroom surface is large and round, and the mushroom flesh is thick and hard, so it is advisable to take the flat feet, that is, cut off the feet, leaving about centimeters. According to the size of the mushroom surface, the thickness of the mushroom meat, the roundness of the mushroom surface, and the quality of the mushroom, the length and length of the mushroom feet are cut and retained, which has a great impact on the ** of the finished dried mushroom and the yield of the dried mushroom.

Shiitake mushrooms are the mushrooms we often eat in our daily life, and the flesh of shiitake mushrooms is fat, refreshing, chewy, and nutritious. But friends who often buy shiitake mushrooms know that the fresh shiitake mushrooms we buy start to deteriorate after less than two days at home, and the cap will break off with a light touch, so many friends think of buying dried shiitake mushrooms, which have a relatively longer shelf life, because the internal moisture is basically evaporated, so it is not easy to deteriorate. But many friends may have a question, in addition to the difference between fresh shiitake mushrooms and dried shiitake mushrooms, are there any other differences?

Fresh shiitake mushrooms are rich in vitamin C and water; Dried shiitake mushrooms will gradually disappear with the evaporation of water in the process of drying, but dried shiitake mushrooms will produce ergosterol, which will be converted into vitamin D, and the role of vitamin D can improve our body's immunity and promote the growth of cell tissues. The nutritional value of both is relatively high, but the nutritional content is different.

Friends who have eaten dried shiitake mushrooms should know that the aroma of dried shiitake mushrooms is stronger than that of fresh shiitake mushrooms, especially when making soup. This is because dried shiitake mushrooms will produce a large amount of ornithine in the process of drying, which you can directly understand as a natural freshness, which is dozens of times more fragrant than the taste of chicken essence. This substance will give off its aroma when cooked at high temperatures, so dishes made with dried shiitake mushrooms will smell better.

Fresh shiitake mushrooms are relatively more elastic to eat, and the meat is crisp and tender; Dried shiitake mushrooms have no water, so they should be soaked in warm water before eating, but dried shiitake mushrooms will taste more chewy because there is more fiber. Therefore, relatively speaking, fresh shiitake mushrooms have a better taste and are easier to be digested by the human body, which is very suitable for the elderly and children. Dried shiitake mushrooms are relatively chewy, but they are not as easy to digest.

I think the difference is that fresh shiitake mushrooms have a higher water content, while dried shiitake mushrooms do not contain water, there is no difference between the two except for the water content, and the nutrients are the same.

The nutrients are different, the taste is different, the taste is different, the cooking method is different, and the ** is different. Dried shiitake mushrooms are more nutritious.

Shiitake mushrooms have a unique aroma, so many people like to eat them, this is because shiitake mushrooms contain a volatile aromatic component, especially dried shiitake mushrooms after soaking in warm water, the fragrance is stronger, and the food made is easier to taste. If you like to eat shiitake mushrooms with a strong flavor in Jizhen, then this site recommends that you choose dried shiitake mushrooms, which have a much higher flavor than fresh shiitake mushrooms.

Food made with dried shiitake mushrooms is more fragrant than fresh shiitake mushrooms. This is because fresh shiitake mushrooms turn into dried shiitake mushrooms when dried, and the substances in dried shiitake mushrooms turn into guanylate when cooked at high temperatures. And this guanylate is a substance that can produce umami.

According to research, the amount of guanylate in dried shiitake mushrooms is about twice that of fresh shiitake mushrooms, so dried shiitake mushrooms are more fragrant. We often use essence of chicken, monosodium glutamate, due to this substance can improve freshness. As a result, foods made with dried shiitake mushrooms will taste more fragrant than foods made with fresh shiitake mushrooms.

When soaking dried shiitake mushrooms, it is best to use warm water around 20°C to 35°C. This will make it easier to absorb moisture and soften and bubble, and it will allow the guanylate to break down well and give off a delicious taste. If you soak it in cold water, the amount of guanylate that breaks down will decrease, and the shiitake mushrooms will naturally become a little worse after soaking.

It is best not to soak for too long, and once the mushroom caps have softened, they must be picked up and drained immediately. If you add a crude amount of sugar to the water during soaking, you can reduce the loss of mushroom flavor and guanylate during the water change process, and make the cooked shiitake mushrooms taste better.

The distinctive aroma of shiitake mushrooms comes mainly from volatile aromatic components, including sulfur compounds and aldehydes, acids, ketones, and esters. Among them, lentinin has the greatest effect on the flavor of shiitake mushrooms, which is a sulfur-containing compound that is volatile. The flavor of shiitake mushrooms comes from some water-soluble small molecules, mainly guanylate, as well as taste amino acids and umami peptides.

In addition, mushrooms contain trehalose, mannitol and reducing sugars and other carbohydrates, as well as unsaturated fatty acids, vitamins, minerals, etc., which interact with umami substances to form a unique delicacy.