What are the nutritional values ​​of shiitake mushrooms?

I personally like to eat mushroom dumplings very much, because I particularly like fungus food, so today I will tell you about the nutritional value of mushrooms and how to choose them?

Introduction to Shiitake Mushrooms:

It is one of the most important "mountain delicacies". It is a fungus that grows on wood. It is delicious, fragrant and nutritious. As early as 800 years ago, when only wild mushrooms were available for picking in Europe and Japan, the mountain people in my country knew how to cultivate mushrooms artificially. They cut down trees in the mountains, cut marks on the bark with axes, and wet the trunks with water from time to time. After the beginning of spring, the ground became warm and the mushrooms emerged. The mountain people strung fresh mushrooms with bamboo strips, dried them, and named them "spring mushrooms". At the turn of autumn and winter, another batch of mushrooms will emerge, but they are not as thick as those in spring, so they are named "autumn mushrooms".

In my country, people have long used porridge or soup cooked with dried shiitake mushrooms to treat colds, stomach problems, headaches and dizziness. Shiitake mushrooms are not only rich in carbohydrates, crude fiber, ash B vitamins and trace elements such as calcium, phosphorus and iron that are beneficial to the treatment of rickets and anemia in children, but also contain double-stranded RNA, which can induce the production of interferon and has antiviral ability. The rich polysaccharides in shiitake mushrooms can regulate the activity of immune T cells in the human body and reduce the replication and spread of tumors. Therefore, they are often used in the diet therapy of cancer patients after radiotherapy and chemotherapy. The ingredients contained in shiitake mushrooms can prevent vascular sclerosis, lower cholesterol and blood pressure. Therefore, middle-aged and elderly people suffering from the three high diseases can not only eat shiitake mushroom dishes frequently, but also learn from Koreans and make tea with dried shiitake mushrooms for daily drinking.

Shiitake Mushroom Ingredients:

Many dried shiitake mushrooms are now directly dried by machines. Experts recommend that they be dried again in the sun after being brought home. This can not only prevent the dried shiitake mushrooms from getting damp and moldy, but also allow the ergosterol in the mushrooms to be converted into vitamin D when exposed to sunlight. Vitamin D is not only beneficial for the treatment of rickets in children, but also can prevent osteoporosis, which is common in women. Of course, Chinese medicine believes that shiitake mushrooms are wind-inducing foods, and patients with stubborn skin itching will aggravate the itching if they eat them, so they should avoid eating them.

How to choose good quality dried shiitake mushrooms?

The dried shiitake mushrooms available on the market can be divided into flower mushrooms, thick mushrooms, thin mushrooms and diced mushrooms. Flower mushrooms will split open by themselves at the right temperature, and after drying, they will look like a flower. They have high weather requirements, so they are precious and taste better. When choosing, you should look at the "face", that is, the cap of the shiitake mushroom. Flower mushrooms have the best nutrition, with high content of protein, amino acids and minerals. Moreover, they have tight tissue, rich flavor and smooth taste. It should be noted that now there are unscrupulous merchants who use special knives to scratch the "face" of shiitake mushrooms, so when choosing flower mushrooms, you should carefully check whether the pattern on the cap of the flower mushroom is natural. If there are large and small, deep and shallow, and the white and tender mushroom meat is exposed in the cracks, then it is a good flower mushroom. For thick mushrooms, choose the "tight face", with thick meat, slightly shiny chestnut cap, no less than four centimeters in diameter, and rolled edges, like small flat steamed buns or Dorayaki. It also has dense meat, smooth taste and strong fragrance. Thin mushrooms are produced in late autumn, and their fragrance and taste are not as good as those of flower mushrooms and thick mushrooms. There is also a kind of dried mushroom cubes, which are called "sun mushrooms" and "Qingming mushrooms" in ancient books. They are the small mushrooms that first sprout during the Qingming Festival. When selecting, look for tender ones. The tenderer they are, the more fragrant and smooth they are when making soup. When selecting, turn the dried mushroom cubes upside down. If you can't see the gills, they are tender.

Before cooking dried shiitake mushrooms, rinse the surface of the mushrooms with cold water, cut off the mushroom stems, and then immerse the mushrooms with the gills facing down in warm water. After the mushrooms become soft and the gills open, gently stir them in one direction with your hands to let the mud and sand slowly sink to the bottom of the basin. If you add a little sugar to the warm water used to soak the mushrooms, the taste will be more delicious after cooking. It should be noted that the soaking time should not be too long. If the soaking time is too long, the mushroom water contains water-soluble umami substances, which can be used to make soup, which is very delicious.