1, from the point of view of nutrition.
The nutrition of dried mushrooms and fresh mushrooms is similar. Dried mushrooms only remove excess water during the production process, and most of the nutrients are actually preserved. However, during the natural drying process of shiitake mushrooms, some changes will occur in the nutritional components. This is because ergosterol in shiitake mushrooms will be converted into vitamin D, which will promote our absorption of calcium, so the vitamin D of dried shiitake mushrooms will be higher than that of fresh shiitake mushrooms.
2. From the perspective of taste
When we buy mushrooms, we will find that dried mushrooms are generally more fragrant than fresh mushrooms. This is because the unique flavor of dried mushrooms comes from Lentinus edodes essence and guanylic acid, which will be greatly increased during drying, and the rich flavor will remain in mushrooms. So when it comes to fragrance alone, dried mushrooms are definitely more fragrant than fresh mushrooms.
3. In terms of taste.
Fresh mushrooms are obviously more delicious than dried mushrooms. Fresh mushrooms are full of water, mellow in meat, very tender and smooth in taste, and are more easily absorbed and digested by the human body. Dried mushrooms will become rough due to the loss of water during drying, so it will be difficult to chew. If you are a friend with a bad mouth or indigestion, it is best to cook with fresh mushrooms.
Now everyone should have a certain understanding of these two things, and then choose the right mushrooms according to their own needs. If it is cooking or hot pot, fresh mushrooms are more suitable; If it is used for stewing soup and stew, dried mushrooms will be better, which can make food particularly fragrant. Let me share with you the different methods of fresh mushrooms and dried mushrooms. I hope you like them.
Mushrooms in oyster sauce
Ingredients: appropriate amount of mushrooms, 3 cloves of garlic, oyster sauce 1 tablespoon, soy sauce 1 tablespoon, salt 1 tablespoon, sugar 1 tablespoon, appropriate amount of chopped green onion, and water starch 1 small bowl.
Exercise:
1, wash the mushrooms and soak them in salt water for ten minutes, then take out the slices;
2. Chop the garlic cloves, put a proper amount of oil in the pot and heat it. Put the minced garlic in the pot and saute it.
3. Then add mushrooms and stir-fry until soft;
4. Add half a spoonful of salt and sugar, one spoonful of soy sauce and one spoonful of oyster sauce to taste and stir well. Oyster sauce itself is salty, so there is no salt;
5, pour in the right amount of water starch and stir fry evenly, sprinkle with chopped green onion before the pan.
Mushroom and auricularia black-bone chicken soup
Ingredients: half a silky fowl, 8 pieces of mushrooms, Auricularia auricula 15g, red dates 1 bar, Lycium barbarum 1 bar, 2 pieces of ginger, and appropriate amount of salt.
Exercise:
1, mushrooms are soaked in clear water in advance, and fungus should be soaked in clear water for later use;
2, black-bone chicken washed and cut into pieces, stew can be cut slightly larger, put it in the pot and add water to boil, put some cooking wine to stink, remove blood foam and remove it for later use;
3. In addition to Lycium barbarum, put mushrooms, fungus, black-bone chicken and red dates into the soup pot, add two slices of ginger and add a proper amount of water (water should be added at one time, and no water can be added in the middle);
4. Cover the pot and simmer for 1.5 hours after the fire is boiled;
4, 5 minutes before turning off the fire, add medlar and salt to taste, medlar should be put later, premature release will destroy its nutrition.