Zixi shiitake mushrooms [Jiangxi Zixi specialty]

What is Zixi mushroom? Authentic Jiangxi Zixi specialty: Zixi shiitake mushrooms

Summary:Do you want to know what Zixi shiitake mushrooms are? This article is a detailed introduction to the special product of Zixi, Jiangxi Province - Zixi shiitake mushrooms. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Zixi shiitake mushrooms. The full text takes about 4 minutes to read, mainly including the basic introduction of Zixi shiitake mushrooms and their nutritional value? How did the history of Zixi shiitake mushrooms come about? Tasting and eating methods of Zixi shiitake mushrooms, etc.

Basic introduction of Zixi shiitake mushrooms

Shiitake mushrooms, also known as flower mushrooms, fragrant mushrooms, fragrant mushrooms, fragrant mushrooms, winter mushrooms, and fragrant mushrooms, are the fruiting bodies of the lateral ear plant fragrant mushrooms. Shiitake mushrooms are the second largest edible mushroom in the world and one of China's specialties, known as "mountain treasures" among the people. What are the nutritional values of Zixi shiitake mushrooms? Mushrooms contain over 30% protein and 206.28 milligrams of vitamin C per 100 grams of fresh mushrooms. Additionally, the carotenoids in mushrooms can be converted into vitamin A, earning them the nickname "treasure trove of vitamin A. Some mushrooms also have higher fiber content than regular vegetables, which can effectively prevent constipation.

How did the history of Zixi shiitake mushrooms come about?

? The cultivation of shiitake mushrooms originated in China and has a history of over 800 years. Wu Sangong, a farmer from Longyan Village, Qingyuan County, Zhejiang Province, invented the flower cutting cultivation method as early as the Song Dynasty, which later spread throughout the country. Introduced to Japan through the interaction of monks. The cultivation of shiitake mushrooms by chopping flowers originated in China, while the current cultivation of pure mycelium inoculation of shiitake mushrooms originated in Japan. By 1989, China's total production of shiitake mushrooms had surpassed Japan for the first time, making it the world's largest producer of shiitake mushrooms.

Tasting and eating methods of Zixi shiitake mushrooms

1. Pre made shiitake mushrooms should be refrigerated in the refrigerator to prevent loss of nutrients.

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2. The surface of the mushrooms should be washed clean with cold water first. Mushrooms with handles can have their roots removed, and then soak them in a warm water basin with their gills facing downwards. After the mushrooms become soft and the gills open, gently swirl them in one direction with your hands to allow the sediment to slowly sink to the bottom of the basin, or gently tap them with chopsticks, and the sediment will fall into the water. 3. Do not discard the water used to soak shiitake mushrooms, as many nutrients dissolve in the water; As long as the dried mushrooms are cleaned before soaking, the soaking water can be completely reused. If the shiitake mushrooms are relatively clean, simply rinse them with water to preserve their freshness.

5. Try to avoid soaking shiitake mushrooms in hot water or adding sugar in order to soak them as quickly as possible. This can actually cause a large amount of water-soluble components, such as precious polysaccharides and excellent amino acids, to dissolve in the water, damaging the nutrition of shiitake mushrooms.