Japanese Big Flower Mushroom

Specifications:Japanese Big Flower Mushroom

Origin: Japan

Features: Grown from natural tree trunks, the mushrooms have a rich flavor. Shiitake mushrooms grow in February and March when the weather is slightly cooler and the rain is less. Because the mushroom flesh grows slowly, the mushroom surface will show a burst pattern, commonly known as shiitake mushrooms. Thick mushrooms have intact caps, large and thick flesh. The meat is smooth and chewy.

Nutritional value: Shiitake mushrooms are very nutritious, containing a lot of protein, and are a high-fiber and low-fat healthy food.

Recommended dishes: In addition to being commonly paired with fish maw, abalone and dried oysters with oyster sauce, shiitake mushrooms can also be used as soup ingredients. Adding shiitake mushrooms to chicken soup or winter melon soup has a freshening effect. There are also many dishes that can use shiitake mushrooms in daily life, such as braised ribs and braised pork.

Cooking method: First wash the shiitake mushrooms, soak them in water for about 4-5 hours, and then remove them. Marinate with a little raw oil and raw flour for about 15 minutes. Rinse with water and simmer or boil for 20 minutes.

Suitable for: It can provide rich protein for vegetarians. Suitable for general public consumption.

Storage method: Store in a ventilated and cool place. If you need to use it for a longer time, seal it and store it in a refrigerator at 0-8°C.