In terms of nutrition, there is not much difference between dried shiitake mushrooms and fresh shiitake mushrooms, except that during the drying process of China Dried shiitake mushrooms, the water is removed, but the nutrition is basically preserved. However, shiitake mushrooms contain a kind of ergosterol that ordinary vegetables lack, which can be converted into vitamin D under sunlight, which can promote the body's absorption of calcium.

If China Dried shiitake mushrooms are made from fresh shiitake mushrooms dried in the sun, then their vitamin D content is higher. However, many dried shiitake mushrooms are now made by artificial drying, and the nutritional difference between dry and fresh is not large.

It would be better to eat fresh mushrooms in the sun. The fresh mushrooms I bought from the market can get more vitamin D after drying, and they are easy to preserve. In terms of taste, dried shiitake mushrooms are more fragrant, because during the drying process, due to the transformation of the internal structure of shiitake mushrooms, more shiitake mushroom essence will be produced. The stew has a richer aroma and a better taste.

China Dried shiitake mushrooms should be soaked in warm water (a little sugar is added to taste more delicious). Dried shiitake mushrooms are relatively harsh on cleaning conditions, and improper operation will destroy their effective nutrients. When soaking dried shiitake mushrooms, first wash off the dust on the surface with water, and then soak them in an appropriate amount of warm water for about 10 minutes. Be careful not to soak for too long. Then use your fingers to stir in one direction or shake the stems of the shiitake mushrooms in the water to remove the silt. The water soaked in shiitake mushrooms can also be used after removing the sediment. If you add a little sugar to the warm water soaking the shiitake mushrooms, the taste will be more delicious after cooking.