Shiitake, also known as fragrant mushroom, is a health food that is high in protein, low in fat and calories, and rich in vitamins and minerals. How to eat shiitake? Soaking in boiling water will destroy its nutrients.
Shiitake contains the 8 essential amino acids required by the human body, and they are all L-type amino acids with physiological activity that are easily absorbed and utilized by the body. Among the fatty acids in shiitake, the proportion of unsaturated fatty acids is very high. The large amount of ergosterol it contains can be converted into vitamin D under ultraviolet light. Coupled with its high calcium content, shiitake has long been considered an excellent food for supplementing calcium and preventing rickets. However, its calorie content is only 1/7 that of rice, 1/8 that of soybeans, 1/4 that of meat, and 1/3 that of eggs, making it very suitable for people with high blood sugar, high blood pressure, and high blood lipids.
Shiitake can be steamed, stir-fried, braised, or stewed, and can be paired with various other meat or vegetarian ingredients to create many delicious dishes. However, it should be noted that improper cleaning can destroy its effective nutrients, so it should not be soaked or washed excessively. When rehydrating shiitake, you can first rinse the surface dust off with water, then soak it in warm water for about an hour. Then, stir in one direction with your fingers or shake the mushrooms with the stems down in the water to allow the sediment to sink to the bottom of the bowl. The water used to soak the shiitake can be added to dishes as a seasoning after the sediment at the bottom is removed. Some people choose to soak shiitake in boiling water or add sugar to speed up the rehydration process, but this instead causes its water-soluble components, such as precious polysaccharides and high-quality amino acids, to dissolve into the water in large quantities, destroying the nutritional value of the shiitake.