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.
Shiitake contains all eight essential amino acids for 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. In addition, shiitake has a high calcium content and has always been considered an excellent food for supplementing calcium and preventing rickets. However, it produces only 1/7 the calories of rice, 1/8 of soybeans, 1/4 of meat, and 1/3 of eggs, making it very suitable for people with high blood sugar, high blood pressure, and high blood lipids.
Whether steamed, stir-fried, braised, or stewed, shiitake can be used to make many delicious dishes with other meat or vegetarian foods. 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 it in one direction with your fingers or shake the shiitake with the stem end down in the water to allow the sand to settle to the bottom of the bowl.
The water used to soak the shiitake, after the settled impurities are removed, can also be added to dishes as a seasoning sauce. Some people use boiling water or add sugar to make the shiitake rehydrate faster, but this will instead cause its water-soluble components, such as precious polysaccharides and high-quality amino acids, to dissolve in large quantities in the water, destroying the nutritional value of the shiitake.