"One-Leg" Shiitake Mushrooms

"One-Leg" Shiitake Mushrooms

　　A renowned nutritionist once made an apt analogy: eating "four-legged" animals (pigs, cows, sheep) is not as good as eating "two-legged" ones (chickens, ducks, geese); and eating "two-legged" is not as good as eating "one-legged" (mushrooms) and "no-legged" (fish).

Among the many edible fungi such as mushrooms, enoki mushrooms, and wood ear mushrooms, the "one-legged" shiitake mushroom is the most common. Commercially available shiitake mushrooms are all cultivated artificially and are categorized by production season into three types: "autumn mushrooms," "winter mushrooms," and "spring mushrooms." Based on quality, they can be divided into flower mushrooms, thick mushrooms, and thin mushrooms, among which flower mushrooms are considered the best. Shiitake mushrooms are a high-protein, low-fat premium vegetable, as well as a medicinal food with remarkable health benefits. They help accelerate blood circulation and lower cholesterol, offering certain therapeutic effects for conditions such as heart disease, hypertension, and diabetes. In the screening of anti-cancer drugs, experts also have high hopes for shiitake mushrooms.

Currently, it is the peak growth period for winter mushrooms. Pan’an is known as the "hometown of shiitake mushrooms." Locals have a special method for cleaning shiitake mushrooms: after purchasing fresh mushrooms, first pour them into a basin, soak them in warm water for a short while, then stir them in one direction with your hand for 10–15 minutes to allow the mushrooms to gradually sink to the bottom of the basin. Then gently scoop out the mushrooms and rinse them clean with water. If using dried mushrooms for cooking, proper soaking (also called rehydration) is also crucial. According to experts, the best way to rehydrate dried mushrooms is to wash them first, then immediately place them in pre-prepared cold water cooled to about 5°C in the refrigerator’s chill compartment and let them soak for 30 to 40 minutes while still in the refrigerator. Using this method, the rehydrated dried mushrooms taste just as good as fresh ones.

Shiitake mushroom dishes are easy to prepare and perfect for home meals.

I. Double Winter Three Strips

1. Trim the stems of shiitake mushrooms, wash them, soak in warm water until softened, then slice into strips; peel winter bamboo shoots, slice them first, then cut into strips; remove stems and seeds from green peppers and slice them.

2. Add oil to a clay pot, heat the oil, then first stir-fry the shiitake strips and winter bamboo shoot strips for a bit, followed by adding the green pepper strips and lightly stir-frying. Add a suitable amount of water along with a small amount of cooking wine, salt, and MSG for seasoning. Stir-fry until flavorful, then drizzle in a little starch slurry, followed by a bit of sesame oil. Remove from heat, plate, and serve.

Characteristics: colorful, fragrant, and delicious.

II. Fried Fresh Shiitake Mushrooms

1. Trim the stems of shiitake mushrooms, wash and dry them; remove stems and seeds from green peppers, wash, and cut into small squares.

2. Heat a pan over fire, add refined peanut oil and heat it up. Add fresh shiitake mushrooms and fry until fragrant, then remove. Leave the remaining oil in the pan, add green pepper slices and fry briefly, then return the fried shiitake mushrooms, add salt, MSG, and soy sauce, and stir-fry until cooked. Flip quickly, drizzle with sesame oil, and promptly remove from heat to plate.

Characteristics: crispy outside, fragrant inside.

III. Mushroom Braised Pork Ribs

1. Cut shiitake mushrooms halfway through the stems, wash and soak in warm water; chop pork ribs into chunks, wash with water, then drain and dry; cut choy sum into cubes.

2. Stir-fry the pork ribs in oil for a short while, add an appropriate amount of salt and water, then transfer to a clay pot. Add shiitake mushrooms and ginger slices, braise for half an hour, then add choy sum, cooking wine, and MSG, and braise until cooked. Remove from heat, plate, and sprinkle with chopped scallions.

Characteristics: fragrant, light, and sweet.