Dried Shiitake Mushrooms: A Beloved Ingredient in Vietnamese Cuisine
Dried shiitake mushrooms are a familiar ingredient beloved by homemakers and frequently used in Vietnamese home cooking. Properly preparing shiitake mushrooms before cooking is essential to ensure they are clean, retain their nutrients, and maintain their distinctive aroma.
Shiitake mushrooms are highly nutritious
Also known as “dong co” mushrooms, shiitake is a staple in Vietnamese cuisine due to its unique fragrance and high nutritional value. Specifically:
– Protein: The protein in shiitake mushrooms aids in building and maintaining muscles and other cellular structures in the body.
– Vitamins and Minerals: Shiitake mushrooms are rich in essential vitamins and minerals such as vitamin B, potassium, iron, and magnesium. These play a crucial role in energy metabolism and supporting the immune system.
– Fiber: Shiitake mushrooms provide a significant amount of fiber, which improves digestion and promotes a healthy gut.
– Antioxidants: Research has shown that shiitake mushrooms contain antioxidants such as polyphenols and beta-glucans. These protect cells from damage caused by free radicals and other harmful agents.
Shiitake Mushrooms: Nutritional Powerhouses
– Essential Amino Acids: Shiitake mushrooms contain essential amino acids that the body cannot produce on its own. These include lysine, methionine, and threonine.
The Right Way to Prepare Shiitake Mushrooms
Shiitake mushrooms are not only delicious but also highly beneficial to our health. However, it is important to know how to properly prepare them to retain their nutrients and avoid any potential toxins.
First, cut off the mushroom stems or scrape off the dark skin at the base of the mushrooms, as this area tends to harbor dirt and toxins. Then, rinse the mushrooms briefly under running water. Gently rub them to remove any remaining dirt, but avoid soaking them for too long, as this can deplete their nutrients. Additionally, prolonged soaking may cause the mushrooms to produce the toxic compound morpholine.
The Best Way to Soak Dried Shiitake Mushrooms
+ Using Edible Baking Soda
Research has shown that soaking dried shiitake mushrooms in cold or hot water does not effectively remove impurities. Consuming these mushrooms without proper cleaning can cause discomfort in the stomach due to the presence of residual impurities.
A recommended method is to place the mushrooms in a large bowl, add some baking soda, and then add water. Soak them until they expand, and then gently rinse them under running water until they are completely clean.
+ Using Sugar
Enhancing the Aroma: A Touch of Sugar and Warm Water
After rinsing the mushrooms with baking soda, they will be clean on the surface. However, to enhance their distinctive aroma, there is an additional step you can take. Place the rinsed mushrooms in a large bowl, add a small amount of sugar, and then pour in warm water at approximately 79°C. Cover and let it sit for about fifteen minutes. During this time, the mushrooms will release enzymes that break down their internal chitin, promoting foaming and enhancing their flavor and fragrance.
+ Using Starch
After soaking and rinsing the mushrooms, sprinkle some starch on them and add an appropriate amount of water. Rub gently until the impurities are removed, and the water turns brownish-yellow. Finally, rinse the mushrooms until the water runs clear, and they are ready for cooking.
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