(一)干菇:取柄长25～50厘米,不开伞、色浅、质嫩的朴菇若干,除掉菇脚所带的培养基,整齐排放在蒸笼内,蒸10分钟,然后小心地整丛取出排放在竹筛内,晒干或烤干,用线绳整丛扎牢装袋封存。食用时用开水泡发,即可炒食和拌凉菜,其香味不减。 (二)五香冬菇干:取同上规格质量要求的鲜朴 (A) dry mushrooms: take the handle length 25 ~ 50 cm, not open umbrella, light color, tender mushroom number, remove the mushroom feet brought medium, neat discharge in the steamer, steam for 10 minutes, and then carefully Entire plexus out of the discharge in the bamboo sieve, dried or roasted, tied with a string of pockets and sealed bagging. When used with blisters, you can fry and mix cold dishes, its flavor diminished. (B) spiced mushrooms dry: take the same specifications as the quality requirements of the simple