Pleurotus eryngii is not only nutritious, but also has health care effects. Nowadays, Pleurotus eryngii mainly relies on fresh produce and preservation, and the production season is concentrated in winter and early spring. With the continuous expansion of production scale and the concentration of mushroom production season, the phenomenon of oversupply of products often appears. The moisture content of dried Pleurotus eryngii is generally lower than 13%~16%. This low moisture content inhibits the growth and reproduction of harmful microorganisms and diseases and insect pests. As a result, dry products will not rot and deteriorate, guaranteeing the long-term preservation and long-distance transportation of dried Pleurotus eryngii. Year-round supply. 1. Drying method. Natural drying methods can be divided into dried and dried. Solar energy drying can save energy, protect vitamin D from damage, and increase nutritional value. When drying, it is generally a good choice for areas that are exposed to sunlight for a long time and are well ventilated, because ventilation speeds evaporation of water and shortens drying time. During operation, the fresh trumpet mushroom is cut into pieces, spread on bamboo mats or bamboo curtains, and can also be spread on special screen frames. The thickness is uniform and cannot overlap. In sunny weather, it can be dried in 3 to 5 days. The shorter the drying time, the better the dried fruit quality of the Pleurotus eryngii fruiting body. 2. Drying method. Refers to the use of specially built drying rooms for dehydration and drying of fresh mushrooms. Drying rooms generally have two types of fire and flue. The drying room is constructed in a rectangular shape and the size is designed according to the baking quantity of fresh oyster mushroom, generally 4.8 meters in length, 2.4 meters in width and 1.8 meters in height. The walls are made of bricks or clay bases, the roof is tiled, and the door is opened in the middle of the side. It is 1.7 meters high and 0.67 meters wide. The fire-fired drying room has fire pits and sidewalks in the room. The sidewalks are 70 centimeters wide. The fire pits are dug on the ground and are 65 centimeters wide and 30 centimeters deep with a certain slope. A small 40-centimeter-long wall was built in each fire pit to divide the fire raft into two. A safety wall was built between the fire pit and the sidewalk. The height was 60 cm and the thickness was 20 cm to ensure the safety of operators. Hold up the drying rack above the fire. The flue-type drying room is in the exterior of the room, the fire door is open at the end of the house, the other end of the house is equipped with a chimney, the house has a flue, and the stove and chimney are connected. The width and depth of the flue are 40 centimeters. The flue is covered with an iron plate to prevent smoke leakage. The drying rack rides on the flue. When it is dry, if it is a fire-type drying room, first burn the charcoal in the fire pot and spread it over the whole pot of fire. Cover the charcoal with the ash, and prevent the pyrotechnics, and then put the baking and drying in a drying room to dry it: If it is a flue In the drying room, the charcoal or coal is ignited in the stove first. After checking that no smoke is left in the room, the drying screen can be dried in the room, and the drying temperature is from low to high and then low. 3. Dry oven method. Although the sun drying method is convenient and inexpensive, it is limited by the natural environment. When dried in a self-made oven, a rectangular box is made of wood and the door is one side. The length, width and height are 70 cm, 80 cm, and 130 respectively. In centimeters, the top of the box is made into a pyramid shape, and a 120-centimeter punching bag with a size of 12 centimeters, 12 centimeters and 12 centimeters is opened at the spire. A two-centimeter wide strip of two nails in the oven was used to hold the baking screen at a spacing of 15 cm. During the roasting operation, the fresh king oyster mushroom is cut into pieces and spread on a baking sieve; evenly spread, no thick or thin overlapping or overlapping. We will sifting the fresh mushrooms in a sieve, place them in an oven, and place them in the bottom of the oven. Burned with charcoal fire, the charcoal braised first. Then put a layer of ash on the charcoal brazier to prevent fire tongue or smoke, then put the charcoal brazier into the oven and close the oven door to bake. Oven baking temperature can not be too high to control at 40 ~ 50 °C is appropriate. Before the fresh mushrooms are baked, they are dried for several hours to reduce the moisture of the fruit bodies, and then placed in an oven and baked. This will not only save energy, but also shorten the baking time and improve the baking quality. 4. Hot air dryer method. Refers to the use of specialized equipment to dry edible mushrooms. The products dehydrated and dried with professional hot air drying machines are of high quality and high commodity value. The hot air dryer can use diesel as energy source. There is a combustion chamber and exhaust pipe. The combustion chamber is ignited and the fan is turned on. After verifying that there is no smoke in the cabinet, the pleurotus eryngii can be roasted and sieved and dried and dehydrated. Drying temperature should be controlled first low, high, then low curve, can be controlled by adjusting the size of the tuyere. The whole process of drying takes about 10 hours. 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Deep-fried foods are popular among many adults and children because of their crispy taste, aroma, and appetite. However, frequent consumption of fried foods is extremely detrimental to health.