Dried mushrooms, dried fungus and other dry goods are favored by modern people because of their convenient storage and unique taste characteristics. But how can foaming preserve their taste and nutrition to the maximum? You may wish to listen to the suggestions of well-known Chinese gourmet and food designer Wen Yi.
Shiitake will emit a special taste, mainly from the mushroom flavor and guanylic acid contained in the two components, especially guanylic acid, its umami intensity is several times that of ordinary MSG. When the bulbs are dried, use a cold water to rinse the surface of the mushrooms and put them in a warm water of 20-35 degrees Celsius so that the mushrooms can be easily absorbed and softened, and the guanylic acid can be fully decomposed. It smells delicious. In the process, it is best to add a little sugar to prevent the loss of umami, so that the cooked mushrooms taste more delicious.
The most important thing for foaming dried fungus is to use cold water. Warm and hot water after the fungus is not only difficult to fully open, taste will be soft and sticky, many nutrients have also been dissolved out. If you can't eat it once, just wash it with cold water once a day. Normally it will not degenerate for 3-5 days. In addition, black fungus is easy to stick sand, can be washed with salt water, gently rub evenly until the water becomes turbid, and then wash with water can be.