How to make dried edible fungi delicious

The core of the delicious taste of dried edible fungi lies in fully soaking them to remove sand, retaining the original soup to enhance their freshness, and slowly stir-frying or stewing them with fatty meats to stimulate their concentrated "mountain delicacy" aroma.

Key processing steps
Scientific foaming‌: Prefer ‌30-40℃ warm water‌ (you can add a little sugar to speed up and lock in freshness), seal and shake for 3-5 minutes until soft; if it is urgent, the time can be extended. Avoid direct soaking in boiling water, which will cause nutrient loss and taste bad.
Clean thoroughly: Soak until soft, squeeze out the water, rub repeatedly to rinse the sediment from the folds, and cut off the old roots; after the soaking water has settled, take the supernatant and keep it as natural MSG.
Remove the fishy smell and increase the aroma: Before cooking, it is recommended to blanch for 2-3 minutes or stir-fry in a dry pan to release the water vapor, and then put it in the oil pan to stimulate the rich aroma of the fungi.