Suggestions and precautions for eating dried edible fungi

Food suggestions and precautions
Applicable scenarios: Preferred for soups, stews, braises and other dishes that require long-term heating and pursue rich flavor; for stir-frying or shabu-shabu, it is recommended to choose fresh products to maintain a tender and smooth taste.
Tips for soaking: Use warm water to fully soak (20 minutes to several hours). The soaking water contains dissolved umami substances and nutrients. After settling and removing impurities, it can be directly added to the dish. Do not pour it away.
Special groups: The purine content of the dried product is high, so gout patients need to strictly control their intake; the texture is tough, and those with weak digestive function should stew it until it becomes soft and rotten before eating.