From the perspective of food safety, it is recommended that you blanch oyster mushrooms and other edible fungi in water to make them safer. Although some nutrients and flavor are lost, it can increase the safety factor for your health. .

The correct way to blanch oyster mushrooms and other edible fungi:

1. In order to avoid losing too much nutrition and flavor, it is best not to blanch oyster mushrooms and other edible fungi. If it takes too long, you can tear the oyster mushrooms and other edible fungi into small pieces, then put them in boiling water and blanch them briefly before serving.

2. Do not squeeze it dry with your hands after taking it out of the pot, because the juice squeezed out contains more nutrients and umami substances, and the dried mushrooms and other edible fungi have a very poor taste. It tastes as unpleasant as chewing dry sticks in your mouth.

3. Edible fungi such as oyster mushrooms treated in this way will of course produce water during the frying process. Stir-frying over high heat can reduce the amount of water produced and at the same time allow the oyster mushrooms and other edible fungi to be cooked. The taste is fresh and tender.

4. Additional explanation: Wild oyster mushrooms grow on tall tree branches. If there are old branches on a certain tree, oyster mushrooms will grow in continuous rainy weather. Never blanch the oyster mushrooms. You can wash them directly and use them in cooking. The texture and umami taste are just right.

5. Reminder: Do not buy edible fungi such as oyster mushrooms that have been soaked in water. Buying such mushrooms is equivalent to paying a high price for water, and the soaked mushrooms have no flavor at all and have a very poor taste.