1, cold water: Soak in cold water for about 6 hours, and the soaked auricularia auricula has good taste, sufficient toughness and sufficient weight. If soaked in cold water, the volume of dried auricularia auricula can only increase by more than 4 times, and soaked in warm water can only increase by 3 times. 2. Rice soup: Boil the rice soup in advance and let it cool. After cooling, put the dried auricularia into it and soak it for 4-5 hours. The soaked dried fungus is fatter, softer and more delicious. 3. Vinegar: Some dried fungus looks particularly dirty. Before soaking, take a proper amount of vinegar and a small amount of edible salt, wash the dried fungus first, and then soak it in cold water. Add a small amount of vinegar to cold water. After 4-5 hours, you can also soak the fungus. Rinse it with clear water. It's very clean and tastes good.

Fresh auricularia auricula contains a porphyrin photosensitive substance, which will cause physical discomfort after being exposed to the sun. Dried auricularia auricula is the finished product after exposure. During the exposure, most porphyrins will decompose. Soak the dried auricularia auricula in water before eating, and the residual porphyrin contained in it will dissolve in water, so the dried auricularia auricula can be safely eaten. The surface of high-quality auricularia auricula is black and smooth, and one side is gray. It feels dry, has no graininess, and has no peculiar smell in the mouth. False fungus looks thicker and heavier. It feels moist or granular to the touch, and tastes sweet or salty to the mouth (usually soaked in sugar or salt water).