Various cold side dishes began to become the protagonists on the dining table. In addition to seasonal vegetables, such as cucumbers, lettuce, etc., the common ingredients used in cold side dishes are various home-cooked dry goods, such as fungus, white fungus, yuba, kelp, day lily, etc.

It takes more than 1 hour to soak dry fungus, more than 4 hours to soak dried shiitake mushrooms, and the soaking time of dry foods such as white fungus, yuba, and day lily is also very long. Today I will teach you some tips on soaking homemade dry food. It only takes 3 minutes to soak mushrooms and 2 minutes to soak fungus. It not only restores the taste of the ingredients themselves, but also makes them more delicious and clean, making your cooking easier. ! Definitely gain more knowledge after reading this!

The first method: soaking the mushrooms;

Put the mushrooms that need to be soaked in a container that can be sealed by one person, and then add clean water (warm or cold water is acceptable). The amount doesn't need to be too much, just enough to cover the mushrooms.

Pour a spoonful of sugar into the water, then cover the container, making sure it is tightly sealed. Hold the container firmly with both hands and shake it up and down for 2-3 minutes.

Then open the lid and you will find that the mushrooms that originally took about 4 hours to fully soak have been completely soaked and are plump, and even the dirt on the mushrooms has automatically fallen off. It fell. It’s simple, saves time, and the mushrooms are cleaner. Isn’t it very practical?

Second type: Soaking fungus;

The technique for soaking fungus is actually similar to that of shiitake mushrooms. Add water, sugar, and dried fungus to the container, close the lid tightly, and move it up and down. Shake vigorously for 2 minutes and continue soaking in water for 30 seconds. Open it and take a look. Our fungus leaves have been completely soaked. Wash them in clean water and you can use them for cooking.