The first one is to soak abalone mushrooms in hot water at 60℃-80℃ for 5-8 minutes, the purpose of which is not only to soak, but also to hydrolyze some of the substances contained therein to become auricosidic acid with a fresh taste, which will make the abalone mushrooms taste more delicious and tasty. Don't use cold water to soak, because if you use cold water to soak, the fresh flavor will not come out, and it will not taste good to eat, and the hot water soak out the taste is very different.

The second is to soak the dried abalone mushrooms in sugar water at about 50 degrees Celsius, so that the soaked almond mushrooms not only retain the original flavor, but also because of the immersion of the sugar solution, so that the taste of the abalone mushrooms will be more delicious after burning. It is worth noting that there is a lot of sediment on top of the dried abalone mushrooms, so you must clean it after soaking the dried abalone mushrooms.

Nutritional value:

1. Abalone is rich in protein, and more calcium, iron, iodine and vitamin A and other nutrients.

2. Abalone has a very high nutritional value and is rich in globulin.

3. Abalone meat can extract a kind of bioactive substance called abalone lingin, which has the effect of protecting the immune system of the body.

Effects and functions:

1. Improve immunity

Abalone meat can be extracted from a kind of biologically active substances called abalone lingin, experiments have shown that it can improve immunity, destroy the metabolic process of cancer cells, can increase the rate of tumor suppression, but does not damage the body's normal cells, and has the role of protecting the body's immune system.