The bamboo fungus is usually simmered for about 15 minutes before it is cooked.

It takes about 15 minutes to stew the bamboo fungus soup. Before cooking the dried product, soak it in light salt water for 10 minutes. Cut off the cap (closed end) of the bamboo fungus. Do not store bamboo fungus in direct sunlight or high temperature and humidity. Please eat it as soon as possible after opening.

If the cooking time is too long, the crispy and soft texture of the bamboo fungus may be affected. In addition, before cooking the bamboo fungus, it is best to blanch it in hot water with white vinegar to remove the peculiar smell of the bamboo fungus and make it taste better. Fresh bamboo fungus is slightly yellow in color (the white one is smoked with artificial sulfur). After long-term storage, the color of aged bamboo fungus will become even more yellow. Dictyophora is rich in nutrients, rich in fragrance and delicious in taste. It has been listed as one of the "Eight Treasures of Grass" since ancient times.

How to select bamboo fungus

1. Look at the color: When selecting bamboo fungus, pay attention to the yellowish color. This kind of bamboo fungus is naturally baked and has a natural mellow aroma. The taste is light and sweet. If the color is too white, it may be low-quality bamboo fungus smoked with sulfur. It smells pungent and tastes sour, so it is not suitable to buy.

2. Smell: You can smell the bamboo fungus packaged in bulk to see if it has the natural fragrance of bamboo and a slightly sour taste. If bleach is added, there will be a pungent potion smell, and in order to cover up the smell of bleach, too strong a fragrance will be added.

3. Check whether there are insects: When choosing bamboo fungus, pay attention to whether it has been bitten by insects or has an unsightly appearance. These are slightly inferior bamboo fungus.