1,1-2 hours. The dried auricularia auricula is brittle and hard, which is similar to leather, and contains very little water. It needs to be soaked in water at room temperature for1-2 hours before the auricularia auricula can absorb water and recover to its original dark brown color, soft, rubbery, thin, elastic, moist and translucent fresh appearance. It can be used for cooking, frying and cold salad.

2. Auricularia auricula is a kind of fungus, so many people think that if Auricularia auricula is cooked for too long, the toxins in the original fungus will volatilize, which is easy to poison people. This idea is completely incorrect. Auricularia auricula is not toxic when cooked for a long time, and it will not have adverse effects on health. The only thing that matters is the taste of Auricularia auricula. Originally, auricularia auricula was crispy and very refreshing. If it is cooked for a long time, it will become very soft and sticky, and it will taste bad.