1. Taste: The freeze-dried tremella soup tastes more crisp, while the self-cooked tremella soup tastes softer.
2. Cooking method: Freeze-dried tremella soup is made by freeze-drying technology (FD technology), and self-cooked tremella soup is cooked by ordinary methods. Freeze-drying technology can keep the nutrition and taste of tremella very well, and it does not need to be stewed for a long time, so it has good rehydration. When it meets water, it will restore its original composition. Self-cooked tremella takes a long time to stew to achieve a soft and glutinous taste, and it takes more time to prepare ingredients than freeze-dried tremella.
In a word, freeze-dried auricularia auricula soup and self-cooked auricularia auricula soup are different in taste and cooking methods, and users can choose according to their own needs and preferences.