When the water is heated to about 40 degrees Celsius, the dried matsutake mushrooms can be soaked in water for half an hour and their original elasticity will be restored. This way, the taste will be very good when making. If you can't know the specific water temperature, just boil the water directly, let it cool for a period of time, and put your finger into the water to test the temperature. Don’t throw away the water left after soaking the matsutake mushrooms. It can be used to make soup, which is also very nutritious.

Blanch it in water. Although blanching will cause some nutritional loss, it will bring more benefits.

1. Blanching can remove the peculiar smell of mushrooms and make the mushrooms taste more pure. Almost all mushrooms have a bad smell. Blanching the mushrooms can remove this smell, making the mushrooms taste more pure and delicious.

2. Blanching can remove the oxalic acid in mushrooms. Mushroom ingredients basically contain oxalic acid, especially Enoki mushrooms, which contain relatively high oxalic acid. Most of the oxalic acid can be removed by blanching.

3. Blanching can reduce the moisture of mushrooms. Mushroom ingredients contain a lot of water. Blanching can reduce the water content in the mushrooms and avoid too much water being released during the frying process. It also shortens the time the mushrooms are heated in the pot and prevents more nutrients from being destroyed. .