How to quickly soak dried fungus

Quick soaking of dried fungus can be done by adding a small amount of white sugar or starch to warm water and taking 10-15 minutes. The foaming effect is affected by factors such as water temperature, auxiliary materials, quality of fungus, container sealing, and water quality.

1. Soak in Warm Water

Place dried fungus in warm water at 35-45 ℃. If the water temperature is too high, it can damage the fungus's gum, while if it is too low, it can prolong the soaking time. Warm water can accelerate the water absorption and expansion of fungus cells, which is several times more efficient than cold water. During the foaming process, gently stir to help remove impurities.

2. Adding White Sugar

Add 5 grams of white sugar to every 500 milliliters of water. Sugar can change the structure of water molecules, enhance osmotic pressure, and promote rapid water absorption of fungus. This method is especially suitable for urgent use, but diabetes patients should control their sugar intake.

3. Starch assisted

Adding a small amount of potato starch or corn starch to water, starch particles can adsorb onto the surface of the fungus to form a protective film, locking in moisture while helping impurities precipitate. After soaking, rinse thoroughly with running water to avoid residual starch affecting the taste.

4. Sealed Container

Using a container with a lid to seal and shake can accelerate water penetration, allowing the fungus to fully contact water through physical vibration. The glass sealed jar has the best effect. After shaking for 3 minutes and letting it sit, the total duration can be shortened to about 8 minutes.

5. Water Quality Selection

It is recommended to use filtered water or mineral water, as chlorine in tap water may affect the taste of fungus. Weakly alkaline water helps maintain the elasticity of the fungus. In areas with hard water, boil and cool the water before use to reduce mineral deposition. After soaking, the black fungus should be thoroughly cleaned of impurities in the folds and stored in refrigeration for no more than 2 days. It is recommended to soak hair as needed each time to avoid the production of harmful substances during prolonged soaking. Blanch in boiling water for 1 minute before cooking to further enhance safety, and ensure complete cooking when cold mixing. Daily storage of dried black fungus should be moisture-proof and avoid light. High quality black fungus should be fully translucent after soaking, with elasticity and no sour or rotten taste.