只要在使用前十或十五分鐘用冷水沾濕香菇就可以了(普通山產香菇) ,香味保持又好切.

這是我婆婆的密方ㄛ ^_^

浸泡熱水就太對不起香菇的香味了





>【 在 BHV 的大作中提到: 】

>Great article!!! Thanks for sharing.

>

>Just one thought that I like to share with everyone:

>

>Some years ago I always put the dry Japanese black mushrooms into the hot water so I could have them ready in a short period of time. Then one day I put the same kind of dry black mushrooms in cold water and found out they smelled so good and tasted better!! At that time I realized the water temperature makes a big difference. From then on I have tried to use cold water for the mushrooms in advance. Of course I have to plan ahead of time if I need to use dry black mushroom, i.e., put them in cold water the night before I make the meal.