Some applications of soaked shiitake mushrooms:
Stirfried glutinous rice:    • 生炒糯米饭从生米炒成熟饭最家常的做法米油水间的绝妙平衡  
Claypot Rice with Mushroom and Chicken:    • 冬菇滑鸡煲仔饭 家常做法 控制锅巴的生成 煲仔饭酱油的配制  
Salty and thin support:    • 咸薄撑(煎薄撑)粤式经典传统点心糯米煎饼咸香酥脆软滑家常简单易做  

The quality of the soaking of mushrooms directly affects the taste and fragrance. In this video, Lee Kitchen demonstrates a set of correct soaking methods for mushrooms. When the mushrooms can be thoroughly cleaned, the aroma of the mushrooms can be guaranteed. The taste is soft and smooth, fresh and refreshing. Although the method is more complicated, Lee's Kitchen also shared how to preserve the dried shiitake mushrooms that have been soaked and used as they go. Moreover, it also introduced how to make the best use of the mushrooms after soaking the dried mushrooms without wasting at all.
The fragrance of chicken fat is not as good as butter and lard, but chicken fat has the best moisturizing effect on lean things.
, Using this feature, both can moisturize shiitake mushrooms
, Make the taste of shiitake mushrooms softer and smoother at the same time
, Without taking away the fragrance
.

Ingredients for soaking mushrooms:
100 grams dried shiitake mushrooms;
20 grams of starch;
20 grams of chicken fat;
3 grams of salt;
10 grams of rock sugar.

The chicken fat in the formula can be replaced with lard, and again, a lightersmelling vegetable oil such as corn oil can also be used.

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