泡水方法：
將的香菇香精还原，鮮味才能放到最大。
浸泡時的用水溫度宜使用25–35℃的室溫水，絕不能贪快用热水，不然便杀死花菇的乌甘酸，鮮味盡失。
冬菇浸泡约四小时后，也需如洗海绵似的，用力榨干香菇內的水分。這些啡啡黃黃的水，吸收過冬菇的香氣，也帶有點點泥土氣息。
可以把花菇水留起，隔走沉淀，留待蒸肉饼或煲汤时才加进去，让菜式菇味更幽香。至於剪去不用的蒂头，其實也可以循环再用，例如可熬制鮮甜的素高汤，或者制作香菇贡丸。
How to soak Japanese Mushroom:
To maintain the quality of mushroom, use room temperature water 25-35℃ to soak for 4 hours. Remember not to use hot water as it will remove the freshness and fragrance of the mushroom.
After 4 hours, squeeze the water out, you will see the water become yellowish. Filter the mushroom water keep the water as you can add into while making soup / dishes, to make the food more delicious.
我们将会·尽我们的努力把包裹打包好，但是运输过程有可能会遇到运输公司的粗鲁对待导致凹瓶，敬请注意我们将不保证货品寄送到达后能否保持完美无缺。谢谢你的谅解。
We will try our best to pack the item with bubble wrap and extra protection, however, we cant control how rough will the logistic company carry the parcel and caused dented/damage to the product. Kindly take note that we will not guarantee on the condition of the product when it's being delivered. Thank you for your understanding.
烹饪视频 / 食谱 ：