Six Dried Ingredients: Soaking Guide

Ingredients

• Rice vermicelli (Use cold water for soaking; amount not specified.)
• Shiitake mushrooms, dried (Soak in 35–40°C warm water; amount not specified. The post also says to add some sugar, but gives no amount.)
• Sugar (A little, added to the shiitake soaking water; amount not specified.)
• Tofu skin, dried (Soak in warm water; amount not specified. Keep submerged under a plate; soaking time depends on thickness and should be at least 30 minutes.)
• Salt (Add some to the tofu-skin soaking water; amount not specified.)
• 0.5 spoonful White vinegar (For tofu skin; the source does not specify the spoon size.)
• Wood ear mushrooms, dried (Soak in warm water with starch and sugar; amounts not specified.)
• Starch (Add to the wood-ear soaking water to help lift debris; amount and type not specified.)
• Sugar (Add to the wood-ear soaking water to help the mushrooms absorb water; amount not specified.)
• Snow fungus, dried (Soak in warm water with starch and sugar, turning it upside down during soaking; amounts not specified.)
• Starch (Add to the snow-fungus soaking water; amount and type not specified.)
• Sugar (Add to the snow-fungus soaking water; amount not specified.)
• Kelp, dried (Soak in water for 1–2 hours; amount not specified. White vinegar is optional.)
• 1 spoonful White vinegar (Optional, for the kelp soaking water; spoon size is not specified.)

Steps

1. 1

   Place the rice vermicelli in cold water and soak for 25 minutes. Lift it out and drain well; the source advises against hot water because the noodles may become soft and mushy.

2. 2

   Soak the dried shiitake mushrooms in warm water at 35–40°C with a little sugar for 1–2 hours. The source does not recommend reusing the soaking water, citing possible off-flavours and debris.

3. 3

   Put the dried tofu skin in warm water with salt and half a spoonful of white vinegar. Weigh it down with a plate so all pieces stay submerged; soak for at least 30 minutes, longer if the pieces are thick.

4. 4

   Soak the dried wood ear mushrooms in warm water with starch and sugar for about 1 hour. The starch helps loosen debris for rinsing, while the sugar is said to help the mushrooms absorb water.

5. 5

   Do not leave wood ear mushrooms soaking for more than 8 hours in summer. The source warns that bongkrekic acid toxin may develop and is not destroyed by high heat.

6. 6

   Choose naturally yellow dried snow fungus rather than very white fungus, which the source says has been treated. Soak it in warm water with starch and sugar, turning it upside down as it soaks; the source says it is ready after about 30 minutes.

7. 7

   Soak the dried kelp in water for 1–2 hours. Optionally add a spoonful of white vinegar to reduce the sea smell and bring out its savoury flavour; allow for substantial expansion as it rehydrates.

8. 8

   For dried ingredients generally, avoid very hot water, which can affect nutrients and texture, and water that is too cold, which may not rehydrate them fully. The source recommends 35–40°C warm water where warm water is called for.

Notes

The post says the ingredient list and seven treatment steps are in a pinned comment, but that comment is not included in the supplied material. No amounts are given for the dried ingredients, starch, sugar, or salt. The source gives soaking procedures, not instructions for assembling or cooking a finished dish. Its warm-water guidance is generally 35–40°C; rice vermicelli specifically uses cold water.

Nutrition per serving

• Chinese cooking
• ingredient preparation
• rehydrating
• kitchen tips
• vegetarian
• gluten-free