After soaking to your desired softness, you can soak it twice in cold water, cut off hard stems for soup, squeeze our excess water and then mix in Chinese Oyster sauce and freeze in baggies according to how much you need per use. Reading More May Cause Envy…
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)