Instructions:
1. Soak the Dried Chinese Mushroom for about 5 minutes, then used thumb to gently rub the mushroom. Ensure sand particles come off.
2. Trim and discard the edge of the stem. Cut the entire stem at the point where the cap and stem meet.
3. Cut mushroom cap into thin slices, do the same for the stems. Leave mushroom in room temperature for at least 6 hours to air dry.
Tips: Soaking dried mushroom for awhile makes cutting easier.
4. Load air-dried mushroom into Buffalo Smart Air Fryer accessories, Baking Cage. Select Bake 180 degree, Roll and 20 minutes. 15 minutes later, lower temperature to 160 degree. You can do it with oven too.
5. Repeat this process for 2 - 3 times with lower temperature setting until the mushroom is totally dried. 2nd time at 160 degree, 3rd time at 140 degree. The size of mushroom will shrink by a lot when there is no moist content.
6. Do about 3 times of air frying process. The moist is totally drained. It is extremely hard, smell like roasted mushroom. Leave it to cool before moving on to the next process.
7. Blend until texture is "Baby Powder Smooth". Mushroom absorb moist easily, hence it is best to store in air tight container and keep in refrigerator.
Source:foodsharingwithlittleone.blogspot
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