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關於乾海帶與乾黑木耳的相關問題

Mar 29th 2015, 23:22

1.請問乾海帶與乾黑木耳需泡水多久才可拿來煮食?
還有兩者乾貨是否可用小蘇打粉浸泡?如果可以那
用小蘇打粉浸泡功用為何?能使其快速軟化而降低
浸泡時間嗎?

2.請問這兩種乾貨與其相反的濕海帶與濕的黑木耳
哪種產品最好?

3.還有如何分辨濕的海帶與濕的黑木耳新不新鮮或有無壞掉?

4.最後我想問去哪裡購買此兩種乾貨比較好?傳統市場或者是超市還是量販店?

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