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Japanese Grade A Abalone 15~18g #670 Yellow Tea allowing the whisk to fully 127672 allowing the whisk to fully stir the tea and create dense 泡发羊肚菌水的量要适度，以刚刚浸过菇面为宜，大约二三十分钟后水变成酒红色，羊肚菌完全变软即可捞出洗净备用，发菌的酒红色原汤经沉淀泥砂后要用于烧菜，炖汤。 melt in your mouth texture This slow drying process locks in umami flavors
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