In order to discuss the influence of microwave drying on dehydrated vegetables rehydration capacity and application quality, the rehydration characteristics of dried ginger slices processed by microwave fluidized drying (MFD) with the microwave power of 0.6, 0.9, 1.2 W/g and hot-air drying (AD) with the temperature of 75℃ were studied. With different temperatures of the soaking water, the dried ginger slices rehydration capacities were different, and the difference among the samples from different drying processes decreased with the rise of temperature. In the stress characteristics determined by the dynamic mechanical analyzer (DMA), the hardness of the rehydrated ginger slices from MFD was great, and the differences among different microwave powers were not obvious. Through observation by scanning electron microscopy (SEM), it was found that the microstructure of the samples from MFD changed much more than that from hot-air drying, and the structure variation might influence the penetration and absorption capacity of the moisture. Rehydration capacity is an important indicator of the dried vegetables’ quality. With the microwave-hot air combined drying, the microwave dryings efficiency was not decreased obviously, but the product quality was improved. The results indicated that the drying process and technology can be improved by the reference of above achievements.