Can edible fungus still be frozen after soaking

Auricularia auricula can be consumed by freezing after soaking, but it is necessary to ensure that the soaking process is hygienic and the freezing time does not exceed one month. If the fungus is not consumed in a timely manner after soaking, freezing can delay spoilage, but after thawing, it is necessary to check for any odor or mucus. After soaking, the moisture content of Auricularia auricula is high, and direct refrigeration can easily breed bacteria. Freezing can effectively inhibit microbial reproduction. It is recommended to drain the water from the soaked black fungus, pack and seal it separately, remove the air from the bag, and then freeze it. The freezing temperature should be kept stable to avoid repeated thawing. After thawing, it can be cold mixed or stewed, but the taste will be slightly soft and not suitable for stir frying. If frozen for more than a month or if there is a sticky or sour taste after thawing, it should be discarded. Some people mistakenly believe that freezing can preserve indefinitely, but in reality, low temperatures only slow down the rate of decay. Auricularia auricula itself is rich in polysaccharides, and prolonged freezing may lead to cell structure damage and nutrient loss. If the water temperature is too high or the soaking time is too long, harmful substances are more likely to be produced after freezing. Suggest soaking as needed each time to avoid excess. Individuals with special constitutions should be thoroughly heated and sterilized before consumption.

Daily storage of dried fungus is safer, soak in cold water for 4 hours before consumption. Frozen fungus is recommended for soup and soup dishes, as high-temperature cooking can reduce the risk. Pay attention to observing whether the color of the fungus is uniform and avoid selecting moldy raw materials. Patients with gastrointestinal sensitivity should try small amounts and seek medical attention promptly if they experience bloating and diarrhea. Reasonably mix vegetables and meat to ensure dietary diversity.