Can the fungus be dried after soaking

After soaking, the fungus can be dried and stored in the sun, but it is important to fully drain the water and avoid prolonged exposure to sunlight. If the fungus is not consumed in a timely manner after soaking, it can be dehydrated by air drying or low-temperature drying, but secondary drying may cause the taste to harden and nutrients to be lost. After soaking, the cell structure of Auricularia auricula has absorbed water and expanded. When dried, the evaporation rate of water is slow, and if the environmental humidity is high, it is easy to breed mold. It is recommended to drain the soaked black fungus and lay it flat on a bamboo sieve. Place it in a well ventilated and cool place to dry, avoiding direct sunlight that may cause the surface of the black fungus to crack. It is better to use a food dryer to treat at a low temperature below 50 ℃, as it can better preserve active ingredients such as polysaccharides from Auricularia auricula. Dried black fungus should be sealed and moisture-proof for storage. Before consumption again, it should be soaked again and thoroughly cleaned. If the soaking time exceeds 8 hours or the ambient temperature exceeds 25 ℃, the fungus may have produced harmful substances such as glycolic acid. Such spoiled fungus cannot be eaten even if dried in the sun. In the hot and humid environment of summer, it is recommended to refrigerate and consume soaked fungus within 24 hours. Sun drying treatment is only suitable for fungus that has not deteriorated and has been soaked for a short period of time.

It is recommended to pack and seal dried fungus for daily storage, and store it in a cool and dry place. When soaking hair, use cold water for no more than 4 hours, and regularly changing the water can reduce microbial growth. Auricularia auricula is rich in dietary fiber and gum, and should be consumed in moderation. For those with weak gastrointestinal function, it should be fully cooked. It is necessary to discard the soaked fungus that has a strange odor and a sticky feeling to avoid the risk of food poisoning.