How to preserve leftover black fungus

Leftover fungus can be stored refrigerated or frozen, depending on the consumption plan. Improper storage of Auricularia auricula may breed bacteria or produce toxins. It is important to seal, avoid light, and handle it promptly.

Refrigerate fungus suitable for short-term consumption. Drain the cooked black fungus and place it in a sealed preservation box or food grade plastic bag, try to exhaust the air as much as possible, and then seal it. The refrigeration temperature is controlled at 0-4 degrees Celsius and can be stored for 1-2 days. After refrigeration, the fungus should be thoroughly heated before consumption, avoiding direct consumption with cold dishes. If the surface of the fungus becomes sticky, has an odor, or darkens in color, it should be discarded immediately.

Cryopreservation is suitable for fungus that requires long-term storage. After cooking, drain the water from the black fungus and divide it into sealed bags according to the single consumption amount. After venting, seal and freeze it. The freezing temperature should be below -18 degrees Celsius and can be stored for about a month. When thawing, it is recommended to move to the refrigerator and thaw slowly. After thawing, it should be consumed on the same day. Repeated freezing and thawing can damage the taste of the fungus and increase the risk of spoilage, so it is not recommended to freeze it multiple times.

When storing fungus, pay attention to keeping the container clean and dry, and avoid mixing it with raw meat, seafood, etc. Whether refrigerated or frozen, observe for signs of spoilage such as mold, odor, etc. before consumption. Suggest reasonable packaging according to household consumption to reduce surplus. In daily diet, it is recommended to make and eat black fungus as a mushroom ingredient to maximize its nutritional value and taste. If discomfort symptoms such as abdominal pain and diarrhea occur after storage, immediately stop consuming and seek medical attention.