How to preserve soaked fungus

If the soaked fungus is not consumed in a timely manner, it is recommended to drain the water and store it in a sealed refrigerator for 1-2 days, or pack it and freeze it for 1 month. Improper storage of Auricularia auricula can lead to the growth of toxins such as glycolytic acid. Therefore, it is important to pay close attention to the storage method and duration. Freshly soaked black fungus has a high moisture content, so it is necessary to thoroughly drain the surface moisture with a strainer to avoid residual water droplets accelerating decay. When packing into food grade sealed boxes or fresh-keeping bags, try to exhaust air as much as possible to reduce oxidation, and the refrigeration temperature should be controlled at 0-4 ℃. It is recommended to consume the refrigerated fungus within 24 hours and blanch it in boiling water for 1 minute to sterilize it before consuming it again. If the surface of the fungus becomes sticky, has a sour smell, or darkens in color, it should be discarded immediately. When long-term storage is required, it can be packaged and frozen separately. Divide the fungus into sealed bags according to a single dose, squeeze out the air, and lay it flat for freezing to avoid clumping. The texture of frozen fungus will become softer, making it more suitable for stewing and cooking dishes. When thawing, it is necessary to transfer to the refrigeration room in advance to slowly thaw, and repeated freezing and thawing are prohibited. Auricularia auricula that have been frozen for more than one month or have ice crystals have significantly reduced nutritional value and pose safety hazards. It is not recommended to continue consuming them. Regardless of whether the fungus is refrigerated or frozen, it should be fully heated to 100 ℃ and maintained for more than 5 minutes before cooking again. High temperature can effectively inactivate potential pathogenic bacteria. Special populations such as pregnant women, children, or those with low immunity are recommended to consume immediately to avoid storage risks. Daily storage should be kept away from damp environments, and the temperature of the refrigerator should be checked regularly to avoid cross contamination with other fresh foods. If you experience symptoms such as vomiting and abdominal pain after ingesting spoiled black fungus, you should seek medical attention immediately and bring the remaining ingredients for testing.