How to store fresh fungus

Fresh fungus can be refrigerated or frozen for storage, with specific methods including sealed refrigeration, blanching and freezing, air drying, vacuum packaging, bamboo basket ventilation, etc.

1. Sealed refrigeration

Fresh fungus should be washed and drained before being placed in a fresh-keeping box, covered with kitchen paper to absorb moisture, and refrigerated for 3-5 days. Be careful to avoid direct contact with other ingredients to prevent cross contamination or mold growth. It is recommended to control the refrigeration temperature between 0-4 degrees Celsius and regularly check for any mucus or odor.

2. Blanch and freeze

Boil in boiling water for 30 seconds, then rinse with supercooled water, squeeze dry and pack in a sealed bag for freezing. It can be stored for 1 month. Before freezing, pack according to a single dose to avoid repeated thawing. After thawing, it needs to be thoroughly heated and consumed, with a taste closer to fresh fungus, suitable for stewing soup or cold mixing.

3. Dry and store

Flat and dry in a cool and ventilated place for 3-5 days until completely dry. If the moisture content is below 12%, it can be stored at room temperature for six months. During the drying process, it is necessary to flip it over to prevent mold damage and place it in a gauze bag to avoid moisture. Soak in warm water for 2 hours before consumption, with less loss of nutrients but a tough taste.

4. Vacuum packaging

uses food grade vacuum bags to evacuate air, and refrigeration can be extended to 7-10 days. Vacuum environment inhibits bacterial growth and is suitable for commercial bulk storage. Pay attention to checking the sealing when operating at home, and consume as soon as the packaging is damaged.

5. Bamboo Basket Ventilation

Traditional bamboo baskets are padded with clean gauze and placed in a single layer of black fungus in a cool place, which can be stored for 2-3 days. Bamboo has good breathability to prevent the accumulation of condensed water and is suitable for short-term storage of unwashed fungus. It needs to be checked daily to remove any spoiled individuals.

When storing black fungus, it is necessary to choose the appropriate method according to the consumption plan. Refrigeration is suitable for short-term consumption, while freezing and drying are more suitable for long-term storage. Regardless of the method, ensure that the container is clean and regularly check its condition. If there is stickiness, discoloration or odor, it should be discarded immediately to avoid gastrointestinal discomfort caused by consuming spoiled fungus. After soaking, the fungus needs to be cooked on the same day, and repeated refrigeration can easily breed toxins such as yeast acid. Carrots, eggs and other ingredients can be paired with daily meals to enhance nutritional value, but those with spleen and stomach deficiency and cold should control their intake.