How to store fresh fungus if you can't finish eating it

Fresh mushrooms that cannot be eaten can be refrigerated or frozen for storage. Specific methods include sealed refrigeration, blanching and freezing, sun drying and storage, vacuum packaging, salting treatment, etc.

1. Sealed refrigeration

Put the unwashed fresh fungus into a fresh-keeping bag or sealed box, try to exhaust the air as much as possible, and then refrigerate. The refrigeration temperature is controlled at 0-4 degrees Celsius and can be stored for 3-5 days. Be careful not to get wet before refrigeration to avoid bacterial growth. If any sticky or unpleasant odor is found on the surface, it should be discarded immediately.

2. Blanch and freeze

Fresh Auricularia auricula. Blanch for 1 minute, then let it cool. Drain the water and pack it in a fresh-keeping bag for freezing. Freezing storage can last for 1-2 months, and after thawing, the taste is slightly soft but still suitable for stewing. This method can preserve nutrients to the maximum extent, but it is not suitable for repeated thawing.

3. Sun dried storage

Spread the fresh fungus out and air dry until completely dry, then place it in a breathable cloth bag in a cool place. Dried black fungus can be stored for more than 6 months and should be soaked in cold water before consumption. Be careful to avoid humid environments and regularly check for mold growth.

4. Vacuum packaging

Using a vacuum machine to evacuate and package fresh fungus, isolating it from oxygen and refrigerating it can extend the shelf life to 7-10 days. This method is suitable for short-term storage of large amounts of fungus, and should be consumed as soon as possible after opening. Vacuum bag damage can cause rapid deterioration of fungus.

5. Salinization treatment

Soak fresh fungus in light salt water for 10 minutes, drain and sprinkle with thin salt, mix well, and put it in a ceramic jar for refrigeration. Salt can inhibit bacterial growth and has a shelf life of about 2 weeks. Rinse thoroughly to remove salt before consumption, suitable for cold dishes or quick stir fry.

When storing fresh black fungus, attention should be paid to the changes in nutrition and taste caused by different methods. Refrigeration is suitable for short-term storage and can maximize the freshness and tenderness of the taste; Freezing and sun drying are suitable for long-term storage, but they can alter the texture. Regardless of the method used, ensure that the container is clean and dry to avoid cross contamination. It is recommended to choose a preservation method based on the subsequent cooking method. For example, frozen fungus can be used to make soup, and refrigerated fresh products are preferred for cold dishes. Regularly check the storage status, and discard immediately if there are any abnormalities such as mold spots or sour odor. Reasonable storage can not only avoid waste, but also ensure food safety.