How to store soaked black fungus overnight

Soaked fungus can be stored overnight in refrigeration, but it is important to pay attention to sealing and temperature control. Improper storage of fungus may breed bacteria or deteriorate, mainly influenced by storage containers, environmental temperature, soaking time, water cleanliness, and sealing.

1. Storage Container

It is safer to use a sealed container made of glass or ceramic material to store soaked fungus. This type of container is not prone to bacterial growth and can isolate odors, avoiding the infiltration of harmful substances that may be released from plastic containers. Before using the container, it needs to be washed and disinfected with boiling water, and after inserting the fungus, ensure complete sealing.

2. Environmental temperature

The refrigeration temperature should be maintained below 4 ℃ to inhibit microbial growth. Auricularia auricula should be placed in the middle layer of the refrigerator compartment, away from areas with large temperature fluctuations such as the refrigerator door. If the room temperature exceeds 20 ℃, soaked fungus should not be stored for more than 4 hours.

3. Soaking time

It is recommended to control the soaking time of dry fungus in cold water within 2-3 hours. Prolonged soaking can cause nutrient loss and increase the risk of spoilage. If storage is required after soaking, the water should be drained and the container should be replaced with a clean one to avoid using the soaking solution for further storage.

4. Water Cleanliness

Using filtered water or cold boiled water to soak fungus can reduce bacterial contamination. Tap water may contain residual chlorine or microorganisms, especially in summer, which can accelerate the decay of fungus. Before storage, rinse with running water 3-5 times to remove surface mucus substances.

5. Sealing

Covering with cling film or vacuum sealing can effectively extend the storage time. Auricularia auricula exposed to the air is prone to oxidation and deterioration. After sealing, the surface can be covered with kitchen tissues to absorb condensed water. Before consumption the next day, it is necessary to check again for any stickiness or odor.

Soak the soaked black fungus overnight and heat it thoroughly before consuming it again. It is recommended to blanch it in boiling water for 1-2 minutes or stir fry it at high temperature. Auricularia auricula is rich in polysaccharides, and improper storage may produce toxins such as citric acid. If the texture becomes soft or emits a sour taste, it should be discarded immediately. Daily recommendation is to soak and use according to the amount consumed. In special circumstances, refrigerated storage should not exceed 24 hours, and frozen storage can be extended to 3 days, but the taste may decrease. Cooking with antibacterial seasonings such as ginger and garlic can further enhance food safety.