Preservation methods for soaking too much fungus

Excessive soaking of black fungus can be stored in refrigeration for 2-3 days or frozen for 1 month. The key is to control the moisture and seal off the air. If the fungus is not consumed in a timely manner after soaking, it should be drained of surface moisture and packaged in a fresh-keeping box or sealed bag. When storing in refrigeration, it is recommended to use kitchen paper to absorb condensed water and avoid bacterial growth that may cause spoilage. During refrigeration, check daily for any mucus or odor. Before freezing, the fungus can be divided into small portions and spread flat in a fresh-keeping bag. After thawing, the taste is slightly soft but still suitable for stewing dishes.

Soaked fungus should not be stored at room temperature for more than 4 hours, especially in high temperature environments in summer, which can easily breed toxins such as glycolytic acid. If the volume of the fungus expands more than 5 times that of the dry product, feels sticky or emits a sour and rotten smell, it must be discarded immediately. Repeated thawing can damage the cell structure of Auricularia auricula. It is recommended to divide it into single doses before freezing. Although re drying dried black fungus can prolong storage, its nutrition and taste will significantly decrease.

Daily recommendation: Soak the fungus in batches according to the amount consumed, and soak in cold water for 3-4 hours each time to fully stretch. During storage, avoid contact with oil and raw meat, and blanch again before use. For special populations with weak digestive function, it is recommended to choose fresh mushrooms such as Tremella fuciformis that are easier to preserve as substitutes. At the same time, it is important to note that the daily intake of mushroom foods should not exceed 100 grams to avoid excessive dietary fiber and gastrointestinal discomfort.