Black fungus is a famous mountain treasure. It is edible, medicinal, and supplementable. The Chinese people have a long time to eat on the table and have a reputation of “the best in the worldâ€. The world is known as “the black gem in Chinese foodâ€. As "food aspirin", it is very good for the treatment of some diseases.
How long can the dry fungus bubble eat
The length of the black fungus bubble is related to the temperature of the weather. If it is winter, it will be fine to eat it on the second day of the night. If it is the second day of the summer, it may change. The best choice is to soak for about eight hours at a water temperature of 15-25°C. The black fungus can absorb enough water to restore its physical state.
Note that the appropriate water temperature time cannot be too short or too long, and the time is too short. It does not attract enough water, colloidal tissue can not be restored, the time is too long, the components and colloidal substances in the solid precipitate, and the tissue is soft. Loss of nutrients and poor taste.
Black fungus bubble for a long time toxic?
Black fungus blisters produce toxic substances for a long time.
The black linoleum itself contains sensitized materials that have been destroyed during the processing process. Even if black fungus grows, it will not cause any harm to the human body. So why do I often see the news that the black fungus foaming hair Cause food poisoning?
The reason is that the bubble process, bubble black fungus should not be too long, a long time soaking will lead to a large number of bacteria, this time to eat these black fungus, is already spoilage, and will naturally lead to food poisoning. Light vomiting and diarrhea after use, and severe cases can cause multiple organ failure. So when people eat black fungus, how many bubbles should be eaten, do not soak a lot, if the soaking time is longer, the middle should pay attention to changing the water several times. After eating black fungus, if there is any discomfort, you should seek medical advice promptly. There should be no luck.
How to dry hair fungus
With cold water (winter with warm water) bubble hair. After 3 to 4 hours of soaking, the water slowly penetrated into the fungus, and the fungus returned to a translucent state, which was good. This kind of fungus, which is foamed, not only increases in quantity, but also in quality. According to experts, with cold water can make black fungus bubble 3.5 to 4.5 times the original volume; if you use warm water, only bubble to 2.5 to 3.5 times. For foaming of white fungus, this method should also be adopted.
We can also immerse the ready-cooked edible fungus in a cool, cold rice soup, so that the foamed fungus is even more plump and soft, and its taste is also delicious. If the fungus is dirty, use a small amount of vinegar before adding foam, add a small amount of salt, and wash it with your handkerchief.
Dried fungus selection principle
Seeing the genre is moderate, the ear flaps are slightly developed, and the flowering surface is dark but dull. The flower back is slightly gray and white. The flower is slightly smaller or moderate in size, the ear flap is slightly curled, and the flower surface is black but dull is medium; Shaped small and broken, ear flap thick and thick or block, gray or brown the most.
Hand-puffed black fungus, which is usually of high quality, has a low water content. Take a small amount of the sample and hand-pinch it to make it brittle. After opening, the piece can stretch well and be flexible. This means that the moisture content is small, and vice versa.
Taste the taste of pure black fungus pure odor-free, there are fragrance, and vice versa, mostly degenerate or adulterated. Common adulterated products are soaked in alum or alkaline water or mixed with sugar water. You can taste whether there is astringent, alkaline or sweet taste.
The blisters are light in texture, and the blisters are of high quality after being swollen; the body is slightly heavier, the water swelling is generally medium; the body weight and the blisters are poor.
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