Auricularia auricula can't be boiled directly. When cultivating fungi such as auricularia auricula, people will add nitrogen-containing substances such as urea and ammonium salt to the culture medium, which will be utilized by microorganisms to produce nitrite. Therefore, fresh bacteria often contain a little nitrite. Fungi such as auricularia auricula will have lower nitrite content after foaming. Because nitrite will be lost with water during soaking and repeated washing, soaked fungi are safer than fresh fungi.

The researchers compared the changes of nitrite content in fresh auricularia auricula under room temperature and cold storage conditions, and found that the nitrite content decreased after soaking for 24 hours, whether stored at room temperature or cold storage. In order to avoid deterioration and odor, it is best to keep it in the refrigerator. If the dried auricularia auricula is directly boiled with hot water, the cooked auricularia auricula is soft and rotten, with much nutrient loss, hard taste and very poor eating experience.

In addition, when auricularia auricula is dried, it will leave more impurities such as dust, fine sand, etc., and if it is cooked directly without soaking, it will enter soup and cooked food. Impurities such as fine sand are easy to have a great impact on diet health when eaten. The reason why auricularia auricula is scalded with boiling water is mostly because people want to make cold salad and blanch water, so that auricularia auricula can be cooked and harmful substances in auricularia auricula can be decomposed.

eating is good for human health. It is generally recommended to put auricularia auricula in boiling water and remove it in boiling water for about 2 to 3 minutes. If tremella fuciformis is made into cold salad without blanching, it will not only lead to the bad taste of auricularia fuciformis, but also lead to the bacteria in auricularia fuciformis not being removed, which is not conducive to human health after eating. In life, many people think that dried fungus can be cooked directly without soaking, but this is actually wrong.

firstly, the water content of dried auricularia auricula is relatively small. It's hard to cook if you don't soak it first. Second, the taste is not good. At present, most of the dried auricularia auricula on the market have added additives such as urea and ammonium salt. If dried auricularia auricula is not directly soaked and cooked, these substances are easy to harm human health, so it is generally recommended that dried auricularia auricula be soaked and boiled. Therefore, it is better to soak auricularia auricula in cold water, which can not only retain the nutritional value of auricularia auricula, but also make the taste of tremella auricula not be destroyed.