You can eat it if it doesn't spoil.

You can eat it if you keep it in the refrigerator. Drink not finish the silver fungus soup need to be placed in the refrigerator freezer to save, such as room temperature preservation, if there is no deterioration on the drink, deterioration can not drink, because the refrigerator freezer temperature temperature and lower temperature, generally in the 3-10 degrees Celsius or so, in this low-temperature environment, the growth of microorganisms such as bacteria, mold and reproduction will be slowed down, but can not be completely inhibited, can be a short period of time to extend the freshness of the food, for the For silver ear soup, the shelf life of the refrigerator sealed and frozen is 1-2 days.

If you find that the refrigerated silver fungus bubbles, rotten, tasteless, emitting rotten food or fermentation flavor, you can not eat, this is the performance of the silver fungus soup deterioration, to be thrown away as soon as possible, so as not to accidentally eat to the detriment of health.

Tips for cooking silver ear soup

1, soak silver ear

Buy the silver ear is mostly dry silver ear, so before cooking to soak. Soak the silver fungus has a trick, water is very important, can not use boiling water and do not use cold water, the correct approach, is to put the silver fungus in warm water to soak.

The disadvantage of cold water is that it is too slow, it will take about 3 hours. So it's best to soak them in warm water that is not too hot, and it only takes an hour to soak them in warm water. Add a spoonful of flour or starch and stir well while soaking the silver fungus, both flour and starch have strong adsorption properties, which can adsorb the dust and impurities on the surface of the silver fungus cleanly.

2, cleaning fungus

Tear fungus, fungus out of the gelatin effect and this step has a lot to do with a lot of people cooking fungus soup, just the fungus is very randomly tear a few thrown into the pot to cook, often fungus cooking is very rotten, but still not out of the gelatin, which is because the fungus is not torn right.

Tear the fungus must have patience, will be carefully torn into as few as possible, the more torn fungus, the greater the contact area with the water, the cooking will be more likely to gelatin, the amount of gelatin will be relatively more.

3, cooking fungus soup

Cooking fungus soup to be sticky and delicious, the amount of water is very important, add less easy to paste the pot, add more than not thick and not good, the golden ratio of water and fungus is 5:1, and the amount of water to be a one-time enough, do not add the side of the cooking, otherwise it will dilute the gelatin of the fungus, which affects the amount of gelatin of the fungus.