blanch the fresh auricularia with boiling water to remove the toxin.

Fresh auricularia contains a porphyrin light-sensitive substance, which can cause skin itching and edema and serious skin necrosis after being irradiated by the sun. Therefore, it is generally believed that it is best not to eat fresh fungus, and choose dried fungus.

The dried auricularia auricula treated by sun exposure will decompose most of the porphyrins in the process of sun exposure, and before eating, the dried auricularia auricula will be soaked in water, and the residual porphyrins contained in it will be dissolved in water, so the dried wood with water hair is safe to eat.

The probability of poisoning caused by fresh auricularia is very low. Even if it is poisoned, the consequences are not serious. If there is anything to pay attention to, it is to blanch it before eating, because porphyrin is a water-soluble substance. Extended information

If the cooking method is incorrect, the nutrition of auricularia auricula will also be greatly lost. The main functional component in auricularia auricula is auricularia auricula polysaccharide. It is not only beneficial to reduce blood fat, blood sugar and thrombosis, but also has anti-radiation and anti-ulcer effects. However, auricularia auricula polysaccharide is easily affected by temperature, and it will be destroyed when cooking for a long time.

therefore, the best way to keep the comprehensive nutrition of auricularia auricula is raw mixing. When eating, directly soak the fungus in cold water, and then add seasoning to cool it. In addition, it is best not to soak the fungus for more than 2 hours, which can reduce the loss of nutrients dissolved in water. Wash your hair with clear water several times after soaking.

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