Auricularia auricula can't be eaten unless it is scalded. Auricularia auricula usually needs soaking and then blanching. If auricularia auricula is not soaked in water, not only the nutrition is not easy to absorb, but also the bacteria can not be washed away, which is not conducive to health.

Auricularia auricula (Auricularia auricula) mainly grows in China and Japan. Most of China is auricularia auricula and auricularia auricula in Qinling Mountains. There are two kinds of auricularia auricula: wild and cultivated. Solid seeds are spike-shaped, leaf-shaped or cup-shaped, thin and wavy, with a width of 3- 10 cm and a thickness of about 2 mm, and are fixed on the substrate with lateral short stalks or narrow attachments. Dark brown in color, soft and gelatinous in texture, thin and elastic, translucent when wet, and shrinking into brittle and hard keratin similar to leather when dry. It tastes delicious, but it can be vegetarian and nutritious. Auricularia auricula is sweet, flat and has many medicinal effects. It can benefit qi, strengthen body, promote blood circulation, and prevent and treat iron deficiency anemia. It can nourish blood and nourish skin, make skin ruddy and shiny, dredge intestines and stomach, and also help patients with hypertension.