You can eat it.

Black fungus is not the blacker the better, consumers can distinguish between true and false by identifying the color. The real black fungus is black-brown on the front and gray-white on the back, while the ground ear is yellow-brown, and the fungus soaked in magnesium sulfate is black-brown on both sides. Meanwhile, black fungus tastes natural and has a fresh scent, while adulterated fungus has the stink of ink.

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Tips for selecting high-quality black fungus

1, pinch: black and white, high-quality fungus has a very low water content. It feels very light in your hand, and it is easy to crush with your hand.

2, smell: fresh black fungus no acid, odor and other odors. Stored for a long time, due to protein, fat denaturation and sour gas or other odors. If there is a moldy smell, that has been damp, deterioration.

If there is a burnt taste of silver fungus, it may be in the processing of excessive drying, although edible, but the quality, flavor is poor. Purchase of fungus, you can also open a small hole in the bag, smell there is no pungent flavor. If there is, that residual more sulfur dioxide.

3, taste: pure fungus, gently lick without odor. Some unscrupulous traders will use alum water, alkaline water or sugar water soaked fungus, in order to increase the weight. Purchase, you can lick the back of the fungus, if there is astringent, alkali flavor, sweet taste, or stimulation, spicy taste, that after additional "processing", poor quality.

People's Daily Online - The blacker the fungus, the more nutritious? Selection of high-quality black fungus have skills