1, look at the soft and hard.

The fungus that has just been soaked is a little harder. After cooking, the fungus will become a little softer and more elastic, but if it is soft and rotten, it can't be eaten.

Step 2 taste

Immature Auricularia auricula is raw, dry and hard, and has a light taste, while cooked Auricularia auricula has a light fungus fragrance, and its texture is crisp, tender and chewy.

Step 3 look at the cooking time

Auricularia auricula is an easy food to cook. Generally, it only takes about 1-2 minutes to cook after boiling. If it is fried, it can also be cooked in a pot for 1-2 minutes. If the time is too short, it may be undercooked. Too long time will affect the crisp taste of auricularia auricula and reduce the eating experience.

Fresh auricularia auricula contains porphyrin photosensitive substance, but after auricularia auricula is dried, porphyrin substance will be destroyed. As long as auricularia auricula has no problem of corruption and deterioration, it will not cause any physical discomfort. However, edible fiber in auricularia auricula is rich. Eating too much immature auricularia auricula may cause gastrointestinal discomfort such as abdominal pain and diarrhea.

Therefore, it is recommended to blanch.

First, the blanching process can play a sterilization role, which is conducive to reducing the bacterial residue on auricularia auricula; Second, the surface of auricularia auricula is easy to be attached with dirt such as dust, which cannot be removed by direct frying, and it is easy to eat sand when eating, which affects the eating experience, while blanching can well remove dust and make it healthier and safer to eat; Thirdly, soaking auricularia auricula in cold water after blanching can improve the taste of refreshing shells and make them taste better.