When people cultivate auricularia auricula, nitrogen-containing substances such as urea and ammonium salt will be added to the culture medium, which will be utilized by microorganisms to produce nitrite. Therefore, fresh fungus often contains a small amount of nitrite.

Some people pointed out that fungus such as auricularia auricula is easy to enrich nitrite, but a recent study pointed out that the nitrite content in auricularia auricula is far below the standard of fresh vegetables. In addition, after the fungus is soaked, the nitrite content will be lower. Because nitrite will be lost with water during soaking and repeated washing, soaked auricularia auricula is safer than fresh auricularia auricula.

The research results also helped us to dispel doubts. The researchers compared the changes of nitrite content in fresh auricularia auricula under normal temperature and cold storage conditions. The results showed that the content of nitrite decreased after soaking for 24 hours, whether stored at room temperature or in cold storage. Therefore, it will be safer to put the soaked fungus for one night.

Extended data

pay attention to

In summer, the temperature is high and humidity is high, microorganisms are easy to grow and reproduce, food is easy to rot and deteriorate, and food poisoning is high. Be careful. Don't eat food soaked for a long time, and don't eat cold dishes for more than 4 hours.

In addition, it should be noted that bean products in summer are particularly prone to spoilage, especially cooked bean products. Once their surfaces feel sticky and slippery, they are already contaminated by microorganisms. Although there is nothing bad in it, throw it away to prevent discomfort after eating.

People's Network-Diet must know: Auricularia auricula should be soaked for 24 hours.

People's Network-Auricularia auricula soaked for two days and almost died. Don't eat these things after soaking for a long time!