However, after being watered, the weight of Auricularia auricula will increase by 10~ 12 times, and the purine content of Auricularia auricula will drop to 16.6 mg/100 g, which is a low purine food. Considering that fungi are not a large number of edible ingredients, but only as side dishes in food, it is only necessary to limit the total amount. When cooking, don't be afraid to put a few agaric or mushrooms, but thick mushroom soup is not suitable for eating.
Auricularia auricula is an important edible fungus in China, which is widely distributed naturally and cultivated artificially. Auricularia auricula has soft texture, delicate taste, delicious taste and unique flavor. It is rich in protein, fat, sugar, vitamins and minerals, and has high nutritional value.
Modern nutritionists praise it as "meat in vegetarian diet". The nutritional value of auricularia auricula is comparable to that of animal food, and it is extremely rich in iron and vitamin K.
Extended data:
The soaking time of auricularia auricula must not be too long, usually 3-4 hours. In particular, you must not stay overnight in summer. The best way to preserve auricularia auricula is to put it in the refrigerator.
The correct method of soaking auricularia auricula:
1. Edible fungi are soaked for a short time at a time, so don't eat black fungus soaked all night.
2. If you find that the fungus has an odor or feels sticky when you touch it, you should immediately discard it and not eat it.
3, maintain a good kitchen hygiene environment, leaving no leftovers, washing tableware in time, leaving no food residue.
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