Auricularia auricula itself is non-toxic, but as we all know, Auricularia auricula belongs to Auricularia, a fungus, and it is a fungus vegetable that we often eat. If the soaking time is too long, some of its bacteria will multiply rapidly for a long time. For example, after a night, a fungus called mycolic acid will be produced.

Therefore, if you soak fungus, don't spend the night. Generally, within three or four hours, the surface should not have that obvious sticky feeling, and it should be cleaned. In this case, fungi will generally be fine, and the risk of fungal acid is very high. So if you forget that the fungus has been soaked all night, you'd better throw it away and stop trying to eat it.

Practice of cold mixing auricularia auricula;

The ingredients are as follows: 50g of auricularia auricula, 4 peppers, appropriate amount of salad oil, salt 1 teaspoon, soy sauce 1 spoon, soy sauce 1 spoon, balsamic vinegar 1 spoon, and sesame oil 1 spoon.

Specific methods: Soak the auricularia auricula in clear water, remove the hair, wash the sediment, tear it into small flowers, boil the water in the pot, add the auricularia auricula, add a little salt and oil, cook until it is soft and hard, pick up the auricularia auricula, drain the water and put it in a container.

Put an appropriate amount of oil in a wok, add green pepper and chopped green and red millet at low temperature, stir-fry with low fire, pour the prepared oil into auricularia auricula, add 2 tablespoons of soy sauce, 1 tablespoon of balsamic vinegar, 1 teaspoon of salt, 1 tablespoon of sesame oil and 1 tablespoon of sesame oil, and stir evenly to taste.