As we all know, auricularia auricula is a kind of fungus that grows on dead or fresh trees. Its growing environment is humid and backlit. Auricularia auricula will produce a photosensitive substance called porphyrin during its growth. Once fresh Auricularia auricula is used, this photosensitive substance will enter the human body with Auricularia auricula, causing the skin to be photosensitive, itchy, red and swollen, which is called solar dermatitis.
The dried fungus is the product of sun exposure, and this photosensitive substance will be decomposed by the sun in the process of sun exposure, while the photosensitive substance inside the dried fungus will be decomposed less after long-term storage. When eating dried auricularia auricula, it needs to be soaked in boiling water or cold water for a period of time, and these photosensitive substances will also be decomposed in large quantities in the process of soaking in water. So we eat dried fungus, which will be healthier than fresh fungus.
Moreover, for dried fungus, long-term soaking will also lead to some toxic and harmful substances in the soaking process, so we must choose dried fungus when eating fungus, and the soaking time should not exceed two days. There are many cooking methods of auricularia auricula, and the most common one is to add pork slices and day lily to cook the classic dish minced meat. For some people who are often constipated or have poor intestinal peristalsis, eating dried auricularia can also effectively eliminate toxins in the body, accelerate intestinal peristalsis and make the body healthier.