Black fungus tastes fresh and delicious, and what is even more rare is that it is exceptionally rich in nutrition. It can not only add elegance to dishes, but also prevent and treat anemia, nourish blood and beautify face, eliminate diseases and prolong life. Regular consumption can also enhance human immunity and even prevent cancer.
However, if the cooking method is wrong, the nutrition of auricularia auricula will also be greatly lost. The main functional component of Auricularia auricula is Auricularia auricula polysaccharide. It is not only beneficial to reduce blood fat, blood sugar and thrombus, but also has anti-radiation and anti-ulcer effects. However, auricularia auricula polysaccharide is easily affected by temperature and will be destroyed if cooked for a long time.
Therefore, the best way to keep the comprehensive nutrition of auricularia auricula is raw mixing. When eating, soak the fungus directly in cold water, and then add seasoning to cool it. In addition, the soaking time of auricularia auricula should not exceed 2 hours, which can reduce the loss of nutrients dissolved in water. Wash your hair with clear water several times after soaking.