Auricularia auricula is a common fungus that can be used, and it also has a long history in our country's recipes. Together with mushrooms, they are loved by people. Auricularia auricula is not only delicious, but also has the effects of nourishing, promoting blood circulation and relieving pain. Generally speaking, it is also a kind of food that is very friendly to human beings.
However, the bacteria on the surface of fungi are not so friendly. In the process of their own growth and reproduction, they secrete an extracellular protein, which is toxic. This is the chief culprit leading to human illness. In the process of long-term immersion, bacteria will multiply in large numbers, thus producing a large number of extracellular proteins (biotoxins).
The human body itself has certain immunity, but this immunity is very weak. Therefore, most people still can't do anything about the toxin produced by auricularia auricula after long-term soaking. In general, the soaking time of auricularia auricula should not exceed 8 hours. Especially in the spring and summer when the temperature is relatively high.
Appropriate temperature, sufficient water and nutrients will lead to auricularia auricula becoming a hotbed of bacterial reproduction. If the soaking time is too long, not only the nutrition of auricularia auricula is absorbed by bacteria, but also a lot of harmful substances will be left for us. Therefore, we should not only eat, but also eat healthily.
Auricularia auricula has many beneficial places. Its iron content is relatively high. For friends with iron deficiency anemia, you can consider eating more. In general, auricularia auricula is also a good match. It can be used as a main ingredient, directly fried or boiled in soup, or used as a side dish with other ingredients. Pure color and good taste.
Secondly, the calcium content of auricularia auricula is relatively high. Old people and children can eat more. Especially for people with osteoporosis, auricularia auricula is simply a "fairy grass". Not only will it not gain weight, but it is also good for health. Spring can be fried, summer can be cold, autumn can be soup, winter can be hot pot. It's just a versatile ingredient.