Can fungus be soaked in hot water?

Wood ear is a fungus plant, so fresh wood ear is extremely difficult to preserve, because if it is not stored properly, it will easily become moldy and show signs of corruption. Therefore, the common fungus in our daily life is sun-dried fungus, which needs to be soaked in water before production. Soaking dried black fungus in hot water can make it swell faster, but will it lose the nutrients in the black fungus?

Most families soak cut wood ear mushrooms in hot water, thinking that this will make them swell quickly and be convenient for emergency use. However, this method is not good. Because wood ear is a fungus plant, it contains a lot of water when growing and becomes leathery after drying. When soaking the fungus in cold water, 3.5 to 4.5 kilograms can be obtained per kilogram, and it tastes refreshing, crisp and tender, and is easy to store. If you use hot water to soak the fungus, only 2 to 4 kilograms can be obtained per kilogram, and it tastes soft and sticky, making it difficult to preserve. If it is not in a hurry, soak the fungus in a clean, oil-free bowl with cold water for 3 to 4 hours. Therefore, under normal circumstances, it is not advisable to use hot water to soak black fungus.

Nutritional value: Black fungus contains protein, fat, polysaccharides, calcium, phosphorus, iron and other elements, as well as carotene, vitamin B1, vitamin B2, niacin, etc. It also contains nutrients such as phospholipids and sterols. Fungus is rich in nutrients and is known as the "king of fungi". Every 100 grams of dried black fungus contains 9.4 grams of protein, 65.5 grams of carbohydrates, 357 milligrams of calcium, 201 milligrams of phosphorus, and 185 milligrams of iron.

Fungus can help the digestive system dissolve indigestible foreign matter, can effectively prevent iron deficiency anemia, thrombosis, arteriosclerosis and coronary heart disease, and also has anti-cancer effects. Mu'er Powder has the pharmacological effect of treating ulcerated sores and uterine bleeding.

Black fungus is a famous wild delicacy that can be eaten, used as medicine and tonic. It has been on the tables of ordinary Chinese people for a long time and has the reputation of "meat among vegetarians". It is known as the "black treasure of Chinese cuisine" in the world. The method of cultivating black fungus is unique in the history of world agronomy, horticulture and fungus art.

The fruiting body of black fungus is gelatinous, disc-shaped, irregular in shape, and 3-12 cm in diameter. It is soft when fresh and becomes horny when dry. It has a delicate taste and special flavor and is a famous nutritious edible fungus. 100 grams of dried black fungus contains 10.9 grams of water, 10.6 grams of protein, 0.2 grams of fat, 65.5 grams of carbohydrates, 306 kcal of calories, 7.0 grams of crude fiber, 5.8 grams of ash, 357 mg of calcium, 201 mg of phosphorus, 185 mg of iron, 0.03 mg of carotene, 0.15 mg of thiamine, 0.55 mg of riboflavin, 2.7 mg of niacin and multiple minerals. The protein content of water-soaked black fungus is very low, containing 1.5 grams per 100 grams. It has the effects of invigorating qi, satisfying hunger, lightening the body and strengthening the mind, stopping bleeding and relieving pain, and replenishing blood and activating blood circulation. It is rich in polysaccharide colloids and has a good clearing effect. It is an important health food for miners and textile workers. It also has certain anti-cancer and cardiovascular disease treatment functions, etc.