Fungi are rich in protein, nucleic acids, lipids, carbohydrates and cellulose. Protein mushrooms contain an average of 4% protein, which is 12 times that of vegetables and fruits. Edible fungi are also rich in lysine, arginine, methionine and tryptophan. But fungus food is easy to breed bacteria, and fungi are saprophytes, so there are many bacteria easily. Scalding water can destroy bacteria on the surface of fungi. Moreover, auricularia auricula itself has a unique taste, which some people don't like very much. You can use blanching to reduce the smell of fungi. In order to prevent food poisoning, most fungi are poisonous if they are not completely cooked. If fried directly, it may be undercooked, so blanching in advance can ensure that the fungus is cooked.
The method of blanching is also very simple. First, clean the fungi and drain the water. Put it into a pot filled with water, and add a small amount of edible salt, ginger slices and onion segments. Add the fungus and cook for about one minute. Then take out the cooked fungus and drain the water. But mushrooms are not edible yet. Because it is not fully mature. This is not as nutritious as eating beef, so it is easy to be poisoned. Boiled fungi usually take 4 minutes to cook. Cooked for too long, the taste is not fresh, and cooked too short, so it takes 4 minutes. Stewed soup is usually put directly into the pot with meat and needs to be stewed for about 50 minutes.
Therefore, in order to prevent the bacteria growing on the fungus food from harming the body or reducing the taste of the fungus, the delicious fungus must be blanched before frying in the pot.