When cold black fungus, do you have to blanch it?

The cold fungus is done in this way, salty, fresh, fragrant, sour and spicy, and it will be snatched up as soon as it is served. Recently, the poisonous fungus that has gone viral on the Internet has made the fungus bear an injustice and unfortunately be hit by an arrow. The so-called poisonous fungus incident is actually a long-term soaking of fungus in summer, which breeds a large number of pathogenic bacteria, and has not undergone high-temperature disinfection, and people will be poisoned after eating.

Fungus can improve human immunity and has a good anti-tumor effect; It can also reduce blood sugar and blood lipids, and has a good effect on preventing thrombosis; It also has many effects such as nourishing and moisturizing, nourishing blood and stomach, moistening the intestines and laxative; It is a good health food.

Cold fungus. Ingredients: 200 grams of water fungus.

Ingredients: 30 grams of cucumber, 20 grams of carrots, 30 grams of onions, coriander, red pepper.

Seasoning: sesame oil, scallion oil, Sichuan pepper oil, oyster sauce, light soy sauce, aged vinegar (or rice vinegar), sugar, salt, monosodium glutamate (or chicken powder), ginger juice.

Production: <>

1. Soak the fungus in warm water about 2 hours in advance, so that the soaked fungus is smooth and full. If you use it urgently, use hot water, add a small amount of sugar, and soak quickly. Remove the old roots of the soaked fungus, tear it into small flowers, and wash the sediment.

2. 30 grams of cucumber, 20 grams of carrots, 30 grams of onions, cut into diamond-shaped pieces, cut coriander into small pieces, and cut red pepper into diamond-shaped slices.

3. Pour water into the pot, blanch the fungus and remove the water.

4. Find a larger bowl, add fungus, cucumber, onion, carrot, coriander, red pepper flakes, add an appropriate amount of sesame oil, scallion oil, Sichuan pepper oil, oyster sauce, light soy sauce, aged vinegar (or rice vinegar), sugar, salt, monosodium glutamate, ginger juice, mix well. This delicious and refreshing cold fungus salad is completed and served on the table.

5. Characteristics of the dishes: salty, fresh and slightly spicy, sour and sweet, fragrant and refreshing.

6. The key to this dish is that the soaking of the fungus must be in place, and the slow-haired fungus will be smooth and full, and it can be mixed cold after blanching. Fresh red peppers can be omitted for friends who can't eat spicy, and various condiments can be added in an appropriate amount according to personal preferences.

Yes, because blanched black fungus can effectively eliminate germs and dirt in black fungus, and blanched black fungus will taste better, so it must be blanched.

It is necessary to blanch, because the black fungus will be attached to some dirty things when processing and transportation, and it cannot be removed after soaking, so in order to eat healthier, it is still necessary to blanch.

There are a lot of dirty things in the process of processing fungus, and it can not be completely washed when soaking, and a lot of harmful substances will be produced during the soaking process.

About 5 minutes. Soak the fungus in cold water for about 3-4 hours, then prepare the pot, put in an appropriate amount of water, boil over high heat, put in the soaked fungus after the water boils, wait for the water to boil again, and continue to cook for about 5 minutes to eat cold. Theoretically speaking, soaked dried fungus is non-toxic and can be eaten raw, but in terms of health and safety and nutrient absorption rate, it is best to blanch and cook the fungus before cold dressing.

Introduction:

Refrigerate for no more than 24 hours. After blanching, the fungus has basically reached the state of cooking, if the fungus at this time is placed at room temperature, it is easy to breed bacteria and cause decay, it is recommended to put it into the dry water, and then put it in a fresh-keeping bowl to seal it, put it in the refrigerator and eat it as soon as possible the next day, otherwise it will generally exceed 24 hours, and the fungus will have different degrees of deterioration, especially when there is more moisture on the surface, it is recommended to throw it away and not eat it, so as not to be harmful to health.

When boiling water for the sake of hygiene and safety, it is recommended to boil the black fungus over high heat for no more than 5 minutes. The light and thin nature of black fungus makes it easier to cook, and if it is cooked for too long, it may be rotten, causing a certain degree of nutrient loss and affecting the taste of the cold dressing.

When making cold black fungus for safety and hygiene, it is recommended to boil water on high heat, and if the amount is small, it is recommended to boil for about 2 or 3 minutes.

Black fungus is a kind of colloidal fungus, which is relatively light and thin, easy to cook, and it will be easier to be boiled if it is cooked for too long, which will cause a certain degree of nutrient loss of black fungus, and at the same time affect the taste of cold salad.

2 minutes.

Nutritional value of black fungus:

1. The gum in black fungus has the effect of moistening the lungs and cleansing the stomach and intestines, and can adsorb and discharge the impurities and wastes remaining in the digestive tract; According to a study by the University of Minnesota School of Medicine in the United States, there is also a nucleic acid-like substance in black fungus, which can reduce blood cholesterol and triglyceride levels, which is beneficial to patients with coronary heart disease and arteriosclerosis.

2. Black fungus has the functions of nourishing qi and strengthening the body, nourishing the kidney and stomach, invigorating blood, etc., it can anti-blood coagulation, anti-thrombosis, and lowering blood lipids.

Black fungus also has a good dissolving function for gallstones and kidney stones, and the effect of black fungus is that the plant alkaloid it contains has the characteristics of promoting the secretion of various glands in the digestive tract and urinary tract, and the plant alkaloid can cooperate with these secretions to catalyze stones and lubricate the intestines.

Note: Black fungus also contains plant gum that is beneficial to the human body and a substance called "polysaccharide", which is a natural tonic, and the rich fiber in black fungus works together to promote gastrointestinal peristalsis and prevent constipation, which is conducive to the timely removal and discharge of toxic and harmful substances in the body in the stool, so as to prevent rectal cancer and other cancers.

It can also promote the excretion of intestinal fatty foods and reduce the absorption of fat in food, thereby preventing obesity and **. Cancer patients after using this polysaccharide.

This is generally cooked for a few minutes, as long as the fungus is cooked thoroughly, there is no problem.

After soaking, the cold black fungus needs to be blanched in boiling water for 5 minutes, and the method is as follows: 1Prepare the materials.

2.Soak the black fungus in cold water for more than 12 hours. 3.

Wash the black fungus and tear it into small flowers, chop ginger and garlic into minced pieces and soak it in hot water for more than half an hour. 4.Put water in the pot, put the black fungus in the water and boil for 5 minutes, then scoop it up and set aside.

5.Chives and green peppers, finely chopped. 6.

Put oil in a pan. 7.Put the green peppers in a pot and stir-fry, add a little salt to taste, and then put them in a bowl of cooked fungus.

8.Add light soy sauce. 9.

Add sugar, chopped pepper and mix well. 10.Add rice vinegar.

11.Add ginger and garlic water. 12.

Mix well and sprinkle with cooked white sesame seeds. 13.Sprinkle with green onions and garnish.

Before making cold black fungus, first blanch the fungus, this time is not too long, about three or five minutes.

When the black fungus is cold, just cook it for a short while, and when the pot is bubbling.

If you don't blanch it, in addition to the nutrients are not easy to be absorbed, some bacteria attached to the black fungus are also difficult to clean off, and eating it will cause physical discomfort, so blanch the fungus before eating it.

Fungus is a nutritious and delicious non-staple food, each 100 grams of fungus contains 11 grams of water, 100 grams of protein, 65 grams of fat, 65 grams of carbohydrates, 7 grams of fiber, 185 mg of iron, 375 mg of calcium, and 201 mg of phosphorus. In addition, it also contains vitamin B, vitamin C, and carotene.

Black fungus, also known as cloud fungus, is a kind of colloidal fungus that is used both in medicine and food, and is also known as the "king of vegetarian food" and "the meat of vegetarianism". Black fungus originated in China, has a history of more than 4,000 years, because black fungus is rich in nutritional value, delicious and smooth and delicious characteristics, so it is very popular with people, especially with black fungus to make cold dishes that are even more delicious. Then the question comes, and this is also the question that many people want to ask, that is, should the cold black fungus be blanched?

Why blanch? And how do you blanch the water? In response to these questions, I will answer them one by one.

1. When cold salad, black fungus must be soaked first and then blanched, whether it is used as the main material or as an ingredient. Generally, you can soak the black fungus to the best state with cold water for about 2 hours, remember that the soaking time should not be too long, otherwise it is easy to breed bacteria, so it is best not to eat it if the soaking time is more than 24 hours.

2. Because the black fungus must be soaked before blanching, the bacteria of the black fungus cannot multiply when it is dry, but after soaking in water, the bacteria begin to multiply in large quantities, and the longer the soaking time, the more bacteria will be, especially under high temperature conditions like summer, the bacterial reproduction of black fungus will accelerate the deterioration, and the high temperature can play a role in disinfection and sterilization through blanching, so that it will not affect our health.

3. Fresh black fungus contains a porphyrin substance that is very sensitive to light, which is a harmful substance to the human body, although this porphyrin substance will be decomposed a lot after drying, but after soaking, some of it will be awakened and overflowed, if it is not blanched, it will be directly cold, then these harmful substances are not good for our body. Therefore, blanching black fungus can reduce some toxic substances.

4. Black fungus can effectively improve the dissolution of dietary fiber and polysaccharides after boiling water, so that the human body is easier to absorb, and black fungus will be more flavorful when cooking after blanching, and the taste will be better. Therefore, blanching black fungus is very necessary in terms of health, nutrition, taste and texture.

Blanching black fungus is also particular, generally it is necessary to boil the water before putting the black fungus, and after putting it in the pot, it should be turned properly so that the black fungus can be heated evenly. After the black fungus is put into the pot and the water boils again, the timing is 2 minutes, this time must be at least 1 minute or more to achieve the effect we want, but the blanching time must not be too long, generally more than 2 minutes, the black fungus will begin to slowly become soft and collapse and lose its crisp taste, so the blanching time is best controlled within 1-2 minutes after the water boils. It should be emphasized that the pot must be boiled under water, and it must be a high fire all the time.

To make cold dishes, the black fungus should be boiled with cool white water and then showered, which can not only wash off the impurities, but also let the black fungus cool down quickly, which will make the black fungus taste better.

Of course, the cold black fungus needs to be blanched. Blanching can make the black fungus more chewy. When the water in the pot is boiling, put the fungus in the pot and cook for three minutes.

It must be blanched, first of all, the black fungus is not clean after soaking. The fungus after soaking is not cooked, so it must be blanched with hot water.

Be sure to blanch the fungus before mixing it cold, because the fungus belongs to a strain. It must be blanched in boiling water before it can be eaten safely. After blanching, you can use cold water for a better taste.

One of the characteristics of black fungus preparation is that there is not much difference in taste between raw fungus and cooked fungus. If you don't believe me, you can try. The soaked black fungus tastes similar to the blanched black fungus.

Of course, the fungus that is not fully soaked tastes a little hard. So it's not because of the difference between raw and cooked edible mushrooms. Soak the fungus before eating.

During the soaking process, some bacteria and fungi grow on the surface of the fungus. The black fungus that has been soaked for a long time feels a little sticky to the touch because of the contamination and reproduction of bacteria and fungi. Especially in the summer when the weather is hot, black fungus is particularly prone to spoilage.

Every summer, people are poisoned by eating rotten fungus.

Therefore, the soaking time of black fungus should not be too long. Even the fungus, which has been soaked for a short time, is actually a little contaminated with bacteria. Blanching with boiling water can play a role in disinfection and sterilization, and there is no need to worry about gastrointestinal discomfort when making cold fungus.

Blanching can reduce some phototoxic substances.

Fresh black fungus contains more porphyrins, which are very sensitive to light and decompose to produce some harmful substances when exposed to strong light. If you eat more fresh black fungus and expose it to the scorching sun for a long time, it may produce phototoxicity and cause severe solar dermatitis.

Fortunately, it is almost impossible for us to eat fresh fungus, it is all dried fungus. During the drying process of fresh black fungus, most of the porphyrin substances will be decomposed, so the porphyrin content in dried black fungus is very small. After soaking in water, a considerable part of the porphyrin dissolves in water.

So under normal circumstances, even if you eat black fungus raw to make a sand slide chain, you will not eat too many porphyrins.

But there is one kind of person who is exceptional. Such people are congenitally deficient in the enzymes that metabolize porphyrins, which can easily accumulate in the body. If you don't pay attention to sun protection, you can get solar dermatitis, also known as porphyria.

People with this congenital disease must blanch the fungus, and blanching at high temperatures can destroy most of the porphyrins.

Everyone should understand this, it is better to blanch the cold fungus. But don't blanch it for too long, just a few minutes, because once the fungus is cooked for a long time, it will become soft and crispy, and it is not delicious.

Blanch the fungus in cold salad, and the specific method is as follows. Ingredients: 200 grams of fungus.

Excipients: 1 teaspoon salt, 1 teaspoon vinegar, 1 4 teaspoons chicken essence, 1 teaspoon sesame oil to burn, 1 2 red peppers, 1 shallot.

Steps: 1. Soak the fungus in advance to soften.

2. Wash the fungus and pick it into small flowers.

3. Cut the red pepper into small cubes and cut the shallots into chopped green onions for later use.

4. Add water to the pot and bring to a boil, pour in the fungus and blanch it.

5. Then scoop it up.

6. Soak in cold water to make the fungus more refreshing.

7. Blanch the red pepper in boiling water. Duan withered.

8. Drain the water.

9. Scoop up the fungus soaked in cold water, put it in a deep dish, and add red pepper and chopped green onion.

10. Add salt, appropriate amount of chicken essence and vinegar.

11. Add sesame oil and mix well.

12. The finished product is as follows. <>