Is it toxic to soak the fungus and then freeze it and eat it slowly?

Any food that is frozen and thawed will produce hydrochloric acid, which is not good for the stomach. However, it doesn’t matter if it is raw food, because cooking can kill the hydrochloric acid in the raw materials. For example, the fermented fungus is also considered a raw material, but it will absorb a lot of water during the foaming process, and this water will inevitably absorb some Bacteria, but that's okay, the bacteria will be killed during the cooking process. For questions like yours, based on my experience as a chef, I can tell you responsibly that if you put the fungus in hot water and fry it, there will be no problem. It’s just not as crispy as freshly soaked fungus.

The reason is that as soon as raw materials like fungus deteriorate, they will become very soft and can be broken into pieces without any peculiar smell. As long as the fungus is still in its original shape before foaming, the texture is very crisp. There is no problem eating it.

However, like some artificially cultivated large fungus, (one piece at a time, very big. Very old, often used in hot pot restaurants) will not become soft after deterioration, and there will be no peculiar smell, only when it is cooked. Only then can you smell the stink. I can't explain why, I can't eat it like this.

Questions like those answered on the first floor are not applicable to Xiaojia, because washing with cooking wine and vinegar, or running water are all deceptive methods. Hotels often do this, in which they put some flavorful raw materials (raw materials that are not willing to throw away to save costs) through water, and add a lot of cooking wine and vinegar. The taste is a little stronger when cooking, and it will be difficult for people with a tricky mouth to eat it. Is it still necessary for Xiaojia to do this? If you just throw away the bad things, will you still use wine and vinegar to deceive yourself and others?