Is auricularia poisonous?

Fresh auricularia auricula is not poisonous. Fresh auricularia auricula is nontoxic, but it can't be eaten directly.

Fresh auricularia auricula itself is not toxic, but it contains a photosensitive substance called porphyrin. It is insoluble in water and cannot be completely removed by soaking or cleaning. For fresh auricularia auricula, it is not recommended to eat it directly. It can be made into dried auricularia auricula by sun exposure, and the porphyrin in it can decompose itself before eating.

Auricularia auricula, scientific name of traditional Chinese medicine. It is the fruiting body of auricularia auricula.

The fruiting body is translucent, elastic, thin, ear-shaped, with a diameter of 12cm and a thickness of about 2 mm, with lateral short stalks attached to the substrate and irregular and wavy edges. The outside is purple-brown, short and fluffy, and the edge is dense. Smooth inside, dark brown to purple brown, developed seed layer, light purple brown. Spores are rectangular or cylindrical.

Mushroom cooking:

Practice 1: Auricularia auricula, shallots, salt, shredded ginger, carrots, soy sauce and water starch. Soak the fungus for 8 minutes. Cut carrots into diamond-shaped blocks, add a spoonful of oil to a hot pot and fry shredded ginger and carrots until cooked. Add shallots and fungus, and add salt, soy sauce and water starch to thicken. Stir-fry until cooked.

Practice 2: 400 grams of black fungus; 2 peppers and proper amount of cooking wine. Wash auricularia auricula with warm water for ten minutes, then take out and filter for later use. Wash Zanthoxylum bungeanum, cut into pieces, heat the oil pan, add Zanthoxylum bungeanum and stir-fry until fragrant, then add auricularia auricula, add appropriate amount of cooking wine, add salt and stir-fry until cooked.