Wood fungus contains more proteins, vitamins and minerals, including high iron content, which can be supplemented by moderate consumption. Whether the fungus can be eaten the next day after soaking and controlling the water depends mainly on the preservation conditions. If the fungus is soaked and water-controlled, sealed with plastic wrap, etc., and then put into the refrigerator for freezing, and there is no sign of deterioration, it is generally edible the next day. However, if the soaked fungus is kept indoors at room temperature and not exposed to air without any treatment, it is generally not recommended to continue eating it the next day. After being soaked and stored indoors at room temperature, the fungus is easily contaminated by bacteria and subsequently deteriorates, resulting in stickiness, odor, etc. The higher the temperature of the environment in which it is placed, the faster the deterioration will be relatively. Moreover, if overnight soaked fungus is exposed to the air for a long time, it may breed Pseudomonas coccinea, which will produce rice fermentation acid, and some people may suffer from food poisoning after eating it. It is recommended to eat the fungus as it is soaked, and avoid eating it again after it has been soaked for too long or even overnight. If you do not want to eat the fungus after soaking, you can drain it on a clean paper towel and dry it in the sun in time for the next consumption. When buying fresh fungus, avoid buying fungus that is sticky, watery or smelly to avoid nausea, vomiting and other food poisoning symptoms.