Wood Ear Mushroom
Auricularia auricula · Hēi Mù Ěr Kühlend
Wood ear (black fungus) rehydrates into crunchy, ear-shaped caps that absorb the flavours of any dish. It is a staple in hot-and-sour soup and Sichuan stir-fries, prized for its remarkably high soluble-fibre content and distinctive texture.
Nährwert-Highlights
- ✓Exceptionally high in dietary fibre
- ✓Nearly zero-fat, low-calorie crunchy texture
- ✓Contains auricularia polysaccharides
- ✓Absorbs sauces beautifully in stir-fries
Alltägliche Verwendungen
- ●Classic hot-and-sour soup ingredient
- ●Quick stir-fry with celery, carrot and vinegar
- ●Cold tossed salad with cucumber and chilli oil
- ●Added to congee and noodle bowls for crunch
So genießen
Soak 5–10g dried fungus in plenty of water for 1–2 hours; it expands 5–8 times. Trim the hard base, cook thoroughly.
Moderne Forschung
Wood-ear polysaccharides, including acidic glucans, are studied for lipid- and glucose-related effects in animal models, and the mushroom’s high fibre content supports its traditional reputation as a gut-friendly ingredient.
⚠ Hinweise
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🍳 Rezepte mit dieser Zutat
A crunchy, tangy and nearly fat-free side dish that showcases the springy texture of wood ear mushrooms with celery, ginger and black vinegar.
Häufige Fragen
Was ist Wood Ear Mushroom? +
Wood ear (black fungus) rehydrates into crunchy, ear-shaped caps that absorb the flavours of any dish. It is a staple in hot-and-sour soup and Sichuan stir-fries, prized for its remarkably high soluble-fibre content and distinctive texture.
Wood Ear Mushroom Wie isst man? +
Soak 5–10g dried fungus in plenty of water for 1–2 hours; it expands 5–8 times. Trim the hard base, cook thoroughly.
Gibt es Hinweise für Wood Ear Mushroom? +
Never soak wood ear overnight at room temperature (fermentation risk); refrigerate if soaking longer than 2 hours, and always cook before eating.
Wo kann man Wood Ear Mushroom? +
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Alle Zutaten ansehen
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