Wood Ear Mushroom
Auricularia auricula · Hēi Mù Ěr शीतल
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.
पोषण की मुख्य बातें
- ✓Exceptionally high in dietary fibre
- ✓Nearly zero-fat, low-calorie crunchy texture
- ✓Contains auricularia polysaccharides
- ✓Absorbs sauces beautifully in stir-fries
रोज़मर्रा के खाद्य उपयोग
- ●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
कैसे खाएँ
Soak 5–10g dried fungus in plenty of water for 1–2 hours; it expands 5–8 times. Trim the hard base, cook thoroughly.
आधुनिक शोध
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.
⚠ सावधानियाँ
🛒 यह सामग्री खरीदें
🍳 इस सामग्री की रेसिपी
A crunchy, tangy and nearly fat-free side dish that showcases the springy texture of wood ear mushrooms with celery, ginger and black vinegar.
अक्सर पूछे जाने वाले प्रश्न
क्या है 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 कैसे खाएँ? +
Soak 5–10g dried fungus in plenty of water for 1–2 hours; it expands 5–8 times. Trim the hard base, cook thoroughly.
के लिए कोई सावधानी है 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.
कहाँ से खरीदें Wood Ear Mushroom? +
इस पृष्ठ पर संबंधित उत्पाद देखें — ताज़ा पैक और विश्वव्यापी ट्रैक की गई शिपिंग।
सभी सामग्री देखें
Mild starchy root with mucilaginous fibre — gentle, neutral staple for soups, porridge and stir-fries.
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