Mushrooms & Fungi

Wood Ear Mushroom

Auricularia auricula · Hēi Mù Ěr शीतल

Crunchy, nearly flavour-free fungus loaded with soluble fibre — classic in stir-fries and hot-and-sour soup.

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

Never soak wood ear overnight at room temperature (fermentation risk); refrigerate if soaking longer than 2 hours, and always cook before eating.

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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? +

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