![]() This fungus can also be used in place of other mushrooms in these recipes. They are often used in hot and sour soup. Wood ear mushrooms are a common ingredient in Chinese food. In general, wood ear mushrooms go well with fermented black beans, oyster sauce, soy sauce, ginger, sesame oil, onion, cucumber, peas, tofu, seafood, pork, chilies, potatoes, and eggs. And because it soaks up flavors, the wood ear mushroom goes well with all kinds of Asian-style rice and noodle dishes. This mushroom tastes great in stir-fry, mu shu pork, or scrambled eggs. Wood ear mushrooms are great in salads because they have a natural crunch. This is because their rubbery texture adds flavor to food, soaks up sauces, and holds pockets of flavor within the folds of the fungi. Most of the time, wood ear mushrooms are best when they are cut into bigger pieces. For dishes like hot and sour soup, wood ear mushrooms should stay in big chunks or be left whole if they are small. You can leave it whole or cut it up depending on the mushroom’s size and what else is on the menu. Unless it’s going into a hot soup, it’s best to parboil or steam the mushroom before adding it to a dish. Once the wood ear mushrooms have been rehydrated and trimmed, they can be used like fresh fungi, but they shouldn’t be eaten raw. It should feel firm but also be able to bend like gelatin. ![]() Once the wood ear is ready, cut off any hard parts. Let the wood ear mushrooms soak for about 30 minutes until they are soft, bendable, and three to four times as big as before. To do this, gently rinse the mushrooms and then put them in a bowl of warm water to cover them completely. Wood ear mushrooms are often sold dried and need to be rehydrated before they can be used in cooking.
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