Dried Black Wood Ear Mushroom (Hei Mu Er)
無限のコリコリ感！中国の食卓を支える「鉄分と食物繊維の塊」
Description
The familiar dried black wood ear mushroom absolutely stocked in every Chinese diner and home. Unlike flimsy JP wood ears, Chinese ones (esp. from the Northeast) are extremely thick, expanding multiple times when rehydrated, offering an intense 'crunchy' bite like abalone.
Classification: Everyone, Ingredient, Dry Goods, Wood Ear, Dietary Fiber, Cold Dish, Stir-fry, Crunchy
Shops selling Dried Black Wood Ear Mushroom (Hei Mu Er)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Dried black wood ear mushrooms
Instructions
- [Typical Uses]
- [Liangban Mu Er (Black Vinegar Salad)]: Rehydrate, blanch, and toss with black vinegar, garlic, chili oil, and sesame oil (absolute Chinese restaurant appetizer).
- [Mu Shu Rou]: Fry with pork, eggs, and daylily.
- Ingredient for all soups like Hot and Sour Soup.
Learn more Substitutes, pairings, tips
Key spices
Almost tasteless and odorless. The intense 'crunchy、snappy' bite is everything
Substitutes at Japanese supermarkets
Can be perfectly substituted with JP dried wood ears (thickness is slightly inferior)
Pairing
Black Vinegar/Garlic Sauce / Pork & Egg Stir-fry / Hot & Sour Soup
Trivia
Rich in iron and fiber, called 'edible beauty serum'. Leaving it soaking at room temp too long (overnight) breeds bacteria causing food poisoning; the ironclad rule is rehydrating in the fridge or under 2 hours.
Eating tips & etiquette
The trick when buying is choosing 'Qiu Mu Er' (small, thick ones harvested in autumn). Cells are denser than summer-harvested ones, making the texture exceptional.
Allergen
None