Marinading black ear mushroom is an easy cold dish only requires 5 minutes.Wood ear mushrooms, also called black fungus are the common ingredients in Chinese kitchen.
For thousands of years in Chinese history, people consider wood ear mushrooms as a type of medicinal food since the rich nutrients including iron, protein, polysaccharide, vitamins as well as other minerals. There is also an interesting saying that wood ear mushrooms are the meat in vegetables.Additionally, since wood ear mushrooms are black food, they are considered to be beneficial to kidney. Commonly wood ear mushrooms are sold as dried wood ear mushrooms in market. So the firstly step of processing this type of dried goods is soak in cold water.
For the cleaning issue, the little root behind the ear should be cutted carefully or there might be sands contained.Generally, black fungus are used in stir-fried recipes, dressing recipes or salad in western countries.Following are some stir-fried recipes call for black fungus.
This recipe is quite popular in summer season in China. Due to its spicy and sour taste, it can help to improve the appetizer greatly. In Sichuan province, people use no vinegar but the water from their pickled jars, which is used to pickle long chili peppers, fresh ginger and other vegetables. The tastes are similar but also slightly different.Here is the recipe introducing how to make Sichuan style pickled vegetables and chili peppers at home.
However, if you do not want to brother that much, you can use vinegar to make this dish. I do not know what should be the exactly name, so I think I can try to name it as spicy and sour black fungus salad.
You may get the dried black fungus on market if you cannot get fresh ones. Generally, there are black fungus in different sizes, and I believe that the smaller one is better than larger one for salad or in Chinese we called it cold dishes (凉菜) since the fungus is thicker. But that’s only a suggestion.
Then here comes to the recipe. Firstly for dried ones, soak them in clean and warm water until soft and for fresh ones, cut the ends off, cut into any size you want. The root might have some sands,so the cleaning work should be done carefully. Cut carrots into slices and chop the coriander.
Bring some water to a boiling in a pot and blend the wood ear and carrots slices in boiling water for around 3 ~4 minutes until the carrot slices become soft.
Pour the marinade sauce and mix thoroughly! And then mix with chopped coriander. Since coriander win my hearts, I add a relatively large amount. Do adjust accordingly!
- 2 tbsp dried wood ear mushrooms
- 1 small section of carrot
- 1 small bunch of coriander
- 2 little red peppers
- 1 tsp salt
- 2 tsp light soy sauce
- 2 tsp sesame oil
- 3 tsp vinegar
- Wash dried wood ear mushrooms carefully and then soak dried wood ear mushrooms in a large bowl with water for around 30 minutes. Then remove the ends and wash carefully.
- Cut the red pepper and carrot into small pieces and chop coriander.
- Boil water in a large pot and blend the soaked wood ear mushrooms and carrot slices in boiling water for 3 minutes. Put in a bowl or plate and set aside.
- Mix all the sauce together with the blended wood ear mushrooms and carrot slices well. And then mix the chopped coriander in too.
- Decorate with chopped chili peppers and enjoy!
If you do not like spicy taste, you can skip the chopped chili peppers. Or if you love spicy taste, add 2 teaspoons of chili oil in the sauce.