Black Fungus Salad with Fresh Chilies
Due to the low temperatures in Northeast China, wood ear mushrooms grow very slowly, resulting in exceptional quality. They feature large, thick, and highly elastic clusters with a pure black color. Once soaked, they offer a unique and delicious texture, making them a premium choice among edible fungi.
Story
In the low temperatures of Northeast China, wood ear mushrooms grow slowly, resulting in exceptional quality. These mushrooms are large, thick, and highly elastic with a pure black color. When soaked, they yield a uniquely delicious texture, making them a premium choice among edible fungi.
Ingredients
Dried wood ear mushrooms
10 pieces
Small red chilies
30g
Scallions
2 stalks
Garlic
2 cloves
White sesame seeds
A little
White sugar
15g
Black vinegar
15ml
Light soy sauce
15ml
Sesame oil
3ml
Starch
5g
Red pepper
Wood ear mushroom
Instructions
1
Step 1
Soak the wood ear mushrooms in cold water until softened, then wash with 5g of starch. Remove the tough root ends by hand and tear the mushrooms into bite-sized pieces. Snip the small red chilies into small pieces with scissors.
2
Step 2
Pour water into a pot, bring to a boil over high heat, and add the wood ear mushrooms.
3
Step 3
Blanch for half a minute, then remove and soak in cooled boiled water.
4
Step 4
Mince the green onions and garlic and set aside. Add sugar, black vinegar, light soy sauce, and sesame oil. Stir evenly, then mix together with the chopped small red chilies, green onions, and garlic.
5
Step 5
Mix with the prepared wood ear mushrooms. Finally, sprinkle with some toasted white sesame seeds.
