Chinese Black Fungus

You might have heard some people call black fungus ‘yun er’ as ‘cloud’s ears’, where I normally call it ‘mu’er’, as ‘wood’s ear’. Another difference between Southern and Northern China.

But I really think that it is so romantic to compare the shape of black fungus, especially the edges, to the irregular and forever changing shape of clouds, where Northern people imagine that they are the ears of the trees.

I often cook Mu’er at home, especially when we have friends over, and almost all of the friends love it after having it. But it is a bit difficult to explain what it is when friends ask.

Mu’er is more like a mushroom. After soaking it, it will get soft and will be ready to eat.

One can never underestimate its valuable properties. It is often called ‘meat of the vegetables’ because of its rich nutritious properties.

In ‘bencao gangmu’ (the ‘bible’ of Chinese medicine), Li Shizhen wrote, ‘it is good for increasing appetite, helping with blood circle, and minimizing the bleeding of hemorrhoids or heavy period’.

In traditional Chinese medicine, black fungus has always been recommended for iron boost, stopping bleeding, and increasing blood circulation. Of course, it needs to be taken continuously, and benefits only come long-term.

In modern days, black fungus has been re-discovered for treating anemia. One of most recommended recipes is to boil 15g black fungus and around 15 jujube dates with crystal sugar for around 30 minutes to 1 hour, then drink the soup and have the contents.

It is also used for constipation, and it is especially well-suited for kids. One of the simplest recipes is to boil them without any seasonings after soaking it well, then have it. If you think it is too plain, there are other recipes, for example, put soaked black fungus and one egg into a mixer, mix well, then boil it, add a few drops of sesame oil, drink the ‘soup’ when it is warm.

The result will show in a day or two days time. As for blood circulation, anti-aging, preventing from cancer, it is just good to have black fungus regularly in the dishes or in congee.

Black fungus sold in the markets nowadays come from different parts of China. I like the ones from the North East, they are normally from ‘da xing an ling’.

The texture is smoother after soaking, and more tasty after cooking (at least making it in northeast recipes). I have tried fresh picked wild grow ones from ‘da xing an ling’ forest. Those are the best.

Source by Shibin Zhang