Shangzhi Black Fungus [Heilongjiang Shangzhi Specialty]

What is Shangzhi black fungus? Authentic Heilongjiang Shangzhi specialty: Shangzhi black fungus

Content summary:Do you want to know what Shangzhi black fungus is? This article is a detailed introduction to the special product of Heilongjiang Shangzhi - Shangzhi Black Fungus. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Shangzhi Black Fungus. The full text takes about 5 minutes to read, mainly including the basic introduction of Shangzhi Black Fungus and its nutritional value? What are the product characteristics of Shangzhi black fungus? How did the history of Shangzhi black fungus come about? The production method of Shangzhi black fungus, etc.

Basic introduction of Shangzhi black fungus

Black fungus refers to the edible fungus of the genus Auricularia (scientific name: Auricularia or Woodear), which is a gelatinous fruiting body with a round disk shape and irregular ear shape, with a diameter of 3-12 centimeters. When fresh, it is soft, but when dry, it turns into keratin. The taste is tender and the flavor is unique, making it a famous and nutritious edible mushroom. It has many aliases, and because it grows on decaying wood and resembles human ears, it is called Auricularia auricula; Like a moth, butterfly, and jade standing, also known as a wood moth; Because its taste is as delicious as chicken, it is also known as tree chicken or wooden machine (ancient Southern Chu people called chicken a machine): Double petaled black fungus is embedded in the tree, like floating clouds, also known as cloud ear. What is the nutritional value of Shangzhi black fungus? Dried black fungus contains 10.6 grams of sugar, protein, 0.2 grams of fat, 306 calories, amino acids, vitamins, and minerals. Water soaked fungus has extremely low protein content, with 1.5 grams per 100 grams. It has the effects of nourishing qi, satisfying hunger, lightening the body and strengthening intelligence, stopping bleeding and relieving pain, replenishing blood and promoting blood circulation. Rich in polysaccharide colloids, it has good smoothing effect and is an important health food for miners and textile workers. It also has certain anti-cancer and cardiovascular disease treatment functions. What are the product characteristics of Shangzhi black fungus? Auricularia auricula can be wild or artificially cultivated. The seed body is ear shaped, leaf shaped, cup-shaped, thin, with wavy edges, 3-10 centimeters wide and about 2 millimeters thick. It is fixed to the substrate with lateral short stalks or narrow attachments. The color is black brown, the texture is soft and gelatinous, thin and elastic, semi transparent when wet, and shrinks to become brittle and hard keratin when dry, resembling leather. How did the history of Shangzhi black fungus come about? Shangzhi City has a long history of developing the black fungus industry. As early as before the liberation, it was one of the main collection areas for wild black fungus in Northeast China. In the 1970s, large-scale artificial cultivation of black fungus began. At present, the edible mushroom industry in Shangzhi City has formed a scale, presenting an industrialized development pattern of large scientific research, large base, large processing, large circulation, and large brand. The Weihe Black Fungus Market, newly built last year, has now become one of the largest black fungus distribution centers in Northeast China, attracting merchants from all over the country to gather here. Its products not only enter the domestic market, but also sell to many countries and regions around the world.

Method of making Shangzhi black fungus

Mushroom and black fungus steamed chicken

Ingredients

Main ingredients: 15 dried mushrooms, 10 grams of dried fungus, half a pheasant, 1 scallion, 2 slices of ginger

Seasoning: 1 tablespoon soy sauce, 3 grams of salt, 1 teaspoon sugar, 1 teaspoon pepper powder, 1 teaspoon sesame oil

Method

1. Soak the mushrooms and black fungus in cold water in advance, soak and wash thoroughly after soaking.

3. Add shiitake mushrooms and fungus, put them into a boiling steamer, steam on high heat for about 15 minutes.