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What is Longjiang fungus? Authentic Heilongjiang Longjiang specialty: Longjiang black fungus
Content summary:Do you want to know what Longjiang black fungus is? This article is a specialized article that provides a detailed introduction to the special product of Longjiang in Heilongjiang Province - Longjiang Auricularia auricula. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Longjiang Auricularia auricula. The full text takes about 3 minutes to read, mainly including the basic introduction of Longjiang Auricularia auricula and its nutritional value? What are the product characteristics of Longjiang fungus? How did the history of Longjiang black fungus come about? Tasting and eating methods of Longjiang black fungus, etc
Basic introduction of Longjiang black fungus
Black fungus, also known as cloud ear, black fungus, wood moth, and tree chicken, is the fruiting body of the fungus family plant black fungus and is a edible fungus that grows on decaying wood
What are the nutritional values of Longjiang black fungusThe dried fungus is irregular in shape, with many curls and a smooth surface. The black brown surface is relatively light, and after soaking in water, it expands and its color becomes lighter. It is soft and slightly transparent, with a smooth mucus on the surface. Due to differences in growth environment, climate, conditions, and collection time, the quality varies. Usually, the "spring ears" harvested before Xiaoshu have large, thick flesh and the best quality; The "autumn ears" harvested after the beginning of autumn have slightly smaller buds and lower quality
How did the history of Longjiang black fungus come about
The artificial cultivation of auricularia auricula has a history of more than 1000 years in China. According to the Shennong Classic of Materia Medica, Qimin Yaoshu, Tang Materia Medica, and Compendium of Materia Medica, "auricularia auricula is born on decayed wood, without branches and leaves, but it is generated by damp heat and excess gas. It is called an ear, a moth, a pictogram, or a chicken, because it tastes like it."
The taste of Longjiang auricula auricula Step: Soak the black fungus well, wash it, remove the old stalk, put it into the pot and blanch it. Don't worry. Boil it for 5 minutes after boiling
2 Remove the black fungus, immerse it in ice water, cool it through, remove it, and tear it into small pieces by hand
The dried fungus is irregular in shape, with many curls and a smooth surface. The black brown surface is relatively light, and after soaking in water, it expands and its color becomes lighter. It is soft and slightly transparent, with a smooth mucus on the surface. Due to differences in growth environment, climate, conditions, and collection time, the quality varies. Usually, the "spring ears" harvested before Xiaoshu have large, thick flesh and the best quality; The "autumn ears" harvested after the beginning of autumn have slightly smaller buds and lower quality
How did the history of Longjiang black fungus come about
The artificial cultivation of auricularia auricula has a history of more than 1000 years in China. According to the Shennong Classic of Materia Medica, Qimin Yaoshu, Tang Materia Medica, and Compendium of Materia Medica, "auricularia auricula is born on decayed wood, without branches and leaves, but it is generated by damp heat and excess gas. It is called an ear, a moth, a pictogram, or a chicken, because it tastes like it."
The taste of Longjiang auricula auricula Step: Soak the black fungus well, wash it, remove the old stalk, put it into the pot and blanch it. Don't worry. Boil it for 5 minutes after boiling
2 Remove the black fungus, immerse it in ice water, cool it through, remove it, and tear it into small pieces by hand