Ingredient: black fungus

Black Fungus – The Ingredient That Can Add Gelatinous and Rubbery Texture To Your Dish

Have you heard about Chinese black fungus recipes? You might be wondering what it is. It is a kind of mushroom that does not impart an entire lot of flavor. However, it is liked for its gelatinous and rubbery texture. The good thing about black fungus recipes in China is that they add a slimy yet enjoyable munch to the dishes. Further, another reason for the Chinese using this mushroom variety as an ingredient is that it is rich in dietary fiber. Also, its richness in iron makes it a good addition to Chinese dishes. Not only in cooking, but it is also used in Traditional Chinese medicine for helping with blood circulation.

To prepare easy black fungus recipes, you have the option to use either dried or fresh black fungus. When you use the dried version, you will have to soak it in hot water for about an hour. Otherwise, you will have to soak it until it turns soft. You can also soak it overnight. Once it gets soft, wash it in running water and pat dry it. Make sure to get rid of the stems. Now, tear and cut them into small pieces if required. You can also use fresh black fungus by tearing and cutting into smaller pieces in your dishes.