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Auricularia heimuer. Wood-ear or tree ear (Chinese: 木耳; pinyin: mù'ěr, Korean: 목이 버섯), also translated wood jellyfish or tree jellyfish (Japanese: キクラゲ, Hepburn: ki-kurage), can refer to a few similar-looking edible fungi used primarily in Chinese cuisine; these are commonly sold in Asian markets shredded and dried.
The species is one of several gelatinous fungi known as wood ear, wood fungus, ear fungus, or tree ear fungus, which alludes to their rubbery, ear-shaped fruitbodies. [5] In Hawaii, it is known as pepeiao which means "ear" [6] In Chinese cooking, it is often referred to as "black treasure". [7] In New Zealand, it is known as hakeke by Māori ...
wood ear: 黑木耳: 黑木耳: hēimù'ěr: black wood ear Auricularia cornea: cloud ear fungus (白背)毛木耳 (白背)毛木耳 (báibèi)máomù'ĕr (white backed) hairy wood ear Similar to wood ears, but coarser. Generally used in soups. Clitocybe maxima: 猪肚菇: 猪肚菇: zhūdǔgū: pig stomach mushroom Coprinus comatus: Shaggy ink ...
Auricularia heimuer, also known as heimuer (Chinese: 黑木耳; pinyin: hēimù'ěr) or black wood ear, is a species of fungus in the order Auriculariales.It is commercially cultivated for food in China at a value exceeding $4 billion (USD) per year.
In its traditional Chinese version, moo shu pork consists of sliced pork tenderloin, cucumber, and scrambled eggs, stir-fried in lard [2] [3] together with bite-sized cuttings of wood ear mushrooms (black fungus) and enoki mushrooms. Historically the original dish in Shandong cuisine contained bamboo shoots.
Auricularia auricula-judae, commonly known as wood ear, jelly ear, or more historically, Jew's ear, is a species of fungus in the order Auriculariales. Basidiocarps (fruit bodies) are brown, gelatinous, and have a noticeably ear-like shape. They grow on wood, especially elder.
The genus was first introduced in 1780 by French mycologist Pierre Bulliard for a range of different fungi producing fruit bodies with an ear-like shape. In 1822 Christian Hendrik Persoon restricted the genus to two gelatinous species, Auricularia mesenterica (which became the type species) and A. sambuci (a synonym of Auricularia auricula-judae). [2]
The Chinese hot and sour soup is usually meat-based, and often contains ingredients such as day lily buds, wood ear fungus, bamboo shoots, and tofu, in a broth that is sometimes flavored with pork blood. [7] Sometimes, the soup would also have carrots and pieces of pork. It is typically made hot (spicy) by white pepper, and sour by Zhenjiang ...