The best way to eat spring wood ear mushrooms.

Introduction: Black fungus is rich in trace elements, vitamins B1, B2, carotene, lecithin, cephalin, calcium, iron, and more. It helps prevent blood clotting, cardiovascular and cerebrovascular diseases, and constipation. In Traditional Chinese Medicine, black fungus is considered neutral in nature and sweet in taste, with effects of replenishing Qi, benefiting intelligence, and generating blood. It is effective for anemia, soreness and weakness of the waist and legs, and limb numbness.

The texture of black fungus is tender and its flavor is delicious. More remarkably, it is exceptionally nutritious. It not only enhances dishes but also prevents and treats anemia, nourishes the blood to maintain a youthful appearance, dispels illness to prolong life, and boosts the human immune system. Regular consumption can even prevent and fight cancer.

Cold-dressed Black Mushroom

However, if cooked improperly, the nutritional value of black fungus can be significantly lost. The primary functional component in black fungus is black fungus polysaccharide. It not only helps lower blood lipids and blood sugar, and has anti-thrombotic effects, but also possesses anti-radiation and anti-ulcer properties. However, black fungus polysaccharide is highly sensitive to temperature and can be destroyed by prolonged cooking. Therefore, the best way to preserve its full nutritional value is to eat it raw. To prepare, simply soak the fungus in cold water, then dress it with seasonings. Additionally, it is best to soak the fungus for no more than 2 hours to minimize the loss of nutrients into the water. After soaking, rinse it thoroughly with clean water several times.

Stir-fried Pork with Lotus Root and Black Mushroom

If you are not accustomed to eating it raw, you can quickly blanch the soaked fungus in boiling water before dressing. Here is a recommended nutritious and simple home dish: Cold-dressed Black Mushroom. Specific method: Shred the carrot. Clean the soaked black fungus, remove the stems, and tear it into small pieces. Place the fungus and carrot shreds in a bowl, add minced garlic, chopped scallions, salt, sugar, chicken essence, and a small amount of aged vinegar, and mix well. Finally, sprinkle with white sesame seeds and drizzle with a few drops of sesame oil.

Spicy Stir-fried Black Mushroom with Cucumber