old vinegar fungus recipe

Black Wood Ear Mushrooms in Aged Vinegar: A Culinary Guide

Black wood ear mushrooms, prized for their crunch and health benefits, shine in this simple yet iconic Chinese dish featuring aged vinegar. Here’s a step-by-step guide to mastering this zesty, appetizing recipe.

### Ingredients

- Dried black wood ear mushrooms: 20g (soaked in warm water for 30 minutes until soft, then drained and sliced)

- Aged black vinegar: 3 tablespoons

- Light soy sauce: 1 teaspoon

- Sugar: ½ teaspoon (adjust to taste)

- Minced garlic: 1 clove

- Sesame oil: ½ teaspoon

- Fresh cilantro (optional, for garnish)

### Preparation

1. Soak & Clean Mushrooms: Rehydrate dried wood ears until plump. Trim tough stems, rinse well, and slice into thin strips. Blanch in boiling water for 1 minute, then drain and rinse under cold water to retain crispiness.

2. Make Dressing: In a small bowl, mix aged vinegar, soy sauce, sugar, and minced garlic. Stir until sugar dissolves.

3. Combine: Toss blanched wood ear mushrooms with the dressing, ensuring each piece is coated. Let marinate for 10 minutes to absorb flavors.

4. Finish: Drizzle with sesame oil and garnish with cilantro if desired. Serve chilled or at room temperature.

### Tips

- Use high-quality aged vinegar (e.g., Shanxi aged black vinegar) for a complex, mellow flavor.

- For extra crunch, skip blanching and simply soak wood ears, then toss with raw garlic and dressing.

- Add sliced cucumbers or red chili for freshness and color.

This dish balances tangy, savory, and umami notes, making it a perfect appetizer or side. Quick to prepare, it’s a favorite for its simplicity and bold taste.