Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How to cook Chinese 'hei mu-er' ("wood ear").?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How to cook Chinese 'hei mu-er' ("wood ear").?),it will help you,my kids.
It's impossible to find fresh hei mu-er (wood ear) where I live but you can buy it dehydrated. You are supposed to soak them overnight but when I do that they still end up with this very tough texture, impossible to chew.. How do you get them nice and tender like in the Chinese restaurants? How are you supposed to cook them?
Answer:
There are a few kinds of mu-er 黑木耳 is a type we (my family) use to fix long boiled soup (it is very good for health, anti-aging), so we always buy the big thick ones and we boil the ingredients of the soup for at least 2.5 hours, we don't eat the hei-mu-er because they are huge and too hard!
Below is the recipe of the long boiled soup (Cantonese style)
<<<<<<< Hei Mu-er, Carrot, Spare-ribs Soup >>>>>> Serves 2
800 g pork bone + spare ribs
100g dried hei mu-er, soak in warm water (overnight)
1 carrot, cut into 2 inches in length
5 dried Jujube dates (or dried red dates)
3 dried figs
300 g fresh chestnuts (in winter time), peeled
2.5 litres of water (the water level should cover up all the ingredients)
1) Heat a big pot of water, put pork in to boil for 3 minutes, drain and put under running tap water for a few minutes to wash away fat and blood.
2) Heat 2.5 liters in a big stockpot over high heat, put all ingredients into the boiling water, boil for 15 minutes (uncover), skimming the surface as required.
3) Reduce heat to medium-low, cover the pot and simmer for 2.5 hours. Yield about 1 litre of soup, serve hot.
(Drain all the ingredients out when it is done, or the ingredients would absorb the soup)
Well if you think of throwing away the hei-mu-er after you had the soup is a waste, then you can cut it into thin strips (now they became a lot softer but still chewy), you can keep it in freezer and add to your stir fried assorted vegetables or as spring roll fillings (with carrot strips / mushroom strips / cabbage strips) or wonton fillings (shrimps + pork)
We have another kind of Cloud fungu - black in colour as well 雲耳 , which is thinner, smaller and softer, we use this as ingredient in many stir fried or steamed dish, it also contains a lot of iron. You may find cloud ear in any Chinese grocery stores, it is a very popular ingredients for vegetarian dishes too.
Below is a Peking recipe 八寶辣醬
<<<<<<< Eight Treasure Stir-fried Pork >>>>> Serves 4
50g cloud ear, soak in warm water till soft, remove dirt, cut into small bite size (about 1" square)
200g edamame (fresh green soy bean), boiled, remove shells
1/4 carrot, diced, slightly boiled (60% cooked)
4 fresh button mushrooms, stemed, cut into quarters
6 genko, boiled, (60% cooked)
1/4 small onion, diced
1 piece of pressed bean curd, diced (optional)
3 tablespoons Roasted peanuts
400 g pork tenderloin, diced
2 tablespoon of peanut oil
1 tablespoon of cooking wine or sherry
Marinade for the pork
1 tablespoon light soy sauce
1 tablespoon wine
1/2 teaspoon sugar
a tiny bit a sea salt
1/2 teaspoon cornstarch
Seasoning
1 tablespoon of sweet been paste (甜麵醬）or hoi sin sauce
1/2 tablespoon of hot bean paste (豆瓣醬）
1 teaspoon of sugar
1 teaspoon of light soy sauce
Sauce thickener (mix in a small bowl)
1 teaspoon of cornstarch
1/2 tablespoon of water
1) Marinate pork for about 15 to 20 minutes, set aside. Mix seasoning in a bowl, set aside.
2) Heat wok over high heat, add 2 tablespoon of peanut oil, season the wok, reduce heat to medium, stir fry onion till fragrant,
add pork into the wok, stir fry quickly for 1 minute, sprinkle cooking wine in the wok.
3) Add all the vegetables in the wok, turn heat to high again, stir fry quickly for 1 minute, add seasoning mixture in the wok, toss to combine, add sauce thickener in the wok, stir till sauce is thicken, add roasted peanuts, toss to combine. Turn off heat.
4) Transfer to serving plate and serve. (you may replace pork to chicken or add baby corn or other vegetables to make it as a vegetarian dish)
First let me say, good for you. I was just reading in one of my Chinese medicinal foods books and I learned that "White Wood Ear" is super-healthy, and great for digestion. I have been meaning to buy it for a while, but I haven't gotten around to it yet.
But I have had it in both sweet and salty soups.
So, to answer your question, I just looked through all of my Chinese/Taiwanese cookbooks, and I couldn't find instructions for you.
But, I found a very informative article from Asia Weekly magazine. It includes information about its medicinal benefits and three recipes.
http://news.asianweek.com/news/view_arti...
It says to cook the fungus for about 30 minutes (after soaking)
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How to cook Chinese 'hei mu-er' ("wood ear").?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How to cook Chinese 'hei mu-er' ("wood ear").?),it will help you,my kids.
It's impossible to find fresh hei mu-er (wood ear) where I live but you can buy it dehydrated. You are supposed to soak them overnight but when I do that they still end up with this very tough texture, impossible to chew.. How do you get them nice and tender like in the Chinese restaurants? How are you supposed to cook them?
Answer:
There are a few kinds of mu-er 黑木耳 is a type we (my family) use to fix long boiled soup (it is very good for health, anti-aging), so we always buy the big thick ones and we boil the ingredients of the soup for at least 2.5 hours, we don't eat the hei-mu-er because they are huge and too hard!
Below is the recipe of the long boiled soup (Cantonese style)
<<<<<<< Hei Mu-er, Carrot, Spare-ribs Soup >>>>>> Serves 2
800 g pork bone + spare ribs
100g dried hei mu-er, soak in warm water (overnight)
1 carrot, cut into 2 inches in length
5 dried Jujube dates (or dried red dates)
3 dried figs
300 g fresh chestnuts (in winter time), peeled
2.5 litres of water (the water level should cover up all the ingredients)
1) Heat a big pot of water, put pork in to boil for 3 minutes, drain and put under running tap water for a few minutes to wash away fat and blood.
2) Heat 2.5 liters in a big stockpot over high heat, put all ingredients into the boiling water, boil for 15 minutes (uncover), skimming the surface as required.
3) Reduce heat to medium-low, cover the pot and simmer for 2.5 hours. Yield about 1 litre of soup, serve hot.
(Drain all the ingredients out when it is done, or the ingredients would absorb the soup)
Well if you think of throwing away the hei-mu-er after you had the soup is a waste, then you can cut it into thin strips (now they became a lot softer but still chewy), you can keep it in freezer and add to your stir fried assorted vegetables or as spring roll fillings (with carrot strips / mushroom strips / cabbage strips) or wonton fillings (shrimps + pork)
We have another kind of Cloud fungu - black in colour as well 雲耳 , which is thinner, smaller and softer, we use this as ingredient in many stir fried or steamed dish, it also contains a lot of iron. You may find cloud ear in any Chinese grocery stores, it is a very popular ingredients for vegetarian dishes too.
Below is a Peking recipe 八寶辣醬
<<<<<<< Eight Treasure Stir-fried Pork >>>>> Serves 4
50g cloud ear, soak in warm water till soft, remove dirt, cut into small bite size (about 1" square)
200g edamame (fresh green soy bean), boiled, remove shells
1/4 carrot, diced, slightly boiled (60% cooked)
4 fresh button mushrooms, stemed, cut into quarters
6 genko, boiled, (60% cooked)
1/4 small onion, diced
1 piece of pressed bean curd, diced (optional)
3 tablespoons Roasted peanuts
400 g pork tenderloin, diced
2 tablespoon of peanut oil
1 tablespoon of cooking wine or sherry
Marinade for the pork
1 tablespoon light soy sauce
1 tablespoon wine
1/2 teaspoon sugar
a tiny bit a sea salt
1/2 teaspoon cornstarch
Seasoning
1 tablespoon of sweet been paste (甜麵醬）or hoi sin sauce
1/2 tablespoon of hot bean paste (豆瓣醬）
1 teaspoon of sugar
1 teaspoon of light soy sauce
Sauce thickener (mix in a small bowl)
1 teaspoon of cornstarch
1/2 tablespoon of water
1) Marinate pork for about 15 to 20 minutes, set aside. Mix seasoning in a bowl, set aside.
2) Heat wok over high heat, add 2 tablespoon of peanut oil, season the wok, reduce heat to medium, stir fry onion till fragrant,
add pork into the wok, stir fry quickly for 1 minute, sprinkle cooking wine in the wok.
3) Add all the vegetables in the wok, turn heat to high again, stir fry quickly for 1 minute, add seasoning mixture in the wok, toss to combine, add sauce thickener in the wok, stir till sauce is thicken, add roasted peanuts, toss to combine. Turn off heat.
4) Transfer to serving plate and serve. (you may replace pork to chicken or add baby corn or other vegetables to make it as a vegetarian dish)
First let me say, good for you. I was just reading in one of my Chinese medicinal foods books and I learned that "White Wood Ear" is super-healthy, and great for digestion. I have been meaning to buy it for a while, but I haven't gotten around to it yet.
But I have had it in both sweet and salty soups.
So, to answer your question, I just looked through all of my Chinese/Taiwanese cookbooks, and I couldn't find instructions for you.
But, I found a very informative article from Asia Weekly magazine. It includes information about its medicinal benefits and three recipes.
http://news.asianweek.com/news/view_arti...
It says to cook the fungus for about 30 minutes (after soaking)
correctness,It's Non-profit and only for informational purposes.
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