Northeast Auricularia auricula, also known as Auricularia auricula, Tremella fuciformis and Tremella fuciformis, is a kind of edible fungi, belonging to the family Auricularia. It grows on wet trees and is shaped like an ear, hence its name. Auricularia auricula is one of the traditional edible fungi in China and one of the most important edible fungi in the world. It is rich in nutrition, protein, vitamins and minerals, which is of great benefit to human health.

Nutritional value of auricularia auricula in northeast China

Auricularia auricula is rich in protein, vitamins and minerals, among which iron, zinc, calcium, phosphorus, selenium and other elements are high. It also contains polysaccharides, polyphenols and other bioactive substances, and has many health-care functions such as antioxidation, anti-tumor, blood lipid lowering and blood sugar lowering. At the same time, the colloidal substance of auricularia auricula has a protective effect on human intestinal mucosa, which can promote intestinal peristalsis, help defecation and help prevent constipation.

Selection and preservation of auricularia auricula in northeast China

When purchasing northeast auricularia auricula, we should choose auricularia auricula with complete appearance, full volume, black and bright color, soft texture and no peculiar smell. It should be stored in a dry and ventilated place to avoid direct sunlight and prevent moisture deterioration. If the storage time is too long, you can scald the fungus in boiling water, and then dry it before storing it.

Common practices of auricularia auricula in northeast China

The practice of auricularia auricula in Northeast China is very diverse, which can be fried, boiled, stewed, steamed and fried in many ways. Here are some common practices:

Fried pork slices with auricularia auricula in northeast China

Ingredients: northeast auricularia auricula, sliced lean meat, green pepper, red pepper, onion, ginger and garlic, salt, soy sauce, cooking wine, pepper, starch, chicken essence and sesame oil.

Steps:

1. Soak the auricularia auricula in clear water and wash it for later use.

2. Add salt, light soy sauce, cooking wine, pepper and starch to the lean slices and marinate for 10 minute.

3. Shred green pepper and red pepper, and mince onion, ginger and garlic for later use.

4. Cool the oil in a hot pot, add onion, ginger and garlic and saute.

5. Add the sliced meat and stir-fry until it changes color.

6. Add green pepper, red pepper and northeast fungus and stir well.

7. Add salt and chicken essence to taste and drizzle with sesame oil.

Stewed Chicken Leg with Mushroom in Northeast China

Ingredients: northeast auricularia auricula, chicken leg, carrot, onion, ginger slice, garlic, salt, soy sauce, cooking wine, pepper and water.

Steps:

1. Soak the auricularia auricula in clear water and wash it for later use.

2. Wash the chicken legs, cut into pieces, and marinate with salt, soy sauce, cooking wine and pepper 10 minute.

3. Carrots and onions are cut into pieces, and ginger slices and garlic are broken for use.

4. Cool the oil in a hot pot, add ginger slices and garlic and saute.

5. Add the chicken legs and stir-fry until the color changes.

6. Add carrots, onions and auricularia auricula and stir well.

7. Add water, bring to a boil and simmer for 30 minutes.

8. Add salt and chicken essence to taste.