How to Make Cold-Tossed Wood Ear Mushrooms
Cold-tossed wood ear mushrooms are a healthy choice, especially since many distributed supplies are dried goods. Additionally, the preparation method is relatively simple.
Estimated Cooking Difficulty: ★★
Essential Ingredients and Tools
- Dried wood ear mushrooms (freshly soaked wood ear mushrooms are also acceptable, but they must not have been soaked for too long; they must be fresh)
- Garlic cloves
- White sugar
- Thai chili peppers
- Salt
- Sesame oil
- Light soy sauce
- Vinegar
- Wasabi (optional)
Measurements
Per serving (1 person):
- Dried wood ear mushrooms: 20g / Soaked wood ear mushrooms: 120g
- Garlic cloves: 2-3 pieces
- Thai chili peppers: 2 pieces
- Salt: 2g
- Sugar: 5-10g (adjust to taste)
- Light soy sauce: 15ml
- Vinegar: 15ml
- Sesame oil: 5ml
- Wasabi: (approx. 2cm)
Instructions
- Soak the dried wood ear mushrooms in approximately 400ml of water for about 45 minutes. (Skip this step if using soaked wood ear mushrooms)
- Remove the roots from the soaked wood ear mushrooms (see Figures 4, 5, 6) and wash them thoroughly.
- Bring a pot of water to a boil, add the wood ear mushrooms, and boil on high heat for 1.5-2 minutes.
- Finely chop the garlic cloves and Thai chili peppers and place them in a bowl (a medium-to-large bowl is recommended). Add the salt, sugar, light soy sauce, vinegar, sesame oil, and wasabi in the order listed above, using the quantities specified.
- Drain the cooked wood ear mushrooms and add them to the bowl with the seasoning mixture.
- Toss well to combine and serve.
Additional Notes
- The quantity of seasonings can be adjusted according to personal preference. If you do not like wasabi, you can omit it.
- The flavor improves after the wood ear mushrooms have cooled and absorbed the flavors, which takes about 15 minutes.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.