Chinese Fungus

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There are varieties of fungus in Chinese cuisine; the most common ones are white and black fungus. I am not an expert in any way in regards to Chinese herbs, but I eat and use fungus in my day to day cooking. Recently, I have a friend who is asking for ideas of how to use them. So wanted to just share of what I know and also some useful recipes inspiration.

Without going too complicated, here I made a listing some simple benefits of white and black fungus:

White fungus:

Benefits:

  • Help dry cough
  • Dry throat
  • Cough with no phlegm
  • Beauty enhancer to improve complexion (to all my mommies yay!)
  • Fight inflammation which will slow aging process
  • Protect liver

Cooking inspiration:

Soup 1 recipe: 1 cup* white fungus, 1 1/2 -2 Asian pear, 1 tbsp Chinese almonds,  about 1 cup pork ribs (Tip 3)

Soup 2 recipe: 1 cup *white fungus, 5 dry figs, 2 slices ginger, 1 tbsp Chinese almonds, 1 cup pork (Tip 3)

Dessert 1 recipe: 1 cup* white fungus, 1/2 small papaya, 1 tbsp Chinese almonds, rock sugar to your taste

Dessert 2 recipe: 1 cup* white fungus, 5-10 red dates, 1 Asian pear, 4 dried longan, Chinese almonds, rock sugar to your taste

Black fungus (black cloud ears and dried black ears):

Benefit:

  • Anti-cancer
  • Improve blood circulation and soften blood veins
  • Contains high iron (highest amount vegetables)
  • Great source of calcium
  • Good “absorbent” of toxins then expel from your body

Cooking Inspiration:

Dishes 1 asparagus sauté: ½ cup* black fungus, 1 cup asparagus, 1 cup carrots, 2 cloves garlic, (see sauce**)

Dishes 2 zucchini sauté: ½ cup* black fungus, 1 chicken breast, 1 tbsp Goji, 2 cups zucchini, ½ cup onion, 2 cloves garlic, 1 tbsp chili garlic sauce (see sauce**)

Dishes 3 Chinese steam chicken: ¼ cup* black fungus, 4 boneless chickens legs (marinate with 1 tsp ginger juice), 1 tbsp Goji, 1 Chinese dry sausage. 1 tsp sesame oil, 1 tsp soy sauce, salt to adjust your taste

Salad a la fungus: 1 ½ cup* black fungus, 1/2 -1 tsp finely minced garlic, 2 tbsp Chinese black rice vinegar, 1tsp sugar, 1 tsp sesame oil, 2 tbsp soy sauce, salt to adjust taste

Tips:

  1. * Please use quantity after having soaked your fungus (rehydrated fungus). You will need to soak your dry fungus for at least a good 10-15 min before usage.
  2. During a cold or flu, or if you have diarrhea or aversion to cold, it is better not to consume white fungus.
  3. They are about 2-3 people serving. You could use double boiling soup making to make the soup recipe or just put all ingrédient in a pot (see picture below)
  4. **Sauce: once all ingredient cooked, add this sauce to finish the cooking: 1 tsp soy sauce, 1 tsp sesame oil, ½ tsp sugar, 1 tbsp chicken broth or water, 1 tsp corn starch

 

References:

http://www.tastehongkong.com/ingredients/white-fungus-benefits-and-a-few-how-to/

http://www.dobbyssignature.com/2012/06/black-fungus-health-benefits-anticancer.html

http://www.herbmuseum.ca/content/medicinal-benefits-snow-fungus

 

 

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