You may have heard some people call the ‘young’ black mushroom as ‘cloud ears’, where I normally call it ‘mu’er’, as ‘wood ear’. Another difference between southern and northern China.
But I really think it is very romantic to compare the shape of the black mushroom, especially the edges, with the irregular and ever-changing shape of the clouds, where the people of the North imagine the ears of the trees to be.
I often cook Mu’er at home, especially when we have friends, and almost all friends love it after eating it. But it is a bit difficult to explain what it is when friends ask.
Mu’er is more like a mushroom. After soaking it will soften and be ready to eat.
Its valuable properties can never be underestimated. It is often called the “meat of vegetables” because of its rich nutritional properties.
In ‘bencao gangmu’ (the ‘bible’ of Chinese medicine), Li Shizhen wrote, ‘it is good for increasing appetite, helping with the blood circle and minimizing bleeding from hemorrhoids or heavy menstruation’.
In traditional Chinese medicine, black mushroom has always been recommended to increase iron, stop bleeding, and increase blood circulation. Of course, it must be taken continuously and the benefits are only realized in the long term.
Today, the black fungus has been rediscovered to treat anemia. One of the most recommended recipes is to boil 15 g of black mushroom and about 15 jujube dates with crystal sugar for approximately 30 minutes to 1 hour, then drink the soup and have the contents.
It is also used for constipation and is especially suitable for children. One of the simplest recipes is to boil them without seasoning after soaking them well and then taking them. If you think it is too simple, there are other recipes, for example, put a soaked black mushroom and an egg in a mixer, mix well, then boil, add a few drops of sesame oil, drink the ‘soup’ when it is warm.
The result will show up in a day or two. As for blood circulation, anti-aging, cancer prevention, it is good to have black mushrooms regularly on dishes or congee.
The black mushroom that is sold in the markets today comes from different parts of China. I like the ones from the northeast, they are usually from ‘da xing an ling’.
The texture is smoother after soaking and tastier after cooking (at least in Northeast recipes). I have tried wild-grown ones freshly collected from the ‘da xing an ling’ forest. Those are the best.
