Cherry & Dennis Helper Habitat
Wood Ear Mushroom Salad
涼拌木耳
Recipe overview
Fresh wood ear is cooked thoroughly, cooled promptly and drained before tossing with garlic-vinegar dressing.
01
Ingredients
Main ingredients
- 300 g fresh edible wood ear mushrooms
- 80 g cucumber
- 2 cloves garlic cloves
- 10 g fresh coriander
Cold salad dressing
- 1 tbsp light soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp sesame oil
External cooling materials, not added to food
- 500 g ice for external cooling bath
- 1 L cold water for external cooling bath
02
Tools
- kitchen knife
- cutting board
- mixing bowl
- lidded soup pot
- sieve
- measuring spoons
- shallow food container
- refrigerator
- ladle
- large cooling basin
- kitchen paper
- serving bowls
03
Steps
Step 1
Select fresh edible wood ear; this recipe does not directly cover dried wood ear
Select fresh edible wood ear; this recipe does not directly cover dried wood ear.
Step 2
Wash mushrooms and trim hard bases and debris from each piece
Wash mushrooms and trim hard bases and debris from each piece.
Step 3
Tear large mushrooms into manageable pieces
Tear large mushrooms into manageable pieces.
Step 4
Bring a pot of ample water to a full boil
Bring a pot of ample water to a full boil.
Step 5
Add mushrooms and boil six minutes after the water returns to boiling, until thoroughly cooked
Add mushrooms and boil six minutes after the water returns to boiling, until thoroughly cooked.
Step 6
Drain in a clean sieve and spread in a shallow container
Drain in a clean sieve and spread in a shallow container.
Step 7
Put 500 g ice and one litre cold water in a basin; cool the container in it without water entering the food, then refrigerate about fifteen minutes
Put 500 g ice and one litre cold water in a basin; cool the container in it without water entering the food, then refrigerate about fifteen minutes.
Step 8
Use a clean board to wash and thinly slice cucumber
Use a clean board to wash and thinly slice cucumber.
Step 9
Mince garlic; wash, dry and chop coriander
Mince garlic; wash, dry and chop coriander.
Step 10
Mix soy sauce, rice vinegar, sugar, sesame oil and garlic
Mix soy sauce, rice vinegar, sugar, sesame oil and garlic.
Step 11
Drain cooled mushrooms again and toss with cucumber and dressing
Drain cooled mushrooms again and toss with cucumber and dressing.
Step 12
Fold in coriander and serve; cover and refrigerate if not eating immediately
Fold in coriander and serve; cover and refrigerate if not eating immediately.
Common mistakes
- Cold salad does not mean raw mushrooms; do not skip cooking or leave it at room temperature for long.
Tips
Drain well before dressing so excess water does not dilute the vinegar. Follow the fresh-mushroom version; if only dried ones are available, verify the soaking method separately.
