Best Recipe: Auricularia auricula-judae two ways
Meyve verici gövdesi onun belirgin bir şekil ve kahverengi bir. Auricularia auricula judae. Аурикулярия уховидная. Иудино ухо. Auricularia auricula-judae, known most commonly as Jew's ear or wood ear , is a species of edible Auriculariales fungus found worldwide. We can cook Auricularia auricula-judae two ways by using 1 ingredients and 4 steps. Here is how you achieve Auricularia auricula-judae two ways.
Ingredients of Auricularia auricula-judae two ways
- Prepare ears of Jelly.
The fruiting body is distinguished by its noticeably ear-like shape and brown colouration; it grows upon wood, especially elder. Its specific epithet is derived from the. Auricularia auricula-judae, known as the Jew's ear, wood ear, jelly ear or by a number of other common names, is a species of edible Auriculariales fungus found worldwide. Its specific epithet is derived from the belief that Judas Iscariot hanged himself from an elder tree; the common name.
Auricularia auricula-judae two ways step by step
- Wash & remove & dirt or unwanted bits picked up from the woodland..
- To make the mushroom dehydrated set your oven to 100’c and place them in making sure you use a towel to wedge the oven oven a bit..
- After 1 hour flip them over & return to over for 45 mins until dry then add to a airtight container until used at a later date..
- Now you can slice & fry in a frying pan WITH CAUTION... 🍄🧨 use a lid to protect yourself from the popping mushrooms as they stir fry into almost anything you would add a mushroom to.
Auricularia auricula-judae è un fungo di colore rosso scuro e consistenza gommosa e gelatinosa che cresce su ceppi e rami. Auricularia Auricula-Judae - Say that three times real fast. The common name for this fungus is Jew's Ear. Seine fast weltweite Verbreitung deutet schon darauf hin, dass Auricularia mit sehr unterschiedlichen Bedingungen Auricularia judae ist in der asiatischen Küche unverzichtbar und gilt als delikater Speisepilz. Besonders beliebt ist er in der chinesischen.
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