Smith, Lana Billings. "The nutritional benefits of wood ear fungus". www.livestrong.com . Retrieved 5 May 2016. Why wood ear fungus should be a part of your daily meals". Organic Olivia. Archived from the original on 6 February 2017 . Retrieved 5 May 2016. Elizabeth Speith. "Auricularia polytricha (Auriculariaceae) - HEAR species info". Hear.org . Retrieved 2011-02-28. Lowy, Bernard (1952). "The genus Auricularia". Mycologia. 44 (5): 656–92. doi: 10.1080/00275514.1952.12024226. ISSN 0027-5514. JSTOR 4547639. Bandara AR, Mortimer PE, VadthanaratS, Xingrong P, Karunarathna SC, Hyde KD, Kakumyan P, Xu J (2020). "First successful domestication of a white strain of Auricularia cornea from Thailand". Studies in Fungi. 5 (1): 420–434. doi: 10.5943/sif/5/1/23. S2CID 234995383.

Binh - Minh | Bolt

Auricularia polytricha, originally described from India ( Eastern Ghats) by French mycologist Camille Montagne in 1834, is a probable later synonym. [2] Vernacular names [ edit ] So, Yan-kit (16 January 2015). Yan-Kit's Classic Chinese Cookbook. Penguin. p.248. ISBN 9781465439758. a b c Looney, B. (2013). "Systematics of the genus Auricularia with an emphasis on species from the southeastern United States". North American Fungi. doi: 10.2509/naf2013.008.006. ISSN 1937-786X. According to Chinese medicine practitioners, eating dried and cooked wood ear can have health benefits for people with high blood pressure or cancer, and can prevent coronary heart disease and arteriosclerosis. [5] Auricularia cornea was originally described from Hawaii ( Oahu) by German naturalist Christian Gottfried Ehrenberg in 1820. It was accepted as a distinct species by Bernard Lowy in his 1952 world monograph of Auricularia [1] and subsequently confirmed as distinct by molecular research, based on cladistic analysis of DNA sequences. [2] [3]

Salads

Māori traditionally cooked wood ear fungus by steaming in an earth oven and eating with sow thistle and potatoes. [11] From the 1870s to the 1950s, the fungus was collected and exported from New Zealand to China. [6] Riley, Murdoch (1988). Maori Vegetable Cooking: Traditional and Modern Methods. New Zealand: Viking Sevenseas NZ Ltd. p.6. Auricularia cornea is usually sold in dried form, and needs to be soaked in water before use. While almost tasteless, it is prized for its slippery but slightly crunchy texture, and its potential nutritional benefits. [8] The slight crunchiness persists despite most cooking processes. [9] Auricularia cornea is coarser than Auricularia heimuer, and is more likely to be used in soups rather than stir-fries. [10] The white, unpigmented form of A. cornea is called yumuer in China and is now cultivated. [3] [7] Description [ edit ] Auricularia cornea grows on dead fallen or standing wood of broadleaf trees. The species is widely distributed in southern Asia, Africa, Australasia and the Pacific, and South America. [2] [3] Uses [ edit ]

White Fungus 100g - Azjatycki sklep u Quina

a b c d Wu F, Tohtirjap A, Fan L, Zhou L, Alvarenga RL, Gibertoni TB, Dai Y (2021). "Global diversity and updated phylogeny of Auricularia (Auriculariales, Basidiomycota)". Journal of Fungi. 7 (11): 933. doi: 10.3390/jof7110933. PMC 8625027. PMID 34829220.