清水白背黑木耳 100g Dried Black Fungus (Qing Shui)

Name of Product: Dried Black Fungus (Qing Shui) 

Weight: 100g

Dried Black Fungus | White Back Wood Ear Mushroom

Dried Black Fungus, also known as Wood Ear Mushroom, is a versatile dried ingredient commonly used in Asian cooking.

Once rehydrated, it expands in size and develops a pleasantly crunchy, chewy and slightly firm texture. Its mild flavour absorbs sauces and soup broths well, making it suitable for stir-fries, soups, stews, hotpot and cold dishes.

Product Highlights:

1. White Back Black Fungus
2. Crunchy and chewy texture after soaking
3. Convenient dried pantry ingredient
4. Mild flavour that absorbs sauces and broth well
5. Suitable for stir-fry, soup, stew, hotpot and cold dishes

Nutritional Highlights:

Black fungus is a type of edible fungus and is naturally a source of dietary fibre. It also contains small amounts of protein and naturally occurring minerals.

It can be paired with vegetables, meat, eggs or tofu as part of a varied and balanced everyday diet.

Recommended Uses:

1. Cold Black Fungus Salad – Cook after soaking and season with garlic, vinegar, soy sauce and chilli.

2. Stir-Fried Vegetables – Pairs well with celery, snow peas, cabbage and carrots.

3. Chicken & Black Fungus – Great for stir-fried chicken and savoury sauce-based dishes.

4. Soup & Stew – Add to chicken, pork rib or vegetable soups.

5. Hotpot – Its crunchy texture makes it a great addition to hotpot.

Preparation:

1. Rinse the dried black fungus with clean water.

2. Soak in plenty of cold or room-temperature water for approximately 1–2 hours, or until fully rehydrated.

3. Rinse thoroughly and trim off any hard stems.

4. Cook thoroughly before serving.

⚠️ Do not soak black fungus for an excessively long period at room temperature. Cook and consume promptly after rehydrating. If not used immediately, drain and refrigerate it, and use as soon as possible.

Storage Instructions:

Unopened: Store in a cool, dry place away from direct sunlight, heat and moisture.

After opening: Reseal the packaging tightly to prevent moisture absorption. Due to Malaysia's warm and humid climate, refrigerated storage is recommended after opening.

Do not consume if the product becomes mouldy or develops an unusual odour.

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产品名称：清水白背黑木耳

重量：100g

清水白背黑木耳｜Dried Black Fungus

清水白背黑木耳是非常百搭的传统干货食材。干燥时轻巧，经过泡发后体积增大，口感爽脆有嚼劲、肉质厚实，本身味道温和，容易吸收其他食材及酱汁的味道。

适合用来炒菜、煲汤、炖煮、凉拌、火锅等，无论家常料理或宴客菜都非常实用。

产品特色:

1. 白背黑木耳 – 黑色正面搭配较浅色背面
2. 爽脆厚实 – 泡发后口感脆嫩有嚼劲
3. 干货耐存放 – 家庭厨房方便常备
4. 容易搭配 – 味道温和，容易吸收汤汁及酱汁
5. 用途广泛 – 炒、煮、炖、凉拌、火锅皆适合

营养特点:

黑木耳属于菌类食材，天然含有膳食纤维，同时含有少量蛋白质及矿物质，是日常饮食中增加菌菇类及膳食纤维摄取的其中一种选择。

搭配蔬菜、肉类、鸡蛋、豆腐等一起料理，可以让日常饮食更加丰富均衡。

推荐吃法:

1. 凉拌黑木耳
泡发煮熟后搭配蒜蓉、醋、酱油及辣椒，口感爽脆开胃。

2. 黑木耳炒蔬菜
可搭配荷兰豆、西芹、白菜、胡萝卜等一起快炒。

3. 黑木耳炒鸡肉
吸收鸡肉与酱汁的鲜味，口感丰富又下饭。

4. 煲汤 / 炖汤
可搭配鸡肉、排骨、红枣等一起煲汤。

5. 火锅
泡发后加入火锅，爽脆有嚼劲，也容易吸收汤底味道。

泡发方法:

1. 取适量干木耳，用清水冲洗。

2. 加入足量冷水或常温水浸泡约 1–2小时，至完全泡软。

3. 泡发后清洗干净，剪除较硬的根部。

4. 再根据料理方式彻底煮熟即可。

⚠️ 木耳不建议长时间浸泡。 泡发后应尽快烹煮食用，不建议室温浸泡过夜。若暂时不使用，应沥干后冷藏，并尽快食用。

如何存放:

未开封：
请存放于阴凉、干燥处，避免阳光直射、高温及潮湿环境。

开封后：
请将包装密封好，避免木耳吸湿。马来西亚天气炎热潮湿，建议密封后放入冰箱冷藏保存，并尽快食用。

如发现产品受潮、出现异常气味或发霉，请勿食用。