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. 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] So, Yan-kit (16 January 2015). Yan-Kit's Classic Chinese Cookbook. Penguin. p.248. ISBN 9781465439758. 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.

Asia Wok | Bolt

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] The white, unpigmented form of A. cornea is called yumuer in China and is now cultivated. [3] [7] Description [ edit ] Smith, Lana Billings. "The nutritional benefits of wood ear fungus". www.livestrong.com . Retrieved 5 May 2016. Riley, Murdoch (1988). Maori Vegetable Cooking: Traditional and Modern Methods. New Zealand: Viking Sevenseas NZ Ltd. p.6. Lowy, Bernard (1952). "The genus Auricularia". Mycologia. 44 (5): 656–92. doi: 10.1080/00275514.1952.12024226. ISSN 0027-5514. JSTOR 4547639.

Dumplings from different parts of the world

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. 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]

Mały Cesarz - Wilda | Bolt

Elizabeth Speith. "Auricularia polytricha (Auriculariaceae) - HEAR species info". Hear.org . Retrieved 2011-02-28. 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]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 ]