Dried Elm Ear Mushroom

Dried Elm Ear Mushroom and black fungus are both ear-shaped edible fungi, and their cooked textures are easy to tell apart. Elm ear generally has larger pieces and thicker flesh. Incoming material is inspected and cleaned to remove decayed units, fragments, soil, and foreign matter before drying. The Dried Elm Ear Mushroom can be soaked, cut into strips, and served in a seasoned cold dish. It also takes up soy-based sauces and meat stock in braises and long stews. Broad pieces remain visible in clay-pot dishes, hot pot, and soup. For a cold dish, the cooked strips can be mixed with garlic, vinegar, sesame oil, or fresh vegetables.

• Red-braised meat, stew, savory sauces, and clay-pot dishes

• Seasoned cold dishes, hot pot, and soup

• Hotels, restaurant chains, and central kitchens

• Dried-food retail, restaurant supply, and online sales

Piece shape, thickness, mold, foreign matter, odor, and dryness are the main inspection points. Hand selection is followed by screening, weighing, packing, metal detection, seal review, and batch coding. The elm ear testing file is used for its corresponding category.

Samples can show piece size, thickness, natural color, and fragment condition. Supporting documents are prepared under the elm ear product name. Black fungus and elm ear can be supplied with separate cooking guidance.

 

Most bulk export orders are packed in yellow kraft paper cartons. The minimum order quantity is 100 kg.

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