Black vinegar mushroom. Place beef, vinegar, wine, sugar, garlic, ginger, chilli flakes, mushrooms and onion in a casserole over high heat and bring to the boil. Add the dressing ingredients and reduce until the mushrooms are glazed. Remove from the heat, add the red onion and parsley, and top the warm naan breads.
It is popular in the north of China as a dipping sauce, particularly for dumplings. Wood ear (Mu'er, 木耳), also called black fungus, is similar to a typical mushroom but has a slightly crunchy texture. Chinese restaurants often use it as a main ingredient to create a basic and simple salad, usually with green onion, cilantro, soy sauce and mustard. You can have Black vinegar mushroom using 17 ingredients and 3 steps. Here is how you cook it.
Ingredients of Black vinegar mushroom
- You need 1.2 kg of oyster mushrooms (chopped).
- It’s 175 g of adobo sauce.
- Prepare of The juice of 2 oranges.
- You need 1.5 teaspoon of salt.
- Prepare 6 of generous pinches of msg.
- You need 5 cloves of garlic.
- You need 4 of Bay leaves.
- You need 1 table spoon of cumin.
- Prepare 4 tbl of spoons olive oil.
- Prepare 5 tbl of spoons Black vinegar.
- You need of to taste Liquid smoke.
- You need 1.5 cup of water.
- It’s of Garnish.
- It’s of Radishes.
- You need of Wakame.
- Prepare of Masa Harena for tacos.
- It’s of Spring onions.
In northern China, spoonfuls of black vinegar are draped over thick, belt-like noodles with a touch of soy sauce, served with slices of meat, onions, or wood ear mushrooms. Halve or quarter the mushrooms to be small bites. Heat a skillet over medium-high and add the mushrooms to about a tablespoon butter. Season with salt and pepper and cook, stirring.
Black vinegar mushroom instructions
- Combine all ingredients in pot and cook on low to medium heat turning occasionally until liquid is almost gone.
- Add more oil and cook, turning every few minutes to collect fond and crispen mushroom edges.
- Serve in fresh soft corn tacos with radish and wakame and chopped spring onions.
Trim stem ends of remaining uncooked green. Added to these exotic flavors, is black vinegar. Black vinegar is an inky-black vinegar aged for a malty, woody, and smoky flavor. This stir-fry is quick to prepare, but the black vinegar elevates the dish. Miso, Black Vinegar, Bok Choy, and Mushroom Stir-Fry is a beautiful mix of these exotic flavors all tied in together.