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金裝髮菜 (2 oz/包)
Black Moss/ Fa Cai (2 oz/bag)
Black moss is a bacterium (Nostoc flagelliforme) that grows in specific parts of China.
Black Moss looks like dried hair tightly compressed together when raw. Once cooked, it resembles silky, luscious hair. Also known as fat choy which sounds like “good fortune” in Cantonese: gong hei fat choy! thus making it a favorite during Chinese New Year. Besides bringing in good fortune, it brings health benefits. . . [eaten in small amounts] It is low in fat and cholesterol and is often thought to be quite nutritious. It’s effect is cooling in nature, reducing heat and phlegm. It is also said to contain high protein and carbohydrates, as well as aid the production of blood cells due to its high iron content. Babies, young children, and pregnant women should consume it with caution and in limited quantities. https://www.getdoc.com/black-moss-nutritional-value/
From the manufacturer:
It is more common in Cantonese cuisine. Facai [fa-hair cai-vegetable] was first seen in the Li Yu (1611-about 1679) in the Qing Dynasty "Xian Qing Ou Ji", "cai has the most strange color and is not included in the books of "Materia Medica" and "Food History". The black hair bacterium is soaked in boiling water and mixed with ginger and vinegar, which is more delicious than lotus root and “deer caramel”.
The finest hair dish is black and long, and the soup is red. There are fake dishes on the market, and they are mostly made of cornsilk or goldfish waterweed dyed black. To distinguish between true black moss and fake, you can use water to test the soaked hair dish. After soaking in water, the real hair dish [black moss] becomes thick and swollen and is not easily broken. It is better to have a neat shape and a length of about 10 cm. Don't choose moss that is too thin or oily.
Braised Mushroom with Black Moss recipe
- 30g Black Moss
- 12 Dried Black Mushrooms
- (optional) 8-10 Dried Oysters / 1-2 Dried Scallop
- Soy Sauce
- Oyster Sauce
- 2 Scallions, cut to separate white and green parts
- 1-2 inches Ginger, sliced and smashed
- 1 tbspn Corn Starch
- 1 tsp Sugar
How to Make:
- Gently rinse off any dirt on the dried mushrooms and then soak them for a few hours, or preferably overnight. Reserve the mushroom water.
- Take the now-rehydrated mushrooms out, give it a little rinse and cut the stem off.
- Marinate the mushrooms with a little splash of oil, a tablespoon of soy sauce, a tablespoon of oyster sauce, sugar and cornstarch. Give each mushroom a quick little “massage” to get the marinade in. Set aside for 15 minutes.
- Soak the Fat Choy [black moss] for 15 minutes. Separately, soak the dried oysters for 15 minutes as well if using. Make sure you rinse through the oysters properly to loosen any dirt or particles. Discard the water.
- Heat the pot with 1-2 tablespoons of oil over medium-high heat. Fry the ginger until fragrant. Briefly smash the white parts of the scallions and then add it into the pot. Cook for 1-2 minutes until slightly caramelized.
- Add in the mushrooms and stir-fry for 1-2 minutes. Stir in soy sauce and oyster sauce, a tablespoon each.
- Pour in half of the reserved mushroom water and then add in more water until it’s covering the food. Put the lid on, reduce to medium heat and let simmer for 10 minutes.
- Stir in dried oysters / dried scallops (if using) and stir-fry for another minute.
- Next, add in the fat choy [black moss] and gently mix everything together. Add more water and simmer for 20 minutes, covered.
- Uncover, turn the heat back up to high. The liquid should have reduced by now. Stir in the slice green parts of the scallions. Mix and turn the heat off. Serve immediately.