Black ear mushroom cultivation

In addition to income seems to mushroom cultivation can be used as a new alternative. Especially now that people have started to recognize the benefits and advantages as an alternative to food fungi are more expensive substitute for meat.

Here's a little bit about black mushroom species commonly cultivated:

Black ear mushroom (Auricularia polytricha, synonyms Hirneola polytricha) is one species of mushroom of the class Heterobasidiomycetes (jelly fungi) with dark brown fruit body half-nodes; a bowl-shaped leaf resembles a human ear.
In the language Tionghoa, black ear mushroom known as (pinyin: Yun Er), (pinyin: mao mu er) or (pinyin: Er mu). Black ear mushroom commonly used in Asian cooking.
Fruiting body attached on top of wooden sticks that have been rotting in the wet and humid places. While still fresh looks like jelly became wet and shrink when dried.
More mushrooms are sold in dry form and must be soaked in water before cooking. The cooked mushroom has a crunchy texture like eating bones when young and has no taste. Black ear mushroom is also often used as ingredients of traditional medicine as it is known to have anticoagulant properties.

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