{"title":"Caldos e sopas","description":"\u003cp\u003eCogumelo seco faz o caldo que o fresco não faz. A água da hidratação já é fundo de cozinha pronto.\u003c\/p\u003e","products":[{"product_id":"cogumelo-cordyceps-militaris-desidratado-50-g","title":"Cogumelo Cordyceps militaris Desidratado 50 g","description":"\u003ch3\u003e\u003cstrong\u003eCogumelo Cordyceps militaris (Cordyceps militaris) – Corpos de Frutificação Desidratados\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eO Cordyceps militaris é conhecido por sua cor alaranjada intensa e por seu sabor delicado, levemente adocicado e umami. Na culinária, combina muito bem com caldos, sopas, risotos, massas e preparos orientais.\u003c\/p\u003e\n\u003cp\u003eNesta versão desidratada, basta hidratar e usar em receitas doces ou salgadas, conforme a característica de cada espécie.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduto alimentar sem finalidade terapêutica.\u003c\/strong\u003e\u003cbr\u003eDispensado de registro conforme RDC nº 27\/2010 – Anvisa.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e🧾 \u003cstrong\u003eComposição\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e100% Cordyceps militaris – corpos de frutificação desidratados\u003c\/li\u003e\n\u003cli\u003eNão contém glúten, lactose, aditivos, corantes ou conservantes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e🍳 \u003cstrong\u003eModo de preparo\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eCubra o cogumelo com água quente.\u003c\/li\u003e\n\u003cli\u003eDeixe hidratar por 10–20 minutos.\u003c\/li\u003e\n\u003cli\u003eEscorra e utilize na receita.\u003c\/li\u003e\n\u003cli\u003e(Opcional) Reserve a água da hidratação para caldos, molhos e risotos.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eApós hidratar, o cogumelo recupera textura e absorve temperos, caldos e molhos com facilidade.\u003c\/p\u003e\n\u003chr\u003e\n\u003cstyle\u003e\n.dvrR{--l:#e5e2dc;--i:#1a1a18;--i2:#5a5852;font-family:inherit;margin:28px 0}\n.dvrR *{box-sizing:border-box}\n.dvrR h3{margin:0 0 4px;font-size:19px;line-height:1.25}\n.dvrR .sb{margin:0 0 14px;font-size:14px;color:var(--i2)}\n.dvrR .tr{display:flex;gap:12px;overflow-x:auto;scroll-snap-type:x mandatory;\n  -webkit-overflow-scrolling:touch;padding:2px 2px 12px;scrollbar-width:thin}\n.dvrR .tr::-webkit-scrollbar{height:6px}\n.dvrR .tr::-webkit-scrollbar-thumb{background:var(--l);border-radius:3px}\n.dvrR details{flex:0 0 232px;scroll-snap-align:start;border:1px solid var(--l);\n  border-radius:12px;overflow:hidden;background:#fff;transition:flex-basis .18s}\n.dvrR details[open]{flex:0 0 min(100%,560px)}\n.dvrR summary{list-style:none;cursor:pointer;display:block}\n.dvrR summary::-webkit-details-marker{display:none}\n.dvrR summary img{display:block;width:100%;height:150px;object-fit:cover}\n.dvrR details[open] summary img{height:230px}\n.dvrR .cap{padding:10px 12px 12px}\n.dvrR .nm{font-weight:700;font-size:15px;line-height:1.3;color:var(--i)}\n.dvrR .mt{font-size:13px;color:var(--i2);margin-top:3px}\n.dvrR .vr{font-size:13px;font-weight:700;margin-top:7px;text-decoration:underline}\n.dvrR details[open] .vr{display:none}\n.dvrR .bd{padding:0 14px 16px;font-size:14.5px;line-height:1.55}\n.dvrR .bd h4{margin:14px 0 5px;font-size:12px;letter-spacing:.07em;text-transform:uppercase;color:#8a8780}\n.dvrR .bd ul,.dvrR .bd ol{margin:0;padding-left:19px}\n.dvrR .bd li{margin:4px 0}\n.dvrR .bd .dc{margin-top:12px;padding:10px 12px;background:#f4f2ee;border-radius:9px;font-size:14px}\n.dvrR .mais{margin:4px 0 0;font-size:14.5px}\n@media (prefers-color-scheme:dark){.dvrR details{background:transparent}.dvrR .bd .dc{background:rgba(127,127,127,.14)}}\n\u003c\/style\u003e\n\u003cdiv class=\"dvrR\"\u003e\n\u003ch3\u003eReceitas com cordyceps militaris\u003c\/h3\u003e\n\u003cp class=\"sb\"\u003e7 receitas feitas com este pacote. Arraste para o lado e toque para abrir.\u003c\/p\u003e\n\u003cdiv class=\"tr\"\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0967\/2156\/8051\/files\/cordyceps-caldo-de-frango_jpg.png?v=1790962960\" alt=\"Caldo de frango com cordyceps\" loading=\"lazy\"\u003e\n\u003cdiv class=\"cap\"\u003e\n\u003cdiv class=\"nm\"\u003eCaldo de frango com cordyceps\u003c\/div\u003e\n\u003cdiv class=\"mt\"\u003e1 h · 4 porções\u003c\/div\u003e\n\u003cdiv class=\"vr\"\u003eVer a receita\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/summary\u003e\n\u003cdiv class=\"bd\"\u003e\n\u003ch4\u003eIngredientes\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e10 g de cordyceps desidratado\u003c\/li\u003e\n\u003cli\u003e500 g de sobrecoxa de frango\u003c\/li\u003e\n\u003cli\u003e1,5 litro de água\u003c\/li\u003e\n\u003cli\u003e1 pedaço de gengibre em fatias\u003c\/li\u003e\n\u003cli\u003e2 tâmaras secas (opcional)\u003c\/li\u003e\n\u003cli\u003eSal\u003c\/li\u003e\n\u003cli\u003eCebolinha\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eModo de fazer\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eEscalde o frango em água fervente por 2 minutos e descarte essa água. É isso que deixa o caldo limpo.\u003c\/li\u003e\n\u003cli\u003eLeve o frango, o gengibre e 1,5 litro de água ao fogo.\u003c\/li\u003e\n\u003cli\u003eQuando ferver, abaixe para o mínimo e cozinhe tampado por 40 minutos.\u003c\/li\u003e\n\u003cli\u003eJunte o cordyceps e as tâmaras. Cozinhe mais 15 minutos.\u003c\/li\u003e\n\u003cli\u003eAjuste o sal e sirva com cebolinha.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"dc\"\u003e\n\u003cb\u003eO detalhe que decide:\u003c\/b\u003e É o preparo mais tradicional do cordyceps na China. O caldo fica dourado por causa dele.\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0967\/2156\/8051\/files\/cordyceps-mexido-com-ovo.jpg?v=1790962845\" alt=\"Cordyceps mexido com ovo\" loading=\"lazy\"\u003e\n\u003cdiv class=\"cap\"\u003e\n\u003cdiv class=\"nm\"\u003eCordyceps mexido com ovo\u003c\/div\u003e\n\u003cdiv class=\"mt\"\u003e12 min · 2 porções\u003c\/div\u003e\n\u003cdiv class=\"vr\"\u003eVer a receita\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/summary\u003e\n\u003cdiv class=\"bd\"\u003e\n\u003ch4\u003eIngredientes\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e8 g de cordyceps desidratado\u003c\/li\u003e\n\u003cli\u003e4 ovos\u003c\/li\u003e\n\u003cli\u003e1 colher de sopa de shoyu\u003c\/li\u003e\n\u003cli\u003e1 cebolinha picada\u003c\/li\u003e\n\u003cli\u003eSal\u003c\/li\u003e\n\u003cli\u003eÓleo neutro\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eModo de fazer\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eHidrate o cordyceps por 12 minutos e escorra.\u003c\/li\u003e\n\u003cli\u003eBata os ovos com o shoyu e uma pitada de sal.\u003c\/li\u003e\n\u003cli\u003eAqueça bem a frigideira com óleo. Salteie o cordyceps por 1 minuto.\u003c\/li\u003e\n\u003cli\u003eDespeje os ovos e mexa em movimentos largos, sem desmanchar demais.\u003c\/li\u003e\n\u003cli\u003eDesligue quando ainda estiver levemente cremoso. Finalize com cebolinha.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"dc\"\u003e\n\u003cb\u003eO detalhe que decide:\u003c\/b\u003e Esse é o café da manhã chinês com cordyceps. Leva 12 minutos e é o jeito mais fácil de começar.\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0967\/2156\/8051\/files\/cordyceps-arroz-dourado.jpg?v=1790962845\" alt=\"Arroz dourado de cordyceps\" loading=\"lazy\"\u003e\n\u003cdiv class=\"cap\"\u003e\n\u003cdiv class=\"nm\"\u003eArroz dourado de cordyceps\u003c\/div\u003e\n\u003cdiv class=\"mt\"\u003e30 min · 4 porções\u003c\/div\u003e\n\u003cdiv class=\"vr\"\u003eVer a receita\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/summary\u003e\n\u003cdiv class=\"bd\"\u003e\n\u003ch4\u003eIngredientes\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e8 g de cordyceps desidratado\u003c\/li\u003e\n\u003cli\u003e2 xícaras de arroz\u003c\/li\u003e\n\u003cli\u003e1 cebola picada\u003c\/li\u003e\n\u003cli\u003e2 dentes de alho\u003c\/li\u003e\n\u003cli\u003e2 colheres de sopa de azeite\u003c\/li\u003e\n\u003cli\u003eSal\u003c\/li\u003e\n\u003cli\u003eSalsinha\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eModo de fazer\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eHidrate o cordyceps em 2 xícaras de água morna por 15 minutos. GUARDE a água laranja.\u003c\/li\u003e\n\u003cli\u003eRefogue a cebola e o alho no azeite.\u003c\/li\u003e\n\u003cli\u003eJunte o arroz e refogue 2 minutos.\u003c\/li\u003e\n\u003cli\u003eDespeje a água da hidratação (complete até 2 xícaras se precisar) e o sal.\u003c\/li\u003e\n\u003cli\u003eCozinhe tampado em fogo baixo por 15 minutos.\u003c\/li\u003e\n\u003cli\u003eEspalhe o cordyceps por cima, descanse 5 minutos tampado e misture com a salsinha.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"dc\"\u003e\n\u003cb\u003eO detalhe que decide:\u003c\/b\u003e A cor do arroz vem só da água da hidratação. Nenhum corante, nenhum açafrão.\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cimg src=\"https:\/\/upload.wikimedia.org\/wikipedia\/commons\/4\/46\/Spiced_cordyceps_militaris.jpg\" alt=\"Cordyceps temperado frio\" loading=\"lazy\"\u003e\n\u003cdiv class=\"cap\"\u003e\n\u003cdiv class=\"nm\"\u003eCordyceps temperado frio\u003c\/div\u003e\n\u003cdiv class=\"mt\"\u003e25 min · 4 porções como entrada\u003c\/div\u003e\n\u003cdiv class=\"vr\"\u003eVer a receita\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/summary\u003e\n\u003cdiv class=\"bd\"\u003e\n\u003ch4\u003eIngredientes\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e10 g de cordyceps desidratado\u003c\/li\u003e\n\u003cli\u003e2 colheres de sopa de vinagre de arroz\u003c\/li\u003e\n\u003cli\u003e1 colher de sopa de shoyu\u003c\/li\u003e\n\u003cli\u003e1 colher de chá de óleo de gergelim\u003c\/li\u003e\n\u003cli\u003e1 dente de alho ralado\u003c\/li\u003e\n\u003cli\u003e1 colher de chá de açúcar\u003c\/li\u003e\n\u003cli\u003eGergelim torrado\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eModo de fazer\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eHidrate por 15 minutos e escalde 1 minuto em água fervente.\u003c\/li\u003e\n\u003cli\u003eChoque em água gelada e escorra bem.\u003c\/li\u003e\n\u003cli\u003eMisture o vinagre, o shoyu, o óleo de gergelim, o alho e o açúcar.\u003c\/li\u003e\n\u003cli\u003eJunte ao cordyceps e deixe na geladeira por 20 minutos.\u003c\/li\u003e\n\u003cli\u003eFinalize com gergelim torrado.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"dc\"\u003e\n\u003cb\u003eO detalhe que decide:\u003c\/b\u003e Entrada de restaurante chinês. O formato de haste inteira deixa o prato bonito no prato.\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0967\/2156\/8051\/files\/cordyceps-infusao.jpg?v=1790962851\" alt=\"Infusão de cordyceps\" loading=\"lazy\"\u003e\n\u003cdiv class=\"cap\"\u003e\n\u003cdiv class=\"nm\"\u003eInfusão de cordyceps\u003c\/div\u003e\n\u003cdiv class=\"mt\"\u003e15 min · 2 xícaras\u003c\/div\u003e\n\u003cdiv class=\"vr\"\u003eVer a receita\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/summary\u003e\n\u003cdiv class=\"bd\"\u003e\n\u003ch4\u003eIngredientes\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e5 g de cordyceps desidratado\u003c\/li\u003e\n\u003cli\u003e500 ml de água\u003c\/li\u003e\n\u003cli\u003e1 rodela de gengibre (opcional)\u003c\/li\u003e\n\u003cli\u003eMel a gosto\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eModo de fazer\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eLeve a água ao fogo com o cordyceps e o gengibre.\u003c\/li\u003e\n\u003cli\u003eQuando começar a ferver, abaixe o fogo e deixe 10 minutos.\u003c\/li\u003e\n\u003cli\u003eCoe e adoce com mel se quiser.\u003c\/li\u003e\n\u003cli\u003eAs hastes coadas podem ser aproveitadas num refogado depois.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"dc\"\u003e\n\u003cb\u003eO detalhe que decide:\u003c\/b\u003e Fica com uma cor âmbar bonita e um sabor suave, sem amargor nenhum.\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0967\/2156\/8051\/files\/cordyceps-arroz-forno-frango.jpg?v=1790967505\" alt=\"Arroz de forno com frango e cordyceps\" loading=\"lazy\"\u003e\n\u003cdiv class=\"cap\"\u003e\n\u003cdiv class=\"nm\"\u003eArroz de forno com frango e cordyceps\u003c\/div\u003e\n\u003cdiv class=\"mt\"\u003e45 min · 4 porções\u003c\/div\u003e\n\u003cdiv class=\"vr\"\u003eVer a receita\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/summary\u003e\n\u003cdiv class=\"bd\"\u003e\n\u003ch4\u003eIngredientes\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e15 g de cordyceps desidratado\u003c\/li\u003e\n\u003cli\u003e2 xícaras de arroz cozido\u003c\/li\u003e\n\u003cli\u003e300 g de frango em cubos\u003c\/li\u003e\n\u003cli\u003e1 cebola picada\u003c\/li\u003e\n\u003cli\u003e2 dentes de alho\u003c\/li\u003e\n\u003cli\u003e1 cenoura em cubinhos\u003c\/li\u003e\n\u003cli\u003e1\/2 xícara de milho\u003c\/li\u003e\n\u003cli\u003e200 ml de creme de leite\u003c\/li\u003e\n\u003cli\u003e100 g de muçarela ralada\u003c\/li\u003e\n\u003cli\u003e1 colher de sopa de shoyu\u003c\/li\u003e\n\u003cli\u003eAzeite, sal, pimenta e cheiro-verde\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eModo de fazer\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eHidrate o cordyceps em 1 xícara de água morna por 15 minutos. Ele fica macio rápido. Guarde a água, ela fica laranja e é puro sabor.\u003c\/li\u003e\n\u003cli\u003eTempere o frango com sal, pimenta e shoyu. Doure no azeite em fogo alto e reserve.\u003c\/li\u003e\n\u003cli\u003eNa mesma panela, refogue a cebola, o alho e a cenoura.\u003c\/li\u003e\n\u003cli\u003eJunte o cordyceps e a água da hidratação. Cozinhe 5 minutos.\u003c\/li\u003e\n\u003cli\u003eVolte o frango, junte o milho e o creme de leite. Desligue e misture o arroz cozido e o cheiro-verde.\u003c\/li\u003e\n\u003cli\u003ePasse para um refratário, cubra com a muçarela e leve ao forno a 200 graus por 15 minutos.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"dc\"\u003e\n\u003cb\u003eO detalhe que decide:\u003c\/b\u003e A água da hidratação do cordyceps tinge o arroz de dourado. Nunca jogue fora, é o que dá cor ao prato.\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0967\/2156\/8051\/files\/Macarrao_alho_e_oleo_com_cordyceps.jpg?v=1790967504\" alt=\"Macarrão alho e óleo com cordyceps\" loading=\"lazy\"\u003e\n\u003cdiv class=\"cap\"\u003e\n\u003cdiv class=\"nm\"\u003eMacarrão alho e óleo com cordyceps\u003c\/div\u003e\n\u003cdiv class=\"mt\"\u003e20 min · 2 porções\u003c\/div\u003e\n\u003cdiv class=\"vr\"\u003eVer a receita\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/summary\u003e\n\u003cdiv class=\"bd\"\u003e\n\u003ch4\u003eIngredientes\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e10 g de cordyceps desidratado\u003c\/li\u003e\n\u003cli\u003e200 g de espaguete\u003c\/li\u003e\n\u003cli\u003e4 dentes de alho fatiados\u003c\/li\u003e\n\u003cli\u003e4 colheres de sopa de azeite\u003c\/li\u003e\n\u003cli\u003e1 colher de sopa de shoyu\u003c\/li\u003e\n\u003cli\u003ePimenta calabresa\u003c\/li\u003e\n\u003cli\u003eSalsinha picada\u003c\/li\u003e\n\u003cli\u003eSal\u003c\/li\u003e\n\u003cli\u003eParmesão ralado para servir\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eModo de fazer\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eHidrate o cordyceps por 15 minutos. Esprema e guarde meia xícara da água.\u003c\/li\u003e\n\u003cli\u003eCozinhe o espaguete em água e sal, al dente. Reserve 1 xícara da água do cozimento.\u003c\/li\u003e\n\u003cli\u003eEm fogo baixo, doure o alho no azeite devagar, até ficar dourado claro. Alho queimado amarga tudo.\u003c\/li\u003e\n\u003cli\u003eJunte o cordyceps e a pimenta calabresa. Frite 2 minutos.\u003c\/li\u003e\n\u003cli\u003eDespeje a água da hidratação e o shoyu, deixe reduzir.\u003c\/li\u003e\n\u003cli\u003eJunte o macarrão escorrido e um pouco da água do cozimento, mexendo até formar um molho que gruda no fio.\u003c\/li\u003e\n\u003cli\u003eFinalize com salsinha e parmesão.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"dc\"\u003e\n\u003cb\u003eO detalhe que decide:\u003c\/b\u003e A água do cozimento do macarrão tem amido e é ela que liga o azeite. Sem ela o prato fica oleoso em vez de cremoso.\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp class=\"mais\"\u003e\u003ca href=\"\/es\/blogs\/cozinha\/receitas-com-cordyceps\"\u003e\u003cb\u003eVer todas as 8 receitas com cordyceps militaris\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003chr\u003e\n\u003ch3\u003e🍲 \u003cstrong\u003eSugestões de uso\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCaldos e sopas\u003c\/strong\u003e: adicione após hidratar para trazer cor, aroma e umami ao preparo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRisotos e arroz cremoso\u003c\/strong\u003e: misture ao final do cozimento para manter a textura delicada\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMassas e noodles\u003c\/strong\u003e: use em molhos leves, ramen, yakisoba e preparos com legumes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRefogados rápidos\u003c\/strong\u003e: salteie com alho, azeite, shoyu ou óleo de gergelim\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusões culinárias\u003c\/strong\u003e: use a água da hidratação como base para caldos e molhos\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eValores aproximados por porção (5 g)\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003e\u003cstrong\u003eNutriente\u003c\/strong\u003e\u003c\/th\u003e\n\u003cth\u003e\u003cstrong\u003ePorção (5 g)\u003c\/strong\u003e\u003c\/th\u003e\n\u003cth\u003e\n\u003cstrong\u003e% VD\u003c\/strong\u003e*\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eValor energético\u003c\/td\u003e\n\u003ctd\u003e~ 8 kcal\u003c\/td\u003e\n\u003ctd\u003e–\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarboidratos\u003c\/td\u003e\n\u003ctd\u003e~ 1,5 g\u003c\/td\u003e\n\u003ctd\u003e–\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProteínas\u003c\/td\u003e\n\u003ctd\u003e~ 0,7 g\u003c\/td\u003e\n\u003ctd\u003e–\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGorduras totais\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003ctd\u003e–\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGorduras saturadas\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003ctd\u003e–\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFibra alimentar\u003c\/td\u003e\n\u003ctd\u003e~ 1,0 g\u003c\/td\u003e\n\u003ctd\u003e–\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSódio\u003c\/td\u003e\n\u003ctd\u003e0 mg\u003c\/td\u003e\n\u003ctd\u003e–\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003csmall\u003e*Valores diários de referência não estabelecidos. Valores aproximados, podendo variar conforme o lote e a espécie do cogumelo.\u003c\/small\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e🧺 \u003cstrong\u003eInformações complementares\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCategoria: Alimentos Naturais\u003c\/li\u003e\n\u003cli\u003eTipo: Cogumelo desidratado\u003c\/li\u003e\n\u003cli\u003eFormato: Corpos de frutificação secos\u003c\/li\u003e\n\u003cli\u003ePeso líquido: 50 g\u003c\/li\u003e\n\u003cli\u003eOrigem: Brasil\u003c\/li\u003e\n\u003cli\u003eFabricante: De Volta às Raízes\u003c\/li\u003e\n\u003cli\u003eCNPJ: 48.677.241\/0001-04\u003c\/li\u003e\n\u003cli\u003eResponsável Técnico: Nilson Bruch – CRQ13 SC 13300452\u003c\/li\u003e\n\u003cli\u003eEndereço: Rua Pedro Graf, 350 — Avaí, Guaramirim – SC\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"devoltaasraizes","offers":[{"title":"1 UNIDADE","offer_id":53652746797363,"sku":null,"price":99.0,"currency_code":"BRL","in_stock":true},{"title":"2 UNIDADES","offer_id":53652746830131,"sku":null,"price":188.1,"currency_code":"BRL","in_stock":true},{"title":"3 UNIDADES","offer_id":53652746862899,"sku":null,"price":267.3,"currency_code":"BRL","in_stock":true},{"title":"4 UNIDADES","offer_id":53652746895667,"sku":null,"price":336.6,"currency_code":"BRL","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0967\/2156\/8051\/files\/desidratado_1.png?v=1783973211"},{"product_id":"cogumelo-tremella-desidratado-50-g","title":"Cogumelo Tremella Desidratado 50 g","description":"\u003ch3\u003e\u003cstrong\u003eCogumelo Tremella (Tremella fuciformis) – Cogumelo Desidratado\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eA Tremella, também conhecida como cogumelo branco, é muito usada na culinária asiática por sua textura macia e gelatinosa após a hidratação. É versátil em sopas doces, caldos leves, bebidas, sobremesas e preparos delicados.\u003c\/p\u003e\n\u003cp\u003eNesta versão desidratada, basta hidratar e usar em receitas doces ou salgadas, conforme a característica de cada espécie.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduto alimentar sem finalidade terapêutica.\u003c\/strong\u003e\u003cbr\u003eDispensado de registro conforme RDC nº 27\/2010 – Anvisa.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e🧾 \u003cstrong\u003eComposição\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e100% Tremella fuciformis – cogumelo desidratado\u003c\/li\u003e\n\u003cli\u003eNão contém glúten, lactose, aditivos, corantes ou conservantes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e🍳 \u003cstrong\u003eModo de preparo\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eCubra a Tremella com água fria ou morna.\u003c\/li\u003e\n\u003cli\u003eDeixe hidratar por 20–30 minutos, até ficar macia.\u003c\/li\u003e\n\u003cli\u003eEscorra, corte se desejar e utilize no preparo.\u003c\/li\u003e\n\u003cli\u003e(Opcional) Cozinhe por alguns minutos em caldos, chás ou sobremesas para textura mais sedosa.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eApós hidratar, a Tremella ganha volume e textura suave, ideal para receitas doces e salgadas.\u003c\/p\u003e\n\u003chr\u003e\n\u003cstyle\u003e\n.dvrR{--l:#e5e2dc;--i:#1a1a18;--i2:#5a5852;font-family:inherit;margin:28px 0}\n.dvrR *{box-sizing:border-box}\n.dvrR h3{margin:0 0 4px;font-size:19px;line-height:1.25}\n.dvrR .sb{margin:0 0 14px;font-size:14px;color:var(--i2)}\n.dvrR .tr{display:flex;gap:12px;overflow-x:auto;scroll-snap-type:x mandatory;\n  -webkit-overflow-scrolling:touch;padding:2px 2px 12px;scrollbar-width:thin}\n.dvrR .tr::-webkit-scrollbar{height:6px}\n.dvrR .tr::-webkit-scrollbar-thumb{background:var(--l);border-radius:3px}\n.dvrR details{flex:0 0 232px;scroll-snap-align:start;border:1px solid var(--l);\n  border-radius:12px;overflow:hidden;background:#fff;transition:flex-basis .18s}\n.dvrR details[open]{flex:0 0 min(100%,560px)}\n.dvrR summary{list-style:none;cursor:pointer;display:block}\n.dvrR summary::-webkit-details-marker{display:none}\n.dvrR summary img{display:block;width:100%;height:150px;object-fit:cover}\n.dvrR details[open] summary img{height:230px}\n.dvrR .cap{padding:10px 12px 12px}\n.dvrR .nm{font-weight:700;font-size:15px;line-height:1.3;color:var(--i)}\n.dvrR .mt{font-size:13px;color:var(--i2);margin-top:3px}\n.dvrR .vr{font-size:13px;font-weight:700;margin-top:7px;text-decoration:underline}\n.dvrR details[open] .vr{display:none}\n.dvrR .bd{padding:0 14px 16px;font-size:14.5px;line-height:1.55}\n.dvrR .bd h4{margin:14px 0 5px;font-size:12px;letter-spacing:.07em;text-transform:uppercase;color:#8a8780}\n.dvrR .bd ul,.dvrR .bd ol{margin:0;padding-left:19px}\n.dvrR .bd li{margin:4px 0}\n.dvrR .bd .dc{margin-top:12px;padding:10px 12px;background:#f4f2ee;border-radius:9px;font-size:14px}\n.dvrR .mais{margin:4px 0 0;font-size:14.5px}\n@media (prefers-color-scheme:dark){.dvrR details{background:transparent}.dvrR .bd .dc{background:rgba(127,127,127,.14)}}\n\u003c\/style\u003e\n\u003cdiv class=\"dvrR\"\u003e\n\u003ch3\u003eReceitas com tremella\u003c\/h3\u003e\n\u003cp class=\"sb\"\u003e6 receitas feitas com este pacote. Arraste para o lado e toque para abrir.\u003c\/p\u003e\n\u003cdiv class=\"tr\"\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0967\/2156\/8051\/files\/tremella-salada-fria.jpg?v=1790962844\" alt=\"Salada fria de tremella com molho agridoce\" loading=\"lazy\"\u003e\n\u003cdiv class=\"cap\"\u003e\n\u003cdiv class=\"nm\"\u003eSalada fria de tremella com molho agridoce\u003c\/div\u003e\n\u003cdiv class=\"mt\"\u003e50 min · 3 porções\u003c\/div\u003e\n\u003cdiv class=\"vr\"\u003eVer a receita\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/summary\u003e\n\u003cdiv class=\"bd\"\u003e\n\u003ch4\u003eIngredientes\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e12 g de tremella desidratada\u003c\/li\u003e\n\u003cli\u003e2 colheres de sopa de vinagre de arroz\u003c\/li\u003e\n\u003cli\u003e1 colher de sopa de shoyu\u003c\/li\u003e\n\u003cli\u003e1 colher de chá de açúcar\u003c\/li\u003e\n\u003cli\u003e1 colher de chá de óleo de gergelim\u003c\/li\u003e\n\u003cli\u003e1 dente de alho ralado\u003c\/li\u003e\n\u003cli\u003ePimenta dedo-de-moça picada\u003c\/li\u003e\n\u003cli\u003eCoentro ou cebolinha\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eModo de fazer\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eHidrate a tremella por 40 minutos, retire a base dura e separe em pedaços pequenos.\u003c\/li\u003e\n\u003cli\u003eEscalde em água fervente por 2 minutos e passe imediatamente por água gelada.\u003c\/li\u003e\n\u003cli\u003eEscorra muito bem.\u003c\/li\u003e\n\u003cli\u003eMisture o vinagre, o shoyu, o açúcar, o óleo de gergelim, o alho e a pimenta.\u003c\/li\u003e\n\u003cli\u003eJogue sobre a tremella, misture e leve à geladeira por 20 minutos antes de servir.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"dc\"\u003e\n\u003cb\u003eO detalhe que decide:\u003c\/b\u003e Pouca gente sabe que a tremella também vai no salgado. Essa entrada é uma das mais servidas na China.\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0967\/2156\/8051\/files\/tremella-mingau-com-arroz_jpg.jpg?v=1790964502\" alt=\"Mingau de tremella com arroz\" loading=\"lazy\"\u003e\n\u003cdiv class=\"cap\"\u003e\n\u003cdiv class=\"nm\"\u003eMingau de tremella com arroz\u003c\/div\u003e\n\u003cdiv class=\"mt\"\u003e1 h · 4 porções\u003c\/div\u003e\n\u003cdiv class=\"vr\"\u003eVer a receita\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/summary\u003e\n\u003cdiv class=\"bd\"\u003e\n\u003ch4\u003eIngredientes\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e12 g de tremella desidratada\u003c\/li\u003e\n\u003cli\u003e1\/2 xícara de arroz\u003c\/li\u003e\n\u003cli\u003e1,2 litro de água\u003c\/li\u003e\n\u003cli\u003e3 colheres de sopa de açúcar\u003c\/li\u003e\n\u003cli\u003e1 punhado de goji\u003c\/li\u003e\n\u003cli\u003eLascas de amêndoa para finalizar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eModo de fazer\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eHidrate a tremella por 40 minutos, retire a base e pique bem fino.\u003c\/li\u003e\n\u003cli\u003eLeve o arroz, a tremella e a água ao fogo baixo.\u003c\/li\u003e\n\u003cli\u003eCozinhe por 45 minutos mexendo de vez em quando, até virar um creme.\u003c\/li\u003e\n\u003cli\u003eJunte o açúcar e o goji nos últimos 5 minutos.\u003c\/li\u003e\n\u003cli\u003eSirva com as amêndoas por cima.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"dc\"\u003e\n\u003cb\u003eO detalhe que decide:\u003c\/b\u003e Esse é café da manhã de inverno na China. Aqui funciona como sobremesa quente.\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0967\/2156\/8051\/files\/tremella-sopa-de-legumes.jpg?v=1790962845\" alt=\"Tremella na sopa de legumes\" loading=\"lazy\"\u003e\n\u003cdiv class=\"cap\"\u003e\n\u003cdiv class=\"nm\"\u003eTremella na sopa de legumes\u003c\/div\u003e\n\u003cdiv class=\"mt\"\u003e45 min · 4 porções\u003c\/div\u003e\n\u003cdiv class=\"vr\"\u003eVer a receita\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/summary\u003e\n\u003cdiv class=\"bd\"\u003e\n\u003ch4\u003eIngredientes\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e10 g de tremella desidratada\u003c\/li\u003e\n\u003cli\u003e1 cenoura\u003c\/li\u003e\n\u003cli\u003e1 chuchu ou abobrinha\u003c\/li\u003e\n\u003cli\u003e1 cebola\u003c\/li\u003e\n\u003cli\u003e1 litro de caldo de legumes\u003c\/li\u003e\n\u003cli\u003eSal, pimenta e azeite\u003c\/li\u003e\n\u003cli\u003eSalsinha\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eModo de fazer\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eHidrate a tremella por 40 minutos, retire a base dura e pique.\u003c\/li\u003e\n\u003cli\u003eRefogue a cebola no azeite, junte os legumes picados.\u003c\/li\u003e\n\u003cli\u003eAcrescente o caldo e a tremella. Cozinhe 25 minutos.\u003c\/li\u003e\n\u003cli\u003eAjuste o sal e a pimenta.\u003c\/li\u003e\n\u003cli\u003eFinalize com salsinha e um fio de azeite cru.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"dc\"\u003e\n\u003cb\u003eO detalhe que decide:\u003c\/b\u003e A tremella dá corpo à sopa sem precisar de creme nem de amido.\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cimg src=\"https:\/\/upload.wikimedia.org\/wikipedia\/commons\/d\/d8\/Mango_pudding_and_a_papaya_and_white_fungus_tong_sui%2C_Chinatown%2C_Singapore_-_20140215.jpg\" alt=\"Tremella na salada de frutas\" loading=\"lazy\"\u003e\n\u003cdiv class=\"cap\"\u003e\n\u003cdiv class=\"nm\"\u003eTremella na salada de frutas\u003c\/div\u003e\n\u003cdiv class=\"mt\"\u003e45 min · 4 porções\u003c\/div\u003e\n\u003cdiv class=\"vr\"\u003eVer a receita\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/summary\u003e\n\u003cdiv class=\"bd\"\u003e\n\u003ch4\u003eIngredientes\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e12 g de tremella desidratada\u003c\/li\u003e\n\u003cli\u003e1 manga em cubos\u003c\/li\u003e\n\u003cli\u003e1 xícara de morango\u003c\/li\u003e\n\u003cli\u003e1 banana\u003c\/li\u003e\n\u003cli\u003eSuco de 1 laranja\u003c\/li\u003e\n\u003cli\u003e2 colheres de sopa de mel\u003c\/li\u003e\n\u003cli\u003eHortelã\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eModo de fazer\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eHidrate a tremella por 40 minutos, retire a base amarelada e pique em pedaços pequenos.\u003c\/li\u003e\n\u003cli\u003eCozinhe em água por 20 minutos até ficar macia. Escorra e deixe esfriar.\u003c\/li\u003e\n\u003cli\u003eMisture com as frutas picadas.\u003c\/li\u003e\n\u003cli\u003eRegue com o suco de laranja e o mel.\u003c\/li\u003e\n\u003cli\u003eGeladeira por 1 hora. Sirva com hortelã.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"dc\"\u003e\n\u003cb\u003eO detalhe que decide:\u003c\/b\u003e A tremella entra como textura, não como sabor. Quem come acha que é uma fruta diferente.\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0967\/2156\/8051\/files\/tremella-maracuja-mel.webp?v=1790967504\" alt=\"Tremella com maracujá e mel\" loading=\"lazy\"\u003e\n\u003cdiv class=\"cap\"\u003e\n\u003cdiv class=\"nm\"\u003eTremella com maracujá e mel\u003c\/div\u003e\n\u003cdiv class=\"mt\"\u003e30 min mais geladeira · 4 porções\u003c\/div\u003e\n\u003cdiv class=\"vr\"\u003eVer a receita\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/summary\u003e\n\u003cdiv class=\"bd\"\u003e\n\u003ch4\u003eIngredientes\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e10 g de tremella desidratada\u003c\/li\u003e\n\u003cli\u003e1 litro de água\u003c\/li\u003e\n\u003cli\u003e3 colheres de sopa de mel\u003c\/li\u003e\n\u003cli\u003ePolpa de 2 maracujás\u003c\/li\u003e\n\u003cli\u003e1 manga picada\u003c\/li\u003e\n\u003cli\u003eFolhas de hortelã\u003c\/li\u003e\n\u003cli\u003eSuco de meio limão\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eModo de fazer\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eHidrate a tremella em água fria por 30 minutos. Ela abre como uma flor. Corte e descarte a base dura e amarelada.\u003c\/li\u003e\n\u003cli\u003eRasgue em pedaços pequenos com a mão.\u003c\/li\u003e\n\u003cli\u003eCozinhe no litro de água em fogo baixo por 25 minutos, até o líquido ficar levemente encorpado.\u003c\/li\u003e\n\u003cli\u003eDesligue, junte o mel e o suco de limão. Deixe esfriar e leve à geladeira por 2 horas.\u003c\/li\u003e\n\u003cli\u003eNa hora de servir, junte a polpa de maracujá, a manga e a hortelã.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"dc\"\u003e\n\u003cb\u003eO detalhe que decide:\u003c\/b\u003e Cortar a base amarela é obrigatório. É a parte dura que não amolece e estraga a textura da sobremesa toda.\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0967\/2156\/8051\/files\/tremella-doce-colher-leite-condensado.png?v=1790967506\" alt=\"Doce de colher de tremella com leite condensado\" loading=\"lazy\"\u003e\n\u003cdiv class=\"cap\"\u003e\n\u003cdiv class=\"nm\"\u003eDoce de colher de tremella com leite condensado\u003c\/div\u003e\n\u003cdiv class=\"mt\"\u003e40 min · 4 porções\u003c\/div\u003e\n\u003cdiv class=\"vr\"\u003eVer a receita\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/summary\u003e\n\u003cdiv class=\"bd\"\u003e\n\u003ch4\u003eIngredientes\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e10 g de tremella desidratada\u003c\/li\u003e\n\u003cli\u003e800 ml de água\u003c\/li\u003e\n\u003cli\u003e1\/2 lata de leite condensado\u003c\/li\u003e\n\u003cli\u003e1 pau de canela\u003c\/li\u003e\n\u003cli\u003eCasca de 1 limão\u003c\/li\u003e\n\u003cli\u003eCanela em pó para finalizar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eModo de fazer\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eHidrate a tremella em água fria por 30 minutos. Corte a base dura e rasgue em pedaços pequenos.\u003c\/li\u003e\n\u003cli\u003eCozinhe na água com o pau de canela e a casca de limão, em fogo baixo, por 30 minutos. Mexa de vez em quando.\u003c\/li\u003e\n\u003cli\u003eA tremella solta o próprio espessante e o líquido vira um xarope leve.\u003c\/li\u003e\n\u003cli\u003eRetire a canela e a casca de limão. Junte o leite condensado e cozinhe mais 5 minutos.\u003c\/li\u003e\n\u003cli\u003eSirva quente no inverno ou gelado no verão, com canela em pó por cima.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"dc\"\u003e\n\u003cb\u003eO detalhe que decide:\u003c\/b\u003e Quanto mais tempo cozinhar, mais grosso fica. Se passar do ponto, um pouco de água quente volta ao ponto de colher.\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp class=\"mais\"\u003e\u003ca href=\"\/es\/blogs\/cozinha\/receitas-com-tremella-cogumelo-da-neve\"\u003e\u003cb\u003eVer todas as 8 receitas com tremella\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003chr\u003e\n\u003ch3\u003e🍲 \u003cstrong\u003eSugestões de uso\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSopas doces asiáticas\u003c\/strong\u003e: cozinhe com frutas, especiarias, mel ou açúcar de coco\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCaldos leves\u003c\/strong\u003e: use em preparos delicados com legumes, frango ou tofu\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBebidas e chás\u003c\/strong\u003e: adicione em infusões, chás gelados ou bebidas cremosas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSobremesas\u003c\/strong\u003e: combina com coco, frutas, baunilha e caldas suaves\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSmoothies e bowls\u003c\/strong\u003e: use hidratada para adicionar textura às preparações\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eValores aproximados por porção (5 g)\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003e\u003cstrong\u003eNutriente\u003c\/strong\u003e\u003c\/th\u003e\n\u003cth\u003e\u003cstrong\u003ePorção (5 g)\u003c\/strong\u003e\u003c\/th\u003e\n\u003cth\u003e\n\u003cstrong\u003e% VD\u003c\/strong\u003e*\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eValor energético\u003c\/td\u003e\n\u003ctd\u003e~ 8 kcal\u003c\/td\u003e\n\u003ctd\u003e–\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarboidratos\u003c\/td\u003e\n\u003ctd\u003e~ 1,5 g\u003c\/td\u003e\n\u003ctd\u003e–\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProteínas\u003c\/td\u003e\n\u003ctd\u003e~ 0,7 g\u003c\/td\u003e\n\u003ctd\u003e–\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGorduras totais\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003ctd\u003e–\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGorduras saturadas\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003ctd\u003e–\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFibra alimentar\u003c\/td\u003e\n\u003ctd\u003e~ 1,0 g\u003c\/td\u003e\n\u003ctd\u003e–\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSódio\u003c\/td\u003e\n\u003ctd\u003e0 mg\u003c\/td\u003e\n\u003ctd\u003e–\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003csmall\u003e*Valores diários de referência não estabelecidos. Valores aproximados, podendo variar conforme o lote e a espécie do cogumelo.\u003c\/small\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e🧺 \u003cstrong\u003eInformações complementares\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCategoria: Alimentos Naturais\u003c\/li\u003e\n\u003cli\u003eTipo: Cogumelo desidratado\u003c\/li\u003e\n\u003cli\u003eFormato: Cogumelo seco em porções\u003c\/li\u003e\n\u003cli\u003ePeso líquido: 50 g\u003c\/li\u003e\n\u003cli\u003eOrigem: Brasil\u003c\/li\u003e\n\u003cli\u003eFabricante: De Volta às Raízes\u003c\/li\u003e\n\u003cli\u003eCNPJ: 48.677.241\/0001-04\u003c\/li\u003e\n\u003cli\u003eResponsável Técnico: Nilson Bruch – CRQ13 SC 13300452\u003c\/li\u003e\n\u003cli\u003eEndereço: Rua Pedro Graf, 350 — Avaí, Guaramirim – SC\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"devoltaasraizes","offers":[{"title":"1 UNIDADE","offer_id":53652747092275,"sku":null,"price":99.0,"currency_code":"BRL","in_stock":true},{"title":"2 UNIDADES","offer_id":53652747125043,"sku":null,"price":188.1,"currency_code":"BRL","in_stock":true},{"title":"3 UNIDADES","offer_id":53652747157811,"sku":null,"price":267.3,"currency_code":"BRL","in_stock":true},{"title":"4 UNIDADES","offer_id":53652747190579,"sku":null,"price":336.6,"currency_code":"BRL","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0967\/2156\/8051\/files\/desidratado.png?v=1783973160"},{"product_id":"cogumelo-auricularia-desidratado-50-g","title":"Cogumelo Auricularia Desidratado 50 g","description":"\u003ch3\u003e\u003cstrong\u003eCogumelo Auricularia (Auricularia auricula-judae) – Cogumelo Desidratado\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eA Auricularia, também conhecida como orelha-de-pau ou wood ear, é muito usada na culinária asiática. Após hidratar, apresenta textura elástica, crocante e gelatinosa, perfeita para sopas, saladas, ramen e refogados.\u003c\/p\u003e\n\u003cp\u003eNesta versão desidratada, basta hidratar e usar em receitas doces ou salgadas, conforme a característica de cada espécie.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduto alimentar sem finalidade terapêutica.\u003c\/strong\u003e\u003cbr\u003eDispensado de registro conforme RDC nº 27\/2010 – Anvisa.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e🧾 \u003cstrong\u003eComposição\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e100% Auricularia auricula-judae – cogumelo desidratado\u003c\/li\u003e\n\u003cli\u003eNão contém glúten, lactose, aditivos, corantes ou conservantes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e🍳 \u003cstrong\u003eModo de preparo\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eCubra a Auricularia com água quente.\u003c\/li\u003e\n\u003cli\u003eDeixe hidratar por 15–20 minutos, até recuperar volume.\u003c\/li\u003e\n\u003cli\u003eEscorra, lave rapidamente e corte no tamanho desejado.\u003c\/li\u003e\n\u003cli\u003eUse em sopas, saladas, refogados, noodles ou caldos.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eApós hidratar, a Auricularia ganha volume e mantém textura crocante, mesmo em preparos quentes.\u003c\/p\u003e\n\u003chr\u003e\n\u003cstyle\u003e\n.dvrR{--l:#e5e2dc;--i:#1a1a18;--i2:#5a5852;font-family:inherit;margin:28px 0}\n.dvrR *{box-sizing:border-box}\n.dvrR h3{margin:0 0 4px;font-size:19px;line-height:1.25}\n.dvrR .sb{margin:0 0 14px;font-size:14px;color:var(--i2)}\n.dvrR .tr{display:flex;gap:12px;overflow-x:auto;scroll-snap-type:x mandatory;\n  -webkit-overflow-scrolling:touch;padding:2px 2px 12px;scrollbar-width:thin}\n.dvrR .tr::-webkit-scrollbar{height:6px}\n.dvrR .tr::-webkit-scrollbar-thumb{background:var(--l);border-radius:3px}\n.dvrR details{flex:0 0 232px;scroll-snap-align:start;border:1px solid var(--l);\n  border-radius:12px;overflow:hidden;background:#fff;transition:flex-basis .18s}\n.dvrR details[open]{flex:0 0 min(100%,560px)}\n.dvrR summary{list-style:none;cursor:pointer;display:block}\n.dvrR summary::-webkit-details-marker{display:none}\n.dvrR summary img{display:block;width:100%;height:150px;object-fit:cover}\n.dvrR details[open] summary img{height:230px}\n.dvrR .cap{padding:10px 12px 12px}\n.dvrR .nm{font-weight:700;font-size:15px;line-height:1.3;color:var(--i)}\n.dvrR .mt{font-size:13px;color:var(--i2);margin-top:3px}\n.dvrR .vr{font-size:13px;font-weight:700;margin-top:7px;text-decoration:underline}\n.dvrR details[open] .vr{display:none}\n.dvrR .bd{padding:0 14px 16px;font-size:14.5px;line-height:1.55}\n.dvrR .bd h4{margin:14px 0 5px;font-size:12px;letter-spacing:.07em;text-transform:uppercase;color:#8a8780}\n.dvrR .bd ul,.dvrR .bd ol{margin:0;padding-left:19px}\n.dvrR .bd li{margin:4px 0}\n.dvrR .bd .dc{margin-top:12px;padding:10px 12px;background:#f4f2ee;border-radius:9px;font-size:14px}\n.dvrR .mais{margin:4px 0 0;font-size:14.5px}\n@media (prefers-color-scheme:dark){.dvrR details{background:transparent}.dvrR .bd .dc{background:rgba(127,127,127,.14)}}\n\u003c\/style\u003e\n\u003cdiv class=\"dvrR\"\u003e\n\u003ch3\u003eReceitas com auricularia\u003c\/h3\u003e\n\u003cp class=\"sb\"\u003e7 receitas feitas com este pacote. Arraste para o lado e toque para abrir.\u003c\/p\u003e\n\u003cdiv class=\"tr\"\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cimg src=\"https:\/\/images.pexels.com\/photos\/5305430\/pexels-photo-5305430.jpeg\" alt=\"Salada fria de orelha de judas\" loading=\"lazy\"\u003e\n\u003cdiv class=\"cap\"\u003e\n\u003cdiv class=\"nm\"\u003eSalada fria de orelha de judas\u003c\/div\u003e\n\u003cdiv class=\"mt\"\u003e35 min · 4 porções\u003c\/div\u003e\n\u003cdiv class=\"vr\"\u003eVer a receita\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/summary\u003e\n\u003cdiv class=\"bd\"\u003e\n\u003ch4\u003eIngredientes\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e20 g de auricularia desidratada\u003c\/li\u003e\n\u003cli\u003e3 colheres de sopa de vinagre de arroz\u003c\/li\u003e\n\u003cli\u003e2 colheres de sopa de shoyu\u003c\/li\u003e\n\u003cli\u003e1 colher de sopa de óleo de gergelim\u003c\/li\u003e\n\u003cli\u003e2 dentes de alho ralados\u003c\/li\u003e\n\u003cli\u003e1 pimenta dedo-de-moça\u003c\/li\u003e\n\u003cli\u003e1 colher de chá de açúcar\u003c\/li\u003e\n\u003cli\u003eCoentro picado\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eModo de fazer\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eHidrate a auricularia por 25 minutos. Corte fora a base dura de cada orelha.\u003c\/li\u003e\n\u003cli\u003eEscalde em água fervente por 3 minutos e choque em água com gelo. É isso que garante a crocância.\u003c\/li\u003e\n\u003cli\u003eEscorra muito bem e corte em tiras.\u003c\/li\u003e\n\u003cli\u003eMisture o vinagre, o shoyu, o óleo de gergelim, o alho, a pimenta e o açúcar.\u003c\/li\u003e\n\u003cli\u003eJunte ao cogumelo e deixe na geladeira por 30 minutos antes de servir.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"dc\"\u003e\n\u003cb\u003eO detalhe que decide:\u003c\/b\u003e Essa é a entrada mais pedida nos restaurantes chineses de Sichuan. Crocância pura.\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0967\/2156\/8051\/files\/auricularia-orelha-de-porco-vegana-para-a-feijoada.jpg?v=1790962845\" alt=\"Orelha de porco vegana para a feijoada\" loading=\"lazy\"\u003e\n\u003cdiv class=\"cap\"\u003e\n\u003cdiv class=\"nm\"\u003eOrelha de porco vegana para a feijoada\u003c\/div\u003e\n\u003cdiv class=\"mt\"\u003e40 min · 6 porções\u003c\/div\u003e\n\u003cdiv class=\"vr\"\u003eVer a receita\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/summary\u003e\n\u003cdiv class=\"bd\"\u003e\n\u003ch4\u003eIngredientes\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e25 g de auricularia desidratada\u003c\/li\u003e\n\u003cli\u003e2 folhas de louro\u003c\/li\u003e\n\u003cli\u003e3 dentes de alho\u003c\/li\u003e\n\u003cli\u003e1 colher de sopa de páprica defumada\u003c\/li\u003e\n\u003cli\u003e1 colher de chá de cominho\u003c\/li\u003e\n\u003cli\u003e2 colheres de sopa de shoyu\u003c\/li\u003e\n\u003cli\u003eAzeite, sal e pimenta\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eModo de fazer\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eHidrate a auricularia por 25 minutos e corte fora a base dura.\u003c\/li\u003e\n\u003cli\u003eCorte em tiras largas, do tamanho de uma tira de orelha.\u003c\/li\u003e\n\u003cli\u003eRefogue o alho no azeite com o louro, a páprica e o cominho.\u003c\/li\u003e\n\u003cli\u003eJunte as tiras e refogue 5 minutos até pegarem a cor do tempero.\u003c\/li\u003e\n\u003cli\u003eAcrescente o shoyu e meia xícara de água. Cozinhe tampado por 15 minutos.\u003c\/li\u003e\n\u003cli\u003eJunte à feijoada nos últimos 10 minutos de cozimento, ou sirva à parte.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"dc\"\u003e\n\u003cb\u003eO detalhe que decide:\u003c\/b\u003e A textura é o que convence. Quem come de olho fechado não distingue da versão original.\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cimg src=\"https:\/\/upload.wikimedia.org\/wikipedia\/commons\/a\/a2\/6%E6%9C%8823%E6%97%A5_%E9%9D%92%E6%A4%92%E7%AD%8D%E4%B9%BE%E7%82%92%E6%9C%A8%E8%80%B3%E9%A6%99%E8%8F%87.jpg\" alt=\"Refogado com pimentão e cebola\" loading=\"lazy\"\u003e\n\u003cdiv class=\"cap\"\u003e\n\u003cdiv class=\"nm\"\u003eRefogado com pimentão e cebola\u003c\/div\u003e\n\u003cdiv class=\"mt\"\u003e20 min · 3 porções\u003c\/div\u003e\n\u003cdiv class=\"vr\"\u003eVer a receita\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/summary\u003e\n\u003cdiv class=\"bd\"\u003e\n\u003ch4\u003eIngredientes\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e20 g de auricularia desidratada\u003c\/li\u003e\n\u003cli\u003e1 pimentão vermelho em tiras\u003c\/li\u003e\n\u003cli\u003e1 cebola em meia-lua\u003c\/li\u003e\n\u003cli\u003e2 dentes de alho\u003c\/li\u003e\n\u003cli\u003e2 colheres de sopa de shoyu\u003c\/li\u003e\n\u003cli\u003e1 colher de chá de óleo de gergelim\u003c\/li\u003e\n\u003cli\u003eÓleo neutro\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eModo de fazer\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eHidrate por 25 minutos, retire a base dura e corte em tiras.\u003c\/li\u003e\n\u003cli\u003eFogo alto, panela bem quente, um fio de óleo neutro.\u003c\/li\u003e\n\u003cli\u003eSalteie a cebola e o pimentão por 2 minutos.\u003c\/li\u003e\n\u003cli\u003eJunte o alho e a auricularia. Salteie mais 3 minutos.\u003c\/li\u003e\n\u003cli\u003eShoyu, óleo de gergelim, mistura rápida e serve.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"dc\"\u003e\n\u003cb\u003eO detalhe que decide:\u003c\/b\u003e Refogado chinês é questão de fogo. Panela fria faz o cogumelo soltar água e cozinhar.\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cimg src=\"https:\/\/upload.wikimedia.org\/wikipedia\/commons\/0\/09\/Hot-and-Sour-Soup-Bowl.jpg\" alt=\"Sopa agridoce chinesa\" loading=\"lazy\"\u003e\n\u003cdiv class=\"cap\"\u003e\n\u003cdiv class=\"nm\"\u003eSopa agridoce chinesa\u003c\/div\u003e\n\u003cdiv class=\"mt\"\u003e35 min · 4 porções\u003c\/div\u003e\n\u003cdiv class=\"vr\"\u003eVer a receita\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/summary\u003e\n\u003cdiv class=\"bd\"\u003e\n\u003ch4\u003eIngredientes\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e15 g de auricularia desidratada\u003c\/li\u003e\n\u003cli\u003e1 litro de caldo de galinha ou legumes\u003c\/li\u003e\n\u003cli\u003e200 g de tofu em tiras\u003c\/li\u003e\n\u003cli\u003e1 cenoura em tiras finas\u003c\/li\u003e\n\u003cli\u003e3 colheres de sopa de vinagre de arroz\u003c\/li\u003e\n\u003cli\u003e2 colheres de sopa de shoyu\u003c\/li\u003e\n\u003cli\u003e1 colher de chá de pimenta branca\u003c\/li\u003e\n\u003cli\u003e2 colheres de sopa de amido de milho\u003c\/li\u003e\n\u003cli\u003e1 ovo batido\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eModo de fazer\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eHidrate a auricularia por 25 minutos, retire a base e corte em tiras finas.\u003c\/li\u003e\n\u003cli\u003eFerva o caldo com a cenoura e a auricularia por 10 minutos.\u003c\/li\u003e\n\u003cli\u003eJunte o tofu, o vinagre, o shoyu e a pimenta branca.\u003c\/li\u003e\n\u003cli\u003eDissolva o amido em água fria e despeje mexendo, até o caldo encorpar.\u003c\/li\u003e\n\u003cli\u003eCom o fogo baixo, despeje o ovo batido em fio, mexendo devagar para formar os fiapos.\u003c\/li\u003e\n\u003cli\u003eProve: tem que ser ácido e apimentado ao mesmo tempo.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"dc\"\u003e\n\u003cb\u003eO detalhe que decide:\u003c\/b\u003e A pimenta branca é obrigatória. É ela que faz o lado picante dessa sopa, não a pimenta vermelha.\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0967\/2156\/8051\/files\/auricularia-macarrao-com-orelha-de-judas-e-gergelim.jpg?v=1790962845\" alt=\"Macarrão com orelha de judas e gergelim\" loading=\"lazy\"\u003e\n\u003cdiv class=\"cap\"\u003e\n\u003cdiv class=\"nm\"\u003eMacarrão com orelha de judas e gergelim\u003c\/div\u003e\n\u003cdiv class=\"mt\"\u003e25 min · 2 porções\u003c\/div\u003e\n\u003cdiv class=\"vr\"\u003eVer a receita\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/summary\u003e\n\u003cdiv class=\"bd\"\u003e\n\u003ch4\u003eIngredientes\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e15 g de auricularia desidratada\u003c\/li\u003e\n\u003cli\u003e200 g de macarrão tipo udon ou espaguete\u003c\/li\u003e\n\u003cli\u003e3 colheres de sopa de pasta de gergelim ou tahine\u003c\/li\u003e\n\u003cli\u003e2 colheres de sopa de shoyu\u003c\/li\u003e\n\u003cli\u003e1 colher de sopa de vinagre de arroz\u003c\/li\u003e\n\u003cli\u003e1 dente de alho ralado\u003c\/li\u003e\n\u003cli\u003ePepino em tiras\u003c\/li\u003e\n\u003cli\u003eGergelim torrado\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eModo de fazer\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eHidrate a auricularia por 25 minutos, escalde 3 minutos e corte em tiras.\u003c\/li\u003e\n\u003cli\u003eCozinhe o macarrão, escorra e passe por água fria.\u003c\/li\u003e\n\u003cli\u003eMisture a pasta de gergelim, o shoyu, o vinagre e o alho com um pouco de água até virar um molho fluido.\u003c\/li\u003e\n\u003cli\u003eJunte o macarrão, a auricularia e o pepino.\u003c\/li\u003e\n\u003cli\u003eFinalize com gergelim torrado.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"dc\"\u003e\n\u003cb\u003eO detalhe que decide:\u003c\/b\u003e Prato frio, perfeito para o verão. Fica pronto de véspera e vai bem na marmita.\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0967\/2156\/8051\/files\/auricularia-picadinho-carne.jpg?v=1790967504\" alt=\"Picadinho de carne com orelha de judas\" loading=\"lazy\"\u003e\n\u003cdiv class=\"cap\"\u003e\n\u003cdiv class=\"nm\"\u003ePicadinho de carne com orelha de judas\u003c\/div\u003e\n\u003cdiv class=\"mt\"\u003e45 min · 4 porções\u003c\/div\u003e\n\u003cdiv class=\"vr\"\u003eVer a receita\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/summary\u003e\n\u003cdiv class=\"bd\"\u003e\n\u003ch4\u003eIngredientes\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e20 g de orelha de judas desidratada\u003c\/li\u003e\n\u003cli\u003e500 g de carne em cubos pequenos (patinho ou alcatra)\u003c\/li\u003e\n\u003cli\u003e1 cebola picada\u003c\/li\u003e\n\u003cli\u003e3 dentes de alho\u003c\/li\u003e\n\u003cli\u003e1 tomate sem pele picado\u003c\/li\u003e\n\u003cli\u003e2 colheres de sopa de shoyu\u003c\/li\u003e\n\u003cli\u003e1 colher de sopa de extrato de tomate\u003c\/li\u003e\n\u003cli\u003e1 folha de louro\u003c\/li\u003e\n\u003cli\u003eAzeite, sal, pimenta e cheiro-verde\u003c\/li\u003e\n\u003cli\u003eArroz branco, feijão e ovo frito para servir\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eModo de fazer\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eHidrate a orelha de judas em água morna por 20 minutos. Ela cresce muito. Lave, corte em tiras e descarte a parte dura do pé.\u003c\/li\u003e\n\u003cli\u003eTempere a carne com sal e pimenta. Doure em fogo alto, em porções, para não soltar água. Reserve.\u003c\/li\u003e\n\u003cli\u003eRefogue a cebola no azeite, junte o alho e o extrato de tomate.\u003c\/li\u003e\n\u003cli\u003eVolte a carne, junte o tomate, o louro, o shoyu e água até cobrir. Cozinhe tampado por 25 minutos.\u003c\/li\u003e\n\u003cli\u003eJunte a orelha de judas e cozinhe mais 8 minutos, sem tampa, para o caldo encorpar.\u003c\/li\u003e\n\u003cli\u003eAjuste o sal e finalize com cheiro-verde.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"dc\"\u003e\n\u003cb\u003eO detalhe que decide:\u003c\/b\u003e A orelha de judas entra no fim. Se cozinhar junto desde o começo, ela perde a mordida, que é a única razão de estar ali.\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0967\/2156\/8051\/files\/auricularia-arroz-forno-calabresa.jpg?v=1790967504\" alt=\"Arroz de forno com orelha de judas e calabresa\" loading=\"lazy\"\u003e\n\u003cdiv class=\"cap\"\u003e\n\u003cdiv class=\"nm\"\u003eArroz de forno com orelha de judas e calabresa\u003c\/div\u003e\n\u003cdiv class=\"mt\"\u003e40 min · 4 porções\u003c\/div\u003e\n\u003cdiv class=\"vr\"\u003eVer a receita\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/summary\u003e\n\u003cdiv class=\"bd\"\u003e\n\u003ch4\u003eIngredientes\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e20 g de orelha de judas desidratada\u003c\/li\u003e\n\u003cli\u003e3 xícaras de arroz cozido\u003c\/li\u003e\n\u003cli\u003e1 linguiça calabresa em rodelas\u003c\/li\u003e\n\u003cli\u003e1 cebola picada\u003c\/li\u003e\n\u003cli\u003e3 dentes de alho\u003c\/li\u003e\n\u003cli\u003e1 pimentão vermelho em cubinhos\u003c\/li\u003e\n\u003cli\u003e2 ovos\u003c\/li\u003e\n\u003cli\u003e1 colher de sopa de shoyu\u003c\/li\u003e\n\u003cli\u003e100 g de muçarela ralada\u003c\/li\u003e\n\u003cli\u003eAzeite, sal, pimenta e cebolinha\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eModo de fazer\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eHidrate a orelha de judas por 20 minutos, lave e corte em tiras finas.\u003c\/li\u003e\n\u003cli\u003eFrite a calabresa numa frigideira até soltar gordura e ficar dourada. Reserve, deixando a gordura na panela.\u003c\/li\u003e\n\u003cli\u003eNa mesma gordura, refogue a cebola, o alho e o pimentão.\u003c\/li\u003e\n\u003cli\u003eJunte a orelha de judas e frite 5 minutos em fogo alto.\u003c\/li\u003e\n\u003cli\u003eAbra espaço no meio da frigideira, quebre os ovos e mexa rápido até cozinhar.\u003c\/li\u003e\n\u003cli\u003eVolte a calabresa, junte o arroz e o shoyu, misture bem e ajuste o sal.\u003c\/li\u003e\n\u003cli\u003ePasse para um refratário, cubra com a muçarela e leve ao forno a 200 graus por 12 minutos. Finalize com cebolinha.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"dc\"\u003e\n\u003cb\u003eO detalhe que decide:\u003c\/b\u003e Arroz do dia anterior, frio da geladeira, é o certo para esse prato. Arroz recém-feito empapa.\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp class=\"mais\"\u003e\u003ca href=\"\/es\/blogs\/cozinha\/receitas-com-orelha-de-judas\"\u003e\u003cb\u003eVer todas as 8 receitas com auricularia\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003chr\u003e\n\u003ch3\u003e🍲 \u003cstrong\u003eSugestões de uso\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eRamen e sopas orientais\u003c\/strong\u003e: adicione fatiada para textura crocante e visual marcante\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eYakisoba e noodles\u003c\/strong\u003e: salteie com legumes, shoyu, gengibre e óleo de gergelim\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSaladas frias\u003c\/strong\u003e: use hidratada com pepino, gergelim, vinagre de arroz e ervas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRefogados\u003c\/strong\u003e: combina com tofu, frango, legumes e cogumelos variados\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCaldos e hot pot\u003c\/strong\u003e: mantém textura mesmo após aquecimento\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eValores aproximados por porção (5 g)\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003e\u003cstrong\u003eNutriente\u003c\/strong\u003e\u003c\/th\u003e\n\u003cth\u003e\u003cstrong\u003ePorção (5 g)\u003c\/strong\u003e\u003c\/th\u003e\n\u003cth\u003e\n\u003cstrong\u003e% VD\u003c\/strong\u003e*\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eValor energético\u003c\/td\u003e\n\u003ctd\u003e~ 8 kcal\u003c\/td\u003e\n\u003ctd\u003e–\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarboidratos\u003c\/td\u003e\n\u003ctd\u003e~ 1,5 g\u003c\/td\u003e\n\u003ctd\u003e–\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProteínas\u003c\/td\u003e\n\u003ctd\u003e~ 0,7 g\u003c\/td\u003e\n\u003ctd\u003e–\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGorduras totais\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003ctd\u003e–\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGorduras saturadas\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003ctd\u003e–\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFibra alimentar\u003c\/td\u003e\n\u003ctd\u003e~ 1,0 g\u003c\/td\u003e\n\u003ctd\u003e–\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSódio\u003c\/td\u003e\n\u003ctd\u003e0 mg\u003c\/td\u003e\n\u003ctd\u003e–\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003csmall\u003e*Valores diários de referência não estabelecidos. Valores aproximados, podendo variar conforme o lote e a espécie do cogumelo.\u003c\/small\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e🧺 \u003cstrong\u003eInformações complementares\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCategoria: Alimentos Naturais\u003c\/li\u003e\n\u003cli\u003eTipo: Cogumelo desidratado\u003c\/li\u003e\n\u003cli\u003eFormato: Cogumelo seco em porções\u003c\/li\u003e\n\u003cli\u003ePeso líquido: 50 g\u003c\/li\u003e\n\u003cli\u003eOrigem: Brasil\u003c\/li\u003e\n\u003cli\u003eFabricante: De Volta às Raízes\u003c\/li\u003e\n\u003cli\u003eCNPJ: 48.677.241\/0001-04\u003c\/li\u003e\n\u003cli\u003eResponsável Técnico: Nilson Bruch – CRQ13 SC 13300452\u003c\/li\u003e\n\u003cli\u003eEndereço: Rua Pedro Graf, 350 — Avaí, Guaramirim – SC\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"devoltaasraizes","offers":[{"title":"1 UNIDADE","offer_id":53652747518259,"sku":null,"price":99.0,"currency_code":"BRL","in_stock":true},{"title":"2 UNIDADES","offer_id":53652747551027,"sku":null,"price":188.1,"currency_code":"BRL","in_stock":true},{"title":"3 UNIDADES","offer_id":53652747583795,"sku":null,"price":267.3,"currency_code":"BRL","in_stock":true},{"title":"4 UNIDADES","offer_id":53652747616563,"sku":null,"price":336.6,"currency_code":"BRL","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0967\/2156\/8051\/files\/auriculariadesidratado.png?v=1783973119"},{"product_id":"cogumelo-shiitake-desidratado-50-g","title":"Cogumelo Shiitake Desidratado 50 g","description":"\u003ch3\u003e\u003cstrong\u003eCogumelo Shiitake (Lentinula edodes) – Cogumelo Desidratado\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eO Shiitake é um dos cogumelos mais tradicionais da culinária oriental, famoso pelo sabor umami intenso e aroma profundo. Na versão desidratada, fica ainda mais concentrado e é excelente para caldos, risotos, massas, molhos e refogados.\u003c\/p\u003e\n\u003cp\u003eNesta versão desidratada, basta hidratar e usar em receitas doces ou salgadas, conforme a característica de cada espécie.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduto alimentar sem finalidade terapêutica.\u003c\/strong\u003e\u003cbr\u003eDispensado de registro conforme RDC nº 27\/2010 – Anvisa.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e🧾 \u003cstrong\u003eComposição\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e100% Lentinula edodes (Shiitake) – cogumelo desidratado\u003c\/li\u003e\n\u003cli\u003eNão contém glúten, lactose, aditivos, corantes ou conservantes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e🍳 \u003cstrong\u003eModo de preparo\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eCubra o cogumelo com água quente.\u003c\/li\u003e\n\u003cli\u003eDeixe hidratar por 10–20 minutos.\u003c\/li\u003e\n\u003cli\u003eEscorra e utilize na receita.\u003c\/li\u003e\n\u003cli\u003e(Opcional) Reserve a água da hidratação para caldos, molhos e risotos.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eApós hidratar, o cogumelo recupera textura e absorve temperos, caldos e molhos com facilidade.\u003c\/p\u003e\n\u003chr\u003e\n\u003cstyle\u003e\n.dvrR{--l:#e5e2dc;--i:#1a1a18;--i2:#5a5852;font-family:inherit;margin:28px 0}\n.dvrR *{box-sizing:border-box}\n.dvrR h3{margin:0 0 4px;font-size:19px;line-height:1.25}\n.dvrR .sb{margin:0 0 14px;font-size:14px;color:var(--i2)}\n.dvrR .tr{display:flex;gap:12px;overflow-x:auto;scroll-snap-type:x mandatory;\n  -webkit-overflow-scrolling:touch;padding:2px 2px 12px;scrollbar-width:thin}\n.dvrR .tr::-webkit-scrollbar{height:6px}\n.dvrR .tr::-webkit-scrollbar-thumb{background:var(--l);border-radius:3px}\n.dvrR details{flex:0 0 232px;scroll-snap-align:start;border:1px solid var(--l);\n  border-radius:12px;overflow:hidden;background:#fff;transition:flex-basis .18s}\n.dvrR details[open]{flex:0 0 min(100%,560px)}\n.dvrR summary{list-style:none;cursor:pointer;display:block}\n.dvrR summary::-webkit-details-marker{display:none}\n.dvrR summary img{display:block;width:100%;height:150px;object-fit:cover}\n.dvrR details[open] summary img{height:230px}\n.dvrR .cap{padding:10px 12px 12px}\n.dvrR .nm{font-weight:700;font-size:15px;line-height:1.3;color:var(--i)}\n.dvrR .mt{font-size:13px;color:var(--i2);margin-top:3px}\n.dvrR .vr{font-size:13px;font-weight:700;margin-top:7px;text-decoration:underline}\n.dvrR details[open] .vr{display:none}\n.dvrR .bd{padding:0 14px 16px;font-size:14.5px;line-height:1.55}\n.dvrR .bd h4{margin:14px 0 5px;font-size:12px;letter-spacing:.07em;text-transform:uppercase;color:#8a8780}\n.dvrR .bd ul,.dvrR .bd ol{margin:0;padding-left:19px}\n.dvrR .bd li{margin:4px 0}\n.dvrR .bd .dc{margin-top:12px;padding:10px 12px;background:#f4f2ee;border-radius:9px;font-size:14px}\n.dvrR .mais{margin:4px 0 0;font-size:14.5px}\n@media (prefers-color-scheme:dark){.dvrR details{background:transparent}.dvrR .bd .dc{background:rgba(127,127,127,.14)}}\n\u003c\/style\u003e\n\u003cdiv class=\"dvrR\"\u003e\n\u003ch3\u003eReceitas com shiitake\u003c\/h3\u003e\n\u003cp class=\"sb\"\u003e7 receitas feitas com este pacote. Arraste para o lado e toque para abrir.\u003c\/p\u003e\n\u003cdiv class=\"tr\"\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0967\/2156\/8051\/files\/shiitake-missoshiru.jpg?v=1790962845\" alt=\"Missoshiru com shiitake\" loading=\"lazy\"\u003e\n\u003cdiv class=\"cap\"\u003e\n\u003cdiv class=\"nm\"\u003eMissoshiru com shiitake\u003c\/div\u003e\n\u003cdiv class=\"mt\"\u003e20 min · 4 porções\u003c\/div\u003e\n\u003cdiv class=\"vr\"\u003eVer a receita\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/summary\u003e\n\u003cdiv class=\"bd\"\u003e\n\u003ch4\u003eIngredientes\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e15 g de shiitake desidratado\u003c\/li\u003e\n\u003cli\u003e800 ml de água\u003c\/li\u003e\n\u003cli\u003e3 colheres de sopa de missô\u003c\/li\u003e\n\u003cli\u003e150 g de tofu em cubos\u003c\/li\u003e\n\u003cli\u003e1 folha de alga wakame seca (opcional)\u003c\/li\u003e\n\u003cli\u003eCebolinha\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eModo de fazer\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eHidrate o shiitake nos 800 ml de água por 30 minutos. Não jogue a água fora: ela é o caldo.\u003c\/li\u003e\n\u003cli\u003eLeve a água com o shiitake fatiado ao fogo e deixe ferver 5 minutos.\u003c\/li\u003e\n\u003cli\u003eBaixe o fogo. Dissolva o missô numa concha com um pouco do caldo e devolve à panela.\u003c\/li\u003e\n\u003cli\u003eAcrescente o tofu e a alga. Deixe 2 minutos.\u003c\/li\u003e\n\u003cli\u003eNão deixe ferver depois do missô: perde o aroma. Sirva com cebolinha.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"dc\"\u003e\n\u003cb\u003eO detalhe que decide:\u003c\/b\u003e Com shiitake seco você não precisa de dashi pronto. A água da hidratação já é o caldo.\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cimg src=\"https:\/\/upload.wikimedia.org\/wikipedia\/commons\/c\/c3\/%E4%BA%94%E7%9B%AE%E9%A3%AF.jpg\" alt=\"Takikomi gohan: arroz japonês com shiitake\" loading=\"lazy\"\u003e\n\u003cdiv class=\"cap\"\u003e\n\u003cdiv class=\"nm\"\u003eTakikomi gohan: arroz japonês com shiitake\u003c\/div\u003e\n\u003cdiv class=\"mt\"\u003e40 min · 4 porções\u003c\/div\u003e\n\u003cdiv class=\"vr\"\u003eVer a receita\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/summary\u003e\n\u003cdiv class=\"bd\"\u003e\n\u003ch4\u003eIngredientes\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e20 g de shiitake desidratado\u003c\/li\u003e\n\u003cli\u003e2 xícaras de arroz japonês\u003c\/li\u003e\n\u003cli\u003e1 cenoura em tiras finas\u003c\/li\u003e\n\u003cli\u003e2 colheres de sopa de shoyu\u003c\/li\u003e\n\u003cli\u003e1 colher de sopa de saquê ou vinho branco\u003c\/li\u003e\n\u003cli\u003e1 colher de chá de açúcar\u003c\/li\u003e\n\u003cli\u003e1 pitada de sal\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eModo de fazer\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eHidrate o shiitake em 2 xícaras de água por 30 minutos. Coe e reserve a água.\u003c\/li\u003e\n\u003cli\u003eFatie o shiitake fino. Lave o arroz até a água sair quase limpa.\u003c\/li\u003e\n\u003cli\u003eNa panela, junte o arroz, a água da hidratação completando 2 xícaras, o shoyu, o saquê, o açúcar e o sal.\u003c\/li\u003e\n\u003cli\u003eEspalhe o shiitake e a cenoura por cima, sem misturar.\u003c\/li\u003e\n\u003cli\u003eCozinhe tampado em fogo baixo por 15 minutos. Desligue e deixe descansar 10 minutos tampado.\u003c\/li\u003e\n\u003cli\u003eMisture tudo com um garfo antes de servir.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"dc\"\u003e\n\u003cb\u003eO detalhe que decide:\u003c\/b\u003e Esse é o prato que ensina o que o shiitake seco faz: o arroz inteiro fica com o sabor dele.\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cimg src=\"https:\/\/upload.wikimedia.org\/wikipedia\/commons\/0\/0e\/Pork_ramen_with_shiitakes_and_dried_peppers.jpg\" alt=\"Ramen caseiro de shiitake\" loading=\"lazy\"\u003e\n\u003cdiv class=\"cap\"\u003e\n\u003cdiv class=\"nm\"\u003eRamen caseiro de shiitake\u003c\/div\u003e\n\u003cdiv class=\"mt\"\u003e30 min · 2 porções\u003c\/div\u003e\n\u003cdiv class=\"vr\"\u003eVer a receita\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/summary\u003e\n\u003cdiv class=\"bd\"\u003e\n\u003ch4\u003eIngredientes\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e20 g de shiitake desidratado\u003c\/li\u003e\n\u003cli\u003e1 litro de água\u003c\/li\u003e\n\u003cli\u003e3 colheres de sopa de shoyu\u003c\/li\u003e\n\u003cli\u003e1 colher de sopa de óleo de gergelim\u003c\/li\u003e\n\u003cli\u003e1 pedaço de gengibre\u003c\/li\u003e\n\u003cli\u003e2 dentes de alho\u003c\/li\u003e\n\u003cli\u003e2 porções de macarrão para ramen\u003c\/li\u003e\n\u003cli\u003eOvo cozido, cebolinha e nori para finalizar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eModo de fazer\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eHidrate o shiitake no litro de água por 40 minutos.\u003c\/li\u003e\n\u003cli\u003eLeve essa água ao fogo com o gengibre, o alho e os chapéus de shiitake. Ferva 20 minutos em fogo baixo.\u003c\/li\u003e\n\u003cli\u003eCoe o caldo. Volte à panela com o shoyu e o óleo de gergelim. Prove o sal.\u003c\/li\u003e\n\u003cli\u003eFatie o shiitake cozido em tiras e reserve para a cobertura.\u003c\/li\u003e\n\u003cli\u003eCozinhe o macarrão à parte, monte na tigela e despeje o caldo quente.\u003c\/li\u003e\n\u003cli\u003eFinalize com o shiitake, o ovo, a cebolinha e o nori.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"dc\"\u003e\n\u003cb\u003eO detalhe que decide:\u003c\/b\u003e Caldo de ramen de verdade leva horas. Com shiitake seco você chega perto em 20 minutos.\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0967\/2156\/8051\/files\/shiitake-molho-cremoso-para-massa.webp?v=1790962845\" alt=\"Molho cremoso de shiitake para massa\" loading=\"lazy\"\u003e\n\u003cdiv class=\"cap\"\u003e\n\u003cdiv class=\"nm\"\u003eMolho cremoso de shiitake para massa\u003c\/div\u003e\n\u003cdiv class=\"mt\"\u003e20 min · 3 porções\u003c\/div\u003e\n\u003cdiv class=\"vr\"\u003eVer a receita\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/summary\u003e\n\u003cdiv class=\"bd\"\u003e\n\u003ch4\u003eIngredientes\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e25 g de shiitake desidratado\u003c\/li\u003e\n\u003cli\u003e1 cebola picada\u003c\/li\u003e\n\u003cli\u003e2 dentes de alho\u003c\/li\u003e\n\u003cli\u003e200 ml de creme de leite fresco\u003c\/li\u003e\n\u003cli\u003e50 ml da água da hidratação\u003c\/li\u003e\n\u003cli\u003eAzeite, sal e pimenta-do-reino\u003c\/li\u003e\n\u003cli\u003eQueijo parmesão ralado\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eModo de fazer\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eHidrate o shiitake por 30 minutos, esprema e fatie. Reserve 50 ml da água.\u003c\/li\u003e\n\u003cli\u003eRefogue a cebola no azeite até ficar transparente. Junte o alho.\u003c\/li\u003e\n\u003cli\u003eAcrescente o shiitake e deixe dourar bem, uns 5 minutos.\u003c\/li\u003e\n\u003cli\u003eDespeje a água da hidratação e deixe reduzir pela metade.\u003c\/li\u003e\n\u003cli\u003eJunte o creme de leite, abaixe o fogo e cozinhe 5 minutos sem ferver.\u003c\/li\u003e\n\u003cli\u003eAjuste o sal, moa pimenta na hora e sirva sobre a massa com parmesão.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"dc\"\u003e\n\u003cb\u003eO detalhe que decide:\u003c\/b\u003e Esse molho fica melhor no dia seguinte. Vale fazer o dobro.\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0967\/2156\/8051\/files\/shiitake-yakisoba.jpg?v=1790962845\" alt=\"Yakisoba com shiitake\" loading=\"lazy\"\u003e\n\u003cdiv class=\"cap\"\u003e\n\u003cdiv class=\"nm\"\u003eYakisoba com shiitake\u003c\/div\u003e\n\u003cdiv class=\"mt\"\u003e25 min · 3 porções\u003c\/div\u003e\n\u003cdiv class=\"vr\"\u003eVer a receita\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/summary\u003e\n\u003cdiv class=\"bd\"\u003e\n\u003ch4\u003eIngredientes\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e20 g de shiitake desidratado\u003c\/li\u003e\n\u003cli\u003e300 g de macarrão para yakisoba\u003c\/li\u003e\n\u003cli\u003e1 cenoura em tiras\u003c\/li\u003e\n\u003cli\u003e1\/2 repolho fatiado\u003c\/li\u003e\n\u003cli\u003e1 pimentão\u003c\/li\u003e\n\u003cli\u003e4 colheres de sopa de molho de yakisoba ou shoyu\u003c\/li\u003e\n\u003cli\u003eÓleo de gergelim\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eModo de fazer\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eHidrate o shiitake por 25 minutos e fatie em tiras.\u003c\/li\u003e\n\u003cli\u003eCozinhe o macarrão, escorra e regue com um fio de óleo para não grudar.\u003c\/li\u003e\n\u003cli\u003eEm fogo alto, salteie a cenoura, o repolho e o pimentão por 3 minutos, mantendo crocantes.\u003c\/li\u003e\n\u003cli\u003eJunte o shiitake e deixe dourar 2 minutos.\u003c\/li\u003e\n\u003cli\u003eAcrescente o macarrão e o molho, misture rápido e sirva.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"dc\"\u003e\n\u003cb\u003eO detalhe que decide:\u003c\/b\u003e Fogo alto e panela larga. Yakisoba em fogo baixo vira macarrão cozido.\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0967\/2156\/8051\/files\/shiitake-escondidinho-pure-mandioca.jpg?v=1790967504\" alt=\"Escondidinho de shiitake com purê de mandioca\" loading=\"lazy\"\u003e\n\u003cdiv class=\"cap\"\u003e\n\u003cdiv class=\"nm\"\u003eEscondidinho de shiitake com purê de mandioca\u003c\/div\u003e\n\u003cdiv class=\"mt\"\u003e50 min · 4 porções\u003c\/div\u003e\n\u003cdiv class=\"vr\"\u003eVer a receita\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/summary\u003e\n\u003cdiv class=\"bd\"\u003e\n\u003ch4\u003eIngredientes\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e40 g de shiitake desidratado\u003c\/li\u003e\n\u003cli\u003e600 g de mandioca descascada\u003c\/li\u003e\n\u003cli\u003e1 cebola picada fina\u003c\/li\u003e\n\u003cli\u003e3 dentes de alho\u003c\/li\u003e\n\u003cli\u003e2 colheres de sopa de manteiga\u003c\/li\u003e\n\u003cli\u003e1 colher de sopa de extrato de tomate\u003c\/li\u003e\n\u003cli\u003e1 colher de sopa de shoyu\u003c\/li\u003e\n\u003cli\u003e1\/2 xícara de leite\u003c\/li\u003e\n\u003cli\u003e100 g de queijo coalho ou muçarela ralada\u003c\/li\u003e\n\u003cli\u003eAzeite, sal, pimenta-do-reino e cheiro-verde\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eModo de fazer\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eHidrate o shiitake em 2 xícaras de água morna por 30 minutos. Esprema, pique bem fino e guarde a água.\u003c\/li\u003e\n\u003cli\u003eCozinhe a mandioca em água e sal até desmanchar. Escorra e amasse ainda quente com 1 colher de manteiga e o leite até ficar um purê liso.\u003c\/li\u003e\n\u003cli\u003eNa frigideira, refogue a cebola na manteiga restante até dourar. Junte o alho.\u003c\/li\u003e\n\u003cli\u003eAcrescente o shiitake picado e deixe fritar 6 minutos, mexendo pouco, até pegar cor de carne moída.\u003c\/li\u003e\n\u003cli\u003eJunte o extrato de tomate e o shoyu, refogue 2 minutos, e despeje 1 xícara da água da hidratação. Cozinhe até secar quase todo o líquido.\u003c\/li\u003e\n\u003cli\u003eAjuste sal e pimenta, junte o cheiro-verde e desligue.\u003c\/li\u003e\n\u003cli\u003eEm um refratário, espalhe o recheio, cubra com o purê e salpique o queijo.\u003c\/li\u003e\n\u003cli\u003eForno a 200 graus por 20 minutos, até gratinar.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"dc\"\u003e\n\u003cb\u003eO detalhe que decide:\u003c\/b\u003e Picado fino, o shiitake hidratado fica com o ponto de carne moída. Quem come não identifica que é cogumelo, só sente que está mais saboroso.\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0967\/2156\/8051\/files\/shiitake-pastel.jpg?v=1790967504\" alt=\"Pastel de shiitake\" loading=\"lazy\"\u003e\n\u003cdiv class=\"cap\"\u003e\n\u003cdiv class=\"nm\"\u003ePastel de shiitake\u003c\/div\u003e\n\u003cdiv class=\"mt\"\u003e40 min · 12 pastéis\u003c\/div\u003e\n\u003cdiv class=\"vr\"\u003eVer a receita\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/summary\u003e\n\u003cdiv class=\"bd\"\u003e\n\u003ch4\u003eIngredientes\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e30 g de shiitake desidratado\u003c\/li\u003e\n\u003cli\u003e12 discos de massa de pastel\u003c\/li\u003e\n\u003cli\u003e1 cebola picada fina\u003c\/li\u003e\n\u003cli\u003e2 dentes de alho\u003c\/li\u003e\n\u003cli\u003e1 colher de sopa de shoyu\u003c\/li\u003e\n\u003cli\u003e1 colher de chá de açúcar\u003c\/li\u003e\n\u003cli\u003e2 colheres de sopa de requeijão ou catupiry\u003c\/li\u003e\n\u003cli\u003eCebolinha picada\u003c\/li\u003e\n\u003cli\u003eAzeite, sal e pimenta\u003c\/li\u003e\n\u003cli\u003eÓleo para fritar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eModo de fazer\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eHidrate o shiitake por 30 minutos, esprema bem e pique fino. Guarde meia xícara da água.\u003c\/li\u003e\n\u003cli\u003eRefogue a cebola no azeite até dourar. Junte o alho.\u003c\/li\u003e\n\u003cli\u003eAcrescente o shiitake e frite 5 minutos até secar.\u003c\/li\u003e\n\u003cli\u003eJunte o shoyu, o açúcar e a água da hidratação. Cozinhe até o recheio ficar quase seco, senão a massa abre na fritura.\u003c\/li\u003e\n\u003cli\u003eDesligue, deixe esfriar, e só então misture o requeijão e a cebolinha.\u003c\/li\u003e\n\u003cli\u003eRecheie os discos, feche com garfo e frite em óleo quente até dourar.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cdiv class=\"dc\"\u003e\n\u003cb\u003eO detalhe que decide:\u003c\/b\u003e O recheio precisa estar FRIO e seco na hora de montar. Recheio quente solta vapor e estoura o pastel.\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp class=\"mais\"\u003e\u003ca href=\"\/es\/blogs\/cozinha\/receitas-com-shiitake-seco\"\u003e\u003cb\u003eVer todas as 10 receitas com shiitake\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003chr\u003e\n\u003ch3\u003e🍲 \u003cstrong\u003eSugestões de uso\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCaldos e sopas\u003c\/strong\u003e: use a água da hidratação para intensificar o sabor\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRisotos\u003c\/strong\u003e: combina com manteiga, vinho branco, parmesão e ervas\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMassas e molhos\u003c\/strong\u003e: adicione em molhos cremosos, orientais ou à base de shoyu\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRefogados\u003c\/strong\u003e: salteie com alho, cebola, azeite ou óleo de gergelim\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLegumes e proteínas\u003c\/strong\u003e: acompanha tofu, frango, peixe, carne suína e vegetais\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eValores aproximados por porção (5 g)\u003c\/strong\u003e\u003c\/h3\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003e\u003cstrong\u003eNutriente\u003c\/strong\u003e\u003c\/th\u003e\n\u003cth\u003e\u003cstrong\u003ePorção (5 g)\u003c\/strong\u003e\u003c\/th\u003e\n\u003cth\u003e\n\u003cstrong\u003e% VD\u003c\/strong\u003e*\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eValor energético\u003c\/td\u003e\n\u003ctd\u003e~ 8 kcal\u003c\/td\u003e\n\u003ctd\u003e–\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarboidratos\u003c\/td\u003e\n\u003ctd\u003e~ 1,5 g\u003c\/td\u003e\n\u003ctd\u003e–\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProteínas\u003c\/td\u003e\n\u003ctd\u003e~ 0,7 g\u003c\/td\u003e\n\u003ctd\u003e–\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGorduras totais\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003ctd\u003e–\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGorduras saturadas\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003ctd\u003e–\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFibra alimentar\u003c\/td\u003e\n\u003ctd\u003e~ 1,0 g\u003c\/td\u003e\n\u003ctd\u003e–\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSódio\u003c\/td\u003e\n\u003ctd\u003e0 mg\u003c\/td\u003e\n\u003ctd\u003e–\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003csmall\u003e*Valores diários de referência não estabelecidos. Valores aproximados, podendo variar conforme o lote e a espécie do cogumelo.\u003c\/small\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e🧺 \u003cstrong\u003eInformações complementares\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCategoria: Alimentos Naturais\u003c\/li\u003e\n\u003cli\u003eTipo: Cogumelo desidratado\u003c\/li\u003e\n\u003cli\u003eFormato: Cogumelos secos\u003c\/li\u003e\n\u003cli\u003ePeso líquido: 50 g\u003c\/li\u003e\n\u003cli\u003eOrigem: Brasil\u003c\/li\u003e\n\u003cli\u003eFabricante: De Volta às Raízes\u003c\/li\u003e\n\u003cli\u003eCNPJ: 48.677.241\/0001-04\u003c\/li\u003e\n\u003cli\u003eResponsável Técnico: Nilson Bruch – CRQ13 SC 13300452\u003c\/li\u003e\n\u003cli\u003eEndereço: Rua Pedro Graf, 350 — Avaí, Guaramirim – SC\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"devoltaasraizes","offers":[{"title":"1 UNIDADE","offer_id":53652747649331,"sku":null,"price":99.0,"currency_code":"BRL","in_stock":true},{"title":"2 UNIDADES","offer_id":53652747682099,"sku":null,"price":188.1,"currency_code":"BRL","in_stock":true},{"title":"3 UNIDADES","offer_id":53652747714867,"sku":null,"price":267.3,"currency_code":"BRL","in_stock":true},{"title":"4 UNIDADES","offer_id":53652747747635,"sku":null,"price":336.6,"currency_code":"BRL","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0967\/2156\/8051\/files\/SHIITAKEdesidratado_2.png?v=1783973080"}],"url":"https:\/\/devoltaasraizes.com.br\/es\/collections\/gourmet-caldos-e-sopas.oembed","provider":"devoltaasraizes","version":"1.0","type":"link"}