Can white wood ear and silver ear be stewed together?

Generally speaking, white wood ear and silver ear refer to the same edible fungus, called Tremella or silver ear fungus, so there is no such practice as stewing them together. The detailed explanation is as follows:

White wood ear and silver ear are different names for the same edible fungus. The differences in terminology arise merely from regional or customary variations. Both are identical in botanical classification, nutritional composition, and culinary benefits. Therefore, there is no such concept as stewing white wood ear and silver ear together. Whether it is called white wood ear or silver ear, the part used for cooking is the fruiting body of this fungus. Stewing it alone is sufficient to achieve its effects of nourishing yin, moistening the lungs, and supplementing collagen. Repeatedly stewing the same ingredient is unnecessary and may cause food waste.

When purchasing silver ear fungus, one should choose products that have a natural color, no unpleasant odor, and are dry and fluffy, avoiding low-quality products fumigated with sulfur. Before cooking, it should be fully soaked in clean water to remove impurities from the base. The soaking time should not be too long to prevent bacterial growth. Although silver ear fungus is nutritious, excessive consumption at one time is not advisable, especially for individuals with weak digestion, as it may cause abdominal distension. During cooking, it can be combined with ingredients such as lotus seeds and lily bulbs to enhance flavor and nutrition. However, there is no need to be concerned about redundant naming.