Chinese tree mushrooms. How to cook wood mushrooms
Asian cuisine, in particular, its individual components, sometimes raises many questions. And against the backdrop of all these incredible delicacies, Chinese tree mushrooms seem to be quite home-like native. They fit perfectly into the dishes of many cuisines of the world, making a unique savory flavor. Therefore, today we will talk about how to cook wood mushrooms.
The inhabitants of the Middle Kingdom emit several subspecies of tree fungi. We will get acquainted with them now.
Shiitake wood mushrooms have been part of the national cuisine for hundreds of years. It is this Chinese mushroom that visually resembles our Russian mushrooms. It also has a leg and a hat, although it grows exclusively in the trees.
Shiitake, when it is just removed, has a pleasant dark brown shade. In the process of drying, he changes it to a darker, becoming almost black. On the shelves of supermarkets you can find both fresh and dry shiitake.If we talk about the benefits, they are completely universal and can be used in all dishes.
The only thing that needs to be done first is to pour clean water on dry shiitake. Such a procedure will help restore their lost moisture. And then the mushrooms can be used in cooking.
Dried mushrooms can be used as an aromatic seasoning, emphasizing the taste of other products.
Mushrooms, black tree muer or "tree ears" parasitize, choosing tree trunks as a place of residence. But to man, it is exclusively beneficial.
This Chinese tree mushroom contains a huge amount of protein and vitamins. In addition, the muer is an excellent source of iron. Mushrooms contribute to increased appetite, as well as improve overall health.
But the muer is not always a black mushroom. You can see white (delicious) and yellow mushrooms. In supermarkets you can find white dried muer, very nutritious and tasty. It contains amino acids and polysaccharides, necessary for our body. In addition, tree fungus contains phosphorus and iron.
Another edible tree fungus that is popular in China is syangu.As a rule, they come to the store shelves in a dry form, therefore, they must be soaked beforehand. After that, they increase and take their original shape in the form of an umbrella. Mushrooms have a very stiff leg, so they do not use it for food. Syangu have a rich aroma.
They are also called winter mushrooms. In China, the cultivation of syangu is given a special place, and the country itself ranks second in their production in the world. Mushrooms are rich in amino acids and enzymes, and also contain significant amounts of vitamin D.
Preliminary preparation of mushrooms
Any Chinese tree fungus that is imported into our country is always dried and sealed in vacuum packaging. This option of transportation does not impair the nutritional properties or taste. But this is only on condition that you are dedicated to the method of their recovery.
Preparation of mushrooms for further processing is reduced to the banal maceration. But here there are some subtleties.
How to cook wood mushrooms: steeping technology
Professional chefs use the following option:
- Remove the polyethylene and remove the mushrooms.
- Place the dried mushrooms in a deep bowl.
- Add to them pure boiled water at room temperature. The liquid should cover the mushrooms, but free space should remain in the saucepan. Remember that mushrooms increase significantly in size.
- Tree mushrooms should spend a full two hours in water. Then they are washed. And again they fill it with clean water, but already quite cold.
- Dish with mushrooms must be cleaned in the refrigerator for 4 hours. After this time, the mushrooms are fully prepared for further use.
Quite a long procedure. The Chinese do not bother so much. They pour dry mushroom mass is not too cold water and leave for a couple of hours. Then the mushrooms are washed and start cooking.
Remember that restoring dry mushrooms with hot or boiling water is impossible. In this case, instead of high-quality mushrooms, you get an unappetizing mass.
If all recommendations are followed, then in a bowl you will be waited by beautiful dark brown tree mushrooms. It is necessary to remove the bottom of the mushroom stem, since this is the place where the mushroom is attached to the tree. The hat and the rest of the legs can be used in cooking.It should be borne in mind that the legs - hard, but the cap - very gentle.
Chinese Mushroom Recipes
First we will prepare a wood mushroom salad.
You will need:
- tree mushrooms (already soaked) - 300 grams;
- canned corn - 1 can;
- Onion - 1 piece;
- garlic - 3 cloves;
- soy sauce - 100 milliliters;
- vegetable oil - 2 large spoons.
Mushrooms need to be cut into arbitrary slices, and the onion - thin half rings. Fry the mushrooms with the onions for about 7 minutes. Put corn on them, pre-drain all the water. Add a glass of water to the pan and evaporate all the liquid. Garlic must be put through a press, combined with soy sauce and added to the pan. Once the contents of the pan boil, the salad is ready. Serve it warm, and to make the dish more satisfying, you can add fried chicken or turkey fillet.
No less tasty and get a sharp snack with Chinese mushrooms.
You will need:
- wood mushrooms -300 grams;
- onion - 1 piece;
- garlic - a pair of cloves;
- salt and red pepper;
- vinegar - a tablespoon.
Cut the mushrooms already soaked in advance into small, even pieces.Combine salt with vinegar and pickle them. Chop the onion and garlic thoroughly, and then place them in a hot frying pan. Do not forget to add frying oil. Bring the mixture to a uniform state and put the mushrooms here. Prepare the dish under the lid on a low heat for about 20 minutes. Be sure to mix the snack in the cooking process. The resulting fragrant dish is perfect as a dressing or rice sauce, meat or vegetables.
The next delicious recipe is woody mushrooms with veal.
- mushrooms - 500 grams;
- veal tenderloin - kilogram;
- onions - 3 onions;
- garlic - two heads;
- soy sauce - 250 grams;
- Ginger (grated root) - 250 grams;
- potato starch - 250 grams;
- sesame oil - 20 grams;
- sesame seed - a teaspoon.
Mushrooms need not be cut into large pieces. Cut the veal into thin slices and fry in a frying pan. Take for cooking utensils with high bumpers. Sliced onions and garlic, as well as ginger, put to the meat, add soy sauce and sesame oil (it can be replaced with regular vegetable oil). Pour in here another half glass of water and simmer until tender over low heat.Dissolve starch in water and at the very end of cooking, enter it into the dish.
Chinese food features
All dishes prepared according to these recipes demonstrate the true taste and aroma of Chinese cuisine. To balance the poignancy of Asia, try serving them to dishes that have a calmer taste. These may be our favorite mashed potatoes or, alternatively, steamed rice.
Wood mushrooms can be quite prepared as we are used to. Just fry in a pan with onion or cook a classic mushroom soup. Good luck!