How to cook oyster mushrooms in Chinese. Chinese cuisine: oyster mushrooms in sweet and sour sauce. Pickled oyster mushrooms are very tasty in a salad

How I sometimes want to diversify gray everyday life, to do something unusual. We get bored, and we get tired of everything - from work, fuss, and, of course, everyday life, where there are household chores. But, having changed the pace of life, having tried to bring something simple, but interesting and bright into it, you can again fill the familiar world with colors. Food is no exception, because it is so important to us, and sometimes we don’t feel like cooking anything. We offer to diversify your table and emotions, and cook delicious and tart oyster mushrooms in Korean.

You will be surprised how much a dish can simply and quickly make the diet more varied, satisfying. Such an appetizer will have for all occasions, by the way, it will delight the family and surprise guests. Other housewives will definitely ask you for the recipe. In addition, mushrooms in combination with vegetables are beneficial and vitamins that make us healthy. Moreover, the dish is so nutritious and satisfying that it can act as an independent meal. We will offer you different recipes.

A little about oyster mushrooms

Oyster mushrooms in our time have become mega-popular, yes, also affordable. They are sold in many supermarkets, which are even in small towns. This pleases the housewives, because the diet can be made very diverse, while not wasting energy and a lot of money. Oyster mushrooms are grown by many at home or in specially equipped premises, this is a profitable business. The technology, by the way, is not so complicated and accessible to many, but the return is high.

Oyster mushrooms, like all mushrooms, are nutritious. They are indispensable for the nutrition of people who do not eat meat and are as close as possible to it in composition. The protein in mushrooms is easily digestible, and the substances that are in the composition are indispensable for us. So, in oyster mushrooms there are a lot of amino acids, calcium, phosphorus, iron, cobalt, zinc, copper and selenium. There are vitamins, and it is very important that mushrooms contain the necessary and rare D2. There are a lot of polysaccharides, chitin in oyster mushrooms, there are nicotinic and ascorbic acids and many more benefits. Fiber is essential for our digestion.

Here are just a small part of the benefits of eating mushrooms and dishes from them, for example, such as Korean oyster mushrooms:

• reduce cholesterol levels;
• help to slow down atherosclerosis;
• cleanse the body, helping to expel all toxins and toxins from it;
• useful for those who live in ecologically polluted regions, especially where there may be radiation;
• help the gastrointestinal tract and the cardiovascular system;
• serve as a tone for the nervous system;
• help to better absorb calcium;
• stimulate metabolism.

Did you know? Scientists still don't know much about mushrooms. Some of them say that the mycelium has a mind, it is even a separate living organism, like people and animals. There are a lot of unusual and old legends associated with mushrooms.

This is not all that mushroom dishes can give our body. But today we are not talking about useful properties, but about a specific snack - Korean oyster mushrooms. By the way, many recipes from Korea, China, Asia have become very popular in our country and have taken root like traditional ones. In general, food in the East is treated very, very scrupulously, there is a whole philosophy. Not surprisingly, Asia has a very long life expectancy. So let's cook.

Korean oyster mushroom recipes

With carrots - fragrant

We will need:

• oyster mushrooms - about a kilogram of mushrooms;
• garlic - head;
• sunflower oil - 75-80 grams;
• carrots - about 500 grams or three pieces;
• spices - you can take your favorite. You can put zira, marjoram, suneli hops and so on in a snack. We also advise you to immediately buy a bag of seasoning specifically for Korean carrots. It is in every store;
• a tablespoon of salt;
• a little less than a tablespoon of sugar;
• vinegar - 70 grams.

You will need only half an hour of time, and the snack will be ready. So, my mushrooms, clean, set to cook for 20 minutes, slightly salting the water. After the mushrooms are cut as you like. My carrots, peel and chop on a Korean grater, that is, finely. Then we mix the mass with all the ingredients, and crush the garlic, add spices to taste. Before serving, it is better to keep the appetizer for about six hours in the refrigerator. You can make your own carrots, use fresh ones, or buy ready-made marinated ones in Korean.

It's important to know! In 1997, a very important discovery was made, which suggests that mushrooms can help our immunity, and most importantly, they resist all tumors.

Recipe two - delicious pickled oyster mushrooms

We will need:

• mushrooms - as much as in the first recipe;
• half a head of garlic;
• three bulbs;
• black and red pepper to taste. You can again take your favorite spices;
• water - 50-100 grams;
• two tablespoons of granulated sugar;
• salt - a teaspoon with a slide, again, you can change the recipe for yourself;
• vinegar - 3 tablespoons.

We clean and wash the mushrooms, cut into cubes or slices, as you like. Boil for 10-15 minutes, dry on a napkin or towel. Onion cut into rings or half rings. We cook the brine in a saucepan - pour water, vinegar and add salt and granulated sugar, after boiling add spices. We put the mushrooms on a substrate of onions, squeeze the garlic and pour our brine. Now you must put the dish in the cold for several hours, covering it with a press.

With stewed onions - simple and fast

We will need:

• mushrooms - again one kilogram;
• onion - three heads;
• garlic - half a head;
• vegetable oil for frying;
• bite spoon 9%.
• sugar, spices and salt to taste.
• cilantro and other greens.

So, my mushrooms, clean, separate, cook for 20 minutes. After drying, cut into slices. While the mushrooms are cooking, sauté the onion in butter until tender. Further, everything is simple - put oyster mushrooms in a cup, add onion, cilantro here, pour a little vinegar, salt and add sugar and spices. At the end, crush the garlic and mix everything well. Serve after 2-3 hours in the refrigerator. Ideal for meat, wine, hot dishes such Korean-style oyster mushrooms according to all these different recipes.

As you can see, mushrooms can not only be stewed in sour cream, but also simply and quickly make a delicious, savory snack out of them. Good luck and bon appetit.

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Hi all.
Recently, I have been increasingly turning my eyes towards Asian cuisine. There are a lot of interesting solutions there, and the taste of Asian cuisine is very different from European. And new tastes are my everything. By the way, an interesting story happened to this noodle. My wife is generally immensely happy that I am doing cooking, and does not get tired of praising my culinary experiences (apparently, in order to continue to go into the kitchen solely for the sake of a new portion of some sweets). But this time she had a completely new reaction to the dish. He sits to himself, calmly eats, and then he begins to smile, so much so that I was already beginning to worry. It turned out that the noodles turned out so tasty, the combination of flavors in it was so interesting that Katya got goosebumps from pleasure. This is what needs to happen. It never happened. Either the soup had an effect on her from the cold, or the noodles turned out so tasty, or something else. No matter how wonderful a husband I am, a woman's soul (like their taste buds) is still dark for me. So let's trust my wife's reaction and try to cook Asian-style rice noodles with chicken and oyster mushrooms together.

For this we need:

2 liters of chicken broth
400 grams of rice noodles
400 grams of chicken fillet
200 grams of oyster mushrooms
100 grams of green onions
50 grams fresh ginger
50 ml soy sauce
4 garlic cloves
2 star anise
1 large sweet pepper
1 lemon
black and chili pepper to taste

1. There will be many photos, but, in fact, the recipe is very simple. We clean the ginger and cut into strips, chop the garlic, and cut the sweet pepper into thin strips.

2. My mushrooms and also cut into thin strips, thicker than pepper, of course. We cut the chicken into bite-sized pieces, ideally make the pieces oblong. In parallel, put a pot of water on the fire, in which we will cook the noodles.

3. Warm up the wok, add vegetable oil. It took me about 50 ml. We give it to warm up, which will take us less than a minute. Throw ginger, mushrooms and garlic into the wok. Fry, stirring, for just a few minutes, so that the mushrooms release the juice.

4. Add chicken fillet. And fry everything until almost all the mushroom juice has evaporated. Let some juice remain, otherwise the food will start to burn.

5. It's time to pour in the soy sauce, add star anise, sweet pepper, ground chili and black pepper. Cook for another minute, two at the most. By the way, there is one important point here. As you know, soy sauce is different. I have a large bottle of not very salty soy sauce, I am generally not friendly with salty. So my noodles were lightly salted. So you can add as much soy sauce and saltiness as you like.

6. Time to pour in the broth. My broth was freshly brewed, so there was no need to warm it up. If you use frozen, or just chilled, then preheat it, it should be hot, but not boiling. Did you add broth? Throw noodles into a separate pan. Remember, we put a pot of water on the fire a little earlier? Add some salt to the water and boil the noodles until tender.

7. When the noodles are ready, drain all the water. Remove the broth wok from the heat. We take out the star anise from it, add the juice of one lemon, throw in the green onions (chopped beforehand, but not finely) and add the noodles. We mix.

The dish is juicy, colorful, delicious!
I cooked in a lean version, but it can be cooked with chicken fillet or shrimp.

Bulgarian sweet pepper - 2 pieces (300 gr.)
leeks - 1 stalk (230 gr.)
oyster mushrooms - 500 gr.
garlic - 4 cloves (or asafoetida)
soy sauce - 3 tablespoons
chilli
ground coriander - 0.5 teaspoon without a slide
cilantro greens
vegetable oil for frying - 4 tablespoons
rice - 1- 1.5 cups

Cooking:

Cook rice in any way. I cooked in a slow cooker.
Wash the vegetables and herbs, especially the leeks. Remove seeds from peppers. Cut peppers and leeks into strips. Finely chop the garlic and chili peppers. Heat vegetable oil in a wok, add bell pepper,

and fry it over high heat for a minute. Add garlic.

Wash mushrooms.

Cut the oyster mushrooms into thick strips and send them to the wok.

Stir and fry over high heat for a few minutes.

As soon as the mushrooms start to juice, add the leek to the wok.

Add chili pepper, coriander and soy sauce. Stir and cook for another five minutes.

Sprinkle the finished dish with cilantro.

In Chinese, it’s more correct to mix boiled rice and vegetables in a wok. I didn’t follow the rules, served rice separately and laid out vegetables on top. Serve soy sauce separately.

Try it, just 15 minutes and a simple but very tasty dish will be on your table.

Enjoy your meal!

Korean national cuisine is famous for pickling methods. It is not surprising that Russian chefs have adopted this recipe. It is not only tasty, but also simple, and also suitable for creating other dishes.

The recipe for pickled oyster mushrooms in Korean is not only delicious, but also simple, and is also suitable for creating other dishes.

Before cooking any forest gifts, they must be pre-processed. Preparation of oyster mushrooms before pickling consists in rinsing under waste water (at least two times) and removing the film from the caps so that the mushrooms do not become very bitter. After thorough washing, the product should be left in cold water for two to three hours. The liquid with settled mud is washed off, and the mushrooms are left to dry thoroughly.

Affected or rotten places are cut off with a sharp knife along with the bases of the legs. Choose strong young mushrooms. Old individuals are characterized by a sharp unpleasant odor, so avoid such a product. In the store you can often find oyster mushrooms at an affordable price. Pickling methods at home are quite feasible, and the missing ingredients are easy to find on the market.

How to pickle oyster mushrooms in Korean (video)

A simple recipe for cooking oyster mushrooms in Korean

There are several ways in which you can marinate mushrooms deliciously, but they are all quite complicated and it will be difficult for beginners to understand all the intricacies. Therefore, the chefs have simplified the traditional recipe, but the end result is no less tasty.

You will need:

• Mushrooms - 2 kg;
• 9% vinegar - 4 tsp;
• 4 onion heads;
• 10-12 garlic cloves;
• sugar and salt - optional;
• oil - as needed.

How to do:

1. Prepared "forest bread" is cut into not very wide strips.
2. Pour clean water into a saucepan or cast iron with high walls. When you bring the liquid to a boil, place the mushrooms. Boil them for 20-30 over low heat. Readiness is determined by the degree of softness. You will notice that the product will decrease in volume. Drain the oyster mushrooms in a colander and let dry.
3. Chop the vegetable into squares or rings.
4. Place a frying pan with oil over high heat. Fry the vegetable until it becomes a milky-transparent shade.
5. Prepare a large pot. Move the prepared mushrooms, onions and vinegar there. According to the classic recipe, cilantro, salt and sugar are also needed, but these ingredients are added as desired.
6. Chop or crush the garlic in a crush. Add it to the rest of the mass. Mix everything thoroughly.
7. Place the dishes in the refrigerator for several hours. The dish is ready.

In Korea, such mushrooms are called hee. This method is so simple that you can repeat it at least every day.

For pickling, you should choose strong young mushrooms.

How to make Korean pickled oyster mushrooms at home

The classic method is much more difficult, but if you do everything right, you will be able to appreciate the real taste of pickled hex, which is served in the best restaurants.

What do you need:

• Oyster mushrooms - 1-1.5 kg;
• carrots - 100 gr.;
• sugar - 2-3 tsp;
• salt - 1-2 tsp;
• sunflower oil - 150 ml;
• 9% vinegar - 100 ml;
• 2 medium heads of onions;
• 5-6 garlic cloves;
• a mixture of red and black pepper - 1 tsp;
• ground paprika or curry - 1-1.5 tbsp.

Pickling method:

1. Chop the mushrooms into desired pieces.
2. Cook them in boiling salted water for about 7 minutes.
3. After cooking, leave the oyster mushrooms to dry.
4. We prepare vegetables. Grind the carrots with a salt shaker, finely chop the onion.
5. In this recipe, the garlic is only chopped. Make it as small as possible.
6. We combine all the vegetables in one bowl, pour sugar and salt there, and then vinegar and mushrooms.
7. Pour oil into a deep frying pan, then add paprika, black and red pepper.
8. Heat vegetable oil at full power, stirring constantly. Don't let the oil darken! When the product starts to crack a little, remove the pan from the stove.
9. Add the mixture to mushrooms and vegetables, mix and leave in the refrigerator overnight.

It is interesting that such a dish can be used in the preparation of other dishes.

Korean oyster mushroom salad recipe

Pickled oyster mushrooms are very tasty in a salad.

• "Forest bread" - 1 kg;
• 1 celery stalk;
• onion - 150 g;
• garlic - 3 things;
• lemon juice from a whole fruit;
• water - 4. tsp;
• salt - 2 tsp;
• vinegar 9%; - 1.5 tablespoons;
• 2 pieces of carrots;
• soy sauce - 2-3 tablespoons;
• coriander;
• greens.

How to do:

1. Prepare the mushrooms. Boil them in boiling water for 20 minutes.
2. At this time, prepare the marinade. Cut all products except onions, place them in a saucepan, pour 350 ml of water (about one and a half ordinary glasses). 3 minutes before readiness, pour in the vinegar.
3. Cut the dried mushrooms with a knife to the desired size.
4. Strain the marinade through cheesecloth.
5. Put the mushrooms in a suitable container, and on top of the onion, cut into rings. Pour in the marinade.
6. Half an hour in the refrigerator is enough for complete impregnation.

Salad goes great with any meat.

How to quickly pickle oyster mushrooms (video)

How to pickle oyster mushrooms in Korean for the winter

Some people are too lazy to cook every time. An alternative would be the preparation of products for the winter.

Would need:

• Mushrooms - 1 kg;
• a mixture of seasonings of Korean marinade (will also go for carrots) - 1 tbsp;
• sunflower oil - a third of a glass of faceted;
• non-apple vinegar 9% - a third of a glass;
• 3 garlic cloves;
• salt - 1 tbsp;

How to do:

1. Boil oyster mushrooms in salted water for 20 minutes and dry.
2. Finely chop all the mushrooms.
3. Mix the product with grated carrots, vinegar and vegetable oil.
4. Squeeze all the garlic into the mixture.
5. Toss mushrooms with all seasonings. Roll up the food in the bank.

One day is enough to be ready. Within a day you can eat the dish.

How to cook Korean-style oyster mushrooms with bell pepper

This healthy vegetable can pleasantly diversify the taste of mushrooms. Try this recipe to spice up your menu.

Ingredients:

• Fresh mushrooms - 1 kg;
• Bulgarian pepper - 2 pieces, about 200 g;
• 4-5 cloves of garlic;
• salt - 3 tsp;
• 9% non-apple vinegar - 4 tablespoons;
• onion - 100-120 g;
• sunflower oil - 150 ml;
• granulated sugar - 5 tsp;
• fragrant greens as needed;
• water - 2 l.

Recipe:

1. We leave small mushrooms, and cut large mushrooms into pieces of the desired size.
2. We prepare the necessary brine separately. Pour 2 tablespoons into unheated water. tablespoons of salt, and then put the container on maximum heat. Immediately pour "forest bread" into it.
3. Wait for the full boil and note the time.
4. After 10 minutes of boiling in boiling liquid, oyster mushrooms will be completely ready. Turn off the stove.
5. Drain the resulting brine, it is no longer needed.
6. Leave the dishes with the mushrooms, let them dry.
7. During this time, you will prepare the rest of the products. Chop the garlic, chop the onion into rings, chop the greens, and chop the bell pepper into strips.
8. Add spices, oil and vinegar to vegetables. Mix well.
9. Pour the sauce over the mushrooms.

How to prepare oyster mushrooms for the winter (video)

In principle, the dish will be ready in an hour, but still this time will not be enough for the oyster mushrooms to marinate enough. It is best to let them soak for an hour, and serve them the next day. Enjoy your meal!

Korean marinade is very popular. It gives variety to the usual canning and daily menu. Hye in Korean will appeal to those who love mushrooms.

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