How to cook Chinese mushrooms

Wood mushrooms made in the human body the enzymes called perforin. When there is a lack of abnormal cells develop tumors. This widespread mushroom species in China. In our stores you can find them in dry form. In a cool place wood mushrooms can be stored for a very long time. They look like charred paper. Wood mushrooms have the flavor of smoke and dust. But once you soak them with water, the smell will disappear immediately. This type of mushroom can increase in volume 6 to 8 times. Even a small piece of mushroom can absorb 250 ml of water. Black wood mushrooms are usually used for cooking roast and stewed dishes and add them to the soup. They are useful to cleanse the liver and kidneys, removes toxins from the body. Recipes for cooking mushrooms a lot.

You will need

• • dry tree mushrooms (1 box);
  • vinegar (a few drops);
  • onion (one large head);
  • vegetable oil (50gr.);
  • garlic (3 cloves);
  • salt (1 pinch).

Instruction

1. Open dry mushrooms. Take a small saucepan. Fold wood mushrooms in a bowl and cover with boiling water for one hour. Add a few drops of vinegar. Wait until the mushrooms swell and open. Then salt them.
2. Take a bow, clean it. Then in a pan pour vegetable oil. Take the cut Board and coarsely chop onions. Once the pan is hot, saute the onion until light blush.
3. After the mushrooms swell, remove them from the water. Fold in a colander, then rinse. Take a pinch of salt and salt mushrooms.
4. Then pour boiling zazharkoy and mix thoroughly. Add three cloves of crushed garlic. Mix again and set aside to chill. Mushrooms ready to eat.