Advice 1: How to drink milk mushroom

Milk (Tibetan) mushroom was bred in Tibet, it is a community of yeasts and lactic acid bacteria. Widely used in folk medicine as a therapeutic and dietary means. The systematic use of milk mushroom enables you to maintain vigor and good health to old age, contributes to the rejuvenation of the body.
How to drink milk mushroom
You will need
  • - ferment milk mushroom;
  • milk.
Instruction
1
Superficially the fungus resembles boiled rice, when growth becomes more similar to the florets of cauliflower. Milk mushroom stimulates the natural immune system, normalizes metabolism in the body, helps to cure hypertension, normalizes intestinal microflora, has anti-inflammatory and antimicrobial effect, reduces the blood sugar levels in diabetes, stops the growth of cancer cells and benign tumors.
2
To prepare therapeutic milk mushroom, it is necessary to take one tablespoon of starter this mushroom and pour 200-250 ml of milk. Then cover the jar with a cotton cloth and leave for a day for fermentation in the room. After 20-22 hours the milk will ripen, it will indicate the emergence of a thick layer on the surface of the milk, which contains the fungus.
3
The resulting infusion should be filtered through a plastic sieve, rinse mushroom with running cold water and pour a fresh portion of milk. Strained milk mushroom should be stored at room temperature. Flushing – a prerequisite for the normal development of the fungus. If this is not done, not to change the milk, the mushroom will lose their useful properties, stop breeding and die.
4
To maintain normal health condition, every day we need to drink 200-250 ml of milk mushroom in several stages. The last portion of the fungus you need to drink for 40-60 minutes before bedtime on an empty stomach.
5
The treatment is carried out according to the scheme: 20 days of treatment, 10 days break and a new course, which repeats the previous one. The full course of treatment should last not less than 1 year, during treatment can not drink alcohol and is not recommended some medications (insulin) and alcohol tinctures.
6
To start taking milk mushroom to small doses: 100-150 ml per day to avoid unwanted complications. In the first days after the start of treatment, possible loose stools, flatulence, discomfort in the right hypochondrium, in region of kidneys. The acute phase of treatment takes place after 14-16 days, the General condition improves, increases the vitality of the body.
7
During breaks in treatment, we need to continue to take care of the fungus by washing it and changing the milk. Drained yogurt can be used as a cosmetic for skin care face, body and hair, for cooking. No need to tightly cover the jar with milk mushroom, you cannot put it in the fridge, rinse it with hot water, and that he dies.
8
If you need to take some time you have to place the mushroom in a big 3-liter jar and pour the milk in half with water. This method will help keep the mushroom for 3-4 days. After returning home, to wash the mushroom and pour in the usual way, and the drained solution can be used for cosmetic purposes.
Note
A good effect has a milk mushroom in the treatment of obesity, constipation, as well as for abrasions, diaper rash and oily seborrhea.
Useful advice
Milk mushroom can not be used if you are hypersensitive to lactose.

Advice 2 : Juicy mushrooms in a milk fill

Tender mushrooms in milk sauce – a dish worthy of the highest praise. It may be cooked in almost any variety of product – fit and traditional with oyster mushrooms, and common mushrooms with mushrooms.
Juicy mushrooms in a milk fill

Ingredients:

  • Wheat flour;
  • Fresh oyster mushrooms - 400 g;
  • Salt;
  • Dill or parsley - 1 bunch;
  • Milk -1 St;
  • Vegetable oil;

Preparation:

  1. The first thing to do fill. Pour the milk into a saucepan or a small saucepan placed on the stove and wait for the boil. Then the power light will need to subtract.
  2. We pour a flour, constantly stirring with a sauce whisk: lumps should not be. Just add salt and continue to simmer the mixture for a further two minutes.
  3. Turn off the cooker, velvety milk sauce is ready, so now you can move on to roasting mushrooms.
  4. Well-washed oyster mushrooms or other mushrooms, cut into slices of medium size and put in hot vegetable oil (very important with him not to overdo it so as not to drown out the delicate mushroom taste – one tablespoon is usually more than enough).
  5. The process of roasting the mushrooms will take about seven minutes: for their willingness will indicate "gold-plated" crust, and released the juice to this point, should completely evaporate. After it is the turn of milk sauce – pour, all carefully stir and simmer for another five minutes on low heat.
  6. Opolaskivaniem a bundle of fresh herbs. Finely chop and also put the oyster mushrooms. Mix our fragrant dish, cover with a lid, remove from heat and allow delicacy to stand for a few minutes.

Mushrooms in milk sauce wonderfully blended with boiled potatoes.

Is the advice useful?
Search