Korean salad with tree mushrooms and carrots. Appetizing salads from tree mushrooms

Prepared by: Dasha Petrova

10/14/2014 Cooking time: 30 min

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I would like to invite you to prepare a salad from tree mushrooms at home! Slightly bitter, crispy and very unusual! Discover Chinese cuisine from a new side, you will love it!

Chinese tree mushrooms for salad

The main ingredient in Chinese salad is tree mushroom, and if you have never come across it on sale, it will not be easy to find. And not so much because it is rarely found on our shelves, but because of its inconspicuousness.

Tree mushrooms, or as they are also called mu er or mun, are sold only in dried form - this significantly increases their shelf life, since ready-to-eat mushrooms are stored for no more than a couple of days and only in the refrigerator.

Dried mu er are sold in very small packages, but you shouldn’t pick up several at once - from a box the size of a briquette of processed cheese you can prepare a snack for 4 people if you soak it properly and wait the right amount of time.

How to properly soak mu er

Pour boiling water over the tree mushrooms whole, you can lightly salt the water and add half a teaspoon of vinegar. We leave them like this for an hour to an hour and a half so that they open up.

However, if we decide to pour them in the evening so that we can start preparing the salad in the morning, or if we do it, on the contrary, in the morning before leaving for work, it’s okay, it won’t make the taste any worse.

Ready-to-eat mushrooms will increase in size by 6-8 times. Now you can start preparing any snack of your choice!

Since an oriental dish can be prepared in several ways, we will go from simple to complex and, first, make a salad with a minimum of ingredients.

Secrets of cooking mushrooms

The Chinese widely use and prepare mushrooms in national dishes. In the vast expanses of our country, such mushrooms are supplied only in dried form in sealed vacuum packaging or boxes, and the main secret of their preparation is the ability to prepare them for consumption and restore them to their original state. Simple soaking also has its own subtleties and features:

Release the goods from the pack;
Place the dried product in a deep container;
Pour the semi-finished product with boiled water at room temperature so that it completely covers the surface of the mushrooms. They must remain in this state for at least 120 minutes;
Next, drain the water, rinse the mushrooms and fill them with water again, but this time cold;
Place the bowl in the refrigerator for a full 4 hours.

After these manipulations, the purchased product is completely ready for further processing and cooking.

Important! It is under no circumstances permissible to restore a dried semi-finished product using boiling water. They will lose their structure and as a result you will end up with an ugly and unusable mixture.

The easiest way to prepare mushrooms is as follows: soak the product in soy sauce, boil it, and then fry it in vegetable oil with onion rings - and you will get a delicious side dish for dinner.

Spicy Chinese salad with tree mushrooms

Ingredients

Wood Chinese mushrooms – 1 package + –
- 1 PC. + —
— 2 cloves + —
- 1/2 tsp. + —
- 2 tbsp. + —
— 2 pinches or to taste + —
Ground red pepper - 1/2 tsp. + —

Making homemade Chinese salad

We soak the mushrooms and 10 minutes before we are ready to drain them, we start preparing the salad.
First, prepare the onion - cut it into half rings or cubes, whichever you prefer to see in a salad, and peel the garlic.
Pour oil into the pan and once it is very hot, add red pepper powder. It is necessary to overcook the spice so that it does not burn and does not interrupt the taste of other products, but only emphasizes it and gives a little spiciness.
Keep the pepper on medium heat for 30-40 seconds, stirring continuously, and then add the onion to it, stir and leave to warm up until lightly golden.
Drain the mushrooms, let them drain and cut into thin strips. Mix the rosy onions again and pour the boiling fry over the chopped mushrooms.
While the salad has not cooled, pass the garlic through a press and add it to the rest of the ingredients. Stir, add some salt and leave. Serve when the Chinese salad reaches room temperature.

If desired, you can fry the garlic along with the onion - this will make the salad less spicy, but more aromatic and change the taste slightly.

For those who like snacks with a lot of ingredients, we recommend preparing the salad according to the following recipe.

Exotic snack for your table

Muer mushrooms are commonly called wood mushrooms. They grow on tree trunks. In supermarkets, such a product is sold dried, so the question of how to prepare wood mushrooms from a pack remains relevant for housewives.

On a note! Wood mushrooms are a unique source of protein, vitamins, micro- and macroelements. They are enriched with iron and are considered very beneficial for human health.

As life practice shows, housewives prepare snacks from dried wood mushrooms, the taste of which is emphasized by spices and herbs. To prepare such a fragrant and incredibly tasty salad, you will have to visit a Chinese shop, since in addition to the usual spices, you will also need exotic additives that Asian chefs use.

Compound:

4 things. garlic cloves;
3 packs of dried wood mushrooms;
½ tsp. ground black pepper;
2 tbsp. l. refined sunflower seed oil;
½ tsp. seasonings for Korean dishes;
½ tsp. ajinomoto;
½ tsp. ground red pepper.

Preparation:

Let's not change traditions and start with preparing the products. In the nearest supermarket we will buy three packs of dried tree mushrooms.
Place dried muer mushrooms in a deep bowl.
Fill with filtered water.
Leave for half an hour to swell.
After the allotted time, drain the water.
Place the mushrooms in a colander and rinse thoroughly with running water.
Place the mushrooms on a towel.
Dry slightly and then cut into small pieces. At the same time, we cut off the thickenings.
Transfer the chopped muer mushrooms to a container.
Peel the garlic cloves.
Finely chop them with a knife or pass them through a press.
Prepare the necessary seasonings and spices.
Pour refined oil into a dry frying pan.
Let's heat it up.
Season the mushrooms with ajinomoto.
Pour hot oil, add garlic mass and other spices.
Mix everything well.
Place the container with mushrooms in the refrigerator for 8-10 hours.
Stir the snack periodically.

On a note! The longer the woody mushrooms are marinated, the tastier the dish turns out.

Chinese tree mushroom salad with carrots

Pour in the mushrooms and leave them to swell. Then we drain and, while they are draining, we prepare the remaining ingredients.

How to Make Homemade Chinese Tree Mushroom Salad

1 carrot, three on a coarse grater or chopped in a vegetable cutter.
Cut 1 onion into small cubes or very thin half rings.
Heat a couple of tablespoons of vegetable oil in a frying pan and fry the onion for 3-4 minutes, then add chopped carrots to it. Let it sit until it becomes soft and browned.
Cut the mushrooms into thin strips and place them in a frying pan - additional heat treatment will make the salad unusually juicy. There is no need to keep them on the fire for a long time; 10 minutes is enough for them to remain crispy.

Remove the finished salad from the heat, transfer it to a salad bowl and, while it cools, prepare the dressing.

Preparing the dressing

Mix 2 tbsp. soy sauce with 1 tsp. sugar and 1 tsp. vinegar;
Squeeze (optional) 1-2 cloves of garlic;
Add red pepper to taste, but not more than 1/3 tsp, since it is not fried.
Shake everything well, it is better to use a jar with a lid and pour over the salad.

Mix the dressing, sprinkle 1-2 tbsp on the prepared Chinese salad. sesame seeds and serve immediately. The appetizer with warm wood mushrooms is especially tasty.

If you want to give the salad a special spicy note, you can also use Korean carrots. This amount of ingredients will require 200 g of it. There is no need to fry it - add it raw directly to the salad.

But such a salad can be not only an excellent appetizer, but also a full-fledged oriental dinner if you add a couple of additional components to it.

Ingredients

Chicken fillet - 400
g.
Mushrooms - 200
g.
Onion - 1
piece
Carrots - 1
piece
Bell pepper - 1
piece
Funchoza (rice noodles) - 50
g.
Soy sauce - 2
tablespoons
Salt

Cooking method

To highlight a cooking stage, simply click on it.

Let's prepare the necessary ingredients. Thaw the mushrooms first if they were frozen. Wash the chicken fillet, fill it with 3.5 liters of cold water, add 1/4 tsp. spoons of salt and place on medium heat. When the broth boils, remove the foam and continue cooking for 30 minutes. Cut the onion into thin half rings. Grate the carrots. Cut the bell pepper into strips. Fry the onion in a frying pan with vegetable oil for 3-4 minutes, stirring constantly, until lightly golden.. Add medium-sized mushrooms to the onion, add a little salt, fry the mixture for another 5 minutes, stirring.. Pour boiling water over the funchoza for 3 minutes.. After then drain the water, rinse the funchose with cold water, put it on a plate.. Remove the fillet pieces from the broth. Cool them a little and cut the meat into small pieces. We put the meat back into the broth, add vegetables, fried mushrooms and onions, soy sauce, salt to taste and cook the soup for about 15 minutes (until the bell pepper is ready). Turn off the heat, add rice noodles, stir. The soup is ready! When serving, I sprinkled with parsley).

Chinese tree mushroom salad with funchose

We brew a pack of mushrooms with boiling water, as indicated above, and after 40 minutes we begin preparing the remaining ingredients.

Boil 150 g of funchose or the same amount of rice noodles according to the instructions, drain it and put it in a salad bowl.
Peel 1 onion and fry it in oil with or without pepper and, while it sautés, cut the mushrooms into strips.
Add wood mushrooms to the onions and keep for about 10-15 minutes. Place hot on top of funchose.
Beat 2 eggs with a pinch of salt and fry them into 2-3 pancakes, depending on the diameter of the pan. The main thing is to bake them on both sides, like classic dough pancakes. When ready, cut them into strips right away, without waiting for them to cool down, and put them in a salad bowl.
Finally, cut the fresh cucumber into thin slices.

Prepare the dressing: mix 2 tbsp. soy sauce with 1 tbsp. oil, sesame or refined sunflower, squeeze out 1 clove of garlic.

Season the salad and mix it, sprinkling with sesame seeds. It can be served warm or cold when it is well infused.

If you want to make the dish even more satisfying, add 150-200 g of smoked finely chopped chicken to it - it will add additional aroma and taste.

As you can see, there is nothing difficult in preparing a salad with tree mushrooms in Chinese; on the contrary, even a novice housewife can make this appetizer. Try to surprise your guests or please your household with an unusual dinner or original dish on the holiday table. You'll see - everyone will ask for more!

Tree mushrooms, also known as muer mushrooms and tree abalones, are very popular in Asian cuisine, because in addition to their low calorie content and appetizing crunchy texture, they are very tasty and healthy. Tree mushrooms are a rich source of natural collagen, protein, iron, fiber, sodium, vitamin K, B vitamins and many other beneficial microelements. In Chinese folk medicine, tree mushrooms are used to prevent and treat a number of diseases. It is believed that regular consumption of tree mushrooms can slow down the aging process, strengthen the immune system and have a beneficial effect on the entire body.

In addition to the above, another useful property of tree mushrooms is the ease of their preparation and almost limitless possibilities of use. Wood “ears” are fried, boiled, steamed and stewed, however, perhaps the simplest dish that can be prepared from wood mushrooms is a salad.

Today I propose to prepare a Chinese-style tree mushroom salad. This tasty, healthy and light salad is easy to prepare and has a very appetizing spicy, refreshing taste. The salad can be served as an independent snack or as an addition to side dishes of cereals, vegetables, stewed, boiled or fried meat. Let's get started?!

Prepare ingredients for tree mushroom salad.

Pour dried wood mushrooms with cold water and leave for 2-3 hours.

Check the water level periodically and make sure that the mushrooms are completely covered with water, since during infusion the mushrooms will absorb moisture and greatly increase in size.

Drain the cold water, pour boiling water over the mushrooms and leave for 3-4 minutes to gently heat them.

Meanwhile, finely chop the garlic, green onions and hot pepper. To soften the heat of the pepper, remove the seeds first.

Drain the hot water and rinse the mushrooms with cold water to cool them completely. If necessary, cut large mushrooms into medium or small pieces.

Drain the mushrooms in a sieve and then pat dry with paper towels.

Place prepared mushrooms in a bowl. Add garlic, hot pepper and onion.

Pour in sesame oil. And add spices: sugar, soy sauce and vinegar (black rice or balsamic).

Mix everything well, taste the salad and, if necessary, add more seasonings to your liking. Place the salad in the refrigerator and let sit for 30 minutes before serving.

Tree mushroom salad is ready. Bon appetit!

Tree mushrooms are most often ignored by mushroom pickers in our country. However, they are very popular in Asia. In particular, they are often added to salads, made into soups and added to seafood.

Wood mushrooms themselves do not have a particularly pronounced taste and smell, unlike their ordinary counterparts. Theirs is more earthy and smoky. They are valued for their dense structure and are used to impart a more Asian flavor. Those who love oriental cuisine should definitely try at least one of the salads with these mushrooms.

Chinese tree mushroom salad

How to cook

There are many ways to prepare white wood mushrooms: they are boiled, stewed, fried and canned, and powders and liquid extracts are made from them. Tremella (the botanical name of the white woody mushroom) is used to prepare salads, soups, and main courses. The crushed product is added to teas, yoghurts, drinks and food.

Preliminary processing

Pre-treatment is required. It consists of cleansing from dirt and steaming. The need for pre-treatment is due to the fact that white wood mushroom is not exported fresh. Delivery of fresh mushrooms is impossible for a number of reasons:

the fragile “petals” of the mushroom break easily;
Shelf life is only 3-5 days;
a certain temperature is required throughout the entire period of storage, transportation and sale.

Ice or snow mushroom (white tree mushroom has many names), grown in China or Vietnam, is transported to Russia and other foreign countries exclusively in dried form. This form allows you to preserve its value, and also does not require special temperature conditions for storage.

Tremella is not eaten dry. To eat the product, pre-processing is necessary. It consists of steaming dry mushrooms to restore their original shape and softness, as well as cleaning the mushrooms from dirt, removing stems and roots.

Steaming

Dried tremella must be properly prepared before it is added to certain dishes. White wood mushroom must be steamed in hot water. The classic method looks like this:

Prepare any convenient container with a lid. When selecting, pay attention to the volume of the container. The mushrooms will expand to about three times their original size, so the container needs to be spacious.
Place dry mushroom (one or more bushes, depending on the required quantity) in a container.
Pour boiling water over it. There should be three times more water from the coating line on the top of the dry product.
Cover the pan with a lid.
Place the container in a cool place to prevent the boiling water from cooling quickly.
Leave the mushrooms to swell for 10 minutes.

It’s easy to assess readiness - the silver ear (the most common name for the mushroom in China) should increase 2.5-3 times and be almost equal to the water’s edge. It may happen that there is not enough time (especially if the product was prepared a long time ago and was stored incorrectly in the store). Then increase the steaming time to 15-20 minutes.

For some dishes, such as soups, steaming mushrooms may not be required.

Removal of the stem

The mushroom must be cleaned of its roots.
This is easy to do when steamed. It is necessary to remove the dense leg. It is not difficult to detect; it is always darker and harsher. The place where the mycelium attaches to the tree is inedible and simply needs to be cut out, leaving only the coral shoots. To prepare some dishes (for example, soups), dry tremella is used without prior steaming. The root should be removed in this case as well. When using dry tremella, you will need to break off all the “petals” or “corals” of the mushroom and simply throw away the stem. Calculate where the rigid attachment point was located, i.e. the root is simple, it is the center from which the coral-shaped shoots of the fungus grow.

Steamed dried mushroom, peeled from the roots, is already considered ready for use.

Further heat treatment is necessary if culinary recipes require it. Keep in mind that additional exposure to temperatures leads to a decrease in the content of vitamins and beneficial elements in mushrooms.

Heat treatment

There are two main approaches to preparing white wood mushroom:

Brief heat treatment in the form of steaming. It does not deprive the mycelium pulp of its elasticity. The mushroom remains crispy. This method allows you to preserve the pristine beauty of tremella and preserve all its beneficial properties.
Long-term heat treatment. With its help, you can get rid of the crunchy structure if someone doesn’t like it. This method makes the mushrooms soft. The longer mushrooms are cooked, the less beneficial properties remain in them.

Cooking methods

How to cook

The dried mushroom is ready to eat after just 10 minutes of steaming. The mycelium does not contain any toxic substances and is therefore absolutely safe after such a short heat treatment.

Cooking in Korean with funchose

Funchoza is of eastern origin. And it goes well with foods and is also easy to prepare. It does not have its own taste and aroma, but only absorbs others.

It will require:

wood mushrooms – 30-40 g;
1 large carrot;
funchose – 80-100 g;
2-3 cloves of garlic;
vegetable oil;
50-75 ml soy sauce;
greenery.

Cooking time – 30-35 minutes.

Calorie content – 66 kcal/100 g.

Cut the pre-soaked mushrooms into small pieces, or strips. Pour boiling water over rice noodles (funchose) for 15-20 minutes, then transfer to a colander and drain off excess liquid. Chop the carrots into thin strips and fry in a frying pan until golden. Next, combine mushrooms, noodles and carrots in a plate. To make the dressing, fry chopped garlic in a frying pan, then add soy sauce, simmer for a couple of minutes, pour this mixture over the salad. Sprinkle chopped herbs on top.

Cucumber salad

This recipe is good for those who love Chinese cuisine. Especially if the salad sits in the refrigerator overnight. All components will be saturated with the sauce and the taste of each other and thoroughly infused.

For preparation:

tree mushrooms – 40-50 g;
3 chicken eggs;
2-3 fresh cucumbers;
1 carrot;
1 large onion;
2-3 cloves of garlic;
80-100 ml soy sauce;
red pepper;
sesame seeds.

Total cooking time is 40-55 minutes.

Calorie content – 105 kcal/100 g.

Pour warm water over the mushrooms, then place them in a colander and drain off excess liquid. Cut the onion into half rings, the carrot into thin strips. Throw them into a hot frying pan and fry until golden. Add the cucumbers cut into strips and remove from heat after 2-3 minutes.

Beat the eggs with a whisk and bake them into pancakes. In a bowl, combine all the vegetables, sliced mushrooms and egg pancakes. For dressing, fry garlic and red pepper pressed through a press in vegetable oil. Then pour soy sauce there and simmer for a little (2-3 minutes) over low heat. Pour this dressing over the prepared salad.

The video shows another recipe for making a salad of tree mushrooms and cucumbers:

Recipe with carrots

Ingredients:

tree mushrooms – 70-80 g;
3-4 carrots;
80-90 ml soy sauce;
0.5 tsp khmeli-suneli;
3-4 cloves of garlic;
35 ml vegetable oil.

Cooking time – 55-60 minutes.

Calorie content – 78 kcal/100 g.

Pour water over the mushrooms and leave them until completely softened. Next, transfer to a colander and allow excess liquid to drain. Grate the carrots on a special grater - Korean style. Then pour vegetable oil into a frying pan and heat it. Send the garlic pressed through a press there and fry it a little. Add carrots and fry them. Sprinkle with suneli hops, pour in half the soy sauce and leave to simmer for 4-6 minutes. Remove the pan from the heat and let cool slightly. Chop the mushrooms and mix with carrots, pour in the remaining soy sauce. You can decorate with chopped herbs and sesame seeds.

Bon appetit!

These are the recipes for wood mushrooms in Korean. The photo shows what this unusual product for our kitchen looks like. Dishes with muer are aromatic and tasty. Mushrooms complement and reveal the taste and smell of other ingredients present in the dish. It is worth noting that the calorie content of Korean wood mushrooms is moderate, only 120 kcal per 100 g of fried mushrooms. Therefore, when eating them, you don’t have to worry about your figure - they are very light and full of protein.

Appetizer of tree mushrooms with meat

For greater nutritional value, it is good to add meat to salads. It not only satisfies hunger, but also delivers many useful substances to the body.

Includes:

tree mushrooms – 35-50 g;
meat (lean pork or beef) – 350-400 g;
1 large onion;
vegetable oil;
100-150 ml soy sauce.

Cooking time – 40-45 minutes.

Calorie content – 148 kcal/100 g.

Soak mushrooms in warm water. Place the onion, cut into half rings, into a hot frying pan and fry a little. Then put the meat cut into thin strips there. Fry until the liquid has completely evaporated and the meat has a golden brown crust.

Squeeze the mushrooms from excess water and cut into strips. Add meat and onions to them and mix. For added spiciness, add a little crushed garlic or red/black pepper. There is no need to add salt; this will make the salad too salty.

After watching the video, you will discover another delicious salad of tree mushrooms with meat:

Cooking method with meat and vegetables

The combination of meat with slightly poached vegetables is always well received by any gourmet. And in combination with sweetish crispy mushrooms and spicy sauce, they will resemble oriental cuisine.

Ingredients:

mushrooms – 25-40 g;
1 large onion;
1 large carrot;
2 bell peppers;
1 fresh cucumber;
greenery;
vegetable oil;
lean meat – 300-400 g;
55 ml soy sauce;
55 ml Tabasco sauce;
2-3 cloves of garlic;
35 ml apple or wine vinegar.

Total cooking time is 55-60 minutes.

Calorie content – 154 kcal/100 g.

Soak the mushrooms in water until they are completely softened. Cut the meat into strips and place in a hot frying pan to fry until golden brown. Place it separately on a plate, and put the onion, cut into half rings, into the vacated frying pan. Then send carrots and sweet peppers chopped into strips there.

Wait until they are half ready and add the cucumber cut into strips for 3-5 minutes. Transfer vegetables to meat. Drain excess water from the mushrooms, chop them and add to the meat and vegetable mixture. For dressing, fry slightly chopped garlic, then pour sauces (soy and Tabasco) and vinegar over it. Warm the mixture a little and pour it over the salad. Sprinkle with chopped herbs and sesame seeds.

You need to soak the mushrooms for at least 25-30 minutes. But even if you leave them in water overnight, they will not get any worse. They will expand completely and acquire an even more delicate crispy taste. To give them a more Asian flavor, they are poured with boiling water and then a little vinegar and salt are added.
Depending on your wishes, these salads can be either hot or cold. Moreover, even if they stand in the refrigerator for a day, they will only become better, completely soaked and infused. In this way they resemble borscht, which becomes tastier over time.
It should be borne in mind that mushrooms increase in size by 5-8 times when soaked.
After soaking, you need to cut off the so-called root part (the base with which they are attached to the tree). It is tough and unsuitable for food.
In Korea and China, tree mushrooms are simply fried in a frying pan with various spices (cilantro, red pepper, etc.). They can be used as noodles by cutting them into strips.
These mushrooms go well with potatoes, rice, funchose, meat, and vegetables.
Many oriental salads include garlic. If someone does not like spiciness, but still wants to retain its aroma, garlic should be fried in a frying pan and mixed with soy sauce.
This product makes very tasty sauces that have a slightly sweet taste; they are perfect for meat dishes.
The product can be stored fresh in the refrigerator for no more than 72 hours. But in dried form - ad infinitum. Soaked mushrooms should not be kept for more than 2 days.

The video shows another interesting recipe for salad with tree mushrooms:

Ingredients:

Chinese tree mushrooms - 1 pack.
Onion - 1 pc. (weighing about 150 g)
Garlic - 3 cloves
Natural vinegar - 0.5 tsp.
Vegetable oil - 70-100 ml.
Red pepper, salt.

Place the mushrooms in a saucepan, pour in warm, slightly salted water and vinegar. Leave the mushrooms in this marinade for approximately an hour. During this time they will have time to swell and increase in size.
Heat the oil in a frying pan and fry the red pepper in it for one minute. Add finely chopped onion to it and sauté until soft.
When the mushrooms have completely swollen and opened, take them out of the water and wash them.
All that remains is to pour boiling frying mixture over the mushrooms, move everything carefully, adding crushed heads of garlic and leave to cool.

By preparing tree mushrooms in this way, we got a version of the Korean salad, just as spicy and quick to prepare. In this salad we used black mushrooms, but there is another type of woody mushroom - porcini. In appearance, they are somewhat similar to snow, which is why in China they are called snow mushrooms.

Each of these mushrooms is not only an indispensable ingredient in any dish, but also has medicinal properties. For example, porcini mushroom, just like in the old days, is considered a cure for old age. Eating it can cure insomnia, fever, and even get rid of freckles and age spots. But, as with medicine, the main thing here is to take precautions, otherwise it may have the opposite effect. The Chinese themselves do not eat more than 15 grams per person.

Useful tips

Tip #1

Tree mushrooms must be soaked before cooking. To do this, they are poured with boiling water. The exact soaking time is indicated on the package; most often they are left for 1-2 hours.

Tip #2

When preparing salads from black or white woody mushrooms, you need to take into account that after soaking they increase in volume by 5-7 times. Therefore, a small package weighing 50 g is enough to prepare a meal for the whole family.

Tip #3

Before cooking, tree mushrooms need to be cut off the root part of the stem, with which they are attached to the tree trunk. This part, even after soaking, remains tough, hard and tasteless.

Salads from ancient mushrooms are prepared quickly enough

Salad with funchose and tree mushrooms

Another promised strange product that came to us from China is funchose. Better known as glass noodles. It received this name because of its transparency after heat treatment. Just like tree mushrooms, funchose is almost tasteless and perfectly absorbs the aroma of the products with which it is cooked, for which it is valued. It goes well with all foods and can be used in any dish, be it a snack or a main course.

Preparing it won’t be too difficult either. Funchose of small diameter, approximately 0.5 mm, just pour boiling water over it and leave under the lid for 5-7 minutes, after which the water is drained. Thicker noodles will have to be boiled a little in the usual way in lightly salted water, but no more than 4 minutes.

To prevent the noodles from sticking together when cooking, pour vegetable oil into the water (1 tbsp per liter of water). Now, having learned more about the new product, you can try a new recipe for salad with tree mushrooms.

Mu er (native name for tree mushrooms) - 1 pack. (about 25 years old)
Funchoza - 100 g.
Carrots - 1 pc.
Garlic - 1-2 cloves
Soy sauce - to taste
Vegetable oil for frying vegetables - how much will they take?
Salt, herbs

Let's start preparing our salad from Chinese tree mushrooms by soaking them. Pour three liters of water over the mushrooms and leave for 3 hours. The main rule is that the water should be at room temperature or warm, but under no circumstances hot. After the time has passed, drain the water. Now boil the mushrooms for about 10 minutes in salted water.
We steam the noodles according to the already known rules, that is, pour boiling water and leave for 3 minutes, remembering to cover with a lid. Then pour out the water.
In well-heated oil, fry coarsely grated carrots, thinly sliced mushrooms and chopped garlic.
Now add the noodles and soy sauce. Mix well with the vegetables, cover the frying pan with a lid and let the ingredients simmer for a couple of minutes. Funchoza with wood mushrooms is ready!

Depending on the type of serving, we ended up with a salad (if served cold) or a main course (if served hot). Whatever option you choose, be sure to add greens to the dish.

Squeeze the garlic on top, sprinkle with ground coriander, hot red pepper and paprika, add black pepper, salt, sugar and vinegar. Finely chop the onion and herbs (optional). Pour hot oil over the entire mixture (possibly with fried onions). Mix and that's it...

Dry mushrooms, right? Soak for 10-15 minutes, cut off the seals from the swollen mushrooms and cook. Cut the gibi into strips, mix with Chuka seaweed (sold in Auchan), season with Gamadari nut sauce (also in Auchan). and, despite the simplicity of the salad (and it is delicious), no one will say that it is Uzbek women who sell it in the markets.

Ingredients

To prepare a salad of funchose with carrots in Korean for 2 servings we need:

1/4 pack from 250 gr. glass noodles (usually the package is divided into 4-5 sections, portioned)
100 gr. Korean carrots or to taste (it all depends on the number of spices and vinegar in the marinade)
1/4 head of broccoli
3-4 pcs. fresh champignons
1/2 stalk of celery (optional)
sesame seeds for sprinkling
vegetable oil
soy sauce

I read that funchose salad can be preserved in jars for the winter, but I don’t see the point in this, because it cooks very quickly, and out-of-season vegetables can always be replaced with seasonal ones.

This is how Chinese glass noodles with tofu are prepared, and this is how hot funchose with vegetables is prepared at home.

Anyway, let's get started!

Recipes with wood mushrooms

Photo from Photo Gallery on E1.ru

Unfortunately, there is only one photo of the final dish.

But the preparation is simple.

1) soak Chinese and wood mushrooms in warm water for 20 minutes, rinse, cut off those places where the mushrooms grow to the tree (hard ones). Pour in cold water for 2 hours.

2) cut a fresh cucumber into strips.

3) cut the carrots into strips and the onion into half rings, fry over high heat for 5 minutes until golden, cool, and add to the cucumbers.

4) Boil the rice funchose for 2 minutes, rinse, cool, and add to the vegetables.

5) bake 3 pancakes, from 3 eggs, salt and pepper each, cool, cut into strips, add to vegetables.

6) put the mushrooms in a colander, when the water has drained, pour the mushrooms into a hot frying pan and fry for about 7 minutes, at the end squeeze out a couple of cloves of garlic, add hot red pepper - about 1/2 teaspoon (if you like it spicy, otherwise you can use a little less), pour soy sauce and simmer for a couple more minutes. Cool, cut into pieces and add to a common bowl.

7) sprinkle with sesame seeds, squeeze out a couple of cloves of garlic, add 1 tsp. sugar, add soy sauce, add salt if necessary, mix everything and let it brew for 1 hour, serve cold.

It turns out that the salad tastes very authentic to Chinese, I hope it will be useful to someone -)

[Message modified by user 03/25/2011 20:05]

With cauliflower

Korean-style cauliflower marinated with mushrooms is a popular appetizer. You don’t have to buy it at the market, but cook it yourself. After all, the recipe is simple, but the dish turns out to be aromatic, moderately spicy and very satisfying. You will need 500-700 g of cauliflower and mushrooms. They need to be boiled until tender. Cut the mushrooms into strips, disassemble the cabbage into inflorescences. You will also need the following ingredients:

1 large carrot;
4-5 cloves of garlic;
a glass of vinegar;
half a glass of oil;
1.5-2 tbsp. l. salt and sugar;
2 g each of paprika, coriander, ground red and black pepper;
a few laurel leaves.

The marinade is prepared from 1 liter of water. It is brought to a boil, vinegar, oil, salt and sugar are added. Boil for 3-5 minutes, pour over the prepared mushrooms and cabbage, leave to cool. Separately, cut the carrots into strips and mash them with your hands to release the juice. Put it in the marinade, add chopped garlic and spices. Leave in the refrigerator for 5-6 hours.