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Chinese cuisine: oyster mushrooms in sweet and sour sauce. Chinese spicy oyster mushrooms How to cook oyster mushrooms in Chinese

Korean National cuisine 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 must be left in cold water for two or 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 cooks have simplified traditional recipe but the end result is just as 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. By 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 just 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 up 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.


Marinated oyster mushrooms in Korean at home

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;
  • greenery.

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.

Required:

  • 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.


Korean oyster mushroom salad

How to cook Korean-style oyster mushrooms with bell pepper

This healthy vegetable able to 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 bell pepper crumble with straw.
  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. Bon appetit!

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.

Post Views: 195

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, more correctly, mix in a wok boiled rice and vegetables. I didn’t follow the rules, served rice separately and laid out vegetables on top. Serve soy sauce separately.

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

Bon appetit!

Hi all.
Recently, I have been increasingly turning my eyes towards Asian cuisine. There are a lot of interesting solutions there, and to taste asian cuisine very different from European. And new tastes are my everything. By the way, what happened to this noodle interesting story. My wife is generally immensely happy that I am doing cooking, and does not get tired of praising my culinary experiences(apparently, 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 Bell 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. Adding 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. 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 star anise from it, add the juice of one lemon, throw green onion(Chop it first, but not finely) and add the noodles. We mix.

Oyster mushrooms are a fairly common and affordable mushroom among all the others.

There are many a variety of recipes oyster mushroom salads. Today we will try to figure out the main coins - how to properly pickle oyster mushrooms and make Korean salad out of them.

Traditionally, for canning such a salad, you will need about 1 kilogram of oyster mushrooms per serving. The most important point in the preparation of salad is that it retains its taste for a very long time, and is convenient to use at any time. Consider several options for oyster mushroom salad in Korean.

Option number 1.

List of required ingredients:

  1. Oyster mushrooms - 1 kilogram;
  2. Vinegar 9% - 1 tbsp;
  3. Pepper red and black;
  4. Coriander;
  5. Vegetable oil - 50 ml;
  6. Onions - 2-3 heads;
  7. Lemon juice from half a lemon;
  8. Sugar;
  9. Salt 1.5 teaspoons;
  10. Water - 1st;
  11. Garlic 2-3 cloves;
  12. Greenery.

How to make a marinade.

In order to prepare the marinade, you need to take a small saucepan, put everything in it necessary ingredients, except for mushrooms and onions, add a glass of water and cook for 15-20 minutes.

Vinegar is poured 2-3 minutes before the end of the cooking time of the marinade.

Cooking mushrooms.

Wash oyster mushrooms, dry paper towel. Large hats are cut into small pieces, small mushrooms are left whole, put into a saucepan and poured with a small amount of water. Cook after boiling for 15 minutes.

Preparing the salad:

After the mushrooms have cooled, we filter the marinade. Carefully lay out the mushrooms, put the onion on top, cut into half rings. Pour marinade, leave this mixture for half an hour, so that the mushrooms are saturated with all the spices and spices. To serve, carefully remove the excess marinade and grease the salad with sunflower oil.

preparations canned salad similarly in Korean, just after cooling, put all the ingredients in jars and sterilize for 10-1 minutes. Then we close.

Option number 2.

To prepare this salad, you need all the above listed ingredients, in addition, you need to add:

  • Carrots - 1-2 medium carrots;
  • Greens - to taste;
  • Soy sauce - 50 ml.

The cooking technique consists of boiling the marinade and mushrooms.

  1. In the cooled marinade, add carrots, onions and soy sauce.
  2. Carrots are best grated on a special grater or finely chopped into strips.
  3. Then add the cooled, strained mushrooms.
  4. After thorough mixing, the salad must be put in the refrigerator for 1.5 - 2 hours.

Pickled carrots with their crunch and spicy taste will give the salad a Korean touch.

For example, I pickle Korean-style carrots separately, and then mix them with mushrooms, it turns out pretty well.

The taste of this salad is excellent, mushrooms are honored very well.

Option number 3.

This variation of Korean salad with oyster mushrooms has a very pleasant, piquant taste and a minimum of spiciness.

For the marinade you will need:

  • Salt;
  • Sugar;
  • Vinegar 1st.l;
  • Lemon juice;
  • Water - 1 tbsp.
  • 2-4 garlic cloves (to taste)
  • For those who like spiciness, you can add red pepper;
  • Coriander.

We put all these ingredients in a saucepan and boil for 10 minutes, add vinegar 1 minute before turning it off.

Preparation of the main component:

Wash mushrooms, cut into small pieces and boil for 8-10 minutes over low heat. Then strain and let cool.

At the final stage, it is necessary to lightly fry one onion and put it on the bottom of the dish where we will put the mushrooms next.

  • Next, lay out the oyster mushrooms - half of the available ones.
  • Top with a fresh onion, cut into half rings or rings.
  • Then again the remaining mushrooms.
  • After that, fill everything with marinade, and turn it off with a small press.
  • Lettuce should stand under pressure in the refrigerator for 6 to 8 hours.

When preparing a Korean salad with oyster mushrooms, you can experiment with different spices and ingredients for the marinade, the main thing is to stick to the required amount of spices so as not to overshadow the taste of mushrooms, which in given lettuce should only be emphasized by the selected spices.

Bon appetit, enjoy!