Muer: medicinal properties and harm. How to Cook Chinese Black Tree Mushroom Muer

Only at first glance may seem ordinary. If you dig deeper, you can only be surprised at their useful properties. The Chinese use mushrooms not only for food, but also actively used in medicine and cosmetology. I propose to get acquainted with the most popular Chinese mushrooms.

1. Shiitake- a brown mushroom with a torn skin on a hat. One of the most popular mushrooms in Asia. It has a rather specific taste. Very fragrant. The consistency is like a sponge - soft and slightly rubbery. Most often it can be found in as one of the components of the soup. Stores often sell both fresh and dried mushrooms. To prepare dried Shiitake for consumption, you need to pour it with lukewarm water for a couple of hours, then wash it and pour it over with cold water again and leave it like that for several hours. After that, they increase in size several times. It is recommended to put them in the refrigerator for this time. Shiitake is used not only in cooking, but also in medicine. It cleanses the blood and has a positive effect on male activity, and is also used in cosmetology.

2. oyster mushroom or Oyster mushroom - a gray mushroom with a flat one-sided hat. This mushroom is sold in all markets and in all supermarkets. One of the cheapest mushrooms in China. Do not require prolonged heat treatment. The hat is most often used for food, because. The foot is very thick and hard. Oyster mushroom is very useful and contains iron, calcium and vitamins of groups B, C, E. Eating Oyster mushroom can reduce the level of cholesterol in the body. Oyster mushroom is eaten fried and boiled.

3. Shimeji- small mushrooms with brown caps on white legs, grow in a bunch. Widespread in Japan and Korea. They contain vitamins A and B, cleanse the body and support the immune system. Shimeji has a rich mushroom smell. This mushroom turns out delicious if you stew it with garlic in soy sauce. Pairs well with porcini mushrooms. They are also used to make soups.

4. Porcini mushrooms with crooked long legs and small white caps - literally translated from Chinese as seafood mushrooms. I have not found what they are called in Russian. They are very common in Chinese markets. The leg is quite thick. They can be stewed or added to soups. These mushrooms are good with garlic in soy sauce. You can cook with Shimeji.

5. Eringi or Royal oyster mushroom - a large porcini mushroom on a thick stalk with a small flat brown cap. Eringi is a very useful mushroom, it contains B and D vitamins, minerals. Cleanses the body and fights cancer. In addition, this mushroom is actively used in cosmetology. They eat mostly legs. They are dense and have a rich mushroom smell. Delicious fried, especially with onions. Among other things, it is used dried or stewed.

6. Enoki(Enokitaki or Golden Threads) - also known as winter mushrooms. Another one of the most popular Chinese mushrooms. The Chinese eat Enoki in all kinds of dishes. These are white thin mushrooms growing in a bunch. Even after heat treatment, they remain crispy and seem to creak on the teeth. They are prepared with meat dishes and as a snack. The rhizome is pre-cut and divided into separate "strands". Enoki pairs deliciously with duck, and they're also great wrapped and fried in bacon as an appetizer. The Chinese also cook soups with them. This mushroom has many health benefits, including fighting cancer. Contains potassium, iron and B vitamins.

7. straw mushroom- a gray mushroom of a small size, similar to a pebble or testicle (without a leg). It tastes like champignon. It is because of its unusual shape that for a long time it remained unidentified by me as a mushroom. It grows on beds covered with straw, hence it got its name. Widespread in Southeast Asia. Straw mushroom is harvested even before its cap opens, because. in this form, it contains more useful substances. Do not require prolonged heat treatment. The Chinese add them to soups or fry them. To the same extent, this mushroom is good in pickled form.

8. Agrotsibe or field worker(agrocybe chaxingu) - literally translated from Chinese as a tea tree mushroom (tea tree mushrooms). A brown mushroom on a thin stalk with a small brown cap. Contains calcium, magnesium, zinc. It has antioxidant properties and improves immunity. Sold on all Chinese sites in dried form. They are sold fresh in supermarkets. Valued for its beneficial properties. Most often used in medicine.

9. Chinese Tree Mushroom Muer(tree ear) - black, slippery flat mushroom. Just like Shiitake, it is very popular in China. In the package, it can be confused with a variety of seaweed - brown and slippery. Elastic and like rubber. Contains iron, calcium, phosphorus and many vitamins. Increases immunity. In stores, these mushrooms are sold packaged in small packages or pressed in briquettes. To prepare pressed tree mushrooms for consumption, they need to be soaked in warm water. After that, Muer is recommended to be washed and left to soak in cold water for half a day. In cafes and restaurants, this mushroom can be found as a snack or as a separate dish - stewed with vegetables. The most delicious tree ear as a separate appetizer - marinated with vinegar, carrots and celery.

10. white chinese tree fungus- similar to a dried sponge or coral. It can often be found in the store next door with dried berries and herbs. Tree mushrooms are in the more expensive category, but due to their light weight, a serving can be purchased for as little as 8 yuan. Contains calcium, magnesium and iron. Promotes the removal of toxins and prevents the formation of tumors. Salads and soups are prepared from white tree mushrooms.

11. Yinger or Silver Ears (Snow mushroom, coral mushroom) - looks like a white tree mushroom. Translucent white, as if jelly-like. When soaked, it increases in size by 8 times. Sold individually in boxes. It also belongs to the category of expensive mushrooms. It is rare to find it in a supermarket. Stored in the refrigerator. Very useful, contains phosphorus, iodine, iron and amino acids. Used in medicine. It has a light sweet taste, goes well with seafood and vegetables. The Chinese prepare it for special occasions.

12. bamboo mushroom or Lady with a Veil (Bamboo fungus) - a mushroom on a thick white leg with a hat in the form of a net. It has a very unusual appearance. The leg is porous, like a sponge, and there is no cap as such, instead of it there is a mesh that envelops the upper part of the mushroom. Bamboo mushroom occupies a place in the list of the most unusual mushrooms. It is rarely found in the store in raw and dried form. This unusual mushroom is also used for medical purposes. One of his names is Phallus indusiatus. In Asian countries, it is considered a delicacy and an aphrodisiac. Has a specific smell. Hence the name.

Chinese mushrooms are very popular not only in the original national cuisine, but also in other countries. They are salted, dried, stuffed and stewed. Mushrooms can be bought in the supermarket, most often they are sold in pressed form. In order for them to increase in volume, they must be filled with water and left for about an hour. After that, you can rinse and start cooking.

Many people are skeptical about these mushrooms because they do not know how to cook them properly. In their original form, they are a sticky briquette. But after soaking, it easily turns into familiar mushrooms.

tree mushrooms

Chinese tree fungus, also called cloud ears, is widely used in cuisines of different countries. It is thin and brittle, so it looks like pieces of charred paper. If you pull the ears out of the bag, you can feel the aroma, reeking of smoke. But it completely disappears, one has only to soak the mushrooms.

Tree ears are used to make soups, fried and stewed dishes. They are crispy and have a smooth surface. After soaking, mushrooms increase approximately 7 times. When the ears swell, you need to rinse them and put them in a colander.

Before cooking, it is necessary to thoroughly clean them of dirt and debris, remove tough roots. Do not cut the ears too finely, it is enough to divide into separate parts, keeping the shape.

Where does tree fungus grow

Chinese mushrooms can be found not only on trees, but also on cellulose and other materials. It is easy to identify them: they have large and fleshy hats, and the legs can be short or long.
The color of the cap depends on the type of mushroom and the environment in which it grows. Young ears are gray-blue in color, and with age they become light brown.

Whatever shades the hat is, the flesh of this mushroom is always white. They taste like seafood, their texture is smooth and soft.

Is wood fungus good for you?

All parts of the ears that can be eaten are not only tasty, but also healthy. They are rich in vitamins B and C, and also contain a large amount of protein. They contain all the trace elements that a person needs.

Chinese tree fungus is especially useful for such diseases:

How to cook mushroom?

Tree ears should not be cooked on high heat or, conversely, on too low. This will cause them to become either stiff or sluggish. The broth should boil for about 15-25 minutes, depending on the size of the mushroom.

Black Chinese mushroom (muer)

This species is very useful, it is rich in iron, protein and vitamins. You can cook with the addition of dates or lotus seeds. Black Chinese mushrooms are tender and silky, and at the same time a little crunchy.

Muer can be eaten as noodles. To do this, you need to cut them, and then fry, stew or add to the broth. Whole mushrooms can be stuffed. To make them swell, it is not enough just to fill them with water.

How to prepare muer for cooking?

First of all, Chinese mushrooms should be cleaned of debris and washed in cold water. After that, you need to pour warm water and leave for a couple of hours. Then you need to sort them out and again lower them into cold water. On the bottom shelf in the refrigerator, they should stand for a couple of days. After time, the mushroom will open and become about 10 times larger than its original size, and also acquire the desired softness.

shiitake mushroom

This species is considered a delicacy and is grown on specially processed tree stumps. Thanks to their pleasant aroma, delicate texture and unusual taste, they are very popular. The photo will help you figure out how they look.

The dark brown lamellar cap reaches 5-20 cm in diameter and has a beautiful pattern that is created by thickening and cracks. In young mushrooms, the leg is protected by a plate. It breaks when spores ripen. The most delicious are those mushrooms whose cap size does not exceed 5 cm. They should be 70% open, with a dark brown, velvety color.

Shiitake in medicine

These mushrooms are used not only in cooking, but also for medical purposes. Even in antiquity, their properties were noticed, which have a positive effect on male power.

A large number of vitamins and useful components that are contained in lower cholesterol, blood sugar levels, purify the blood, relieve tumors and have a positive effect on the functioning of the body as a whole.

Shiitake mushrooms, whose photos convey their beauty and appetizing appearance, are also used for viral diseases, immunodeficiency, stress, constant fatigue, depression, gastrointestinal and vascular diseases. Chinese doctors are sure that the regular use of this mushroom prolongs life.

Shiitake is used for cosmetic purposes, as it regenerates epithelial cells and treats various skin diseases.

Shiitake mushroom in cooking

This product is considered versatile, as it blends well with other ingredients and does not overpower their taste. The characteristic caramel flavor gives the dishes an unusual flavor.

You can cook these mushrooms according to various recipes, there are a lot of them. Shiitake goes well with vegetables, noodles and meat. If you bake them on the grill, it is better to choose those mushrooms that have caps with a large diameter.

Are there any contraindications?

Shiitake should be consumed with caution as they can cause allergic reactions. They should be introduced into the diet in small portions, as they contain bioactive substances. It is better for women in position and nursing mothers to refrain from dishes that are prepared with the addition of these mushrooms.

Although the benefits of shiitake are undeniable, it is worth consuming no more than 200 grams of fresh or 18 grams of dried shiitake per day.

lingzhi mushrooms

They have great healing power, so their price is quite high. It is difficult to grow Chinese, they grow only on the trunk of a wild plum and under certain weather conditions. Today, this Chinese mushroom is also used for cosmetic and medical purposes.

Properties and composition

"Mushroom of Immortality" has a rich chemical composition and contains amino acids, vitamins, minerals and fatty acids, which are indispensable for humans. Lingzhi pulp has antihistamine and anti-allergic effects, and also improves oxygen absorption. Thanks to terpenoids, the mushroom increases resistance to stress and prevents free radicals from accumulating in the body.

The Chinese mushroom is also used in cosmetology. The photo will help to recognize lingzhi. It improves metabolic processes, stimulates tissue regeneration, slows down the aging process and has a rejuvenating effect. Based on it, special face masks are prepared, which are very popular with girls and women.

Lingzhi improves immunity and prevents autoimmune diseases. It is effective for bronchial asthma, viral infections, disorders of the cardiovascular system and the musculoskeletal system.

Chinese mushrooms are used to obtain extracts. They are extremely popular, as a positive result is noticeable after the first use.

Dishes of Asian cuisine and their individual components usually cause conflicting feelings among our compatriots. This mixture of emotions can be roughly described as curiosity, stopped by bewilderment and apprehension. Exotic vegetables and fruits, transparent noodles and salty sweets... Against the background of these delicacies, Chinese mushrooms seem to be a relatively understandable product. And not at first glance, but only after sampling.

In fact, the food of the inhabitants of the Celestial Empire can be surprised, even admired - but there is no need to be afraid of it. Everyone who has tried it admits that she has a taste, although specific, but pleasant. And woody Chinese mushrooms can generally be used not only in Chinese, but also in any other cuisine. They fit perfectly into many recipes and add a spicy touch to familiar dishes. It is easy to make sure of this: try to cook woody Chinese mushrooms yourself.

Varieties, composition and properties of Chinese black mushrooms
The East is such a delicate matter that as you move away from Western traditions towards the rising sun, it makes you wonder more and more often, and sometimes even puzzle over your riddles. It would seem: what surprises can be expected from mushrooms, albeit arboreal ones? But the catch is that Chinese cooking knows several varieties of black mushrooms suitable for food at once. Therefore, even if you ask a Chinese restaurant about the composition of the dish you like, be prepared for the fact that you will not know for sure all its ingredients. To dispel doubts, you will have to study the terminology more deeply, because several varieties of mushrooms are called Chinese tree mushrooms at once:
Both muer and shiitake are very popular in the countries of Southeast Asia, where they are used to prepare both culinary masterpieces and everyday food. Such versatility is due to the pleasant taste and aroma of both mushrooms, and the demand is due to their nutritional and healing properties. Like any other mushrooms, they are low in calories and devoid of fat, and hence cholesterol. Therefore, Chinese mushrooms can and should be included in the diet of people suffering from atherosclerosis, disorders of fat metabolism and overweight. The lion's share of the nutritional value of tree mushrooms is provided by proteins, which makes them a valuable product for people who do not eat meat and / or eggs. The dried pulp does not lose the components of the chemical composition - dried Chinese mushrooms, just like fresh ones, contain B vitamins, ascorbic acid, iron, calcium, and twice the beef in phosphorus content.

How to Prepare and Cook Chinese Mushrooms
You can buy woody Chinese mushrooms far beyond their historical homeland, but most often they go on sale dried and compactly packaged. This does not in the least harm either the nutritional properties or the palatability of black mushrooms, if you know how to properly restore them from a dried state. Preparation of Chinese mushrooms for use consists in soaking them in water, and experienced chefs practice different methods, depending on the circumstances:

1. Remove the dried mushrooms from the box and remove the plastic wrap. Place dry mushrooms in a saucepan or deep bowl.
   
2. Pour tree mushrooms with clean drinking water at room temperature or a little warmer. The amount of water should be such that the mushrooms are completely covered with it, but there is free space in the dishes. The fact is that, having absorbed water, they will increase in volume by 6-8 times, so consider this in advance.
   
3. After two hours, drain the water and rinse the mushrooms under running water to remove sand and other possible contaminants.
   
4. Put the mushrooms back in a deep dish and fill with water, this time cold. Put in the refrigerator for 4 hours or until the morning, after which their taste will be revealed to the maximum, and it will be possible to cook according to any recipe.
   

1. Spicy appetizer of Chinese mushrooms. Take 200-300 grams of tree mushrooms, 1 onion, 2 cloves of garlic, 100 ml of vegetable oil, a pinch of salt and red pepper flakes, 1 tablespoon of vinegar.
   Cut the mushrooms into small equal pieces. Mix salt with vinegar and pour the mushrooms with this marinade. Peel and chop the onion and garlic. Pour the oil into a small skillet, heat and add the onion, garlic and pepper. Pass until the mass becomes homogeneous. Then add the mushrooms to the pan along with the marinade, reduce the heat to a minimum and cook under the lid for 20 minutes. Stir the mushrooms into the sauce several times while simmering. The finished dish is very spicy and aromatic and is used in small quantities as a sauce for vegetables, rice or meat.
   
2. Warm Chinese mushroom salad. Take about 300 grams of mushrooms, 1 can of canned corn, 1 onion, 3 cloves of garlic, 100 ml of soy sauce and 2 tablespoons of vegetable oil.
   Cut the mushrooms into small equal pieces. Peel the onion and cut into thin half rings. Heat the oil in a frying pan, put the onion and mushrooms and fry for 7 minutes. Then add corn without liquid to the mushrooms with onions, pour a glass of water, mix and simmer until all the liquid has evaporated. Meanwhile, peel and crush the garlic. Mix it with soy sauce and add to the contents of the pan. Bring to a boil and immediately remove from heat and serve. This salad can be made more satisfying by adding dry-fried chicken fillet or other lean meat.
   
3. Chinese mushrooms with veal. Take 500 grams of tree mushrooms (reconstituted from 80 grams of dried), 1 kg of veal, 3 small onions, 2 heads of garlic, 250 ml of soy sauce, 250 grams of ginger root, potato starch and fresh cilantro, 20 ml of sesame oil (can be replaced with another vegetable), 1 teaspoon of sesame seeds.
   Cut the mushrooms very finely. Cut the meat into thin slices and fry in a dry or lightly oiled pan with high sides. Peel the onion, garlic and ginger. Chop the onion, pass the garlic through a press, grate the ginger. Put vegetables in a pan with meat, pour in sesame oil and soy sauce, add half a glass of water and simmer until tender for 15-20 minutes. Meanwhile, dissolve the starch in a glass of water and chop the cilantro. 2 minutes before cooking, pour the contents of the pan with starch. Sprinkle the finished dish before serving with herbs and sesame seeds.
   

Today we invite you to master a dish that will be appreciated not only by fans of oriental cuisine, but also by everyone who loves juicy spicy snacks. An unusual salad with tree mushrooms in Chinese is prepared in several ways, we have chosen the most popular of them. In addition, one of the main advantages of cooking is, of course, its speed, because everything about everything will take no more than half an hour of our time.

Chinese tree mushrooms for salad

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

Tree mushrooms, or, as they are also called, mu er or moon, 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 should not take several at once - from a box the size of a block of processed cheese, you can make an appetizer for 4 people, if you soak it correctly and keep the allotted time.

How to soak mu er

Tree mushrooms are poured entirely with boiling water, the water can be slightly salted and dripped with half a teaspoon of vinegar. Leave them like this for an hour and a half, so that they open up.

However, if we decide to fill them in the evening so that we can start preparing the salad in the morning or do it, on the contrary, in the morning before leaving for work, it’s okay, the taste will not get worse.

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

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

Spicy Chinese salad with tree mushrooms

Ingredients

• Woody 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

1. We soak the mushrooms and 10 minutes before we are going to drain them, we start preparing the salad.
2. First, prepare the onion - cut it into half rings or cubes, as you prefer to see it in a salad, and peel the garlic.
3. Pour the oil into the pan and, as soon as it is very hot, pour the red pepper powder into it. 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 it a little spiciness.
4. We keep the pepper on medium heat for 30-40 seconds, stirring constantly, and then put the onion to it, mix and leave to warm up until light golden.
5. Drain the mushrooms, let drain and cut into thin strips. Stir the ruddy onion again and pour chopped mushrooms with boiling frying.
6. While the salad has not cooled down, we pass the garlic through the press and spread it to the rest of the ingredients. We stir, add salt and leave. Serve when the Chinese salad is at room temperature.

If desired, garlic can be fried along with onions - this will make the salad less spicy, but more aromatic and slightly change the taste.

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

Chinese mushroom salad with carrots

Pour the mushrooms and leave them to swell. Then we drain and, while they drain, we prepare the rest of the ingredients.

How to Make Homemade Chinese Tree Mushroom Salad

• 1 carrot three on a coarse grater or chopped on a vegetable cutter.
• 1 onion cut into small cubes or very thin half rings.
• In a frying pan, heat a couple of tablespoons of vegetable oil and fry for 3-4 minutes, first onion, then add chopped carrots to it. Keep it until it becomes soft and browned.
• We cut the mushrooms into thin strips and send them to the pan - additional heat treatment will make the salad unusually juicy. It is not worth keeping them on fire for a long time, 10 minutes is enough for them to remain crispy.

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

dressing preparation

1. Mix 2 tbsp. soy sauce with 1 tsp. sugar and 1 tsp. vinegar;
2. Squeeze out (optional) 1-2 cloves of garlic;
3. Sprinkle red pepper to taste, but no more than 1/3 tsp, since it is not fried.
4. Shake everything properly, it is better to use a jar with a lid and pour over the salad.

We mix the dressing, sprinkle the finished salad in Chinese style 1-2 tbsp. sesame seeds and serve immediately. Especially delicious appetizer with tree mushrooms in the form of heat.

If you want to give the salad a special spicy touch, you can take Korean carrots. For this amount of ingredients, it will take 200 g. You don’t have to fry it - add it raw directly to the salad.

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

Chinese wood mushroom salad with funchose

We brew a pack of mushrooms with boiling water, as indicated above, and after 40 minutes proceed to the preparation of the remaining ingredients.

1. 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.
2. We clean 1 onion and fry it in oil with or without pepper, and while it is browning, cut the mushrooms into strips.
3. Add tree mushrooms to the onion and hold for about 10-15 minutes. Spread hot to funchose.
4. Beat 2 eggs with a pinch of salt and fry 2-3 pancakes from them, depending on the diameter of the pan. The main thing is that we bake them on both sides, like classic pancakes from dough. Ready immediately, without waiting for cooling, cut into strips and send to a salad bowl.
5. At the end, cut the fresh cucumber into thin slices-sticks.

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

Dress the salad and mix it, sprinkling with sesame seeds. It can be served both warm and 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 style, on the contrary, even a novice hostess can make this appetizer. Try to surprise your guests or please your family with an unusual dinner or an original dish on the festive table. You'll see - everyone will ask for more!

Muer mushrooms are often called "tree ears". This is the closest relative of the common tinder fungus, resembling it in its beneficial properties. These small black mushrooms resemble in appearance ... the ashes resulting from burning paper. Some people think that they taste like roasted at the stake. Others find them sweetish. For the first time, muer mushrooms were used in Japanese haute cuisine. They were served at the receptions of the emperor of Japan ... as a dessert. Assorted muer and tiger lilies were also a popular dish. Later, mushrooms entered the diet of the inhabitants of Vietnam and China. Today they can be bought in almost any store selling goods for ethnic cooking.

Useful properties of muer mushroom

Muer mushrooms are an important source of iron. They also contain some vitamin C, which aids in its absorption. Mushrooms are rich in amino acids, their composition, of course, is not complete, but together with brown rice it can provide a completely balanced protein supply to the body. Muer contain a large amount of fiber, which allows them to have a good effect on digestion.

The product contains a lot of phosphorus. Therefore, it is often considered a vegan substitute for fish, which is justified. Combined with brown rice or soy, muer mushrooms can also be a good source of protein.

Muer mushrooms contain iodine. This is very important for the health of the thyroid gland and the optimal rate of metabolic processes in the human body. Muer is usually promoted to eliminate iodine deficiency along with other Japanese ethnic culinary products, such as shibuki and chuka seaweed.

Mushrooms are considered useful in diseases of the cardiovascular system. They help improve blood circulation, and reduce the level of "bad" cholesterol. Muer are also useful in hypertension. They are often used as a natural "detox" remedy, as they are rich in dietary fiber.

Muer are considered food for the prevention of tumors, including malignant ones. There is little scientific information on this issue, but periodically there are publications about the benefits of these mushrooms for the prevention of relevant diseases.

Muer mushrooms are useful for anemia and a decrease in the level of thyroid hormones. However, the information that they contain vitamin B12 is not true and is erroneous.

The product is often considered a means for active longevity, due to its natural origin and a large amount of vitamins and minerals in its composition.

Dried muer mushrooms are the best option for those who need long-term storage products. They lie quietly in the pantry for several months, and they can be left soaked in a sealed container for up to 2-3 days in the refrigerator.

Before cooking, muer mushrooms bought in a regular store must be processed. Everyone who has cooked shiitake already knows this process. Muer is usually soaked in water for 3-4 hours and then washed. You should carefully sort out the mushrooms and separate the harsh bases, which are still not suitable for food.

• in Korea, they are fried in sesame oil with a mixture of spices. 2-3 tablespoons of oil are placed in a frying pan, then a quarter teaspoon of ground pepper, cilantro and ground ginger each, the oil is heated, and muer is added. Fry quickly enough, like a wok. In Korean cuisine, these mushrooms are served with rice;
• the Chinese, on the other hand, consider muer a side dish. They cook pork in a sweet sauce, and stew muer in a pan to serve as a side dish;
• the culinary tradition of preparing sweet dishes with muer has been lost. However, many today simply prefer to boil them and serve with Chinese cabbage to get an exotic and slightly sweet salad.

Eating muer will help saturate the body with fiber. Its adequate amount helps to reduce appetite, more rapid onset of saturation. Mushroom dishes are very successful for those who seek to lose weight. They contain fewer calories than meat and even fish, and help diversify the diet.

With muer, you can cook various vegetable soups, from what is widely used in our country as soups for weight loss. These mushrooms are also cooked with shirataki noodles. For some, it turns out to be a heavy dish, but many argue that nothing is better in a situation where you want to eat something, and the calories are already running out.

Muer fungus harm

Usually, the harm of the product is not considered in the sources. They only talk about the possible individual intolerance of the components of muer mushrooms. However, in fact, mushroom products are not recommended for a number of diseases and conditions. Muer mushrooms should not be included in the diets of people with hyperthyroidism. They can increase the secretion of thyroid hormones due to the inclusion of a large amount of additional iodine in their composition. Muer are considered not very useful for violations of the trophism of the gastrointestinal tract. They cannot be included in the diet of patients who are prohibited from extractive dishes, mushroom broths, and various types of coarse fiber.

The use of mushrooms in cholecystitis and other diseases of the gallbladder is disputed. In scientific medicine, there is also an opinion that it is necessary to limit the amount of such products in the diet of patients with cardiovascular diseases. A large amount of fiber can play against such patients - it increases pressure in the abdominal cavity and creates a potential risk of pressure on the person's heart. Therefore, “classical” cardiology advises mushrooms to be limited or completely excluded.

Most doctors agree that pregnancy is not the best time to introduce new foods into a woman's diet. Mushrooms, of course, can be continued if they were a regular component of the diet before pregnancy, but it is better to exclude if they are introduced again.

It is not very useful to use muer in the manner of chips - in a dry form. It is better, nevertheless, to soak them and subject them to heat treatment.

Especially for – fitness trainer Elena Selivanova