Appetizer of black fungi

Description

Korean salad

Ingredients

Mushrooms

100 г
Onion

1 шт
Garlic

3 зуб.
Peppers red hot chilli

4 ч. л.
Vinegar

4 ст. л.
Soy sauce
Salt
Vegetable oil

70 г

Cooking

Preface: I Traveled to his native Voronezh to visit. Before the way back decided to "stock up" local food - live in Moscow recently, so still don't know what where to buy. On one Desk he saw something with the words "black fungus dried". Cost a dime a dozen (340 rubles per 1 kg). Took a sample of 100g. Much to our surprise, the boy found only 1 recipe with them - it wasn't. Googling, I found information that this Chinese wood mushrooms - the ones that are sold in the Department of Korean salads. On the basis of several recipes and made up my own version. This is what happens.

Rinse the mushrooms with cold water and put on the bottom five-liter pots. Fill it to the brim with warm boiled water (about 30 -40). Cover with a lid and leave to swell for 2 hours. During this time they filled the entire pan.

After 2 hours, mushrooms recline in a colander and again pour the water is now cold. Put in the fridge for 1-2 days. Some recipes suggest simply steamed mushrooms with boiling water (to wash, pour boiling water, adding water, salt and vinegar, cover and leave for 2 hours). But opponents argue that with this method, the mushrooms are not revealed sufficiently. Normally, muary increase when soaking 6-8 times.

Soaked mushrooms out of the fridge and drain off the water. If desired, you can slice them into strips - I did not. Sprinkle with salt, pour vinegar. I took Apple cider vinegar about 4 tablespoons.

Cut the onion in half rings.

Now the most crucial moment. Here it is better to take a big frying pan with a thick bottom. Pour into the pan a little more oil - you can use any flavourless. Heats it, but in any case not to smoke! In my opinion, the temperature should be sufficient to pinch of salt thrown into the oil, dissolved with a characteristic Bang - in this moment you need to immediately pour in oil hot pepper. Quickly stir and fry for 20 seconds. Thanks to the roasted peppers finished dish will be slightly burn your throat, but not burn your mouth. The first time I overheated the oil and burned pepper. I had to pour and start again.

Put into the boiling oil with the chopped onion pepper. Stir and fry on high heat until onions are brown.

Diminish the fire to a candle burning, put in the fried mushrooms and mix thoroughly. Pour all the soy sauce and sprinkle with the finely chopped garlic. Stir again. Cover with a lid and stew for 5 minutes. Then left to cool and infuse.

Prepared salad can be stored in the refrigerator for a week. To serve chilled. Bon appetit!

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