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Pub date
2009-03-01
Chinese Black Mushrooms
Read:
Chinese Black Mushrooms:
Types:
Fresh black mushrooms and dried black mushrooms, when it comes to cooking, dried black mushrooms are commonly used as their stronger flavors than fresh ones.
Fresh black mushrooms
Provide:
Asian grocery stores. Dried black mushrooms sold in packages as preserved foods.
Purchasing Tips:
Thin ones are better option.
Usage:
Dried and fresh black mushrooms are widely used in Chinese cuisine, commonly in many steamed and simmered dishes to help enhancing the flavors of the soups.Soak dried black mushrooms in warm water anywhere between 20 to 30 minutes before use, then remove the stems, by the way, you don't want to cook the stems as they are hard and takes longer time to cook, then strain through a sieve to discard any dirt or sand if necessary.
Storage:
Dried mushrooms should be kept in a container at room temperature, they will last indefinitely in this way; Fresh mushrooms should be refrigerated, but can only last for less than a week.
Nutrition and Health Benefits:
Reduce cholesterol;Lower high blood pressure;Boost the body's immune system.
Dried black mushrooms
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