Chinese Black Mushrooms
Types:
To tell Fresh black mushrooms and dried black mushrooms apart, when it comes to cooking, dried black mushrooms are commonly used as their stronger flavors than the fresh ones.
Provide:
Available in Asian grocery stores. Dried black mushrooms are sold in packages as preserved foods.
Purchasing Tips:
Thin ones are better options.
Usage:
Dried and fresh black mushrooms are both widely used in Chinese cuisines; commonly they are used in many steamed and simmered dishes to help enhance the flavors of the soups. Before use soak dried black mushrooms in warm water anywhere around 20 to 30 minutes, then remove the stems because you certainly don’t want to cook the stems as they are hard and takes longer time to cook, at last strain through a sieve to discard any dirt or sand if necessary.
Storage:
To make dried mushrooms last indefinitely, we’d recommend it be kept in a container under room temperature for they will last in this way; Fresh mushrooms should be refrigerated, but in this way they can only last for less than a week.
Nutrition and Health Benefits:
Lower high blood pressure;
Reduce cholesterol;
Boost the body’s immune system.
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