Enoki stewed in a multicooker Brand 3502

Category: Culinary recipes
Enoki stewed in a multicooker Brand 3502

Ingredients

Enoki 300 g
White wine 200 ml
Lemon 1 PC.

Cooking method

  • Enoki clean and wash. Enoki stewed in a multicooker Brand 3502
  • Pour 1 tbsp into the bottom of the multicooker bowl. l. olive oil, lightly fry the chopped onion with the "Simmering" program, then add the enoki, pour over with wine, simmer for 15 minutes with the "Stew" program.
  • When cool, transfer to a jar, squeeze out the juice of 1 lemon, mix well and leave overnight in a cool place.


Vei
Excuse me, what is enoki?
MariV
Inoki mushrooms (Enoki)

"Enoki" in translation from Japanese - "mushroom in the snow", as it grows on the stumps of hard trees. Monok mushrooms reduce cholesterol levels, cleanse the blood vessels of the heart and brain, and have the ability to remove salts of heavy metals. Inoki mushrooms have a delicate fruity taste. They are used boiled in salads, often added to soups or stewed vegetables. Note, fresh consumption of monks is unacceptable.

In "culinary fashion" these mushrooms are at the peak of their fame - they are added to soups, are an excellent ingredient for salads, and are interesting in combination with fish and meat. "
Vei
Where to get them? I would like to try
Caprice
Quote: MariV

Note, fresh consumption of monks is unacceptable.
And why?

We sometimes have these mushrooms on sale. It's just that at first I didn't know what the crap product.

And, something, I didn't quite understand about the onion: it is not in the ingredients, but it is indicated in the preparation. Is he there or not?
MariV
Metro chain stores, sold in packs of 100 g; in the "Azbuka Vkusa" should be.
Anna1957
Quote: Aunt Besya

Uh ... are they not hallucinogens for an hour?

Nah, they are not combined with wine Although the view is suspicious

MariV
Quote: Caprice

And why?
There are different opinions - some sources indicate that they should only be eaten fresh - such as anti-tumor properties.
I will never risk eating any fresh mushrooms.
Caprice
Quote: MariV

I will never risk eating any fresh mushrooms.
From what? Fresh raw mushrooms in a salad - that's it!
MariV
Quote: Caprice

From what? Fresh raw mushrooms in a salad - that's it!
"We swam, we know" - there was a case, I tasted raw mushrooms - and diarrhea, an agile prankster - right there! No, no more ride .......
Medusa
Enokitake (榎 茸, エ ノ キ タ ケ, English transcription of the Japanese name: [enokitake] is honey mushroom (lat. Flammulina velutipes) is an edible mushroom of the Ryadovkov family (the genus Flammulina is also referred to the family of nonnium). Sometimes they are called somewhat poeticized: "golden pins".
The hard-working Japanese and Koreans have established it on an industrial scale all year round. Specially moistened wood (50-70% moisture content) or wheat straw is used as a substrate. The harvest is obtained almost all year round. World production - up to 100 thousand tons per year.
I often buy at Metro C @ C. I recommend taking white ones, not yellow ones. After short-term "roasting" in the oven using sacred technology, white enokitake makes an excellent crunchy snack to accompany the white one.
Caprice
Quote: MariV

"We swam, we know" - there was a case, I tasted raw mushrooms - and diarrhea, an agile prankster - right there! No, no more ride .......
There was no need to drink milk
But, seriously - apparently, just an individual intolerance. Usually, raw champignons go with a bang
Caprice
Quote: Medusa

I recommend taking white ones, not yellow ones.After a short "roasting" in the oven using sacred technology, white enokitake makes an excellent crunchy snack to accompany the white one.
The recipe for the studio
Akimell
Interesting mushrooms. If I see it, I will definitely buy it. Thank you .
As for raw champignons, let me add my own "five cents". I watched a program of some kind, discussed nutritional problems. So doctors, together with nutritionists, argued that raw mushrooms can only be eaten when they have just been cut. If they have already been in bed for several hours, then they should be eaten only after heat treatment. Otherwise, there may be various consequences ... For example, "diarrhea, an agile prankster" ...
makabusha
Quote: MariV

"We swam, we know" - there was a case, I tasted raw champignons - and diarrhea, an agile prankster - right there! No, no more ride .......
I like the taste of raw champignons and have never had any unpleasant moments)
Maybe they were just dirty?
Ilona
Quote: Caprice

The recipe for the studio
The recipe is certainly attractive, but ... but only yesterday about enti just (and about others) mushrooms were said that there is no need to fry - all the benefits disappear, and the product acquires harmful qualities.
Zhivchik
Quote: makabusha

I like the taste of raw champignons and have never had any unpleasant moments)

Same. While I cut the mushrooms for frying, I will fill up the raw ones. And nothing like that ..
Medusa
Dear Caprice!
Dear ladies and girls!
I cannot give you the secret of the sacred gestures and lamentations strictly regulated in time, which accompanies the whole action of preparing this snack.
You do not consume 100 grams of ice at a time.
Males nandfromath ... in a personal!
Caprice
Quote: Medusa

Dear Caprice!
Dear ladies and girls!
I cannot give you the secret of the sacred gestures and lamentations strictly regulated in time, which accompany the whole action of preparing this snack.
You do not consume 100 grams of ice at a time.
Males nandfromath ... in a personal!
Dear Medusa!
We do not need to give out the secrets of "sacred gestures and lamentations" We have enough ingredients, proportions and the procedure for preparing a well-known snack.
Tanyulya
I have never seen such mushrooms on sale here: pardon: What mushrooms taste closer to?
MariV
They also grow here - this is a winter mushroom. As Medusa wrote above, the Koreans and the Japanese have put this business on stream, well, like we have champignons and oyster mushrooms.
Admin

Their taste is specific after heat treatment, I was not impressed
Tanyulya
Quote: Admin

Their taste is specific after heat treatment, I was not impressed
What is specific? Watery? Fibrous? I liked them in appearance.
Crochet
Quote: makabusha

I like the taste of raw champignons and have never had any unpleasant moments)
I'm inAPCI’m so raw and I use it, and I put the whole family on raw ... I just crack it like that, I cook a salad for the family ... there were no unpleasant moments either ...

Quote: Akimell

raw mushrooms can only be eaten when they are freshly cut. If they have been lying down for several hours, then they should be eaten only after heat treatment.
Eva, how ... and we've been eating raw for years and at least henna ... t-t-t ...
Admin
Quote: Tanyulya

What is specific? Watery? Fibrous? I liked them in appearance.

And none, and watery, and steamed, and with an unpleasant aftertaste - in general, the harmony of the incomprehensibly unpleasant. And the kind of yellowish rags-sticks. I steamed them with vegetables, spices and lemon.

Well, what I want to try before different innovations, but the enoki were not impressed. Or maybe I'll buy it again, I'll do it differently now

Tanyush, my opinion may be wrong, it may suit your taste and suit
Tanyulya
Quote: Admin

And none, and watery, and steamed, and with an unpleasant aftertaste - in general, the harmony of the incomprehensibly unpleasant. And the kind of yellowish rags. I steamed them with vegetables, spices and lemon.

Well, what I want to try before different innovations, but the enoki were not impressed. Or maybe I'll buy it again, I'll do it differently now

Tanyush, my opinion may be wrong, it may suit your taste and suit
I have to look for the sale, it became interesting to me. And if you marinate?
Admin
Quote: Tanyulya

I have to look for the sale, it became interesting to me. And if you marinate?

I bought in Spara at home. You can try the marinade after heat treatment. But the mushrooms are so tender, they cannot be cooked for a long time, they will crumble.
Tanyulya
Quote: Admin

I bought it in Spara at home. You can try the marinade after heat treatment. But the mushrooms are so tender, they cannot be cooked for a long time, they will crumble.
I need to look, maybe I just didn't pay attention to them
Medusa
Quote: Caprice

Dear Medusa,
We do not need to give out the secrets of "sacred gestures and lamentations" We have enough ingredients, proportions and the procedure for preparing a well-known snack.
You're lying, you can't split me!
But for lovely ladies and for the sake of a holiday - I give it !!!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=200138.0
Twist
Olya, but I never cooked with wine. I will definitely try this option. True, these mushrooms are not often on sale.
Thank you so much for the recipe!
Caprice
Quote: Medusa

You're lying, you can't split me!
But for lovely ladies and for the sake of a holiday - I give it !!!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=200138.0
I guessed that you have a good heart
MariV
As I see these mushrooms, I constantly buy and cook. We use only after heat treatment and and in salads and just.
MariV
"In China, they are called" golden mushrooms "or" official mushrooms "and are often used to improve the functioning of the nervous system, including in children. In any case, monks have been found to improve metabolism, promote growth and development.
As a preventive measure, they are used for diseases of the liver, stomach, esophageal ulcer, hypertension, overweight. Perhaps they normalize cholesterol levels, pre-cleanse the vessels of the brain and heart. Finally, they help with general fatigue, infectious diseases and purulent processes, they have the ability to remove salts of heavy metals.
Inoki are used boiled in salads, often added to soups or stewed vegetables.
Fresh consumption of monks is inadmissible.

The use is not recommended for diseases of the stomach and adrenal glands.
Under the borrowed name monoki from the Japanese language - from the word Enokitake - and behind the tricky Latin Flammulina velutipes our, in a special way, native winter honey agaric hides.
Interest in greenhouse monks in the West increased significantly after a settlement was discovered near the city of Nagano (Japan), where the incidence of cancer was extremely low. Thus, the people happily living in this village have traditionally been involved in the cultivation of Enoki. So, there was an assumption that the downright low incidence of cancer is associated with the frequent consumption of these mushrooms. By the way, since then a number of experimental studies on laboratory animals have been carried out, which have confirmed the presence of anticancer activity in monks - winter honey agarics.
It remains to add that these valuable medicinal mushrooms grow completely free of charge in our forests until almost mid-December. More details: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=120488.0"
Anna1957
Quote: MariV

As I see these mushrooms, I constantly buy and cook. We use only after heat treatment and and in salads and just.

Did you manage to grow at home?
MariV
It's so good that they reminded me - after all, I buried the remains in a compost heap! Will now have something to do in the spring when the snow melts! If the mice didn't pick off the mushrooms!
Caprice
Quote: MariV

As a prophylactic agent, they are used for diseases ... stomach

Quote: MariV

It is not recommended for use in case of stomach diseases.


Lean somehow more precisely
MariV
Ira, this infa - from the Internet - for which I bought, for which I sell! Healers of cancer treat cancer with an extract from these mushrooms, and nutritionists do not recommend fresh mushrooms for stomach ulcers. That is, while the ulcer is not possible, and when it’s completely cranks, then powders and other preparations from mushrooms are possible.

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