Is it possible to remain indifferent to appetizingMarinated mushrooms, which are beautifully stacked in a jar. But before they get there, you need to do a lot of work. It is easiest to collect them in the forest, in the open air, combining the useful with the pleasant. Masljat, for example, grow in pine thickets where trees still young and low. After they are collected, they must be prepared for pickling.
How to clean the oil?This question is often asked by beginner mushroom pickers. Usually we clean the foot of the mud and remove the oily skin from the bonnet. It can have different shades of brown. This peel is easily removed. Under the flat or convex cap hides a fleshy leg of a cylindrical shape. The main difficulty of cleaning is that the top of the mushroom is slippery, so it is not easy to hold it in your hands. Is it necessary to clean the butter? After all, after this long and time-consuming procedure, your hands are badly laundered from mucus.
Any hostess can tell how to cleanoil should be. But there are some who will say that you do not need to do this. They advise just to thoroughly wash the mushrooms. Harm does not bring you peeling, only the taste will change a little. If you cook buttered unclean, then the contents of the jar will be darker in color, and the consistency is more uniform, "snotty." And keep in mind that when cooking or frying, this peel from the bonnet may burn slightly.
Peeled mushrooms have a more delicate taste andA nice view, and the contents of the can never become cloudy. Therefore, it is better to work hard and to properly process each collected (or purchased) oil dish, removing the finest skin from its bonnet. And one more tip from experienced housewives: before cleaning the oil, stock up with a pair of thin surgical gloves. Then your pens will keep their purity. And you can arrange the mushrooms in a thin layer in the sun and wait for the mucus to dry. Then the work will go even faster.
So, we have already figured out how correctlyto clean the oil. Further more interesting: we will prepare them. Their taste is excellent, it is similar to white mushrooms. They are prepared fairly quickly, are cooked, fried, quenched and marinated. This is an independent dish, and a side dish. Boil them for about twenty minutes, and then just fry with onions and sour cream or marinate in vinegar with the addition of vegetable oil.
Pleasant to taste, buttery are useful for gout.They relieve the headache. These mushrooms contain a lot of protein, especially in dried form. They have low calorie content. True, the latter depends in many ways on the way of preparing and adding other ingredients. However, oleaginous can cause harm to the human body, because they contain a lot of fiber and chitin. These substances are difficult to digest, so do not eat mushrooms for people with a weak stomach.
So, how to clean the butter, you already know.Now explore the mushroom place and go to the forest. They can be collected from May to October, and the taste of hand-cut mushrooms is much more delicious than those sold in supermarkets.
