How to cook saltwater salvoes. Recipe

Mushroom paddy is widely distributed in birch and coniferous forests. They mainly grow in groups. Rising 7-10 cm from the surface of the soil, the fungus has a dense grayish-white stem and a brown-orange sloping head. The odor of the puff is a mixture of dampness and fir-tree bitterness. Young mushrooms have the property of secreting drops of liquid on the surface of the cap. Another common name for the Valuev is "bull".

Preparing salted salmon, the recipe of which is simple enough, you can surprise the dish of any guest. And he will never guess what he was postponed. But it is important to remember that the bulls refer to conditionally edible mushrooms. Therefore, other ways of using rubbish can provoke acute poisoning right up to a lethal outcome.

Salted salted salmon. Recipe

The secret of this dish is the correct technological sequence of all processes. To begin with, the mushrooms are well washed several times under cold running water, clearing of dirt and debris. Then, from the surface of the cap, a peel with a knife at an angle of 45 degrees is peeled off, in which the sources of bitterness are concentrated. After all the manipulations done, before the salting of the paddocks is carried out, they must be thoroughly soaked in cold water, which needs to be changed every 5 hours. After this procedure, the fungus will cease to be bitter and will be much softer.

After a long process of soaking, you can proceed to the next step - cooking. Cook mushrooms on moderate heat for 20-30 minutes with the addition of salt, after which they are removed from the water and allowed to dry thoroughly. Next, we prepare the glass containers, previously sterilized for a couple, and spread the bulls, alternating the layer of mushroom and a layer of salt. You can add bay leaf and black pepper, so the salted salmon will be more saturated to taste. After this, the containers are closed with lids or parchment paper and sent to a cold place.

Why are the valouys dangerous?

There are recipes that suggest the use of steers in food immediately after a two-week marinade. But be careful and never give mushrooms to children. The child's body is not able to produce special enzymes for digesting these products, which leads to severe intoxication. Treatment and consequences do not bode well, therefore, in order to protect the child, one should not give him meals from them under any pretext. Also, it should be monitored that children secretly from adults do not eat enough mushrooms, because kids, as is known, are not able to assess the seriousness of the situation and most often strive to do what is strictly prohibited. You can consume Kalui after two months of salting.

Mindfulness is the first rule when cooking

As you can see, in order to prepare the salted salmon, the recipe must be observed exactly, since the slightest deviations from the technology or the desire to bring in your zest can lead to unpleasant consequences. But properly cooked dish of gobies, thanks to its remarkable taste qualities, will not leave anyone indifferent. Salou salted salmon, the recipe of which can be found in any cookbook, subject to strict processing rules, can become an excellent dish on any festive table.