Some inexperienced mushroom pickers believe that the harvesting and cleaning of all mushrooms occurs in the same way: cut the mushroom, cleaned it, washed it and set it to cook or fry.
In fact, each mushroom needs its own approach. This also applies to the boon.
Despite the fact that the mushroom is a valuable mushroom and a real hunt follows it, it needs to be processed slowly and correctly.
There are several varieties of wetlands. Most often, real milk, yellow yellow, black black are in demand. Any of these muzzles has a large plate-shaped cap sitting on a thick short hollow stem.
These mushrooms are harvested for pickling and salting. They are not made to dry, fry or boil for the simple reason that they emit bitter milky juice, which is washed out of the mushrooms during soaking.
Previously
Cleaning of wastelands and preparation for further processing is troublesome and time consuming. And sometimes stretched for two or three days. To make it easier for you to do the cleaning, you can start cleaning the trees in the forest.
Large milk mushrooms are often wormy, therefore, when cutting off another mushroom, it is necessary to carefully consider it for the presence of moves made by worms. Also under the fringe, which is on a large hat, slugs and other small insects are often found. Strongly large milk mushrooms try not to cut, as they are overgrown, loose. For blanks suitable small and medium-sized mushrooms.
Cut off the mushroom, clean it from adhering debris. The bottom of the legs with the ground is also immediately cut off.
Cleaning of piles of goods
When they come home, sorts of grapes, sort out the bad ones. Also, milk mushrooms are divided by type, that is, a real weight is not mixed with black. Moreover, in addition to the bitter milky juice, black gruel also has a mucous cap, so these need to be washed more thoroughly. Different types of milk mushrooms are also salted or pickled separately from each other.
Some mushroom pickers first thoroughly clean the mushrooms and only then soaked in water. But so cleaning is stretched for a long time, because after soaking it is still necessary to sort and rinse the mushrooms again.
Therefore, experienced mushroom pickers immediately soaked milk mushrooms in cold salted water for a day - no less than. This must be done in order for the bitter milky juice to emerge from the mushrooms. During this time, the water must be changed several times, gently shifting the mushrooms from one basin to another. Keep soaked mushrooms in a cold room, otherwise they can sour.
Then the milk mushrooms are carefully cleaned of garbage that could still remain on or under the cap. To do this, fit an old toothbrush or sponge for washing dishes. Using a brush, the top of the cap is cleaned to a white state. With a sharp knife they cut off spoiled places or become very muddy from being in water for a long time. Cut the bottom of the legs.
Then mushrooms washed under running water, it is best to use a shower. Especially carefully - the bottom side of the cap where the plates are located. After all, there is often accumulated sand or other debris.
If the milk mushrooms are going to be salted in a hot way or for some reason it is impossible to soak the mushrooms for a day, then the soaking can be replaced by scalding. This method is good for treating black wetlands, since it is better to remove the skin from the cap.
To do this, the mushrooms are cleaned of debris and dipped in a pot or a large pot of boiling salted water. Cook for 10 minutes, and then recline in a colander. Scalded masks from the cap easily remove the film. It is enough just to rub it with a brush. The water in which the milk mushrooms were boiled is necessarily poured. If there are a lot of mushrooms and boil mushrooms in batches, then each time the used water is poured, and clean is poured into the pan.
After this treatment, the mushrooms are ready for further use.
