Mushrooms are an amazing creation of nature. Scientists so far cannot say whether they are plants or animals. But all researchers clearly express their benefits.
In mushrooms in sufficient quantities there are: proteins, carbohydrates, fiber, vitamins, amino acids and trace elements. Thanks to this, they are the most valuable nutritious product. But you need to keep in mind that mushrooms are heavy food. That is why people with stomach ulcers, as well as small children, are contraindicated. Healthy people can eat no more than one hundred grams per day.
Naturally, this will depend on the method of preparation of the mushrooms. Let us consider in more detail how to salt salmon in different ways. The fact is that this mushroom is conditionally edible, so you need to be very careful about the cooking process.
How to salt salmon with hot method?
Mushrooms are cleaned of earth and grass, washed several times and cut into pieces. Next, boil them, putting in a large amount of water, adding spices and salt to it. Dill umbrellas, bay leaves, peas of pepper, cloves and cinnamon will be the most optimal. Salt should be at least half a large spoon per liter of water.
After the mushrooms sink to the bottom, they need to be pulled out with a colander and put in a large basin. Next, let the thrills cool down, put them in clean jars and pour the brine. To prepare it, you will need a large spoon with a top of salt per one liter of water. If you want to cook more salty traps, then salt, you can add two tablespoons. The brine should be brought to a boil, pour it into jars and cover with horseradish leaves on top. We seal the containers and ship to a cool place. Serve the workpiece on the table by adding vinegar, crushed cloves of garlic and pouring oil on it.
How to salt the thaw in a cold way in a saucepan?
At the bottom of enameled dishes put a small number of various spices. It is necessary to start from the following ratio: for a ten kilogram of mushrooms you will need a pack of peas of pepper, two bay leaves, dill and oak branches , blackcurrant leaves , a little horseradish, pepper and cloves.
For salting, you need to select strong and whole mushrooms, which must be carefully cleaned and processed. Put them on spices down with their caps. Each layer should be at least eight centimeters. Next, you need to sprinkle it with salt, based on the ratio of sixty grams per kilogram of mushrooms. A container filled with mushrooms should be sprinkled with various spices, covered with a napkin, then put a circle and crush with a load. Put the pan in the refrigerator. After a while, the mushrooms will gradually settle. Therefore, it is recommended to regularly replenish the container with a fresh layer, adding spices and salt. Salt flakes will be ready only after forty days, before they are forbidden to be consumed.
But often there are situations when you really want salted mushrooms. Therefore, let us dwell on how to salt the “Fast” waves. To do this, sort the mushrooms, wash them thoroughly and cut into small pieces. Send to cold water all night. In the morning, rinse and boil for an hour. Then we fold the flakes into a colander so that the excess liquid is in the glass, rinse them with cold water. In the prepared dishes, lay the mushrooms in layers, sprinkling each with salt and aromatic seasonings. With this method, saltwater traps will be ready in three days. It is recommended to store them in glass or ceramic dishes.
It turns out a very tasty dish that can be served as a unique appetizer and addition to any side dish, especially potatoes.
Bon Appetit!