Valui: ways to cook tricky mushrooms



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Conditionally edible mushroom Valui marinate and salt extremely rarely. All due to the fact that the valui have a rather bitter aftertaste, which is in no way permissible in the workpieces. But if you learn about how to properly prepare them, how to remove bitterness, then jars of these mushrooms will certainly appear on the shelves.

How to cook valui mushrooms for the winter: tips

Most housewives avoid these mushrooms, simply do not use for pickling or pickling. The reason for this is their unpleasant, bitter taste and specific aroma. But if you know all the subtleties and rules of their preparation, then you can get amazingly tasty mushrooms in jars:

  1. Be sure to carefully wash each mushroom, especially soiled even soaked in cold soda with the addition of salt for several hours.
  2. Use only young specimens.
  3. To remove the bitterness, the valui are soaked in water for at least three days, always changing the water twice a day.
  4. For salting, you must use glass, wooden or enameled dishes.
  5. Salted mushrooms are stored at temperatures from zero to four degrees.
  6. The peel from the hats must be peeled off at an angle of 45 degrees.
  7. Regardless of whether it is necessary to pickle mushrooms or pickle, they must be pre-boiled in salted water for 30 minutes.
  8. You need to cook the valui in a sufficiently large amount of water so that they at the same time float freely.
  9. If there are a lot of mushrooms, then they should be cooked in several stages. Each portion is boiled in clean water. It is strictly forbidden to use the same water.

Mushroom picking and pickling: valui, mushrooms

Winter cowsheds: a step-by-step recipe

Cowsheds have excellent taste, due to which it is very often they are salted and pickled. The recipes for their preparation are varied, but special attention must be paid to pickling the cowsheds, followed by rolling into jars. They turn out to be surprisingly tasty, and for the preparation you need a minimum of products:

  • 2 kg cowsheds;
  • 2 l water;
  • 30 gr salts;
  • 10 gr. Sahara;
  • 5 sheets of laurel;
  • 15 gr peppercorns;
  • 10 gr. cloves;
  • 20 gr. vinegar essence.

Cooking is carried out in several stages:

  1. The cowsheds must be washed and soaked in water for several hours.
  2. Soaked mushrooms should be transferred to a saucepan, add water and add 20 gr. salt, boil for 30 minutes.
  3. The next step is to prepare the marinade. To do this, pour a liter of water into the pan, add salt and sugar, all spices and vinegar essence to it, bring to a boil.
  4. In the sterilized jars, spread the mushrooms and pour them immediately with hot marinade and the remaining brine from cooking the cowsheds.
  5. Close the lids.

Pickled values: winter recipe

Excellent tastes are possessed by marinated valui. To cook them really tasty, you just need to adhere to the recipes clearly, not disregarding a single trifle.

You need to prepare the following products:

  • 1 kg. valuev;
  • 2 l water;
  • 40 gr salts;
  • 10 gr. peppercorns;
  • 10 gr. sheets of laurel;
  • 20 gr. vinegar essence.

There are only a few stages of preparation:

  1. Mushrooms should be soaked in slightly salted water for at least three days, periodically changing the water.
  2. The soaked values ​​must be washed and put in a pan, salt, pour water and boil for 30 minutes.
  3. Separately, you need to cook the marinade. To do this, add salt and spices to ordinary water, pour vinegar and bring the liquid to a boil.
  4. In sterile jars, first put the mushrooms, and then pour them with marinade.
  5. Filled cans must be rolled up and, after cooling, transferred to a cool place.

How to cook valui for the winter hot way

The most reliable way to harvest mushrooms for the winter is, of course, hot. Heat treatment ensures the safety of products for a long time. Due to the fact that the valui are quite dense, even after cooking, they remain dense, crispy.

It is necessary to prepare all products:

  • 1 kg. mushrooms;
  • 2 leaves of laurel;
  • 4 gr. peppercorns;
  • 5 gr. Sahara;
  • 15 gr salts;
  • 10 gr. dill umbrellas;
  • 2 cloves of garlic.

Cooking is as follows:

  1. Valui should be washed and soaked for three days in salted water, periodically changing the water, otherwise they will be covered with mold.
  2. Mushroom caps must be cleaned of films.
  3. Put the valui in the pan, add water and salt, and boil for 30 minutes.
  4. Mushrooms should be put in a saucepan, sprinkled with salt, sugar and spices, put under oppression, pour water in which they were cooked before.
  5. For a week, the mushrooms are infused, after which they are laid out in prepared jars, sprinkled with garlic and covered with lids.
  6. They are stored in the refrigerator for two weeks, after which they are already served.

How to salt valui for the winter

Jars of mushrooms will remain until the colds. Vegetable oil will prevent mold and give an amazing aroma. Valuui prepared according to this recipe have a special taste, despite the fact that the minimum amount of products is used:

  • 1 kg. mushrooms;
  • 30 gr salts;
  • 200 gr. oils;
  • 10 gr. dill umbrellas;
  • 4 cloves of garlic.

There are only a few stages of preparation:

  1. Mushrooms must be soaked and then washed, boiled in salt water for 30 minutes.
  2. After cooking, the valui must be poured into a colander and dried.
  3. All mushrooms should be put in sterile jars, sprinkling them with salt and periodically adding garlic and dill.
  4. Be sure to tamp the contents of the can so that all the air comes out.
  5. Filled containers should be filled with oil and covered with a lid. Use a refrigerator or cellar for storage.

How to salt valui in a cold way

The cold method of pickling mushrooms is simple. The main condition is to withstand the necessary time of the value in the barrel. Just a month and a half of waiting, you can carry an amazing appetizer to the table, the preparation of which requires the following products:

  • 1 kg. mushrooms;
  • 30 gr salts;
  • 5 gr. peppercorns;
  • 1 leaf of laurel.

Just a few simple steps and values ​​are ready:

  1. Valui must be soaked for at least three days, changing water three times a day.
  2. After soaking, they should be washed and layered in a wooden barrel.
  3. A thin layer of mushrooms should be put in a barrel and sprinkled with salt, pepper and put a bay leaf.
  4. Next, spread the mushrooms, alternating them with salt.
  5. The final layer should be exactly salt.
  6. Valui put under oppression for a month and a half. Only after that they are ready.

How to distinguish mushrooms

Experienced mushroom pickers are well aware of how delicious a valui can be. They are not afraid of a sharp unpleasant odor and characteristic bitterness. By properly preparing these mushrooms, soaking them in water and boiling them, you can make such imperfections disappear. There are only undeniable advantages: they are dense, crunchy, surprisingly tasty and fragrant. Salted and pickled, these mushrooms can be present even on the festive table. After all, this is a really good snack. You can serve the valui and boiled potatoes. An ordinary meal will become festive, incredibly enjoyable.



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