Valuy (bull-calves) are classified as edible in Russia and inedible in Western countries. Since these representatives of the mushroom family have bitter peel on a hat, it is customary to either salt or pickle them after a long soaking procedure. After cooking, they acquire a soft structure and a very pleasant taste. Every housewife should know how to salt the valui and cook them correctly.
Selection and preparation of ingredients
To get a tasty dish, you will need the mushrooms themselves, water and salt. To improve the recipe, some housewives add garlic, dill, currant leaves and horseradish to gobies.
Important! For 1 meal without harm to health, you can eat no more than 150 g of mushrooms, but provided that this happens no more than 2 times a week.
Salting Valuev
Salting of conditionally edible mushrooms implies thorough cleaning, because bitterness is stored directly in the skin on the hat. It must be removed, as well as cut off heavily soiled or damaged areas. Then follows a long soaking process (from 2 to 4 days). Frequent water changes are a prerequisite for successful salting.
Hot salting
1.5 L 2.5 days
Nutritional value per 100 g:
- In the bowl you must put the gobies and fill them with cold water.
- Start cleaning the mushrooms, especially carefully have to clean the area of the hat. It is important not to leave only the collected valui wet in the water, because they will become sap and deteriorate.
- It is best to clean mushrooms from the ground, needles, beetles several times, very carefully so as not to miss anything that would lead to souring of the product. During cleaning, change the water several times as it becomes contaminated.
- Well-peeled and washed mushrooms need to be poured again with water and left to soak on.
- It is important to change the water at least 4 times during two days of soaking.
- When all the stages have been completed, it is necessary to put the mushrooms in a clean enameled pan, add salt (50 g per 1 liter) and put on fire. The boiling time is only 5 minutes.
- After boiling, pour the valui into another bowl, add a handful of salt (30 g per 1 kg of mushroom product) and let them cool.
- You can put mushrooms in a jar, pouring them with brine almost to the top. If there is a lack of brine, you need to make an additional portion of salty boiled water and add it to a jar when cooled.
- Optionally, add horseradish, garlic or other spices to the pickle.
Important! The appearance of mold in the upper layer of brine is normal. It just needs to be removed.
Video recipe
A closed jar should be in the refrigerator. Be sure to remember the date of preparation, because mushrooms can not be consumed earlier than 40 days after salting.
Did you know? In Oregon, there is a giant "honey mushroom," which is more than 2,400 years old. Its mycelium occupies 2,200 acres of land and slowly affects trees in the forest, being the largest living organism on the planet.
Cold salting
7 L 4.5 days
currant leaves or berries
optional
Nutritional value per 100 g:
- At the very beginning of cooking, it is recommended to remove the film from the hats of the values with a knife, and then cut off part of the leg.
- To wash away all sand and dirt (the valui grow in the ground), the mushrooms should be washed several times or let them lie in water. After washing, pour the fruit with cool water again, and leave the valui in a bowl for 4 days. Change water during this time at least 2 times a day (this is done to remove hazardous substances and bitterness).
- Valui is conveniently salted in glass jars. To do this, put currant leaves on the bottom (to give the salting a rich taste), dill and a couple of tablespoons of salt. After that, you need to remove the valui from the water, throw them in a colander or sieve, so that all the excess moisture in the glass.
- Next, lay the layers of mushrooms in dill in banks, pour everything with the remaining salt and cover with a few currant leaves. Fold the gauze fabric several times and cover the pickle.
Somewhere in a week in the banks you can see the first pickle. If it is too small, then you can add a little cold water. It is better to store salting in a dark place at a temperature of no higher than 10 ° C. After 3 months, you can eat mushrooms. It is recommended to use them with rice, potatoes, cereals. Mushrooms can be seasoned with sour cream or sunflower oil with the addition of green onions.
Features of storage of blanks
Salted mushrooms are stored in the refrigerator or in the cellar all winter. In the second year, kulbiki do not leave.
Did you know? Before the invention of synthetic dyes, mushrooms were widely used for dyeing wool and other natural fibers. Mushroom dyes are organic compounds and provide saturated, vibrant colors.
This type of mushroom in its raw form is not recommended to be consumed, because they have a very unpleasant taste, which gives bitterness. If you eat them in their raw form, you can cause serious harm to your body. Only by properly salting or pickling the valui at home can you enjoy them all winter.
