Birch barkers for the winter: ways of billets for future use. Bunnies for the winter: cooking recipes with photos
For the preparation of delicious dishes from mushroomsbirch trees are often used. Their value lies in the fact that they contain a well-balanced protein, phosphoric acid and a sufficient set of vitamins.
The food from the cheesecake has an excellent aroma andpleasant taste. If you want to please yourself and your loved ones mushroom delicacies all year round, then zagotovte boletus in the winter. This can be done in various ways. About how to properly store mushrooms podberezoviki for the winter, read on.
Pickled brown pads for the winter
When marinating, podberezoviki acquire a special taste. It is extremely important to choose exactly young mushrooms with intact hats.
Marinated birch bark, the recipe of which is proposed below, is already a ready dish. They are also used for salads, snacks and vegetable pies.
Ingredients:
fresh pads - 3 kg
vinegar - 3 tbsp. l.
salt - 3 tbsp. l.
black pepper - 10-12 peas
bay leaves - 4 pcs.
sugar - 0.5 tsp.
Cooking process:
Mushrooms are thoroughly washed and cleaned. You can pre-soak them for half an hour in salty cool water. If the pads are small, leave them whole, if large - cut into several parts.
Fill mushrooms with enough water and send to the fire. From the moment of boiling let's cook for about 10 minutes and drain the water.
Place mushrooms in 2 liters of clean water. After boiling, cook them on low heat for 20 minutes, stirring occasionally and taking off the foam.
Add all the spices (except vinegar). We cook another 15 minutes.
Before turning off, pour vinegar.
Marinated podberezoviki put in sterilized jars, they are corked.
After the banks cool down, they should be kept in a cool place.
The recipe for marinating mushrooms under the cheeks is quite simple. The main thing is to observe all the proportions of the ingredients.
How to salt podberezoviki: recipe
Salting is one of the most popular methods of harvesting mushrooms. This process is similar to pickling, only with it are prepared podberezoviki for the winter without vinegar (there is fermentation).
With dry salting, the purified mushrooms are placed in a bowl, covered with salt, covered with a napkin and put under pressure. They will be ready not earlier than a month, or even two.
In the process of cold picking mushrooms firstsoaked in water under oppression for 2-3 days, changing the liquid every day. After washed, put in cooked dishes and pour salt (spices are added if desired). They will be ready in 30-50 days.
When hot salting, birch bark is pre-brewed, then salted.
How to salt podberezoviki-the personal choice of each mistress. We will describe everyone's favorite recipe by hot method.
Ingredients:
fresh poderezozoviki - 10 kg
0.5 kg of salt
8-10 pcs. bay leaves
black pepper - 20-30 peas
Cooking process:
We clean and wash mushrooms. Small - we leave entirely, large - we cut.
In boiling, slightly salted water (5 liters) we lay mushrooms. After boiling, cook for 20 minutes, periodically removing the formed foam and gently stirring.
We extract the mushrooms from the water, let them dry out.
In the prepared container (barrel or pan)mushrooms are laid with layers of hats up. Each layer is poured with salt and spices. We cover everything with a napkin and apply the load. Instead of capacity, mushrooms can be stored in pre-sterilized cans and rolled.
Delicious salted podberezoviki will be ready for use in 1 month.
Caviar from birch barkers for the winter
One of the best preparations of pancakes for the winter is caviar. It is prepared from dried, boiled, salted and pickled mushrooms, but the preference is still fresh.
For cooking you will need:
fresh mushrooms - 1 kg
onions - 200 g
sunflower oil for frying - 1 tbsp. l.
Salt and spices - to taste
Cooking process:
Eliminate peanuts, wash and cook for at least half an hour.
We take them out of the water, wait for them to cool down, and let the grinders through the small grate.
We clean onion, cut and fry in oil.
Mushroom mass is sent to the onions, salt and add spices. Stew under the lid for 10 minutes.
We put them in cans and roll them.
At will, in the mushroom mass, before extinguishing, you can add finely chopped, fried carrots or a few finely chopped, roasted tomatoes.
To keep the caviar long enough, it is desirable to sterilize it in jars for 1 hour. Keep the ready, cooled calf from the cheesecake should be in a cool place.
Drying and frosting of birch barkers for the winter
In addition to the above methods, podberezoviki for the winter can be dried or frozen.
Before the freezing pads for the winterfresh form, they must be carefully washed, cut as necessary. Then carefully dry them and send them to the freezer in food bags. Fungi, frozen at minus 18 ° C, are stored for up to a year. You can also freeze the already boiled or fried, but then they need to be used within 3-6 months.
Birch barkers can be dried in the oven, microwave, electric dryer or in the open air for the winter. Before such preparation mushrooms are not washed, but only cleaned and optionally cut.
When drying in air, which takes aboutweeks, mushrooms are laid on wooden grates, thick sheets of paper or pieces of cloth. Small can be dried by weight, strung them on a strong thread. The weather should be dry and sunny, at night you should hide mushrooms in the room.
When drying in the oven, the temperature in it should be 50-70oC. The door must be kept ajar. The duration of the process is 6-7 hours.
In the microwave oven, the mushrooms are dried in several sets of 20 minutes each at a power of 150-180 watts. Between the calls they must be removed and the microwave is ventilated for 5-7 minutes.
In the electric dryer, the mushrooms are harvested from 2 to 6 hours, depending on the parameters of the device and according to its instructions.
What a way to choose to harvest podberezoviki for the winter, it's up to you. The main thing is to do this with the soul, observing the correct cooking technology.
