Summer – great time for fans of "silent hunting". Spend the whole day in the forest, and towards evening to return tired, with a basketful of the real milk mushrooms is the true joy of soul. Only on it work of the real mushroom picker doesn't come to an end. Milk mushrooms require to themselves special attention. In order that in the winter to give tasty mushrooms to a table, at first they need to be cleaned and soaked correctly.
It is required to you
- milk mushrooms;
- big basin or bucket;
- toothbrush;
- short knife;
- water;
Instruction
1. Clean mushrooms from dry leaves and a grass. Put them in a bucket or a basin, fill in with cold water for 1.5-2 hours. During this time the dirt which dried on them razmoknt. After preliminary soaking drain water, lay out mushrooms in a sink.
2. Take a short knife and clean mushrooms from the top film. On it there are always small parts of sand and the earth. Especially carefully wash up deepenings in the middle of a hat. If mushrooms large, it is possible to slice them, it will be so much simpler to clean them. Dirt and sand between plates from the inside of a mushroom can be cleaned easily by means of a toothbrush. Place a mushroom under a stream of flowing water and "sweep out" pollution along plates.
3. Put the cleaned mushrooms in clean ware. For this purpose the big bucket or a basin will approach. Fill capacity with mushrooms no more than half. Fill in milk mushrooms with spring or deep-well water and put to the cool place. To avoid souring of mushrooms, it is necessary to change water each 4 hours. Ideally milk mushrooms have to be soaked under a stream of flowing water and if you have such opportunity, apply this way.
4. After you drain water 3-4 times, add salt to the next filling. About 1 tablespoon on 2 liters of water. In salt solution the mushrooms have to be soaked 2 days. Don't forget to change salty water periodically. Do it at least 2 times a day.