Any mushrooms on cooking qualities can't compete with white, holding the top places in mushroom "hierarchy". No matter, as you are going to prepare – to weld them rich soup, to make fragrant risotto or to extinguish with potatoes, they are good in any dishes. But, according to many hostesses what of them will be compared to fried cepes which one type steadily causes delight, not to mention taste.
It is required to you
- - Cepes;
- - vegetable oil;
- - desi;
- - cheese;
- - spices;
- - onions;
- - garlic;
- - cutting board;
- - knives;
- - frying pan;
- - stewpan.
Instruction
1. Brought the whole bast basket of boletuses (other name of cepes) from the wood – you don't hurry "define" everything in drying. The winter – in the winter and to please the family, having made excellent roast at least once during a season – business good and from the culinary point of view absolutely uncommon. Try to provide to a trophy of silent hunting most sparing processing: only wipe hats, deleting the stuck foliage; legs – you poskoblit a small knife, at big mushrooms if necessary removing a thin layer; clean backs more thoroughly. If suddenly noticed wormholes, don't throw out such mushrooms in garbage. Make strong 20-% solution of table salt, lower the boletuses cut on pieces, leave for the night. Larvae and eggs of insects will emerge, and cepes it is possible without fears to eat. If you treat hypochondriac people, think that insects in mushrooms – the undoubted proof of their environmental friendliness.
2. For frying of cepes take a pig-iron frying pan. Whether it is necessary to say that it has to "creak" from purity. In the conditions of giving not always it turns out to keep kitchen utensils in such state. Therefore before preparation wash and carefully dry a frying pan once again. Calcinate it on fire and only then pour oil. It is better to take it very little – literally, on half-centimeter. But too small quantity will be a mistake too. You shouldn't use oil of a cold extraction. First, when heating it loses a considerable part of the qualities for a cause of destruction of polyunsaturated fatty acids. Secondly, has rather intensive aroma, not always suitable for mushrooms.
3. Slice cepes and begin to fry. Our mothers and grandmothers who were often acting in conditions of country deficiency of gas or electricity sought to cut mushrooms more small and to put on a frying pan everything together. It provided effect of suppression, but not frying. For the correct approach spread slices in one layer and at some distance from each other, - that they were fried evenly from three parties. When mushrooms begin to become covered by a characteristic crust, turn and fry until ready. Only then salt. If to season with salt earlier – mushrooms substantially will come out juice, traditional frying won't turn out. Whether it is worth seasoning fried cepes with a sprinkling pepper – business of exclusively personal addictions. Some fans of forest trophies assure that quite so boletuses as much as possible disclose taste, others hastily parry: no way!
4. There is a set of variations to the recommendations stated above. For example, add onions or garlic to cepes, surprise family members with juicy boletuses which, undoubtedly, will become great snack under some hard alcoholic beverages. Or after frying season with the favourite spicery – nobody said that you can't throw into a frying pan a pinch - another, on an equal basis with a black sprinkling pepper. At great desire you can strew already fried cepes with a grated cheese – cover, take 3-5 more minutes on fire and fine boletuses under generous cheese "cap" already tease members of household with the inexpressible aroma. To fried cepes as a garnish it is the best of all to serve new potato, especially they keep up practically in at one time. Dietary option of maintenance – the very young tails carrots connected in bunches on several pieces and stewed in water with addition of lemon juice. Boletuses are well combined with a black Indian rice, but in the conditions of giving (or other place as close as possible to the place of collecting) the Indian rice can be inaccessible.
5. During a season when there is a layer, cut a part of forest trophies, lay in special trays and, having covered with food wrap, remove in the freezer. And in other season and in other place make fried cepes from frozen. Get from a tray, without defreezing lay out on the heated frying pan, bring to semi-readiness a baking plate a cover on slow fire. Salt, if desired season with pepper and other spices. Then uncover, add heat and let's juice be evaporated. Add a small piece of a desi and fry, periodically stirring slowly, until ready. Of course, the cepes made from frozen differ in texture from brought in the morning from the wood, but on flavor profiles not so strongly and lose.
6. If preferred to freezing of boletuses during a season drying, then it is possible to make such mushrooms tasty for lunch or a dinner too. Of course, in this case cooking of a mushroom soup seems more logical, but also it isn't forbidden to roast. Visually estimate mushrooms regarding lack of larvae and insects. Well wash out, wet at several o'clock then put to cook in the added some salt water. Filter, broth can be cooled and used for other dishes, for example, sauces to chicken or to make on it risotto. Chop the boiled mushrooms and together with the chopped onions fry on a desi, without forgetting to salt and pepper to taste. Serve the fried cepes made from dried with stewed vegetables, stewed buckwheat or as uncommon ingredient of hot toasts. If the family celebration approaches, bake scalded buns and stuff them with a stuffing from the fried cepes seasoned with cream and mixed with a grated cheese. Place such buns for 10-15 minutes in an oven - original snack for your table is ready.