In forests of a midland of a coral milky cap grow from June to October. The main harvest is the share of the second half of August – the beginning of September when the mushroom comes into force and differs in especially high gustatory qualities. It can be distinguished on a characteristic hat – at the edges it shaggy, woolly. Adherents of "silent hunting" know - it is conditionally edible mushroom, and before the use it needs to be processed thermally. Most of hostesses prefers to salt coral milky caps.
It is required to you
- 1 bucket of coral milky caps;
- 200 g of salt of a rough grinding;
- 1 cabbage leaf;
- spicery to taste (fennel
- allspice
- cherry
- blackcurrant
- bay leaf, etc.).
Instruction
1. Select for salting coral milky caps young copies with a diameter of hat up to 4 cm. They have to be strong, with the edges ("krausen") wrapped inside. Prepare white and pink types separately.
2. Right after collecting or purchase clean mushrooms dry with a brush with a rigid bristle and an edge of a knife; from legs leave only 1\3 part. Coral milky caps (especially young people) seldom are surprised worms, however attentively inspect them. The struck mushrooms should be thrown out.
3. Fill in raw materials with cool water and leave to be soaked for two days. Each 4-5 hours it is necessary to change liquid – then mushrooms won't turn sour, and they will leave excess bitterness. Then drain water and once again brush a coral milky cap, then dry on a sieve.
4. Everyone shift layers of mushrooms in 5-7 cm dry tops of fennel with seeds. Pour coral milky caps and fennel table salt at the rate of 1 glass on 5 l of mushrooms. From above in capacity fill a salt layer 1.5-2 cm thick, cover with blank and dry cabbage sheet and leave in the cool dark place for 40-50 days. Before giving on a table the salty coral milky caps are recommended to be soaked in cold water during the day.
5. The recipe of salty coral milky caps can be altered: spices and seasonings put only on a bottom and on the top layer of mushrooms. Enter into aromatic structure to taste bay leaf, allspice peas, a carnation, leaves of blackcurrant and horse-radish, a cherry branch. Take salt at the rate of 30 g on 1 kg of coral milky caps. I will make put a wooden circle on diameter of capacity and oppression.
6. You store the salted coral milky caps at a temperature from 0 wasps to - 10 wasps, without allowing sharp fluctuations. At warmer air the mushrooms will turn sour, and on a frost will begin to crumble.
7. The hot method of salting will help to save time for conservation of coral milky caps. Mushrooms are enough to be soaked in water during the day, and then to scald boiled water and to take in hot water within 30 minutes. Later this time cast away coral milky caps on a sieve, wash out to cold water and let's moisture flow down. Salt mushrooms, as further at cold salting.