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Mushrooms deteriorate very quickly, so it is necessary to clean the boletus and boletus as quickly as possible. To make the desired dish tasty, you need to properly prepare forest fruits.
How to wash boletus
It is not recommended to wash the collected mushrooms immediately, as this will complicate the further purification process. First, the redheads are properly cleaned, removing all contaminants and cutting out the areas honed by worms. Then the fruits are cut into pieces and immersed in cold water for half an hour to protect them from darkening. For every liter of water add 20 g of salt. After that, the crop is washed under running water. If whole mushrooms are used for further preparation, then it is better to pick up each specimen and wash it separately. So cleaning will be more effective, and the pulp will not have time to absorb excess moisture.
If it is necessary to preserve the beautiful appearance of the boletus, or there is a possibility that a jet of water will damage the mushroom pulp, then a more gentle method is used. To do this, they collect more water in a wide and preferably high basin. Prepared mushrooms fall asleep and gently mix them with your hand. Then the liquid is drained, water is collected again and the cleaning process is repeated two more times.
You can also place the sorted and peeled boletus in a colander and completely immerse it several times in a basin of water. Drain the liquid and, filling it again, rinse in the same way.
It is necessary to wash forest fruits quickly so that the caps do not absorb unnecessary moisture, which will spoil the taste of the boletus.
Do you need to clean the boletus
Boletus and boletus are among the elite species, therefore, in order to preserve their taste, it is necessary to clean them properly.
Experienced mushroom pickers know that forest fruits must first be cleaned in the forest. Therefore, they always go on a quiet hunt with a knife. Before throwing the find into the basket, remove the remnants of the soil, adhering leaves and branches. Cut off the worm pulp. If this is not done, then the worms will eat the neighboring fruits.
In large specimens, cut the hat in half and look at the state of the pulp. If it is badly damaged by worms, then such a mushroom is immediately thrown away.
Mature mushrooms have a loose sponge, which is removed on the spot. If you leave it, then it will stick to the caps of neighboring boletus, which in the future will greatly complicate cleaning. Rotten and too old specimens are immediately thrown away, since the taste of such fruits is very low, and during transportation they turn into a shapeless slippery mass. These are the basic principles of preliminary preparation of aspen mushrooms in the forest, the rest of the work is already being done at home.
Untreated forest fruits can be stored for a maximum of six hours from the moment they are picked. If there is no time to clean immediately, then you need to place them in a refrigerator or a cool room where the temperature does not rise above + 4 ° C. The putrefactive process under such conditions will not develop so quickly and the crop will most likely be saved.
Do I need to clean the legs of the boletus
Mushrooms in the process of growth absorb various types of pollution found in the environment. Therefore, the legs of the boletus, as well as the boletus, must be cleaned.
Be sure to clean the boletus for cooking, because due to unpeeled legs, the broth becomes dark and cloudy.
Do I need to clean the caps of the boletus
Cleaning boletus caps is a matter of taste for every mushroom picker. You can’t clean it with a regular knife. For this purpose, use a dry, lint-free cloth.
Under the cap is a spongy edible layer. It can be removed if desired or left for further preparation. But very often insects settle in its fibers and lay larvae. Therefore, experienced mushroom pickers most often remove it.
For more information on how to clean boletus, you can learn from the video and detailed description below.
How to clean boletus mushrooms
Harvest harvested forest fruits are first sorted by size. Old specimens are separated from young ones. The legs are cut off from the hats, immediately checking for the presence of wormholes.
Then you need to decide what goals the aspen mushrooms will go for, since their further preparation depends on this.
The processing of boletus always begins with a leg. For this:
- cut off the unnecessary base;
- if there are damaged places, then they are cut off. It also removes strong contaminants;
- the top layer is scraped off with a knife or cleaned with a small brush.
If a plentiful harvest of mushrooms is harvested, then many mushroom pickers do not clean the legs. In this case, they are thoroughly washed and damaged areas are removed. Untreated black stripes on the surface of the leg do not affect the taste in any way.
From the hats, the pulp is dark and chiseled by insects. Remove dirt with a slightly damp cloth. The skin of these mushrooms is not removed. In mature fruits, the sponge must be cut off. This is due to the fact that it is in it that mushroom mosquitoes like to lay their larvae. The sponge also contains hard-to-digest spores, and during heat treatment it becomes like mucus.
How to properly clean boletus and boletus mushrooms, depending on the further cooking method:
- if they plan to dry the forest fruits, then they are recommended to be cleaned only by the dry method. Washing, and even more so soaking them is prohibited. If the mushroom absorbs at least a little moisture, then it will not work to dry. The surface is cleaned only with a dry cloth or a small brush. For this method, only young small specimens are selected that are not sharpened by insects and have dense pulp;
- if it is necessary to freeze the harvested crop, then it is also impossible to wash and soak the boletus. They absorb moisture and when the temperature drops, the fibers will break, thereby deteriorating the quality of the workpiece. If boiled mushrooms are frozen, then the usual processing is carried out;
- in boletus and boletus intended for frying, the skin must be cut off with a knife, since during the cooking process it becomes very tough, which negatively affects the quality of the dish.
If it is necessary to preserve the harvested crop for as long as possible, while not subjecting it to heat treatment, then the fruits are first washed. Then scalded with boiling water and transferred to a glass container. Sprinkle each layer with salt and put on ice. This preparation allows you to save boletus for a week. They are then boiled or fried. Fruits are no longer suitable for drying and freezing.
Dry method
This method is used only with mushrooms intended for further freezing or drying:
- with a dry brush, they clean off clods of earth, leaves and small debris;
- strongly adhered rubbish from hats is cleaned with a knife, since often a brush or sponge cannot cope with this task;
- the surface of the leg is scraped off with a knife, removing the top layer;
- cut off the eaten and damaged parts.
After that, large specimens are cut and proceed to the further planned harvesting.
Do I need to soak boletus
So that the collected boletus does not darken too quickly, it is necessary to lower them into slightly salted and always cold water. This method is only suitable for those specimens that do not plan to be dried and frozen.
If forest fruits need to be dried, then they cannot be soaked or even washed. Wet specimens take too long to dry and most often rot.
How much to soak boletus
If the boletus is slightly wormy, then you can soak it in water. To do this, 1 g of salt are added to 40 liter of water, then forest fruits are poured with the resulting solution for an hour. All worms and insects will leave the mushroom pulp during this time.
It is not always possible to easily remove contaminants from the surface of forest fruits. In this case, they are soaked in water. Half an hour is enough for the dirt to easily move away. But it is worth remembering that only strong and young specimens can be left. Old boletus and boletus absorb liquid well, which makes them sour.
It is not worth soaking boletus mushrooms overnight, as they have a spongy structure that absorbs liquid abundantly. After that, they lose their high taste and density.
If the crop was harvested near highways or an industrial plant, then there is a high probability that the mushrooms contain dangerous metals and salts that are absorbed from the soil. Experts recommend not collecting such specimens or, in extreme cases, soaking them, but the process should not be long. The maximum time is one hour. In the process, it is necessary to change the water twice in order to clean the product as much as possible from the harmful substances contained in the composition.
If the boletus and boletus are collected in an ecologically clean place, in the depths of the forest or on the edges away from the roadway, then there is no need for soaking, since the pulp of the mushrooms is not bitter.
Conclusion
It is imperative to clean the boletus, this is an important process in preparing mushrooms for further use. A well-executed procedure will provide the mushroom dish with an exceptional taste. At the same time, boletus will turn into a holiday decoration, and also provide the body with useful elements and vitamins.
