How long to cook the loading?

Boil the load for 20 minutes, having previously soaked in water for 3 days.

How to cook podgruzdki

You will need – loading, water for soaking, water for cooking, a knife for cleaning, salt

1. Pour cold water over the mushrooms and let them soak for 3 days, changing the water every 24 hours. This will allow easy cleaning of the load.

2. Clean the soaked food. They are often difficult to clean, so a toothbrush should be used and rubbed well. Carefully cut off any darkened or yellowed areas with a knife.

3. Place the peeled mushrooms in a saucepan, cover with water until they are completely hidden, add 1 teaspoon of salt and put on moderate heat.

4. Bring the load to a boil, cook for 20 minutes and remove from heat.

5. Drain the hot water, rinse the mushrooms with cold water and leave to cool. The cooling process must take place in cold water, otherwise the load will darken.

6. Put the mushrooms in a saucepan and sprinkle with salt and seasoning. The amount of salt depends on the volume of the pan.

7. Your loads are welded!

How to salt the load in a quick way

Products

Loadings – 1 kilogram

Water – 5 liters

Citric acid – 1 pinch

Salt – 1 teaspoon for boiling mushrooms and 2 tablespoons for brine

How to salt the load

1. Rinse the mushrooms well from dirt and needles. It is necessary to rinse with strong pressure with cold water. If the mushrooms have a yellowed layer, it must be removed using special or toothbrushes, carefully rubbing the dirty area. If the load is old, then the yellowed areas should be cut off with a knife.

2. Place the podgruzdki in a saucepan, cover with water, add 1 teaspoon of salt and put on moderate heat.

3. Cook the mushrooms for 20 minutes and add a pinch of citric acid.

4. Remove from heat and cool the load.

5. Prepare the brine: add 1 tablespoons of salt to 2 liter of water.

6. Pour brine into the mushrooms, transfer to an airtight container and put in cold running water.

7. When the mushrooms have cooled, they are ready to eat.

Delicious facts

– Often loadings and milk mushrooms confused, but these are completely different mushrooms. The caps of the mushrooms are wet, they have pubescent edges with a fringe. As for the load, their caps are never covered with a wet shell, they, on the contrary, are always dry, rough to the touch. The hat can reach up to 18 cm, but at the same time there is no such elegance as the fringe of the mushrooms.

– Loadings grow in deciduous and mixed forests, in sandy-soddy soil. As a rule, myceliums are located near birches, aspens, wild apple trees and pears.

– A lot of light and a little heat is required for the active growth of loads. Appear they are in June and can be harvested until late autumn – mid-November, until the air temperature is low.

– Load increases large families… Although they need light, they hide under foliage and ground. To collect them, sometimes you have to dig the soil.

– AT difference from milk mushrooms, the load can be fried, while it is possible without soaking. You can also cook soups from them. But most often they are consumed in a salted form.

– Mushrooms of this species bitterness, therefore, before cooking, you need to carry out a preliminary long soaking in water. The loads are soaked in water for 3 days, the water is changed every 24 hours. It is important to use running cold water, but if you use warm water, the mushrooms will turn black.

– A feature of the load is that when they grow, they always form on the cap. lumps of soil, which are difficult to remove. Clean well after soaking in cold water. You can use a toothbrush to gently remove needles and dirt. Its villi will remove even small particles of dirt.

– Before as salt, the load must be boiled – this will help get rid of the bitterness of the mushroom. It will be enough that the podgruzdki boil for 20 minutes in salted water.

– If when cooking mushrooms salted load, you need to place them in cold water and stand for 10 minutes.