រូបមន្តសម្រាប់ចម្អិនអាហារផ្សិត porcini

Boiling porcini mushrooms is an essential step in the culinary processing of forest gifts. Every experienced housewife has a special recipe for cooking porcini mushrooms. And if you don’t have it yet, choose on this page. Here you can learn how to properly cook porcini mushrooms, what ingredients allow you to preserve their color and natural color. A separate discussion deserves the question of how to cook dried mushrooms before their subsequent use. Pre-soaking in warm water or milk provides a complete restoration of the taste and aroma of forest mushrooms. We also recommend that you pay attention to the recommendations regarding cooking frozen mushrooms – there are certain subtleties that will not allow thawed raw materials to turn into shapeless porridge.

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How to cook porcini mushrooms before freezing

The most high-quality of all mushrooms is rightfully called the porcini mushroom, or boletus. Many mushroom pickers consider their trip to the forest successful only if there is at least one white mushroom in their basket. This mushroom is called white because, unlike other tubular mushrooms, its flesh does not change color at the break and remains white both after cooking and after drying. Boiling porcini mushrooms is a fairly simple process if you know how to properly boil mushrooms.

[ »wp-content/plugins/include-me/goog-left.php»]Before you cook porcini mushrooms before freezing, it is important to know how long it should take. When digested, mushrooms lose some of their qualities. Before cooking, you need to clean the mushrooms, rinse them under running water, and only then proceed to the cooking process. Prepared mushrooms are placed in a saucepan with a small amount of water. The water must be salty. Salt is taken at the rate of 40 g per 1 kg of mushrooms. After the water boils, a lot of foam begins to stand out, which must be removed with a slotted spoon. The signal for the end of cooking is the lowering of the mushrooms to the bottom of the pan. The main thing is not to skip the end of the cooking process, as the mushrooms become less tasty and not fragrant.

How long to cook porcini mushrooms

Porcini mushrooms, boiled for at least 30 minutes from the start of boiling. The broth after boiling porcini mushrooms can be used to make mushroom soups. It is not recommended to boil a new portion of mushrooms in the used broth, as they will darken, and besides, they can be bitter. How long to cook porcini mushrooms depends on their age and size, the larger they are, the longer it takes to boil.

Some housewives, when cooking mushrooms, put a large onion or a silver coin in the pan. Many will say that this is a whim. In fact, silver takes all the harmful substances onto itself, and onions neutralize all the harmful components contained in mushrooms. After all, mushrooms absorb a fairly large amount of harmful substances. Therefore, it is not recommended to pick mushrooms on the roadsides. It is better to go deep into the thicket of the forest and look for mushrooms there.

របៀបកែច្នៃផ្សិត porcini មុនពេលចម្អិនអាហារ

[ »»]If the hot salting method is used, the following instructions must be followed. You need to know how to process porcini mushrooms before cooking in such a way as to preserve the maximum nutritional value. First you need to clean and rinse the mushrooms, put them in a deep saucepan and pour cold water, put on a fire with strong power and bring to a boil. Then reduce the heat and simmer the contents of the container until cooked. Boiled mushrooms should be thrown into a colander.

When the water drains, put them with hats down in an enamel bowl in layers up to 5 cm thick, seasoning each with salt and spices. Salt is taken at the rate of 15 g per 0,5 kg of mushrooms. Mushrooms on top should be covered with a piece of clean cloth, and then with a wooden circle and pressed down with a load. Mushrooms will be ready after 1,5–2 weeks.

Do not worry when you see mold on the surface of mushrooms salted in this way.

It just needs to be periodically removed with a rag dipped in vinegar. In this case, the load and the wooden circle should be washed each time in boiled water with soda, the fabric should be changed.

How to cook white fresh mushrooms

សមាសភាគ:

• ផ្សិតពណ៌ស ១ គីឡូក្រាម
• អំបិល ១០០-១៥០ ក្រាម
• គំនិត
• ខ្ទឹម
• dill
• horseradish root to taste

Before you properly boil fresh porcini mushrooms, they need to be cleaned, washed in running water, allowed to drain, put in an enamel pan and boiled in lightly salted water for 2-3 hours (depending on the type of mushrooms, boil bitter mushrooms longer). Then cool the mushrooms in cold water, put the caps down in a wooden barrel (tub) or a glass jar with a wide neck, sprinkling each layer with chopped onions, salt mixed with chopped garlic, dill and horseradish root. Mushrooms should be placed carefully so as not to break the integrity. Put more salt on the bottom of the dish and on top. Put a lid on top of the mushrooms and place a medium weight. Mushrooms will be ready to eat in 7-10 days. Make sure that the mushroom brine completely covers the mushrooms. If there is not enough brine, you need to add salted boiled water (50 g of salt per 1 liter of water). If mold appears, rinse the lid and oppression in water with soda and boil, and remove the mold.

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The color of porcini mushrooms when cooked

For brine (on 1 l of water):

• អំបិល ១២ ក្រាម

Mushrooms cleaned, washed. Small mushrooms can be left whole, large ones cut into 2-4 parts. Pour in water, bring to a boil, collect the foam. Pour salt and cook for at least 1 hour. Place hot mushrooms together with brine in sterilized jars and roll up with lids. Turn over, wrap, let cool. The color of porcini mushrooms during cooking may change to a darker or lighter side.

You can store it in a pantry or cellar. Such mushrooms must be boiled in plenty of water before use to remove excess salt. After that, they can be fried, stewed, added to soup, borsch, vegetable dishes, etc. You can use them as an independent snack, seasoned with lemon juice, vegetable oil, adding onion and garlic.

If the porcini mushroom changes color when cooked

សម្រាប់ផ្សិត porcini ស្រស់ 10 គីឡូក្រាម៖

• ទឹក - 1,5 លីត្រ
• អំបិល - 400 ក្រាម
• អាស៊ីតនៃក្រូចឆ្មាឬ tartaric - 3 ក្រាម។
• ខ្លឹមសារទឹកខ្មេះអាហារ - 100 មីលីលីត្រ
• ស្លឹក​រុក្ខជាតិ​ម្យ៉ាង
• cinnamon
• clove
• គ្រឿងទេស
• nutmeg and other spices

For pickling, mushrooms need to be sorted out, sorted by size, cut off the legs, rinse thoroughly, changing the water several times. Then pour fresh mushrooms into an enamel pan, add water, salt, citric or tartaric acid, spices. Boil the mushrooms, periodically removing the foam, until they begin to settle to the bottom, and the broth becomes transparent.

If the white mushroom changes color during cooking, then you need to change the water and boil it again.

At the end of cooking, add vinegar essence, after mixing it with mushroom broth. Pour hot mushrooms together with the broth into prepared sterilized jars, close with lids and sterilize in boiling water: half-liter jars – 30 minutes, liter – 40 minutes. At the end of sterilization, the jars are quickly rolled up and cooled.

របៀបចំអិនផ្សិត porcini ទឹកកក

សមាសភាគ:

• ទឹក - 120 មីលីលីត្រ
• ទឹកខ្មេះតុ 6% - 1 ពែង
• White frozen mushrooms – 2 kg
• cinnamon - 1 ដុំ
• cloves - 3 buds
• ស្លឹក Bay - 3 កុំព្យូទ័រ។
• ម្ទេសខ្មៅ - ១៥ ភី។
• ស្ករ u2d ខ្សាច់ - ប្រាំស្លាបព្រា
• អាស៊ីតនៃក្រូចឆ្មានៅលើចុងកាំបិត
• អំបិល - 60 ក្រាម

Before boiling frozen porcini mushrooms, sort and process them, rinse them. Prepare a saucepan, pour vinegar, water into it, add salt. Put on fire and bring to a boil. Pour the mushrooms into the boiling liquid and bring it to a boil again. Reduce the heat and continue to boil the contents of the pan. From time to time to remove the formed foam. After waiting for the moment when the foam stops appearing, add sugar, spices, citric acid. Cooking time for porcini mushrooms from the moment of boiling, 20-25 minutes. The mushrooms are ready when they are soft enough. It is necessary to remove the pan from the heat, put the mushrooms on a dish and cool. After distributing them into jars and pour the cooled marinade – broth. Close with regular plastic lids. Banks put in the cellar. Store them for 1 year at a constant temperature of 3–4 °C.

តើធ្វើដូចម្តេចដើម្បីចំអិនផ្សិត porcini ស្ងួត

Before you cook dried porcini mushrooms, they must be sorted, cleaned of leaves, earth, moss. Cut out damaged areas. Wash, let drain, chop. Pour 0,5 cups of water into an enameled pan, add 1 teaspoon of salt and 2 g of citric acid (based on 1 kg of mushrooms). Put the pan on the fire, bring the water to a boil, put the prepared mushrooms and cook over low heat for 30 minutes, adding another half a glass of water in small portions. During cooking, remove the foam with a slotted spoon.

តើធ្វើដូចម្តេចដើម្បីចំអិនផ្សិត porcini ស្ងួត

Before you cook dried porcini mushrooms to the end, they must be removed from the pan with a colander. Let the liquid drain and pass through a meat grinder, and then put it under a press. Mix the juice collected after boiling and pressing, filter through a flannel napkin, pour into an enamel pan and, stirring constantly, boil down to half the original volume. Arrange the boiled hot mass in small jars with a capacity of about 200 g, cover with prepared lids. Put the jars in a saucepan with water heated to 70 degrees and sterilize at a low boil for 30 minutes. After sterilization, immediately roll up, check the tightness of the blockage, put the lids down to cool.

How to cook porcini mushrooms for the winter

សមាសភាគ:

• ផ្សិត porcini រើសថ្មីៗ
• អំបិល
• អាស៊ីតក្រូចឆ្មា

Before boiling porcini mushrooms for the winter, they are washed in water, cut into pieces, poured into boiling salted and slightly acidified water and boiled for about 5 minutes. Strained mushrooms are cooled in a saucepan with cold water. Then, well-dried mushrooms are laid out in one layer on foil and frozen at a temperature of -20 ° C. Frozen mushrooms are laid out in plastic bags in portions (about 200–300 g) for one-time use and the air is squeezed out of the bags. Mushrooms are stored in the freezer; frozen mushrooms are not thawed before use, but immediately immersed in boiling water. This method of processing mushrooms does not provide for re-freezing after defrosting. This should be remembered, otherwise poisoning is possible. If you need to defrost the freezer, you should transfer the mushrooms to another one. This method of processing mushrooms, of course, is not applicable in cases of power outages.

How to cook fresh porcini mushrooms for freezing

សមាសភាគ:

• ផ្សិត porcini រើសថ្មីៗ
• អំបិល
• ប្រេង​រុក្ខជាតិ

Before boiling porcini mushrooms fresh for freezing, they are washed in water, cut into pieces, poured into boiling salted water and boiled for 15 minutes. Then, already strained mushrooms are fried for 30 minutes in vegetable oil, after which they are allowed to cool and laid out in plastic bags in small portions (about 200–300 g) for one-time use; squeeze the air out of the bags. Store mushrooms in the freezer. Before use, the contents of the bags (frozen mushrooms) are cut into several pieces and put on a heated pan. Frozen fried mushrooms will take up significantly less space in the freezer compared to frozen boiled mushrooms. This method of processing mushrooms, like the previous one, does not provide for re-freezing, since poisoning is possible. If you need to defrost the freezer, you should transfer the mushrooms to another one.

This method of processing mushrooms is not applicable in cases of power outages.

តើធ្វើដូចម្តេចដើម្បីចំអិនផ្សិត porcini ស្ងួត

For 2 wide-mouth bottles of 700 ml:

• ផ្សិតផូស៊ីនីស្ងួត ១០០ ក្រាម
• ប្រេងផ្កាឈូករ័ត្ន 1 លីត្រ

Before boiling dry porcini mushrooms, put them in bottles, pour in oil and close. Shelf life is 8 months at 1–20 °C. To use, squeeze the mushrooms, wash. Boil in a small amount of water, finely chop after cooking. Mushrooms and broth are suitable for mushroom risotto, goulash and roast sauce. Pass the oil through a tea strainer. Cook salads and potato casseroles with it. Example: cut raw potatoes into circles, wash, dry in a napkin, mix with mushroom oil, salt and pepper. In the oven, bake for 20 minutes under the lid and then 20 minutes without it at a temperature of 200 °C.

How to cook porcini mushrooms before frying

ការ​តែង​និពន្ធ:

• ផ្សិតពណ៌ស ១ គីឡូក្រាម
• ប៊ឺ ២៥០ ក្រាម
• 3 tsp, salt

Let’s figure out how to cook porcini mushrooms before frying, what needs to be done to process them. Peel fresh, freshly picked mushrooms, rinse quickly with cold water, let the water drain and cut into bars or pieces. Heat the oil in a cooking pot, put mushrooms in it, add salt. Cover the bowl with a lid and cook the mushrooms at a low boil for 45–50 minutes. Then fry without a lid until the juice released from the mushrooms evaporates and the oil becomes transparent. Transfer the hot mushrooms to small, single-use jars, previously sterilized in boiling water. Top with melted butter, which should cover the mushrooms with a layer of at least 1 cm. Close the jars immediately and cool. Due to the fact that fats are broken down under the influence of light, dark jars or bottles should be used whenever possible and mushrooms should be stored in a dark, dry, cool room. Instead of butter, you can use melted lard, vegetable fat, vegetable oil, but butter gives the mushrooms a particularly pleasant taste.

Watch carefully how to cook porcini mushrooms in the video, which shows the entire culinary processing technology.