One of the options for processing mushrooms is salting. This is the easiest way, it does not require much effort. However, here there are secrets and rules. First of all, you need to know what kind of mushrooms you are going to cook. Each species has its own nuances that need to be considered. Let's talk about what is salting of waves and how it goes.
When cooking mushrooms, special attention should be paid to their quality. Wormy, rotten and old specimens are better to throw out right away. This rule applies to any procurement method. Mushrooms collected or bought are sorted and the legs are cut a little. They also need to be cleaned of debris, leaves and sand, rinsing with running water. The mushrooms are preferably about the same size.
Salting of the waves is carried out after their preliminary soaking. These mushrooms are placed in water for a day, but no more, otherwise they will be unsuitable for further use.
If you add a little salt to the water, it will leave the bitterness that these mushrooms have.
In this way, salting of mushrooms of sows, breasts, russula, saffron milk mushrooms and some others occurs. It is necessary to change the water twice a day.
If there is no time for a long soaking, then you can just pour mushrooms with boiling water for one hour. Then you need to cool them in cold water.
Cold salting of flies does not require special efforts. In a prepared container (better if it is a barrel), the mushrooms are laid in layers. Sprinkle each layer with salt. For one kilogram of wavefish, you need to take 50 grams of salt. We also lay the leaves of cherry, currant, sprigs of dill, caraway seeds, horseradish and garlic, sliced into layers. Flakes should be laid out with their hats down. Each layer should not exceed 6 centimeters.
From above it is necessary to put a clean rag and bends. Mushrooms are stored for 1-2 days at room temperature, and then taken out in the cold. As salting, the flies will decrease in volume. Then you can lay out new layers in the barrel. After the barrel is full, a brine should appear within 5-6 days. If this does not happen, then put more oppression. The salting of the waves lasts about 1-1.5 months.
This type of mushroom can also be salted hot. To do this, prepare the mushrooms in the same way as in the previous recipe. Then put on the pan a pan of water (0.5 liters of liquid per kilogram of mushrooms). Also add salt. When the water boils, mushrooms are placed in it. When the liquid boils again, you need to put spices, bay leaf and any seasonings in it. The foam that may appear during the cooking process must be removed. The flakes are boiled for 15 minutes from the moment of boiling.
If the mushrooms settle to the bottom, then they are ready. The brine will become transparent. Then the mushrooms are pulled out of the pan and laid out in a container intended for salting. After that, they are poured with brine (two tablespoons per liter of liquid). It should not be too much. Mushrooms are laid out in jars and covered with lids. After 1.5 months, they can be eaten.
Salted mushrooms of thunderfish can be produced by any of these two methods. Stored mushrooms should be stored in a cool and not very humid room.