Our Russian forests are not only beautiful, but also rich in different fruits, berries, especially mushrooms. Every autumn, thousands of mushroom pickers go to the so-called "silent hunt" among the people. The most popular mushrooms in our forests are the stalks. They are good and tasty in any form: dried, pickled, fried. Unfortunately, fresh mushrooms can be enjoyed only in the fall, but there are plenty of ways to keep them for the winter.
There are many recipes for dishes such as fried fish in the winter. They are stored at the expense of oils. In the distant past, our grandmothers kept fried mushrooms all winter in the cellars, but they used mainly pork or beef fat. Modern housewives prefer to use vegetable oils, they are easier to digest. In order to cook the fried meatballs, you will need: mushrooms - a kilogram, salt - to taste, vegetable oil - 300 grams. We thoroughly clean the chunks, cut them into cubes. We pour water into the pan and after boiling we spread our billets. You don’t have to cook for a long time, it’s enough for about 15 minutes. After that we put it in a colander and wash it a little. While the water flows down, pour vegetable oil into the stewpan and then spread the mushrooms. The main thing is that they are completely immersed in fat, only in this case, you can cook properly fried obabki for the winter. Stew in oil for about half an hour, provided that the lid is tightly closed. Next, remove it and fry for another 15 minutes. Then decompose
in sterile jars and close with clean
capron or metal
lids .
There are many interesting and different recipes for such blanks as fried chocolates for the winter. One of them is in Bulgarian. Many housewives know how to fry chamois. But this method is unusual. Required: mushrooms - about a kilogram, vegetable oil - 300 grams, table vinegar - from 1 to 2 tablespoons, salt to taste, you can add a little black pepper, cloves of garlic, herbs. Thoroughly clean the flaps and rinse. To cut in cubes. Heat vegetable oil in a pan. After boiling, spread the mushrooms and quickly fry, while thoroughly mixing with a slotted spoon, add salt to taste at the end. In sterile jars put garlic cloves, finely
torn greens, and if desired, you can black pepper. We lay out the banks of the chambers. The oil remaining in the pan will be used for canning. We add vinegar to it, mix and bring to a boil. In order to keep the fried chambers for a long time, you need to pour them with this marinade. In the end, you need to pay attention that there is an oil layer of at least 3 cm above the mushrooms. Roll up the jars with lids and put them in a cool place.
Fried chickpeas for the winter will be a wonderful meal on the dining table in cold winter weather. Take out a jar of fried mushrooms, heat it up a little in the microwave and add to boiled or fried potatoes - you get a tasty and nutritious dinner in a matter of minutes. If you don’t feel like messing around with cans, you can place the fried stumps in containers or plastic bags and freeze them. Taste is not spoiled.