MUSHROOM TIPS
Tsis txhob noj nceb ntau ntau. Txawm tias tag nrho cov saj ntawm nceb, lawv tau digested rau lub sij hawm ntev los ntawm digestive system, yog li rau cov neeg uas tsis muaj zog digestion, noj ib tug lossis loj npaum li cas ntawm nceb yuav ua rau mob plab heev;
Yog hais tias koj yuav mus ua noj ib tug laus nceb, ces ua ntej pib txheej txheem, koj yuav tsum tau tshem ntawm cov qis spore-cov kabmob txheej ntawm lub hau. Yog hais tias cov no yog agaric nceb, ces los ntawm lub phaj, yog spongy - ib daim txhuam cev, uas yog yooj yim cais los ntawm lub hau. Qhov no yuav tsum tau ua vim peb lub plab tsis tuaj yeem zom cov spores paub tab;
Tom qab ntxuav, cov nceb yuav tsum pw li ib nrab teev hauv dej txias. Qhov no yuav cia av, xuab zeb, thiab lwm yam adhering rau lawv kom ntub. Yog tias koj ntxiv ntsev rau cov dej no, qhov no tseem yuav pab tshem tawm cov kab mob, yog tias lawv nyob hauv cov nceb;
Cov nceb loj tshaj plaws tuaj yeem pom ntawm thaj ua rau thaj uas zoo li ci los ntawm lub hnub, tab sis muaj ob peb nceb nyob rau hauv hav zoov ntxoov ntxoo;
Tsis txhob saj cov nceb nyoos;
Tsis kam siv cov nceb, slimy, flabby, wormy thiab lwj nceb;
Tsis txhob hnov qab txog lub hav zoov ntawm cov nceb cuav, yog li nws yog qhov zoo dua los tsis kam nceb uas muaj lub kaus mom ci ntsa iab;
Ob peb teev nyob rau hauv dej, ua raws li los ntawm kev txiav cov kab mob ob txhais ceg, thiab ntxuav nrog ntxiv ntawm citric acid, yuav ua rau kom lub txee lub neej ntawm champignons. Tom qab ntawd lawv yuav tsum tau muab tso rau hauv lub khob iav thiab khaws cia rau hauv qhov chaw txias. Xws li nceb yog tsim rau ua noj ntau yam tais diav thiab kua ntses;
Txhawm rau tiv thaiv qhov tsaus ntuj ntawm cov tawv nqaij tawv tawv, lawv yuav tsum tau nyob hauv dej uas yog acidified me ntsis nrog txiv qaub lossis citric acid;
Nws tsis pom zoo kom ntxiv cov txuj lom ntsim rau cov champignons, vim qhov no tsuas yog ua rau lawv saj tsis zoo;
Tsis kam noj nceb uas muaj tuberous thickening ntawm lub hauv paus (zoo li yoov agaric);
Ua ntej ua noj ua haus kab thiab morels, nco ntsoov boil rau txog 7-10 feeb, thiab lub broth yuav tsum tau muab pov tseg, vim nws muaj tshuaj lom;
Ua ntej siv morels thiab kab, lawv yuav tsum tsis tsuas yog boiled, tab sis kuj huv si ntxuav nrog dej kub;
Ua ntej salting los yog noj lactic nceb, nws yog ib qhov tsim nyog los boil lawv los yog tsau rau lawv ntev;
Cov nceb tuaj yeem suav tias yog siav yog tias lawv tau poob rau hauv qab ntawm lub lauj kaub;
Thaum ntxuav cov nceb tshiab, nws tsim nyog txiav tawm tsuas yog qis, qias neeg ntawm ceg;
Nyob rau hauv tus txheej txheem ntawm ua noj butter, nws yog ib qhov tsim nyog los tshem tawm cov tawv nqaij ntawm lub hau;
Thaum ua noj ua haus, nws yog ib qho tsim nyog yuav tau cais lub kaus mom los ntawm ob txhais ceg, tsau rau 60 feeb hauv dej txias, yaug kom huv si, hloov dej ob peb zaug, thiab ua noj hauv salted broth li 15 feeb. Lub decoction nws tus kheej tsis yog siv rau zaub mov;
Porcini nceb yog qhov zoo rau kev ua broths thiab kua ntses, vim hais tias nyob rau hauv txhua txoj kev lawv yuav tsis hloov xim thiab aroma;
Nws raug tso cai siv decoction nkaus xwb los ntawm champignons lossis porcini nceb;
Nws tsis yog kev cai ua kua zaub los ntawm boletus lossis boletus, raws li lawv muab cov xim tsaus nti;
Lub marinade ua los ntawm boletus los yog boletus boletus yuav tsis tau ib tug tsaus ntxoov ntxoo yog hais tias cov nceb yog poured nrog boiling dej ua ntej ua noj ua haus, ces yaug nrog dej txias;
Lub ntsiab cheeb tsam ntawm kev siv cov mis nyuj nceb thiab nceb yog salting;
Russula feem ntau yog kib los yog ntsev;
Cov tawv nqaij tau yooj yim tshem tawm ntawm russula yog tias lawv tau kho yav dhau los nrog dej npau npau;
Zib ntab nceb feem ntau yog kib. Txawm li cas los xij, lawv cov kaus mom me me muaj qhov tshwj xeeb saj thaum salted;
Chanterelles yeej tsis muaj worms, lawv yog salted los yog marinated;
Ua ntej marinating chanterelles, nws raug nquahu kom boil lawv hauv dej ntsev rau 25 feeb;
Qhov zoo tshaj plaws boiling ntawm qhuav chanterelles yog tiav los ntawm kev ntxiv me me ntawm dej qab zib rau hauv dej;
Ua ntej pib nrog stewing ntawm nceb, lawv yuav tsum tau kib;
Koj tuaj yeem ntxiv qaub cream rau nceb tsuas yog tom qab txaus kib, txwv tsis pub lawv yuav tig tawm mus rau boil;
Sunflower roj yog qhov zoo tshaj plaws rau seasoning nceb. Nws kuj yog siv rau kib tag nrho cov nceb tubular, russula, chanterelles thiab champignons;
Rau lub sijhawm ntev, cov nceb tshiab yuav tsum tsis txhob tso rau hauv huab cua. Qhov tseeb yog tias cov tshuaj txaus ntshai rau lub cev tuaj yeem tsim hauv lawv. Hauv qhov xwm txheej hnyav, lawv tuaj yeem nyob hauv ib lub colander hauv lub tub yees, tab sis tsis pub ntau tshaj ib thiab ib nrab hnub;
Mushrooms uas tau sau nyob rau hauv rainy huab cua deteriorate tshwj xeeb tshaj yog sai. Yog tias lawv nyob hauv cov thoob khib nyiab rau ob peb teev, lawv yuav siv tsis tau kiag li. Nws tseem tsim nyog nco ntsoov tias cov tais diav uas npaj tau nceb tsis tas yuav khaws cia ntev ntev;
Txhawm rau kom tsis txhob blackening ntawm peeled nceb, muab tso rau hauv dej ntsev, thiab ntxiv me ntsis vinegar rau ntawd;
Cov zaj duab xis npog nrog cov hnoos qeev ntawm butternuts yuav tsum tau muab tshem tawm ua ntej ua noj cov nceb no;
Cov txuj lom yog ntxiv rau marinade tsuas yog thaum tsis muaj npuas nyob rau hauv nws;
Txhawm rau kom tsis txhob blackening ntawm marinade los ntawm boletus lossis boletus, ua ntej pib ua noj, lawv yuav tsum tau nchuav nrog dej npau npau thiab khaws cia rau hauv nws li 10 feeb;
Canning nceb yuav tsum tau ua raws li nruj me ntsis raws li kev cai huv thiab huv si, txwv tsis pub botulism thiab lwm yam kab mob yuav tshwm sim;
Pickled thiab salted nceb tsis tas yuav tsum tau muab tso rau hauv jars nrog hlau hau, vim qhov no tseem tuaj yeem txhawb txoj kev loj hlob ntawm cov kab mob botulinum. Nws yuav txaus los npog lub hub nrog cov ntawv nyias thiab cov ntawv siv quav ciab, ces khi nws kom nruj, thiab muab tso rau hauv qhov chaw txias;
Rau lub hom phiaj ntawm ziab, nceb yog xaiv muaj zog thiab tsis laus. Lawv yuav tsum tau muab cais tawm, ntxuav hauv av, tab sis nws yog txwv tsis pub ntxuav; Ob txhais ceg ntawm porcini nceb yuav tsum tau txiav tag nrho los yog nyob rau hauv xws li ib txoj kev uas tsis muaj ntau tshaj li ib nrab; Ob txhais ceg ntawm boletus thiab boletus tsis raug txiav tawm, thiab nceb nws tus kheej yog vertically txiav rau hauv 2 los yog 4 qhov chaw;
Tag nrho cov nceb uas tuaj yeem noj tau yog tsim rau salting, txawm li cas los xij, feem ntau, cov nceb agaric yog siv rau qhov no, vim lawv ua flabby thaum salted;
Yuav kom tswj tau lub lightness thiab pob tshab ntawm lub marinade, nws yog ib qhov tsim nyog los mus tas li tshem tawm cov npuas dej;
Tom qab salting, nceb yuav tsum tsis txhob muab cia rau hauv ib chav sov, tab sis lawv yuav tsum tsis txhob khov thiab;
Txhawm rau khaws cov aroma ntawm cov nceb qhuav, lawv yuav tsum tau muab cia rau hauv lub thawv kaw;
Yog hais tias cov nceb crumble thaum lub sij hawm ziab, koj tsis tas yuav pov tseg cov crumbs. Koj tuaj yeem zom lawv rau hauv cov hmoov, tom qab ntawd cork lawv nyob rau hauv ib lub thawv thiab khaws cia rau hauv qhov chaw txias. Nyob rau hauv lub neej yav tom ntej, xws li cov hmoov yuav pab tau nyob rau hauv tus txheej txheem ntawm kev npaj nceb sauces thiab broths;
Txhawm rau ua kom cov nceb qhuav, koj tuaj yeem muab tso rau hauv cov kua mis ntsev rau ob peb teev;
Kev nqus tau zoo tshaj plaws ntawm cov nceb qhuav yog ua tiav yog tias lawv tau cog rau hauv cov hmoov, xws li nceb hmoov tuaj yeem siv rau hauv cov txheej txheem ntawm kev npaj kua zaub, kua ntses;
Txhawm rau tshem tawm cov tshuaj uas ua rau lub plab ua rau lub plab los ntawm cov nceb uas muaj cov kua txiv hmab txiv ntoo, boil lossis soak ua ntej salting, ces yaug nrog dej txias;
Ua noj nceb nyob rau hauv lub marinade yuav tsum kav li 10-25 feeb, cov nceb yog npaj txhij thaum lawv txo mus rau hauv qab thiab lub brine yog clarified;
Cia cov nceb ntsev yuav tsum tau muab tso rau hauv qhov chaw txias, thaum nws yog qhov tsim nyog los tswj cov pwm tsis tshwm sim. Qee zaus, cov ntaub thiab lub voj voog uas lawv tau npog yuav tsum tau muab ntxuav hauv dej kub nrog me me ntsev;
Cia cov nceb pickled tseem tso cai rau hauv chav txias xwb. Yog hais tias pwm tau tshwm sim, cov nceb yuav tsum tau muab pov rau hauv ib lub colander, ncuav nrog boiling dej, ces tsim ib tug tshiab marinade, boil lub nceb nyob rau hauv nws, thiab ces muab tso rau hauv tshiab huv hub;
Txhawm rau kom cov nceb qhuav tsis nqus dej noo los ntawm huab cua, lawv yuav tsum tau muab cia rau hauv qhov chaw qhuav hauv cov thawv kaw nruj nreem;
Dill yuav tsum tau ntxiv nyob rau hauv tus txheej txheem ntawm marinating butter, salting russula, chanterelles thiab valuev. Tab sis thaum salting mis nyuj nceb, saffron mis nyuj nceb, dawb thiab nthwv dej, nws yog qhov zoo dua tsis kam noj tshuaj tsw qab;
Kev siv horseradish yuav ua rau cov nceb muaj ntsim ntsim, thiab tseem txuag lawv ntawm lub cev qhuav dej;
Lub aroma ntawm nceb kuj yuav muab nrog kev pab los ntawm ntsuab currant ceg, tab sis fragility yog muab nrog kev pab los ntawm cherry thiab oak nplooj;
Thaum salting feem ntau nceb, nws yog qhov zoo dua tsis kam siv dos. Tab sis ntsuab dos yog haum rau pickling nceb thiab nceb, nrog rau pickling nceb thiab nceb;
Cinnamon, cloves, hnub qub anise thiab nplooj nplooj tuaj yeem muab qhov tshwj xeeb tsw rau cov nceb thiab nceb;
Mushrooms yog khaws cia ntawm qhov kub ntawm 2 mus rau 10 degrees Celsius. Yog tias nws siab dua, cov nceb yuav mos, pwm tuaj yeem tsim.