Soak the poplars in water for 2 days, then boil for 30 minutes.
How to cook subfloors
You will need – podtopolniki, water for soaking, water for cooking
1. Before cooking mushrooms, you need to soak them in water to remove the smell: for this you need to place the mushrooms in a deep container or pan, pour running water and put them in a cool place, the temperature is not more than 15 degrees.
2. Every 12 hours you need to change the water. Perform the procedure for 3 days.
3. After the time has elapsed, you need to rinse the mushrooms well with water. Where necessary, cut out dark places.
4. Put podtopolniki in a saucepan, pour water so that they hide by 3 centimeters, and put on the stove.
5. Bring to a boil and continue to cook the mushrooms for 5 minutes.
6. When the time has passed, the pan must be removed from the stove and the hot water carefully drained.
7. Pour running water again and put on medium heat.
8. Add salt, with the expectation that 0.5 teaspoon of salt should be poured into 1 liter of water.
9. Bring to a boil and then cook for 25 minutes.
How to salt the subfloors
– 1 kilogram
Onion – 1 head
Garlic – 4 cloves
Horseradish – 1 small root
Tarragon – 1 bunch
Dill – to taste
Salt – 50 grams (2 tablespoons)
Preparation of products
1. Rinse the mushrooms, removing all dirt and debris.
2. Pour under running water and remove to soak for 3 days in a cool place. Water should be changed every 12 hours.
3. After 3 days, drain the water and rinse the mushrooms thoroughly.
4. Place the poplar mushrooms in a saucepan, cover with cold water so that they hide by 3 centimeters, add 1 teaspoon of salt and put on fire.
5. Boil podtopolniki in the first water for 5 minutes, in the second until cooked for 25 minutes.
6. After the poplars are cooked, you need to remove from the fire, drain the water and rinse with cold water. To do this, you need to use a colander to make the water glass.
7. Peel 1 onion and cut into half rings.
8. Peel the horseradish root and cut into several identical parts.
9. Peel 4 cloves of garlic, cut into thin plates.
10. Rinse a bunch of tarragon and dill with cold water, dry and cut.
How to pickle poplars
1. Put boiled mushrooms in pre-prepared jars. Salt with 2 tablespoons of salt.
2. Add chopped onion, garlic cloves, pieces of horseradish root, chopped tarragon and dill.
3. Put a press on top and put it in a cool place.
4. Podtopolniki mushrooms should be salted for 7 days. Then they are ready to use.
– The calorie content of oil is 24 kcal per 100 grams.
– Podtopolniki mushrooms have another name – poplar row, as it grows in whole glades and near poplars.
– The cap of the podtopolnik has a convex and hemispherical shape. The diameter can vary between 6-12 centimeters. In young mushrooms, the edges are curved and wrapped inward, while in old ones they are uneven. The fleshy flesh of young podtopolniks is white, but over time it becomes reddish-brown. The stem of the mushroom is low, on average, it can reach 8 centimeters. Thickness from 1.5 to 4 centimeters. Podtopolniki have a mealy smell, which disappears as it cooks.
– In order to determine the age of the fungus, you need to press on the pulp. If this is a young podtopolnik, then in a depressed place, the area of \u200b\u200bthe fungus darkens.
– A sign of freshness in a poplar row is a wet and slippery hat.
– Mushrooms begin to appear in mid-September, when the foliage is already falling. You can collect them until the first frost in October. Poplar mushrooms are considered the last mushrooms of the season.
– Podtopolniki are stored fresh in a cool place for no more than 5 days. But it is recommended immediately after collection, soak in water, and pickle after 3 days.