Valui soak for 5 days, cook for 10 minutes.
Attention! The mushroom is considered conditionally edible.
How to cook valui
You will need – valui, water for soaking, water for cooking, salt
1. Sort out the valui, wash, cut each valui in half to check for worminess.
2. Fill the valui with cold water, soak for 5 days, changing the water every 12 hours; soak the valui for the last time in salted water.
3. Salt fresh water, put valui in it, put on fire and cook after boiling for 10 minutes.
How to salt valui mushrooms
Valui
mushrooms – 1 kilogram
Salt – 2 full tablespoons
Lavrushka – 3 leaves
Peppercorns – 10 peas
Garlic – 5 cloves
Dill – 3 umbrellas
Blackcurrant leaves, cherries – 1 each
How to salt the valui
1. Soak the mushrooms for 5 days.
2. Boil the mushrooms with salt, strain the broth.
3. In a wide saucepan, gradually shift the valui, sprinkling with salt and sugar, add 3 chopped garlic cloves and dill umbrellas. Make sure that the mushrooms are completely covered with brine.
4. Cover the pan with a plate, put oppression on top and put it in the refrigerator for 2 weeks. If mold appears, remove it with a clean spoon.
5. Finely chop the remaining garlic.
6. Put the mushrooms tightly in a jar, pour over the brine and roll up. Remove to refrigerator.
Valui will be fully salted in 3 months.
Fuss facts about values
Valui is a type of russula, often called cams or gobies for the spherical appearance of the hat.
Valui are edible as conditionally edible mushrooms: young specimens are most suitable for cooking. The cap of young valuy tightly fits the leg, richly oily to the touch, cream or light yellow in color. Large valui with open caps can give off bitterness.
Valui must be boiled to remove the unpleasant odor and bitterness. After cooking, mushrooms are suitable only for salting.
If you find a small amount of valui, consider whether you will salt this amount. Indeed, due to the complex processing of the valui, it will not be possible to cook with other mushrooms.
Valuev season – from July to October, grows in forests of almost any type.