Ukuvuna kwamakhowe kuyinto engafanelekile futhi kuxhomeke ezintweni eziningi: ngesikhathi esisodwa, abaqoqi bamakhowe abalethela amabhakede, kanti kwezinye akunakwenzeka ukuthola ifunite elilodwa ehlathini. Ngakho-ke, njalo ngonyaka ngasekupheleni kuka-Agasti - ekuqaleni kuka-September, ukuvunwa kwamakhowe kuqala ebusika. Uma ubamba ukuvunwa kwamakhowe amhlophe ekwindla, usuvele uqinisekile ukuthi unesidlo esenziwe ngomumo esenziwe ngomumo noma ingxenye yezinye izinto zokukhiqiza. Amakhomikhali, ngemvelo yawo, umkhiqizo oqondile kakhulu, ngoba, ngokubanzi, akukho lutho kodwa ukunambitheka okufakwe kwisitsha, futhi ngaphandle kwalokho, abawushintshi isakhiwo nokubunjwa ngesikhathi sokugaya.
Ukutshala amakhowe amhlophe
Wonke umuntu uyakhumbula ukuthi emzaneni ongaphezu kwesitofu wayenamahlumela amakhowe omisiwe. Okhokho bethu babehlanganyela ekumiseni amakhowe ebusika, ngoba ngesimo esomile, amakhowe agcina ukunambitheka kwawo kanye nephunga elimnandi. Hlanganisa amakhowe ebusika ngezindlela ezimbili: ngaphansi kwemibandela yemvelo futhi ngosizo lwehhavini. Funda kabanzi mayelana nokomisa amakhowe, ake sixoxe kabanzi.
Uyazi? Endleleni yokomisa, ukulahlekelwa kwesisindo sesisindo kungaba ngu-87-90%.Ukumisa kuyindlela evumelekile cishe zonke izinhlobo zamakhowe, ngaphandle kwalabo abanomuncu obabayo.
Indlela yokoma ama-mushroom e-porcini ngokwemvelo
Uma unquma ukomisa amakhowe ngendlela engokwemvelo, okokuqala kufanele uwalungiselele, okungukuthi: udinga ukuhlunga amakhowe futhi uphinde ukhule izinyembezi zokungcola, izingcezu zamagatsha namaqabunga. Geza amakhowe awudingi. Kufanele badwebe ngamacwecwe amancane ngamasentimitha angu-1.5. Ngesimo sezulu esihle, amakhowe angomiswa ilanga elikhanyayo: ngenxa yalokhu, amakhowe afakwa endaweni ephahleni, ephahleni embozwe ngephepha noma indwangu, insimbi engasebenzi ngeke nje isebenze, njengoba amakhowe angase abe mnyama kuwo bese ubhaka. Ukuze ukomile, kungcono ukhethe indawo ngaphansi kwekhava, kodwa yilapho umoya uqhuma kahle.
Uma isimo sezulu asizange sisebenze, khona-ke ungakwazi ukumisa amakhowe kwi-loggia noma i-veranda ekhanda, kodwa khumbula ukuvala iwindi.
Indlela yokoma ama-mushroom e-porcini usebenzisa i-oven
Uma uhlala edolobheni elikhulu futhi awunaso isikhathi sokumisa amakhowe ngokwemvelo, futhi kukhona indlela yokuphuma: ungamisa omakhowe ngosizo lwe-ovini, futhi kulula ukukwenza. Amakhowe, aphethwe ukomiswa, ahlanzwa ama-debris kanye nodoti, kodwa ungawagezi, kodwa kuphela uchithe izindawo ezonakalisiwe. Ukuze ukomile okulula, izidumbu zezithelo zihlungwa ngokuya ngobukhulu futhi zifakwe ezinaliti ezikhethekile noma zibekwe ephepheni.
Kubalulekile! Uma ukomisa kuhhavini / isitofu, amakhowe akufanele athintsane, futhi kungcono ukubeka ukwaziswa kocingo olulodwa.
Uma ukomisa kuhhavini kufanele kube ukuhanjiswa komoya omuhle, futhi udinga isikhathi sokususa umswakama okhuphuka kumakhowe. Akunakwenzeka ukubeka ukushisa ngesikhathi esisodwa, amakhowe kumele aqale ukudonsa phezulu ekushiseni kwama-45 degrees. Uma ubeka izinga lokushisa ngokushesha, khona-ke amaprotheni ayakhululwa kuma-mushroom, okuthi, uma omisiwe, uzonikeza umthunzi omnyama kumakhowe. Ukushisa kungakhuliswa kuphela emva kokuba amakhowe ayeke ukunamathela futhi ubuso bubomile, ngalesi sikhathi izinga lokushisa likhuphukela kuma-degree angu-75-80. Ubude besikhathi sokomisa akunakwenzeka ukucacisa ncamashi, kuye ngokuthi ubukhulu bamakhowe bungabe bomisiwe ngezikhathi ezahlukene zezikhathi: amakhowe asevele asomile kudingeka asuswe ngesikhathi futhi konke kuvuliwe.Indlela yokuqoqa amakhowe amhlophe ebusika
I-salting i-porcini amakhowe ebusika yindlela evelele kakhulu yokuvuna ukuze kusetshenziswe isikhathi eside nangemva kwenkathi yokuvuna, futhi kunezindlela eziningi nezindlela zokupheka zokukhipha amakhowe embizeni nakwezinye iziqukathi. Amakhowe, evunwa yi-salting, angasetshenziselwa ukulungiselela izitsha ezihlukahlukene - kusuka ezinosweni kuya kumasoso.
Indlela yokupheka amakhowe amakhowe ukuze usawoti ebusika
Ngaphambi kokuba uphenye amakhowe, ulungiselelwe ngosawoti ebusika, kudingeka ulungiselelwe ngokucophelela. Amakhowe we-salting kufanele abe ahlanzekile futhi aphilile, angabi ngaphezulu, ngaphandle kokulimala komshini. Amakhomikhali kufanele ahlungwe ngezinqubo ezimbili: ngohlobo nosayizi, unciphise imilenze.
Uyazi? Ngaphambi kokususa ibhotela kanye ne-syroezhek kudinga ukuhlanza isikhumba sangaphandle.
Ngaphambi kokusawoti, hlambulula amakhowe kahle ngamanzi apholile, uwaphonsa emgodini ngamanzi futhi uvumele umswakama owedlulele ukhiphe. Ngemuva kokuhlanza amakhowe, kumele ahlanzwe ngokunamathela kokungcola kanye nezinhlayiya, izindawo ezonakalisiwe kumele zinqunywe. Amakhowe anqunywa ngokusayizi: okukhudlwana i-mushroom ngokwayo, kuhle ukuyisika. Uma unquma uketshezi amakhowe, i-mokhoviki noma i-boletus, kufanele ucabangele iqiniso lokuthi ngisho nokuxhumana okusheshayo nomoya kungabumnyama, ngoba lokhu kuyadingeka ukuthi kubekwe isisombululo sikasawoti kanye ne-citric acid ku-10 g usawoti no-2 g i-citric acid ngetitha lamanzi.Amakhowe omunyu wosawoti angaba ngezindlela eziningana: abandayo, abashisayo nabomile. Ake sicabangele lezi zinqubo ezintathu ngokuningiliziwe.
Indlela yokwasawoti amakhowe amakhowe ebusika ngendlela ebandayo
Indlela ebandayo yokulondoloza i-salting ingasetshenziswa uma isebenza nalawo amakhowe angadingi ukwelashwa okushisa okuphambili: amakhowe, amakhowe amabi, ama-mushroom, ama-russules, njll. Isigaba sokuqala salting sibeka amakhowe izinsuku ezingu-1-2 emanzini ahlanzekile, okumele ashintshwe kaningi. . Faka amakhowe emanzini anosawoti ngesilinganiso sika-10 g usawoti, 2 g we-citric acid ngehora elilodwa lamanzi. Amakhowe afakwe emanzini anjalo kufanele agcinwe ekamelweni elipholile.
Kubalulekile! Amakhomikhali ezinhlobonhlobo kufanele adonswe ngezikhathi ezahlukene, ngakho-ke ama-Valui agcwaliswe izinsuku ezintathu, amakhowe amabi kanye ne-podgruzdi - izinsuku ezingu-2, ne-volvushki nama-moths - usuku. I-Ryzhiki ne-russula ayifuni.Uma inqubo yokuthumba ithatha isikhathi esiningi, ungabalungiselela nge-blanching, ngoba lokhu kudinga ukuthi ifakwe emanzini abilayo bese ushiya imizuzu embalwa noma uthele amanzi abilayo. Ngemuva kwe-blanching, kubalulekile ukubeka amakhowe emanzini abandayo. Ngemuva kwalokho, udinga ukubeka amakhowe embizeni emigqeni nge-caps up, ukufafaza ngezansi ngosawoti nokufafaza ungqimba ngalunye ngosawoti. Ngo-1 kg we-saumoni uzodinga 50 g usawoti. Amakhowe anganconywa ngegalikhi, i-dill, i-pepper, i-cumin noma i-parsley, kanye nokusebenzisa amaqabunga e-cherry. Isiqukathi esigcwele sihlanganiswe ngendwangu futhi "i-agent yokwenza isisindo" ibeke phezulu, futhi ngemuva kosuku noma amabili bayiswa endaweni epholile. Ngemuva kwezinsuku ezimbalwa, uma amakhowe eshiya kancane, udinga ukubika okuningi ngangokunokwenzeka ukuze ugcwalise imbiza / keg, bese ubeka ukucindezelwa. Ngakho-ke, ngemva kwesikhathi esithile isitsha sizogcwala, futhi ngemuva kwesonto kubalulekile ukuhlola ukuthi kukhona yini i-brine esitsheni, uma kungenjalo, ungayengeza ngokuhlanza ama-20 g usawoti emalitha angu-1 amanzi bese ukwandisa isisindo somthwalo. Lezi amakhowe zingagcinwa ekushiseni kwe--1-7 degrees.
Indlela yokwasawoti amakhowe ngendlela eshisayo
Indlela eshisayo ye-salting gruzdey ayifani neze ne-pickling ebandayo, kodwa idinga isikhathi esiningi. Qala inqubo ngokulungiselela amakhowe: ahlanzwa, ahlanzwa futhi agwetshiwe noma aphekwe, anqunywe.
Kumele uthele ama-0.5 amalitha amanzi (ngayinye i-1 kg yamakhowe) esitsheni esilungele wena (epanini elincane noma epanini) bese ufaka ucezu kasawoti. Lapho amanzi amathumba, ungafaka amakhowe kuwo. Ngesikhathi upheka, amakhowe kumele avuselelwe ngaso sonke isikhathi, ngaphandle kwalokho uzoshisa. Ngemuva kwamathumba amanzi, kufanele ususe isikhumba sofuba, engeza izinongo ukuze uthande ukunambitheka upheke kuze kube sekupheleni: isikhathi sokupheka sisuka kumaminithi angu-10 ukuya kwangu-25.
Uyazi? Ukulungele amakhowe kungathathwa yiqiniso lokuthi baye bahlala phansi, kanti i-brine isiye sabala.Amakhowe alungile adinga ukufakela isidlo esikhulu ngokupholisa okusheshayo, bese efaka izimbiza nge-brine. Isilinganiso se-brine nesifungi: 1 ingxenye ye-brine nezinxenye ezingu-5 zamakhowe. Kungenzeka ukusebenzisa amakhowe usawoti ngendlela enyangeni nengxenye.
Ukuqoqa okumanzi amakhowe amhlophe
Uma usebenzisa indlela eyomile yokulondoloza ama-mushroom, amakhowe awadingi ukulungiswa okukhethekile: badinga ukuhlanzwa, basula ngendwangu elithambile, emanzini futhi akufanele bahlanzwe. Khona-ke udinga ukusika zonke izindawo ezilimele futhi usike amakhowe. Amakhomikhali kufanele abekwe esitsheni sokunamathela ngamatshe, ukufafaza usawoti ngalunye, ukumboza ngendwangu bese ucindezela phansi nge-agent yokulinganisa, eyenziwe yento engenawo amandla okuba oxidize. Amakhowe angadliwa ngesonto noma eyodwa nesigamu, lapho umkhiqizo usulungile, phezulu kuyoba ijusi okufanele limboze amakhowe ngokuphelele. Le ndlela ibizwa nangokuthi "eyomile" ngoba amakhowe awadingi izinongo ezengeziwe, ngoba amakhowe kakade anenambitheka ecebile kakhulu, enamafutha amaningi. 
Kubalulekile! Ngakho-ke, kungenzeka ukuba usawoti awuwona wonke amakhowe, kodwa kuphela inombolo encane yezinhlobo zazo, okungukuthi, amakhowe kanye ne-podoreshniki.
Izindlela zokufisa ama-mushrooms e-porcini
Ukukhipha ama-mushroom amhlophe kuyindlela elula futhi engabizi kakhulu yabendlukazi ukuvuna amakhowe ebusika. Ungakhaza cishe zonke izinhlobo zamakhowe, bese uwasebenzisa ekulungiseleleni cishe noma yisiphi isidlo.
Hlanganisa amakhowe amhlophe aluhlaza
Ukuqeda amakhowe amhlophe ebusika eluhlaza kubulula kakhulu. Ngaphambi kokuthumela amakhowe efrijini, kudingeka ahlanzwe futhi ahlanzwe. Amakhowe angabanda iqhwa kuphela, kungenjalo azobamba ndawonye ngesikhathi sokuqhwaza. Ama-mushroom ahlanziwe futhi ahlanziwe kufanele aqoqwe ngamacwecwe amancane ama-5-7 mm ububanzi futhi abekwe esiteji esivumelana nawe. Kule fomu, thumela amakhowe efrijini. Uma kunesikhala esincane efrijini, ungawaqeda amakhowe ube yizicucu ezincane bese uzifakela emasakeni esikhwameni afriziwe noma iziqukathi ezinezikhumba ezingavimba, okudingekayo ukuze amakhowe angagcini iphunga leminye imikhiqizo.
Abilisiwe amakhowe amhlophe afriziwe
Amakhowe afriziwe abilisiwe agcinwa isikhathi eside futhi kahle, anganikeli lutho oluhlaza. Kulula kakhulu ukukhipha amakhowe abilayo, nakuba inqubo ingase ibonakale ide. Okokuqala okumele ukwenze ukukhipha ama-mushroom amakhowe, uthathe izingcezu ezincane bese ugeza ngamanzi amaningi. Amakhowe kufanele agcoke emlilweni we-koqweqwe lwawo noma ubhodlela obuncibilika, ngaphandle kokumboza ngesembozo, ukuze amanzi angabilisi futhi angadli isitofu sakho.
Ngemuva kokuba amakhowe abike, umlilo kufanele wehliswe ezingeni eliphansi, elisekhona ngamathumba. Ngalolu hlobo, amakhowe kumele abilise amaminithi ambalwa, ngakho-ke kudingeka adonswe futhi agcoke emlilweni emanzini ahlanzekile, ubilise kuze kufike amakhowe phansi. Bese ususe izitsha ezivela ekushiseni bese uphazamisa amakhowe, ake upholile.
Uyazi? Kungcono ukushiya ukupholisa amakhowe ngesihlungo, khona-ke ungaqiniseka ukuthi ngeke kube khona umswakama owandayo kumakhowe.Okulandelayo, amakhowe ahlanganiswe emasakeni noma ezinkomeni, avalwe ngokuqinile, abhalwe phansi ngosuku lokuqhwala futhi athunyelwe efrijini.
Hlanganisa amakhowe omhlophe othosiwe
Akuyona nje amakhowe aluhlaza noma abilisiwe afaneleka ngokuqhwaza, ngakho-ke kungenzeka ukulungiselela ukulungiselela amakhowe amhlophe okuthosiwe. Ukufisa ama-mushroom okuthosiwe akulula: amakhowe kumele ahlanjululwe ngamanqamu, futhi ibhotela kufanele isuswe esikhumbeni. Ngemuva kokuhlanza amakhowe, kudingeka ukuba uthathe izingcezu ezinkulu futhi ugeze. Beka amakhowe epanini elifudumele ngenani elincane lamafutha kanye gazinga kuze kufike uketshezi lwamanzi. Khona-ke amakhowe kumele asuswe ekushiseni bese elinda aze apholile. Amakhowe aphehliwe kumele afakwe emasakeni noma ezinkomeni, avalwe ngokuqinile futhi athunyelwe efrijini.
Kubalulekile! Ukuze ulondoloze u-mushroom ocebile ukunambitheka nokuhogela, kubalulekile ukugcoba amakhowe kuhhavini ngaphandle kwamafutha ngaphambi kweqhwa.Amakhowe othosiwe angagcinwa emazingeni okushisa angaphansi kwe--18 degrees futhi ngokushesha anikezwe ukwelashwa kokushisa ngemuva kokufa.
Ukushayela amakhowe amhlophe
Wonke umama womkhaya okungenani kanye amakhowe okuphekwe, ahlanjululwe ebusika, futhi ngamunye unempilo yakhe. Lena indlela ejwayelekile yokulungiselela, engasetshenziselwa ukulungisa ezinye izitsha noma njengesidlo esihlukile. Ama-mushroom we-tubular nama-lamellar afaneleka ukudoba; asebenza kanzima ngokwengeziwe kunamanye; intsha kumele ingasetshenzisiwe. Ngaphambi kokuwasha amakhowe ebusika, badinga ukuhlanzwa, ukusika izindawo ezimele futhi bahlanza. Amakhowe amakhulu kufanele ahlukaniswe futhi aqoqwe amakhanda nemilenze ngokwehlukana. Umbuzo ovame ukubuzwa: indlela yokucwenga ama-porcini amakhowe agqamile. Impendulo ilula: njengalabo abaluhlaza, noma kunjalo, kufanele baqale bahlulwe, "balahlwe" futhi baphathwe ukwelashwa okushisa: blanch noma ubilise imizuzu embalwa ngamanzi abilayo.
Ngakho ukuze amakhowe angabi mnyama, angangenwa isisombululo sikasawoti kanye ne-citric acid, kodwa ngaphambi kokuba inqubo yokupheka ngokwayo iyodinga ukugeza.
Kunezindlela ezimbili zokupheka amakhowe ku-marinade: ubilise amakhowe nama-marinade esitsheni esifanayo, iyohlinzeka ukunambitheka okunomsoco nokunethezeka, kodwa ukubukeka kwe-marinade kungase kungabi mnandi kakhulu, kuyoba mnyama, okunamathelayo, nezicucu zamakhowe. Indlela yesibili ukupheka amakhowe kanye nokwahlukanisa ngokwehlukana, bese kuthi ngesikhathi lapho amathumba e-marinade ahlanganisa lezi zici ezimbili. Kulesi simo, awukwazi ukuzuza ukunambitheka nombala ocebile ikakhulukazi, kodwa hlala ubukeka obuhle bamakhowe emsebenzini we-marinade. Umkhiqizo oqediwe kufanele uthululwe ezigulini ezinenzalo futhi uvaliwe ngama-caps oyinyumba - lokhu kuzosiza ukugwema i-botulism. Ngezinguquko ezincane ngesimo samakhowe kusuka embizeni enjalo kungcono ukulahla, ukuze ungenwa ubuthi.
Njengoba ubona, lungiselela amakhowe ngokushelela nangokungabizi kahle. Kwanele ukuchitha isikhathi esincane ekhishini ukuze uzithokozise wena nabathandekayo bakho ngezitsha zokumnandi zama-mushroom.
