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Sauteed mushrooms.

Sauteed mushrooms.

Picking mushrooms in a hot way. Sauteed mushrooms.

White mushrooms — 1 kg

Dill umbrellas;
Garlic — 3-4 cloves;
Salt — 2 tbsp.;
Black pepper — 10 peas;
Leaves of black currant — 10 pcs.

Picking mushrooms in a hot way.

Wash the mushrooms thoroughly, large cut into parts.

Wash the greens, peel and chop garlic.

Boil the salted water and put boils in boiling water and cook for 5 minutes.

At the bottom of the sterilized cans pour a little salt, 2 peas of pepper, dill umbrella, a sheet of black currant and from above put one layer of mushrooms.

Stack the mushrooms in layers, pouring salt and spices.

Seal the milk, fill the top with water in which the mushrooms were cooked, so that all the air is released.

Cover the can with a boiled polyethylene lid, cool it and put it in the refrigerator.

The mules will be ready in 1-1.5 months.
Keep salted mushrooms in the refrigerator.

 

Sauteed mushrooms.

 

Preparation of sweet pepper for salads.

sweet pepper — 3 pcs.
olive oil — 2 tbsp. l
dry basil — 1 tsp.
white wine vinegar — 1 tbsp. l
salt, freshly ground black pepper

STEPPED RECIPE OF PREPARATION.

Preparation of sweet pepper for salads.

Scorch the peppers on an open fire so that the peel is charred, but it does not become «sluggish.» Immediately place it in a clean plastic bag, tie it (hermetically) and put it in a warm place for at least 20 minutes.

Pepper peeled. Immediately pour the liquid that has formed inside the pepper into a clean, dry jar, where the billet will be stored. Remove seeds and partitions.

Cut the pepper into thin strips. Put in a jar, add vinegar, oil, dried herbs, pepper and salt to taste. Put in the fridge for 8-12 hours. Then try and, if necessary, add vinegar or salt.

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