How much to cook pigs?
Soak the pigs 3 times for 5 hours, changing the salted water. Boil pigs 5 minutes in the first water, 30 in the second water, in the third 40 minutes.
Attention! Officially, the pig mushroom is classified as poisonous, be extremely careful!
How to cook pigs
You will need - pigs, water for soaking, water for cooking in 2 stages, salt
1. Before boiling, the pigs should be cleaned of forest debris, washed and soaked in salted water for 5 hours, drain the water.
2. Repeat the soaking process two more times.
3. Strain the soaked pigs through a sieve, put in a saucepan and cover with water.
4. For 1 kilogram of mushrooms for boiling, add 1 liter of water and 1 teaspoon of salt.
5. Bring the pigs to a boil, after boiling the pigs, the power of the burner must be reduced to an average value and cook for 5 minutes, covered with a lid.
6. Drain off hot water.
7. Pour cold water over the pigs again, boil and boil for 30 minutes; drain the broth.
8. Pour the pigs with fresh cold water one last time, bring to a boil and cook for 40 minutes until cooked.
9. Throw the boiled pigs on a sieve, cool, transfer to a bowl and use as directed. wound mushrooms in a decoction in the refrigerator for no more than 3 days.
How to salt pigs
Products for salting pigsfor 1 kilogram of fresh pigs
Coarse salt - 50 grams
Dill - 10 branches
Black currant leaves - 3 leaves
Pepper peas - 5 pieces
Garlic - 5 teeth
How to salt pigs 1. Peel, wash, soak and boil the pigs.
2. Throw the pigs after cooking in a colander and cool.
3. Put the pigs in a sterilized jar, sprinkle with salt and put garlic and pepper. Then pour boiled water and cool.
4. Put the mushrooms in a container under oppression for 3 hours, then add the boiled mushrooms again, sprinkling with salt and seasonings. The pig brine should completely cover the mushrooms.
5. Store pigs at a temperature of 5-8 degrees, in a dry, dark place.
6. Pigs are salted for 45 days.
How to pickle pigs
How to pickle pigsfor 1 liter of marinade for pigs
Coarse salt - 2 tablespoons
Vinegar 9% - half a glass
Black peppercorns - 5 pieces
Lavrushka - a pair of sheets
Dill - 5 stalks
Cinnamon - on the tip of a knife
Sugar - 2 tablespoons
Garlic - 10 teeth
How to pickle pigs
1. Cook the pigs.
2. Prepare marinade: put salt and spices in water, add vinegar, put on fire.
3. When marinade is boiling, add mushrooms.
3. Cook for 20 minutes, skimming off the foam.
4. Remove the pan with the pigs from the heat.
5. Cool the pigs.
6. Put the mushrooms in a jar, pour over the remaining marinade.
7. Pour 2 tablespoons of vegetable oil on top.
Boiled pigs salad
ProductsBoiled pigs - 150 grams
Onions - 3 small onions
Vegetable oil - 3 teaspoons
Vinegar 3% - 0.5 teaspoon
Parsley - a couple of twigs for decoration
Cooking salad with pigs
1. Cut the pigs into thin slices, leave small ones for decoration.
2. Chop the onions.
3. Finely chop the herbs.
4. Mix onions with pigs.
5. Season salad with oil.
5. Drizzle with vinegar.
6. Sprinkle salad with herbs and garnish with whole small mushrooms.
Fusofacts
- The pig season begins after the first long rains. Usually pigs appear in the forests in July, but in 2020 due to heavy rains in May, pigs appeared in the forests at the beginning of June. If the summer is rainy, the season will last until early October, and if it is dry, then the second wave of pigs can be expected by autumn.- Pigs are often found on the edges of coniferous or deciduous forests, under birches, oaks, near bushes, not far from clearings or the outskirts of swamps.
- Pigs are members of the pig family. They have long belonged to conditionally edible mushrooms and only in 1981 they began to be classified as poisonous. But this does not prevent experienced mushroom pickers from collecting pigs and preparing delicious dishes from them.
- Finished pigs should settle to the bottom of the pan.
- Boiled pigs until cooked can be frozen - they will be stored in the freezer for up to six months. Frozen pigs need preliminary slow defrosting at room temperature before use.
- The average height of the pig is 7 cm. The diameter of the fleshy and thick cap with a wavy edge is 12-15 cm. At the edge, the cap is slightly inverted, and towards the center it has a depression similar to a funnel. The color range of pigs is from brown-gray to olive. Young mushrooms are characterized by lighter shades.
- A pig is often called a pig, dunka or cowshed. - Exist two kinds pigs: thick and thin. The slender pig is a fleshy mushroom from light brown to brown ocher. The diameter of the cap is 10-15 cm. There is a small, up to 9 cm high, thin (no more than 1.5 cm) dense leg. A fat pig looks like a large, up to 20 cm in diameter, mushroom, with a short, no more than 5 cm, and a thick 2-3 cm leg. Young pigs have a velvety cap of a light olive color, older pigs have a bare rusty-brown skin on the cap. The pig has a yellowish dense flesh, which quickly becomes brown when cut.
- The calorie content of boiled pigs is 30 kcal / 100 grams.
- To exclude poisoning by mushrooms, including pigs, you need to collect only young specimens away from highways, enterprises and cities; use any mushrooms for food in limited quantities due to the fact that they are difficult for the body to digest, and store in the refrigerator for no more than three days.
- It is easy to distinguish a pig from poisonous mushrooms by its external features in accordance with the description.
- The main feature of the pig is the rapid darkening of the cut or the place of pressure on the surface.
Author / Editor - Lydia Ivanova