How to salt moon

Oyster mushrooms have many advantages among other mushrooms. They are available all year round, it is inexpensive, perfectly retain the shape and taste with any culinary processing and, most importantly, they are easy to cook. They come in retail trade in its pure form, so there is no need to spend time on their cleaning. Oyster fry, boiled, baked on the grill and marinate, but today we will learn to salt this delicious product.

1
How to salt oyster creek

Salted mushrooms are always with an appetite "fly away" from the festive table. You can prepare them in two ways - cold and hot salts. The first method is considered to be the first way for which the minimum of time and effort will be needed.

You will need:

Oyshemks (medium size) - 2 kg.
Spices (bay leaf, coriander, pepper peas, carnation) - 3-4 pcs.
Young shoots of cherry and currant leaves - at their discretion.
Salt - 0.25 kg.

Tops Slashing Oyster:

Prepare oysteries: Remove the legs (they are not suitable for salts, but they can be fasten or put out), cut dark sections.
Big specimens cut in half, then rinse mushrooms under running water.
Take a deep container with a flat and wide bottom.
Pour salt to the bottom so that it covers it completely.
From above, lay out mushrooms (down with hats down) and sprinkle with spices.
Then pour the salt layer again, and put currant leaves and cherry sprigs.
In such a way, lay out all mushrooms and salt. The last ball spend a little stronger.
Cut the dishes with weekends and put under the gilt.
Two or three days, there will be oyster, and an additional few mushroom balls will be added.
At room temperature, mushrooms need to withstand 5 days, and then remove to the cold.
The mushrooms are ready after 7 days from the moment of laying.

2
How to salt oyster hot way

Preparation of salt mysteries with hot way more troublesome, but mushrooms are incredibly crispy and fragrant.

What you need:

Weshes - 2.5 kg.
Garlic - 5 teeth.
Carnation, bay leaf, peas pepper - 5-8 pcs.
Salt - 4 tbsp. l.
Water - 2 liters.

In addition, 5 half-liter cans are required, pre-washed and sterilized.

The process of salting oyster:

Mushrooms beat, remove the backpiled instances, cut the legs. Wash optional.
In a saucepan, filled with water, put oyster and put on fire.
After boiling, water to drain and replace fresh.
Give mushrooms boil, remove the foam, reduce the gas and welcome half an hour.
Then the mushrooms to drain, cool, sink by banks. At the bottom of the cans put on the garlic teeth.
Now make a brine: In the specified amount of water, dissolve the salt, add spices, bring to a boil and negotiate 3 minutes.
Then the hot marinade will burst into banks with oyster, after which you close them with the drop-down lids.
After that, hold the mushrooms in the cold 2 weeks.