Marinated mosses are a low-calorie mushroom snack for the winter. Mosquitoes are needed fresh. Appetizer is in great demand among my relatives …
Ingredients
Moss – to taste
For marinade per 1 liter of water:
Salt – 2 tbsp.
Sugar – 1 tsp.
Acetic acid – 1 tsp.
Carnation – 3 pcs.
Mixture of peppers (peas) – 6 pcs.
Bay leaf – 2 pcs.
Cherry leaf – if desired
Cooking process
Friends, I still have mushrooms today – marinated moss. If you’re bored with your mushrooms, let me know! I myself from them a little tired, but still need to complete the program in full a piggy bank of mushroom recipes, because the mushroom time has not yet ended in all regions. Marinating mushrooms is my favorite pastime. Slippery and fragrant snack from mosses is in great demand among my friends and relatives. So why not pamper them today.
Ingredients for cooking marinated mosses for the winter are taken from the list. Mosquitoes are needed fresh. Frozen option is not suitable for marinating. Products for marinade – strictly by prescription.
Mosquitoes carefully move from foliage and debris. Gently wash with water without prolonged soaking.
They recline into the colander. Large mushrooms are divided into several parts, but their legs are best removed.
Stuff for 30 minutes with the addition of salt and bay leaf.
When cooking mosses, a profuse foam is formed, which during cooking is removed several times.
The cooked flywheels recline into a sieve and gently washed. Mowers need carefulness and special attention. Their hats are quite “vulnerable”.
Then you need to bring to a boil marinade with seasonings, salt and sugar in the composition. Well weld it moss. 5 minutes before the end of cooking mosses in marinade, garlic and acetic acid are introduced. Garlic is cut into slices.
Marinated mosses for winter are always rolled up with the addition of vinegar and stored in a dark cool place. Banks pre-carefully heated in a water bath, the lids are boiling.
Glass jars are filled to the top with prepared mosses and marinade.
Roll up or close capron lids and insulate. After cooling they are stored in cool and dark, but not more than six months.
Congratulations! Now you know how to marinate mosses for the winter!
Mosquitoes marinated
Marinated mosses are a low-calorie mushroom snack for the winter. Mosquitoes are needed fresh. Appetizer is in great demand among my relatives …
Ingredients
Moss – to taste
For marinade per 1 liter of water:
Salt – 2 tbsp.
Sugar – 1 tsp.
Acetic acid – 1 tsp.
Carnation – 3 pcs.
Mixture of peppers (peas) – 6 pcs.
Bay leaf – 2 pcs.
Cherry leaf – if desired
Cooking process
Friends, I still have mushrooms today – marinated moss. If you’re bored with your mushrooms, let me know! I myself from them a little tired, but still need to complete the program in full a piggy bank of mushroom recipes, because the mushroom time has not yet ended in all regions. Marinating mushrooms is my favorite pastime. Slippery and fragrant snack from mosses is in great demand among my friends and relatives. So why not pamper them today.
Ingredients for cooking marinated mosses for the winter are taken from the list. Mosquitoes are needed fresh. Frozen option is not suitable for marinating. Products for marinade – strictly by prescription.
Mosquitoes carefully move from foliage and debris. Gently wash with water without prolonged soaking.
They recline into the colander. Large mushrooms are divided into several parts, but their legs are best removed.
Stuff for 30 minutes with the addition of salt and bay leaf.
When cooking mosses, a profuse foam is formed, which during cooking is removed several times.
The cooked flywheels recline into a sieve and gently washed. Mowers need carefulness and special attention. Their hats are quite “vulnerable”.
Then you need to bring to a boil marinade with seasonings, salt and sugar in the composition. Well weld it moss. 5 minutes before the end of cooking mosses in marinade, garlic and acetic acid are introduced. Garlic is cut into slices.
Marinated mosses for winter are always rolled up with the addition of vinegar and stored in a dark cool place. Banks pre-carefully heated in a water bath, the lids are boiling.
Glass jars are filled to the top with prepared mosses and marinade.
Roll up or close capron lids and insulate. After cooling they are stored in cool and dark, but not more than six months.
Congratulations! Now you know how to marinate mosses for the winter!