How to cook pig

Mushroom pig-face, grows in the forests of Russia from June to October. Likes moist soil, lives near the old mossy trees. Most of the pig-face is growing as a group. This mushroom is poisonous, some believe, as it has the ability to accumulate toxins.

You will need

• • For the salad:
  • pig 200 g;
  • medium onion 1 PC.;
  • vegetable oil 1 tbsp;
  • salt;
  • vinegar 3% 1 tsp;
  • greens-to taste.
  • For caviar:
  • pig boiled 1.5 kg;
  • onion 750 g;
  • carrots 400 g;
  • tomatoes 400 g;
  • vegetable oil 150-200 g;
  • salt 2.5 tbsp;
  • sugar 1.5 tbsp;
  • vinegar essence 1 tsp;
  • Bulgarian pepper 0.5 kg;
  • garlic 4 cloves.

Instruction

1. If to choose between two types of pig – small and large, give preference to thick. It is less toxic, and you won't fear for their health by cooking food from this fungus.
2. But, nevertheless, this kind of pig needto boil before use as an ingredient for salads or caviar. It is better to boil the mushrooms several times.
3. The first time pig-face, boil 5-10 minutes, drain the water. The second time boil the mushrooms for 30-40 minutes and the decoction is also empty. After this, you can fry, pickle and use the pig as you like. Before salting conditionally edible mushrooms should be wiped with a clean cloth.
4. Good cooked pig in various salads. For their preparation soak mushrooms for 2-3 hours, drain the water. Pig wash, put in salted boiling water and cook for 25 minutes. Drain mushrooms in a colander and let the water drain out.
5. When the pig has cooled, cut them in slices. Add chopped green onions and or vegetable oil, sprinkle with vinegar. Before serving dish, sprinkle with chopped parsley and dill. This salad is better to combine with hot boiled potatoes.
6. Many fans svinushek valued mushroom spawn based on them. For cooking boil the gifts of the forest for 30-40 minutes, rinse and let the water drain out. Scroll down the mushrooms through a meat grinder along with a pepper and tomatoes.
7. Carrots and onions fry in vegetable oil. Fried mash with a blender and add the mushrooms. In a clean saucepan, pour two or three tablespoons of oil, put the mixture svinushek and vegetables. Add in a lot of salt and sugar, put on fire. After boiling, make the minimum fire.
8. Cook the eggs for about an hour, stirring constantly, since the mass is very strongly sticks to the bottom of the pan. 20 minutes before cooking add the grated garlic. For 5 minutes, add vinegar. Place eggs in sterilized jars and preserve.