Which mushrooms turn purple in water. Butter mushrooms - useful properties, contraindications and recipes

I never closed them, but I really wanted to Clean them, wash them, now I cook Tell me how long to cook ???

Not for long, 10 minutes after boiling. Readiness criterion: the broth should become transparent and so viscous or something, you will see for yourself. And the mushrooms should begin to sink, evenly distributed throughout the volume of the pan. This is how any noble mushrooms are boiled (porcini, boletus, boletus, boletus, mushrooms, chanterelles ...)
10-15 minutes, no more.
Boil the washed mushrooms for 5-10 minutes in lightly salted boiling water. Drain in a colander, rinse with running cold water, transfer to a saucepan, pour water to cover the mushrooms by 2-3 cm, add spices and cook for 30 minutes. For 1 kg 2 bay leaves ,30g dill, 10 leaves black currant,7-8pcs peppercorns, 1.5st. l. salt.
For canning, white and oily ones do not need to be cooked at all! What's the point of mushrooms then? Some idiot once said that it is necessary to boil mushrooms before cooking, only for edible, and even more so for noble mushrooms, this does not apply .. I am a mushroom picker with 35 years of experience. White and boletus are washed before canning, but not boiled. In the finished dish with spices (also raw), they first pour brine or marinade once, leave the mushrooms until they cool completely, then drain the brine or marinade again, heat it to a boil and pour it again, tightly close the lid and turn it over to check the tightness overnight. That's all. There will be no botulism!!!
Mushrooms are considered ready when they settle to the bottom of the pan after cooking.
And we are 30 minutes because Botulinus spores are killed in 30 minutes!

Mushroom soup (with butter) how long to cook and do they need to be fried before that?

I look forward to your advice. It is very important not to get poisoned)))

You take the oil, wash it and throw it into a pot of water, as soon as it boils, throw a peeled, but whole onion, cook for 10 minutes. If the onion didn't turn purple, it's ok, there's no poison. She took out the mushrooms and squeezed them into the pan in the boiling sunflower. oil, but not much and you interfere, the water boiled away the mushrooms, fried, put the chopped onion, and after 5 minutes, carrots and simmer over medium heat for 15-20 minutes, add a little salt and stir. At this time, let it cook beef broth, but the meat is not much, as it will be ready from the pan, everything is there, min. after 10 potatoes, well in medium cubes. You want rice, you want beans, but boiled, but you can have nothing to put down. Don't forget the parsley and herbs. If you cook and it will not be difficult, write your opinion about the soup.
Oily? Get poisoned??

Briefly speaking. we, Siberians, do this: you find mushrooms, throw them into a pan (without oil), stirring, boil until there is no water left. Then add oil, add a little salt, fry until thoroughly fried. I want to warn you - the mass of the dish is significantly reduced. Then you take a saucepan, throw mushrooms, potatoes, rice and cook. Good luck.

I ate fried butternuts with, but the soup ... I didn’t hear.
I boil them for about five minutes - then drain the water - pour it over again and cook further like soup - add chopped potatoes, carrots - then fry finely chopped pieces of meat and onions in a pan and scald the soup - then add greens (dill and parsley) - naturally salt ! real jam!!! Bon appetit:-)))
Peeled, washed and finely chopped mushrooms are boiled, potatoes are added, a little cereal (pearl barley, rice), salt to taste and cooked over low heat, periodically removing the foam. Before the end of cooking, the soup is seasoned with fried butter onions. Served on the table with sour cream.

How much and how to cook butter. how to marinate and salt boletus. cooking, marinating and pickling oil. all about how to cook and prepare boletus. oils for the winter.

Ingredients for marinating oil

Butter - 1 kilogram

Salt - 4 tablespoons

Sugar - 1.5 tablespoons

Water - half a liter

Lavrushka - 3 leaves

Dill - a small bunch

Peppercorns - half a teaspoon

Vinegar 5-6% - 100 milliliters

To taste, you can add half a teaspoon of cinnamon.

Cooking oil

Peel fresh butternuts, wash and dry. Boil butter for 20 minutes, stirring occasionally and removing foam, add salt, and cook for another 5 minutes. Rinse the boiled mushrooms under running water, drain the water.

Boil water separately, add salt and sugar, vinegar. Add mushrooms to the marinade, cook for 20 minutes. In sterilized glass jars put pepper on the bottom, Bay leaf, dill. Then put the mushrooms in jars, pour the marinade up to the shoulders of the jar. Cool the mushrooms and remove the workpiece from the oil in a cool place.

How to pickle butter

Products for salting butter

Butter - 1 kilogram

Salt - 2 tablespoons

Water - 1 glass

Peppercorns - 5 pieces

Carnation - 3 pieces

Cinnamon - 1 teaspoon

Blackcurrant leaf - 2 pieces

How to salt butter

Clean, wash, separate the legs and hats. Prepare one pan for the hats, the second for the legs. Pour water into both pans, add salt and put on fire. Boil caps and legs for 20 minutes, stirring regularly. After boiling, monitor the foam, remove it. After that, add pepper, parsley, cloves, cinnamon to the pan. Put the butternuts ready for salting in hot sterilized jars, on the bottom of which blackcurrant leaves are laid, close and cool.

How much to cook butterfish, how to cook butterfish, how to fry butterfish

Butter should be boiled in salted water for 35 minutes.

How to cook butter

1. Sort and clean the mushrooms.

2. Rinse under cold water.

3. Pour large quantity salted water. After the oil boils, foam will begin to form, it must be removed with a slotted spoon.

4. In total, butternuts need to be cooked for at least 35 minutes.

5. After cooking, put in a colander and let the water drain.

How to fry butternuts

Ingredients:

Butter - 400 gr.

Sour cream - 3 tablespoons

Onion - 1 pc.

Carrot - 1 pc.

Rust. oil

Salt, pepper Preparation:

1. Boil the boletus according to the instructions above.

2. Put the mushrooms in a greased pan and fry for 15 minutes, stirring occasionally.

3. Cut the onion into rings and grate the carrots. Add vegetables to mushrooms and simmer for another 10 minutes.

4. Remove from heat. Add sour cream, pepper and salt. Mix.

5. You can serve fried butter as a side dish boiled potatoes or cauliflower.

How to cook boletus:: how to cook butter in soup:: Internet:: kakprosto.ru: how easy it is to do everything

Highly delicious mushrooms. They are very fond of growing in coniferous forests, preferring sunny, well-warmed places. Often they can be found even on forest paths, especially where there are sandy soils. You can cook almost anything from them: fry, cook mushroom soup ... They can be prepared for the winter if dried, salted or pickled. they are tasty on their own, they have both a hat and a leg. In a word, this universal mushrooms. But they have some features that must be taken into account.

Butter mushrooms. how to collect and clean. how much to cook butter - a matter of taste

Mushroom season is in full swing, and this year's mushroom harvest is simply amazing. Recently we went for mushrooms, and we were lucky enough to collect a lot of oil. But picking up mushrooms is flowers, but picking, cleaning and processing the collected mushrooms is already a real job. This is especially true for butter mushrooms, unlike most mushrooms, butter mushrooms need to be cleaned of the film on the cap, and this is quite a voluminous job when it comes to several buckets of mushrooms. But if you want to taste delicious mushrooms, then there is no way to do without it. The film on the hats of oil becomes hard during cooking, and the mushrooms acquire a bitter taste, so it is simply necessary to free the mushrooms from it. Butterheads have one unpleasant feature, when collecting, and especially when cleaning, they get their hands very dirty, a black oily coating appears on their hands, which eats into the skin and is practically not washed off. Therefore, if a manicure is dear to you, and the prospect of walking with black hands for 2-3 days is not to your liking, then do not forget to wear gloves. And this applies to all types of oils.

If you believe the sources from the Internet, then I was lucky to find a granular, which is usually found in a young pine forest. It was in such a forest that we found our beauties. The color of the cap of such butterflies is usually from light yellow to dark brown, although in addition to yellow and brown, I came across mushrooms with a shade closer to beige. How younger mushroom, the lighter his hat. The stem of the mushroom is white; in older mushrooms, it begins to turn brown. From below, the hat has a spongy structure and a pleasant yellow color, although it can also darken in old mushrooms. The granular butter dish does not have a ring or skirt, although some mushrooms, especially young ones, have a thin film that connects the bottom of the cap to the stem. On the cut, the oil does not change color. You can often find droplets of liquid on oilers, especially under the cap and on the top of the stem. Butterflies usually grow around a young pine tree, up to 2 meters from the tree.

After you have collected the mushrooms and come home, it is advisable to start processing them as soon as possible. Mushrooms are very poorly stored, in addition to the fact that they quickly deteriorate, worms are very quickly bred in them. Even if the need is strong freshly picked mushrooms can be stored in the refrigerator for 10-15 hours. So, the collected mushrooms do not stand in a basket or bucket, because of this they heat up and deteriorate faster. Mushrooms are best spread in an even layer on a piece of cloth or newspaper. It is convenient to clean the oil with a small knife. It is best to put a small container of water near you, in which, if necessary, you can rinse the knife, hands or mushroom. Do not wash or soak the oils before cleaning, otherwise they will become slippery and difficult to clean. Oils should be cleaned dry, if necessary, rinsed in water. So, we clean the oil, remove the film from the cap, remove the wormy areas, clean off the dirt. After that, soak the mushrooms for 20-30 minutes in clean water in order to soak the dirt and sand. We rinse the mushrooms 2-3 times in salted clean water, change the water after each rinse. After these simple operations, the oil must be boiled as quickly as possible.

On the question of how much to cook oil, I did not find a clear answer. One cookbook they write 5-8 minutes, in another 10-15 minutes (from the moment the mushrooms boil), and in some sources on the Internet it is advised to cook 2 times for 40 minutes. I boiled butter in salted water for 20 minutes after boiling, everyone remained alive and no one complained of digestive problems. Boiled mushrooms can then be cooked according to any recipe, such a semi-finished product can be pickled, salted, fried, boiled, or frozen for the future. We fried a frying pan of fragrant mushrooms with sour cream, and marinated the rest and froze for the winter.

Ingredients: Oil mushrooms 1 kg. Water 3 liters.

Preparation time: 40 minutes. Cooking time: 20 minutes.

Oil recipe:

How to cook butter soup?

Instruction

Butterfish can be safely called a multifunctional product. They are very tasty, they can eat both a leg and a hat. These mushrooms are good in any form - they are fried, boiled, pickled, dried, salted, and at the same time they do not lose their taste properties. In the process of cooking butter, there are some nuances that are easy to remember using the example of the mushroom soup recipe. For him, we select clean and strong butternuts of medium size.

We clean dry debris and other dirt from the entire surface of each mushroom. The adhesive film, which is located on both sides of the cap, must be removed in the most careful way before cooking soup with butter. We clean the mushrooms with a knife, which we wash from time to time in water to free it from contamination. It is not recommended to cook unpeeled butternuts, as in this case the mushrooms will be bitter, and the film will harden along with the dirt.

We wash the mushrooms folded in a colander in running water, carefully shifting to finally get rid of the remnants of mucus and contaminants. We divide each into two parts - a leg and a hat. We cut them into thin plates or small pieces - this is how they will be best absorbed by the body. After that, lightly rub the parts of the cap with a wooden pusher - to enhance the taste effect.

We pour water into the pan, trying to collect it just enough so that by the end of cooking the soup is thick from the amount of butter. We set the pan on the stove and wait for the moment of boiling, as required by the mushroom oil. Then we throw all the mushrooms into it. Cook for at least half an hour, until the broth is brought to the consistency of jelly. Do not forget to stir the contents of the pan, otherwise the mushrooms may stick to the bottom.

We clean and wash a couple of potatoes, one carrot and one onion. We cut the potatoes into thin sticks (straws), pass the carrots through a grater, chop the onion into small cubes. pouring potato straw into mushroom broth, and after a quarter of an hour we send carrots, fried together with onions, to the same place. Salt the soup, pepper and leave it to sweat on the fire for another five minutes. We turn off the stove, put a lid on the pan tightly and “forget” about the soup for an hour so that it is well infused.

As a child, my brother fed me raw champignons. It turns out that a forum user writes about this, they are actually eaten with cheeses. Since then, I really love mushrooms, both eating and picking. And my favorite mushrooms are boletus. As I found out a little later, perhaps this is a genetic memory. My paternal ancestors lived near the slope, which every year generously endowed them with oil. I was also lucky with this, in a 20-minute walk from the house, there are pine forest plantations where these mushrooms grow. And every summer, I go there and spoil my loved ones with mushroom delicacies.

Butter Ingredients:

Pine forest

walk in the woods

vegetable or butter

Butter mushrooms:

Butterfish are mushrooms with caps from yellow to brown, with tubular pores. Grow in pine forests, forests, and forest plantations. Mushrooms are not whimsical enough, so they are even grown artificially. Butterfish “climb out” after rains, followed by warm nights. Depending on weather conditions, they can “go” in layers or all summer. Oiler is a family fungus. In a real forest, if you find one butter dish, you can cut a whole bucket without getting up. The oiler's hat is oily, hence the name.

Butter preparation:

Before cooking oil, they need to be cleaned of oily skins on the hats, so that they are easier to clean, the mushrooms can be dried a little. To do this, butternuts are scattered on baking sheets and placed in the sun for half an hour, in the shade for up to two hours. After drying, you can proceed to cleaning. But remember, cleaning should be dry, mushrooms do not need to be washed. In principle, you can not remove the skin from the hats, and cook with it. In this case, the mushrooms will be a little bitter.

Boil clean water, salt it a little. Peeled mushrooms, cut into pieces, size to your taste. And put in boiling water.

Mushrooms should be boiled for 5-10 minutes. Then strain. In principle, mushrooms can be eaten. But it is rather a semi-finished product for further processing.

Frying butter:

If you want to immediately, after cooking, put butter in some dish. Then, I recommend frying the butter in butter. So it will be tastier.

Freeze butter:

And if you want to freeze butter. Then after cooking, they need to be fried in vegetable oil. Cool, and then decompose into your existing containers. I use plastic jars from mayonnaise. And freeze the fried butternuts in the freezer. Butterfish fried in vegetable oil are stored in the freezer whole year. For long-term storage do not use animal fats for sautéing mushrooms. In this case, mushrooms are stored for no longer than a month.

One of my favorite dishes with butter is fried potatoes with mushrooms.

Enjoy your meal!!!

More recipes:

Butter mushrooms:: butter mushrooms. butterdish mushroom (maslyuk or butterfish). cooking and cooking mushrooms butter. what kind of oilers are - late butterdish, granular butterdish and larch butterdish. butter recipes. delicious marinated boletus and fried boletus. recipes for cooking pickled butter. cleaning advice and pretreatment buttered mushrooms

(Suillus luteus (lat.)) - one of the most delicious and most common mushrooms in the European part of Russia and throughout the northern hemisphere. They are made from them various dishes: stew, boil, fry, marinate, salt and dry.

There are 3 main types of oils: late oiler, grainy oiler and larch oiler. Late grows in the central and European part of Russia, mainly on the edges and pine forests, plantings with young trees from May to October. The granular oiler also grows in pine forests and plantations, but prefers soils with high content lime. Larch is not as common as its coniferous brothers, it lives mainly in deciduous forests. All these species are edible, excellently fried, boiled and stewed. Most often, butternuts are marinated. This is especially true for young and very small mushrooms. But dried butternuts rarely or do not use this harvesting method at all, since butternuts become brittle and thin after drying.

This type of mushroom got its name from the oily hat. Other names - maslyuk or Shrovetide. (AT English language butter dish is called Slippery Jack.) Oilers usually grow in coniferous forests and plantings, often on edges and places without undergrowth, in well-lit sunny clearings and clearings, they are located in families, rarely - one by one. lasts from June until the first frost. Mass collection begins at the end of July. The cap of an adult mushroom is on average 4-10 cm in diameter, but can reach 15 cm. It is preferable to collect young mushrooms whose cap is no more than 2-4 cm, since such mushrooms are undoubtedly tastier and can be cooked whole.

It is believed that fried butter is the most delicious. Young butterflies can be fried or boiled without removing the skin, but adults must be cleaned: carefully remove the skin from the cap.

It should be remembered that butterflies are included in the so-called "radioactive risk group". dangerous mushrooms". The fact is that boletus, like some other mushrooms, are able to accumulate in themselves and, as it were, draw radioactive elements from the soil. This is relevant for territories at one time contaminated with cesium-137 emissions after the accident at the Chernobyl nuclear power plant. Now maps of contamination of the area are available to everyone, and it is advisable for any mushroom picker to familiarize themselves with them. If there are no such cards, and in the area where the butterflies are collected, you are in doubt, then you can use universal way deactivation of cesium-137. It consists in the usual boiling of mushrooms in several waters. That is, after boiling the oil for 20 minutes in one water, you should drain it, fill the pan with new water, boil more, drain, rinse the mushrooms and then cook. Cesium-137 can also be deactivated to some extent by simple soaking.

There are many recipes for cooking oil, but one of the most delicious is pickled. It is boletus, with onions and herbs, that many associate with New Year's table or just with a cozy family feast. It's lovely cold appetizer and to some extent a delicacy. Each hostess prepares them in her own way, adhering to the basic elements.

To marinate, remove the skins from the caps. Rinse the oil thoroughly in the container (sand and other particles will settle, and light debris will float). Cut large mushrooms and boil in salted water. Boil no longer than 10 minutes. Add a few drops of vinegar or citric acid on the tip of a knife so that the mushrooms do not darken. Drain the broth, fill it with the same fresh one and cook for another 15 minutes. Sterilize jars and lids.

For the marinade, take: 2 tbsp. salt per liter of water, 3 tbsp. sugar, 7-10 peas of large allspice, a few bay leaves, a few dried dill grains, cloves and a clove of garlic. Boil the marinade and boil for 5 minutes. Put butternuts in jars and fill with marinade. In each jar (1 liter) add a tablespoon of vinegar (9%). Roll up the lids, put in a cool and dark place.

For another way home canning oil will be required: 1 kg of mushrooms, 1 tbsp. sugar, 5 bay leaves, 10 peas of black allspice, 10 g of citric acid. For the marinade: 1/3 cup water, 2/3 cup 3% vinegar, 1 tbsp. salt.

Bring the marinade to a boil, place the oil in it, removing the foam. Turn off the heat as soon as the marinade starts to boil again. Add sugar, bay leaf, pepper and citric acid. Let cool and arrange in jars, pour marinade. Seal the jars with parchment paper (not metal lids) and store in the refrigerator.

The Crimean recipe is slightly different from the rest. Rinse the mushrooms, sort, place in a clean enameled bowl, put on fire. Wait until it boils, then stir gently, remove the foam and cook for about 10 minutes. Then fold it into a colander, put it in a clean bowl, pour brine, place a wooden circle with holes on top or a lid smaller than the diameter of the container, put oppression on top.

For brine: 5 kg of mushrooms will require 0.5 l of water, 200 g of salt, 2 bay leaves.

Maslyata almost never act as an independent dish, but serve as an ingredient to give mushroom flavor complex dishes. For example, the simplest with or salted butter can be made with potatoes, green onions, chicken and green peas and top with mayonnaise.

In another recipe, boletus coexists with crab sticks or crab meat

onions and egg yolks. The ratio of products in such salads is selected to taste, but mushrooms should be the main and dominant element in the salad.

Recipes with oils

Butter with sour cream and meat

Ingredients:

0.5 kg of beef,

liter jar of canned oil,

2 heads onion,

200 g sour cream

2 chicken eggs,

breadcrumbs.

Cooking:

Cut the meat into pieces, beat it hard - to get thin meat sheets. Fry the mushrooms with onions, add sour cream, simmer until thick. Then wrap the mushrooms stewed with sour cream and onions in meat sheets, roll in beaten eggs and breadcrumbs. Spread on a hot frying pan, greased with vegetable oil, and fry on an intense flame, constantly turning over for several minutes, then extinguish the flame and simmer for about 30 minutes, covered with a lid.

Stewed boletus

Ingredients:

200 g fresh oil,

1 large onion

1 tbsp flour,

2 tbsp sour cream

butter,

pepper, salt to taste.

Cooking:

Carefully remove the skin from the mushroom caps, rinse, cut into pieces. Finely chop the onion, fry it in oil, add mushrooms, salt, sprinkle with flour, add sour cream, pepper, turn off the heat and hold under the lid for 10 minutes. Put in a salad bowl, sprinkle with herbs. Serve with boiled or fried potatoes.

Butter baked

Ingredients:

fresh oils,

potatoes,

onion,

Cooking:

Rinse the butterflies, clean, cut out the damaged areas. Cut into manageable pieces, small mushrooms can be left whole. Fry the mushrooms in a pan.

Boil the potatoes until half cooked, salt. Place onion rings, potatoes and mushrooms in ceramic pots in layers, add spices and bake in the oven.

Alexey Borodin

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lovers silent hunting no need to talk about the taste of dishes from fresh mushrooms. But some of the nuances of cooking need to be known not only for beginners, but also for experienced cooks. After all, the temperature, cooking time often depend on the type of mushrooms. Consider how to properly cook butter mushrooms. Before cooking, they must be washed under running water, cleaned of forest debris. At primary processing These mushrooms are quite dirty and the skin of the hands darkens. To clean it, use a solution of citric acid or a 9% solution of vinegar.

Butter mushrooms differ from other mushrooms in a special oily film on the surface of the cap, for which they got their name. Does it need to be cleaned? It all depends on how you are going to cook butter:

if you are going to cook or fry freshly picked mushrooms, then the film should be peeled off only from large adults, you can leave it on young ones;
before salting, pickling or freezing, it is better to remove the film from all mushrooms, as it can give a slight bitterness to the finished dish.

The bottom film and the sponge under the cap also need to be removed. Then sort the mushrooms, cut out the damaged areas with a knife, cut into pieces - and you can cook.

We cook correctly

To make the dish tasty, you need to cook butter in two stages:

Peeled and chopped legs and hats bring to a boil in clean water;
after boiling, put them in a colander, pour new water, salt, cook for an average of about half an hour (the cooking time depends on the degree of their maturity, as well as on what dish you are going to cook).

The advice on how many times to boil the oil is due to the fact that they belong to a group that is sensitive to radiation elements, which, however, are extremely unstable and completely destroyed during the first boil. This is the water that needs to be drained. During cooking, it is necessary to remove the resulting foam from the surface of the water with a slotted spoon.

Why do mushrooms darken?

It happens that when cooking, hats and legs change color. The fact is that there are several subspecies of these mushrooms:

if boiled mushrooms the butterflies turned purple, then most likely it is a goat (a cow, a dry butter dish), it is quite edible and not dangerous;
if the mushrooms turn red during cooking, then these are mossiness mushrooms, also edible mushrooms;
if the collected mushrooms turned pink after cooking, then this is most likely a lattice, which also belongs to the subspecies of edible oil.

If you are going to prepare mushrooms for the winter, then remember that pickled or pre-boiled in water with the addition of citric acid will remain light themselves and will not color the marinade.

False boletus can also change color on the cut, but they differ from the real ones primarily in that the false under the cap is not a sponge, but plates. Based on this feature, you will not pick up inedible or poisonous ones in the forest. But remember that it is better to double-check yourself several times before eating any mushroom.

Mushroom recipes: fresh butter soup

It is not necessary to boil mushrooms before freezing, you can fry and freeze them fresh (you need to remove the skin under and above the hat), but compact briquettes are obtained from cooked ones, which are convenient to store in the freezer. And from the water in which the mushrooms were boiled, you can cook delicious soup from oils.

To prepare it, take butternuts, potatoes, carrots, fresh herbs, onions, vegetable oil, salt to taste. Peeled, prepared fruits should be poured with water, boiled for several minutes after boiling, then strained through a colander. Next, pour new water, salt, cook for about 20 minutes, removing the foam from the surface. In the meantime, you need to peel, chop the carrots and onions, put them in a pan with hot oil, fry until tender. Catch the oil with a slotted spoon from the broth, add to the vegetables in the pan, fry for a few more minutes.

Put peeled, washed, chopped potatoes into the mushroom broth, boil, add herbs, spices, boil for 10-15 minutes. Put the fried boletus with vegetables into the broth and cook the mushroom soup until fully prepared potatoes, then turn off the fire. Ready soup cover with fresh oil, let it brew for several minutes. Serve with sour cream and fresh bread.

How to use the frozen product

For a delicious mushroom soup, not only fresh, but also frozen hats are suitable. Since the mushrooms were already cooked before freezing, they can be sent to the pan immediately frozen, they do not need to be thawed first. Mushroom soup from frozen oil it turns out no less tasty and fragrant than when using fresh. For better taste try substituting vegetable oil for frying butter or margarine. So the mushrooms will turn out especially tasty.

After frying vegetables, add frozen mushrooms, simmer under the lid for ten minutes over low heat. After that, put them in a pot with boiling potatoes, add salt, spices, and then cook for 30-40 minutes. A few minutes before readiness, add fresh herbs, boil, turn off the heat, insist under the lid for 10 minutes.

Butter soup puree

For making puree soup, it is better to take fresh mushrooms, but the recipe will not lose its zest if you use frozen ones.

So, for the puree soup, take:

fresh mushrooms - 150 g;
carrots - 1 pc.;
onion - 1-2 pcs.;
celery (root) - 200 g;
milk - 100 ml;
garlic - 1-2 cloves.

Take salt and spices to taste, and also prepare vegetable oil for frying. Sort the mushrooms, wash, peel, remove the films from the cap. Put the mushrooms in a saucepan, bring to a boil, strain, pour fresh water. After boiling, salt, add the whole onion, then cook for about 20 minutes.

Cut the garlic into thin slices, peel the onion and carrot, chop. Saute vegetables in hot vegetable oil for about 10 minutes, then pour a little mushroom broth, simmer over low heat for 5 minutes. Peel, wash and chop the celery root, put in a saucepan along with browned vegetables, continue to cook until the celery is ready. Turn off the fire.

Remove all the ingredients from the broth with a slotted spoon, transfer them to the blender bowl. Adding broth in small parts, grind everything with a blender until smooth. The consistency should be quite thick. Pour hot into the butter soup puree boiled milk, bring to a boil, add spices, boil for just a couple of minutes on the slowest fire, stirring constantly. Be careful not to burn the soup!

Add fresh herbs before serving. Serve puree soup with crackers, but put them on a plate immediately before serving. So the crackers are slightly soaked, but retain their crunchiness.

You can leave a few boiled whole mushrooms to decorate the dish. When using frozen ingredients to make puree soup, they can be boiled in water alone (provided that you freeze them after pre-cooking), and reduce the cooking time of mushrooms to 10 minutes.

With the approach of autumn, mushrooms appear in the numerous stocks of hostesses: pickled, frozen, salted, dried. There are cute and delicious mushrooms on yellow leg with a brown oily hat - oily.

The Latin name for oil is Suillus luteus (late oiler or yellow), the word luteus means "yellow". The people call the mushroom differently: masluh, chalysh, maslyuk, the British call it "Slippery Jam". It got its name because of the oily, sticky hat, red-brown or dark brown color. In rainy weather, more mucus is secreted.

The leg is golden yellow color or lemon. It reaches a height of 10 cm, up to 3 cm thick. Adult mushrooms have a white or grayish-purple ring. Above the ring, the leg is white, the lower part of the leg is brown. The color of the pulp is white or yellow, with pleasant smell and sour taste. On the reverse side the caps of the young are oiled with a white film.

Butterflies grow in pine forests near young pines. They love a sunny place, so they are not found in overgrown forests. It is easier to find on the edge of pine forests, on the roadside near a pine forest, on burners or old bonfires. Collection lasts from June until frost. Mass collection is in July.

Peculiarities

Oiler is an edible mushroom of the 2nd category. Professional mushroom pickers believe that it is second only to boletus, and is ahead of it in terms of fat and carbohydrate content. In terms of productivity in coniferous forests, oilers have no equal, they occupy the 1st place.

Energy composition:

Carbohydrates - 46%
Fat - 18%
Proteins - 18%

Butter protein is absorbed by a person by 75-85%. In young mushrooms there is more protein than in old ones, as in caps there is more protein than in legs.

Butter plants, like oyster mushrooms, draw heavy metals and radioactive elements out of the soil. This is typical for places that previously fell into the contamination zone after the explosion at the Chernobyl nuclear power plant. Maps of infected places are now available, and it is advisable for mushroom pickers to familiarize themselves with them. If this is not possible or you are not sure that the mushrooms are pure, get rid of the harmful elements yourself by boiling in several waters.

Oil Recipes

Oils spoil quickly, do not postpone cooking until later. First of all, clean from the leaves and needles. Then remove the skin from the cap of adult mushrooms, it gives a bitter taste, and the color will lose its attractiveness during cooking. They remove the skin from the hat simply: with a knife they pick up the skin on the hat and it easily lags behind. To make the skin peel better, dry the mushrooms in the sun.

Rinse the peeled butternuts in running water several times and boil in two waters. Throw mushrooms into salted water and boil for 20 minutes, then discard in a colander, rinse and boil again in new water. Rinse after the second boil.

If you collect mushrooms yourself, and you are sure of their purity, boil in salted water 1 time for 20 minutes.

Fried boletus

It is believed that fried butterfish are the most delicious. If fried with potatoes, it will turn out a traditional dish for a mushroom picker, as for a fisherman - an ear.

INGREDIENTS:

boiled butternuts (as much as there is);
onion 2-3 pieces;
vegetable oil - 1/3 cup (preferably refined);
salt, spices - to taste.

STEP-BY-STEP COOKING:

I pour the oil into the pan, heat it up. I spread the oil, cover with a lid and fry over low heat until they stop “shooting” (during cooking, you will understand what is at stake).
I add the onion and continue to fry, adding a little fire.
Fry, stirring occasionally, until there is no liquid left in the pan, and the mushrooms do not darken.

Similarly, I make preparations for the winter, only I don’t add onions and fry longer, about an hour. I put it in sterilized jars. I put the mushrooms tightly, approximately on the “shoulders” of the can. To avoid mold (this happens from poor processing of cans or insufficient time for frying), I pour melted lard on top.

Video recipe

I don't roll under iron lids, and tightly close the nylon. I store in cool place and for quite some time. I serve it with potatoes or buckwheat.

Pickled butterfish

Marinated boletus with onions and herbs are included in new year menu, becoming traditional snack and a piece of home comfort.

Recipe #1

INGREDIENTS:

for 1 liter of water 2 tablespoons of salt and 3 sugar;
10 large peas of allspice;
1-2 cloves;
clove of garlic;
a few pieces of bay leaf (for an amateur);
a pinch of dry dill seeds.

STEP-BY-STEP COOKING:

I usually remove the skin from the hat for marinating. After cleaning, I rinse in a large container so that the sand settles and light debris floats to the surface. I wash in several waters.
I cut large butternuts into several parts and boil them in salted water. I cook no more than 10 minutes. I first add a few drops of vinegar or citric acid to the water on the tip of a knife so that the mushrooms do not darken.
I drain the water, fill it with the same composition, cook for 15 minutes.

I put the oils tightly in liter jars (I pre-sterilize the jars and lids), pour the marinade, add a tablespoon of 9% vinegar. I roll up the lids, store in the cellar or basement.

Video

Recipe number 2

For the next canning option you will need:

1 kg oil is approximately the same size;
a tablespoon of sugar;
10 large peas of black allspice;
citric acid (10 gr.);
bay leaf - 5 pieces;

For marinade:

the third part of a glass of water;
2/3 cup 3% vinegar;
a tablespoon of salt.

I bring the marinade to a boil, put the pre-washed and peeled butternuts. I take off the foam. I turn off the stove as soon as the marinade boils again. I put bay leaf, citric acid, sugar, pepper, mix and let cool. I put the mushrooms in jars, pour the marinade and cover with parchment (it is better not to cover with metal lids). I keep it in the refrigerator.

Salted boletus

For salting, oil is used, like mushrooms, I use freshly picked mushrooms, not wormy and small in size. Leave large ones to freeze. Some housewives salt only the caps, the legs are cut off when the mushroom is medium or large in size. Someone salts separately hats and legs. As they say, the taste and color ... If the oil is small, I do not remove the film from the hat.

INGREDIENTS:

1 kg butter;
2 tablespoons of salt;
5 peas of black allspice;
4 pieces of bay leaf;
3 cloves of garlic;
fresh dill;
blackcurrant leaves (optional).

COOKING:

Peeled and washed butternuts are boiled in in large numbers salted water 20 minutes. As soon as they boil, I remove the foam.
Wash boiled mushrooms cold water, recline in a colander to glass the water.
AT enamel pan or a bowl, pour salt and spread the mushrooms with a hat down. I add bay leaf, pepper, chopped garlic and dill, sprinkle with salt. From above I make a layer of mushrooms and spices, so several times.
When the mushrooms are laid, I put on top flat dish and I press down with oppression so that the oil extracts the juice and is completely in the brine. If there is not enough brine, I add boiled salt water and leave for a day.
I put the mushrooms tightly in steamed jars so that they are completely covered with brine. For insurance, I pour vegetable oil on top and leave it in the refrigerator.
Mushrooms will be salted in 3 weeks. Get strong and tasty.

Butters for freezing

I clean the mushrooms from coniferous needles and foliage, wash them in running water, put them in a colander for 20 minutes so that the water is glass. I recommend dipping with paper towels to dry faster.

I cut large butternuts into pieces of 2-3 cm, put them in plastic bags or special containers. I do not advise putting a lot of oil in the package. Do not forget to sort the mushrooms: put the cut ones in one bag, the small ones in another. Put in freezer. Stored for a year.

You can boil or fry before freezing, but fresh frozen mushrooms retain more nutrients than boiled or pickled ones.

How to defrost properly

Defrosting is a lengthy process.

Transfer the mushrooms from the freezer to the refrigerator and leave until completely defrosted. Remember, thawed mushrooms are used immediately, otherwise they will become a place for bacteria to accumulate.
Do not defrost quickly. After a quick defrosting, they look unsightly and lose their taste qualities.
Let the butternuts get rid of the crust that formed during freezing, then you can start cooking. Boil thawed mushrooms in salted water for 15 minutes.

Oilers rarely act full-fledged and an independent dish. More often it is an indispensable ingredient for giving a piquant taste. Julienne and sauces are prepared from them, pies are baked, stewed with vegetables. Butter - a wonderful filling for pancakes or meat rolls, basis for salads.

Simple salad of potatoes, green onions, chicken meat and green peas seasoned with mayonnaise will become different if you add pickled or salted butter. Ordinary salad with crab sticks or crab meat will turn into real masterpiece if marinated mushrooms are added to the composition. Enjoy your meal!

The well-known oilers got their name for the properties of the hat, which, after rain, is abundantly covered with mucus, creating the feeling that it was doused with oil. Therefore, among the people different countries it is called, for example, in Ukraine maslyuk, maslyuk in Belarus, slippery Jack in England, and sandwich in Germany, which means butter. The question of whether it is edible or not usually does not arise, however, existing similar species are not always edible. In this article we will talk in detail about all known species and their counterparts, which are dangerous false mushrooms, about the collection time and where to look.

And what each species looks like can be seen in the photo.

Butterflies (lat. Suillus) - belong to the department of basidiomycetes, the class of agaricomycetes, the order of pain, the family of oilers, the genus of oilers.

Hat

The maximum size in diameter, it reaches up to 15 centimeters, but in the bulk these are medium-sized mushrooms. At the beginning of growth, it has a spherical shape, rarely conical. As it grows, its edges straighten, acquiring a flatter, pillow-like shape.

All of it is covered with a thin shiny film, sticky to the touch, which is easily removed during processing. Depending on the variety, it can be slimy or velvety, cracking into small scales. The color varies from ocher-yellow to brown, rarely with spots, depending not only on the species, but also on the place of growth and the presence of light.

pulp

Soft pulp has a dense texture. In the context of white and yellowish color. After a short time, the flesh of some species turns red or blue. Odorless or has a coniferous aroma.

Due to their rapid growth, they age early, in just a week the flesh becomes dark and flabby, affected by insects and worms. Worms do not disdain and young specimens, as a rule, out of 10-15 pieces, one or two remain untouched.

Leg

Cylindrical leg. Its average dimensions are: diameter from 1 to 3.5 cm and height from 4 to 10 cm. The color is whitish with a dark bottom or matches the color of the cap. It happens that a whitish liquid is released from the pores and freezes in droplets on the leg, while its surface becomes grainy.

The main types of oil

Yellow-brown butter dish

In science, it is called Suillus variegatus, and refers to edible species. Young individuals have hats of olive color, growing up, they become yellow-brown, with a reddish tinge. In diameter reach up to 14 centimeters.

The upper skin is woolly, difficult to peel and is not covered with mucus, as in other species, cracking into small scales over time. The pulp with a yellowish tint turns blue on the cut. The leg is high up to 10 centimeters, without a ring. It has a pine and metallic aroma. This species is excellent for marinating.

Oil can ordinary

In science, it is called Suillus luteus, edible. The people also call it late, autumn, yellow or real. A deep brown hat can have purple, red-brown hues. The skin is oily and easily removed.

It grows up to 12 centimeters in diameter. On a high leg up to 11 centimeters there is a ring. Before the ring, the leg is brown, after it is white. Grow begins from the end of July to the beginning of October in pine conifers.

Oil can granular

The scientific name is Suillus granulatus, an edible mushroom. Found frequently and in large groups. The color of the hat changes with age. In young growth it is rusty in color, in the old it turns yellow. The skin of the cap is well separated from the pulp, in the rain it becomes covered with mucus, in sunny weather it is dry and shiny.

Leg without a ring, light yellow in color and up to 8 centimeters high. The flesh on the cut is yellow, does not darken, with a pleasant aroma and nutty taste. The main place of growth under pines, among the thickets of young growth, can rarely be found under spruces. You can collect from June to October.

Larch butter dish

The scientific name is Suillus grevillei, an edible mushroom. Distinctive feature bright orange hat. They can grow to large sizes with a hat up to 15 centimeters in diameter. At a young age, the cap is cone-shaped, with age it becomes flat with curved edges.

The leg, up to 10 centimeters high, is mesh, also orange in color with a mucous ring that quickly disappears. The pulp is dense, yellow in color, not darkening on the cut. It grows under larches, but can also be found at a distance from symbiotic trees.

Butter dish white

In science, it has the name Suillus placidus, an edible species. The hat changes shape as it grows from convex to flat, sometimes with a concave middle. Color from white to light yellow, up to 12 centimeters in diameter. The peel is slightly covered with mucus, with age it acquires purple tints.

A high leg up to 8 centimeters high, without a ring, has a yellow color on top, turns white towards the bottom. The flesh is white with a lilac tint, without a characteristic odor and does not have an expressive taste. You need to collect only young individuals. Old mushrooms are not stored, as they rot very quickly.

Butter dish yellowish

In science, it is called Suillus flavidus, refers to conditionally edible. The hat is not large up to 6 centimeters in diameter, conical in shape and has a brownish-orange color. The skin of this species must be removed, as it can cause diarrhea.

The leg has a gelatinous white ring that turns purple over time. Likes sandy soils, grows in the European part of Russia and Siberia.

Oil can gray

The scientific name is Suillus aeruginascens, a conditionally edible species. Distinctive feature hat color gray yellow shade hence the common name. In diameter, the hat grows up to 12 centimeters, it can be light gray or gray-brown in color. There is a thin ring on the stem that disappears quickly. It grows up to 10 centimeters. The pulp is dense, turns blue on the cut.

Oiler cedar

In science, it is called Suillus plorans, an edible species. The hat is dark brown, up to 15 centimeters in diameter, with a matte, non-sticky surface, as if rubbed with wax. The leg grows up to 12 centimeters in height and tapers towards the top, has no ring. Over time, small brown spots may appear on it. The pulp with a yellowish tint turns blue on the cut, has a slightly sour taste.

Marsh butter dish

The Latin name is Suillus paluster, the mushroom is edible. Does not have a pronounced taste. It grows in swamps and wetlands, hence the name. The hat is reddish, dirty yellow. The pulp is dense, lemon-colored, darkens on the cut.

Butter dish painted

The Latin name Suillus pictus refers to edible species, has a pleasant mild taste. It lives mainly in Siberia and the Far East of our country, often found in North America, rarely found in Germany. Forms mycorrhiza with pines. In another way, it is also called a painted grate, often confused with a cedar oiler and a remarkable oiler, although this different types. "Pictus" can be eaten without pre-cooking. It is harvested from June to October.

Butter dish remarkable

In biology, it is called Suillus spectabilis. This species is distinguished by a short leg, it has an adhesive ring. The hat is covered with scales, oily in the middle, grows up to 15 centimeters in diameter. Like the previous brother, it is widely distributed in the Russian Far East and Eastern Siberia. Often found in North America. You can collect from mid-summer until the end of September. The mushroom is edible and has a pleasant taste.

Spreading

They are distributed in countries with a temperate climate, grow in Asia, America, Europe and even in Australia and some parts of Africa. In Russia they grow everywhere.

Where does he like to grow? In bright places, as they need a lot of sun to grow. In mixed forests and conifers, they grow especially well in young coniferous forest plantations, while the trees are still small and the light penetrates everywhere. It settles in large groups, sometimes you have to collect it on your knees, so many small mushrooms grow in one place and hide in the grass.

When do they grow? Depending on the species, they begin to grow from June until late autumn, especially if it turned out to be warm. The first wave of growth coincides with the flowering of pine, the second with the flowering of linden, the third wave begins in August. Mass harvest can be harvested in mid-summer. He does not like cold and grows at temperatures above 15 degrees.

false views

Doubles are poisonous, so as not to send a dangerous specimen to the basket, read their description.

False oiler

There is no such species. That's not what they call edible look-alikes butter-like. In medicine, there are no cases with a fatal outcome, but poisoning by such doubles will bring little pleasant sensations. They are easy to distinguish from a real oiler by the back of the hat. Turn the mushroom over, if the plates are pronounced, then you should not take it. At edible mushroom under the cap is a film, removing which opens a porous surface. The doppelgänger's hat has a purple hue and is always dry. The leg on the cut turns yellow, and the flesh has a grayish color.

panther fly agaric

Looks like a butter dish only at an early age. Very poisonous. To distinguish, carefully inspect the leg, which has a thickening and a ring that disappears over time. A good sign is the absence of insects and worms, since for them, it is also poisonous.

Chemical composition

in one hundred grams fresh product contains:

In spite of low calorie, they contain a rich composition of useful substances.

Vitamin composition

Mineral composition

Potassium
Magnesium
Phosphorus
Iron

acids

Fatty, saturated fatty, monounsaturated fatty and polyunsaturated fatty acids per 100 grams:

Antibiotics, immunostimulants and aphrodisiacs were also found in the composition.

cultivation

It is not grown on an industrial scale due to the lack of economical technologies. Therefore, artificial cultivation is limited to suburban plantings.

Butterflies form mycorrhiza only with the roots of coniferous and young trees. On the site at the landing site, several pines, cedars, spruces or larches aged 10-15 years should grow. Such trees take nutrients from the soil to a minimum and create a favorable environment for mycelium. Depending on the type of conifer, the variety of mushrooms for cultivation is also selected.

The soil must be prepared before planting. It is desirable to choose a place sunny or in partial shade. The top layer of soil is removed and a multilayer bedding is formed. Vegetable raw materials are placed at the bottom, these are needles, grass and chopped wood. Top sprinkled with earth from the forest, it should contain mycelium. The last layer is seeded with mycelium.

Mycelium can be purchased at the store, but experienced gardeners prefer to get mycelium from the caps of old, overripe specimens. To prepare it, coniferous sawdust is mixed with peat. Peat up to half fill three liter jar and pour 1.5 liters of nutrient solution for mycelium. The solution is prepared from a yeast suspension of 1 teaspoon per liter of water and sugar syrup also 1 teaspoon per liter of water, bring to a boil and pour into a filled jar.

The second half of the container is filled with sawdust and tightly closed. Infuse for at least 5 hours to saturate the dry mixture nutrients, then drain the remaining water and mix all the contents. In this mass lay the pieces of mushrooms. Close the jar, make a small hole in the lid and cover it with a foam rubber stopper. Store at a temperature of 23 degrees for 3 months. Further, the ripened substrate should be stored in the dark at a temperature of 6 degrees until sowing.

Sowing should be done in spring at a temperature of 15 degrees and above. After planting, areas with mycelium should be covered with a layer of leaves or grass, sprinkled a little with earth. Water and keep the soil moist.

The first crop can be harvested a year after sowing and for 15 years. At first, the harvest will be small, since it will take from 5 to 7 years for the development and growth of the mycelium. Thereafter, fees will increase.

Beneficial features

These representatives of the forest world have a number of medicinal properties and are able to benefit the human body.

Strengthen immunity. The hat contains immunostimulating substances, which increases the tone of the body.
Fight infections. All in the same hat settled antibiotic compounds that can destroy harmful microorganisms.
Help in the treatment of gout. They contribute to the removal of uric acid from the body, thanks to an oily hat, where resinous substances are contained, which remain after heat treatment.
Anesthetize. Mushroom tincture helps to relieve pain, for example, with migraines.
Prevention of oncology, due to the content of beta-glucans.
Increase hemoglobin. The lecithin contained in mushrooms contributes to this.
Normalize hormones thyroid gland. All the same lecithin tones the thyroid gland and helps to normalize its hormonal levels.
Help in the treatment of liver diseases. Restores the cells of the affected organ.
Prevention of heart disease. Vitamin composition promotes better functioning of the heart and blood vessels.
Help in the treatment of the musculoskeletal system.
Prevention during the rehabilitation period after surgery. This is where sauces come in handy.

Harm and contraindications

The main harm to a person is caused due to a violation of harvesting technologies. To avoid this, you should follow a few rules:

Do not cut off near industrial plants and enterprises, on the sides of highways. Spongy pulp easily absorbs harmful substances, which, even in small doses, such as radioactive cesium, are extremely dangerous to health. The maximum concentration of heavy metals is gained by old specimens.
The "old men" affected by worms are dangerous, as their waste products cause poisoning and allergies.
When processing the product, it is recommended to remove the mucous skin from the cap. In a yellowish butter dish, it leads to diarrhea. When preserving any species, such a peel contributes to the release of the bacterium Clostridium botulinum, the causative agent of botulism, into jars. This disease is deadly to humans.
Strictly discard the product from a swollen can, with cloudy brine. They are not suitable for reprocessing and consumption. If signs of poisoning are found: nausea, vomiting, diarrhea - consult a doctor immediately!

Butter mushrooms, like other mushrooms, are heavy food for digestion and should be used with caution by the elderly, people with gastrointestinal diseases and children. Not recommended for pregnant women. The chitin contained in it contributes to exacerbations of diseases such as liver failure, gastritis, and peptic ulcer.

How to store

Fresh fruiting bodies can be stored for several hours in the refrigerator. Next, you need to process them and choose storage methods for the winter: freeze, dry, fry, cook or preserve. Keep raw mushrooms more than a day in fresh dangerous, as they begin to produce poisonous toxins and rot.

If you have chosen the freezing method, you will first need heat treatment. Boil in water, without adding salt, for 15-20 minutes, drain and cool. Divide into bags and send to the freezer.

Canned jars are best stored in the refrigerator or cellar. At room temperature only jars with rolled-up lids can be stored.

Dried mushrooms can be stored strung on ropes, or in paper bag or cloth bag. It is important to prevent dampness of the fruiting bodies. If moisture still gets in, dry them in the oven. From dried mushrooms you can get mushroom powder by grinding them in a coffee grinder. It does not lose its taste, it can be stored in glass jar in the kitchen.

In cooking

What can be done with oils? They are stewed, baked, boiled soup, marinated and salted, stewed in white wine and cooked delicious sauces, in fried have spicy taste. Some believe that they can be eaten raw. How to cook, how much to cook, and what to cook from fresh mushrooms will be described below.

They are subjected to heat treatment for 15-20 minutes, after which it is safe to eat. They go well with vegetables and various spices. Before cooking, you need to soak them briefly in salted water to remove all insects. The larvae will go down, and the worms will float up.

If overcooked, the caps will absorb excess water, and this will spoil the taste, and peeling will become difficult. Be sure to clean the oily skin. If you do not remove the film, then when cooking it becomes bitter. Fruiting bodies should be washed under running water very carefully. You can fry them without pre-cooking.

Often housewives wonder if they can be salted or is it better to marinate? For most types, pickling is preferable, as it retains taste better. Here is one of the recipes for pickled mushrooms.

Pickled butterfish

All products are indicated based on 1 kg of mushrooms.

Ingredients:

Butter 1 kg
Water 1 l
Sugar 2 tablespoons
Salt 2 teaspoons
Bay leaf three pieces
Allspice 6 peas
Carnation 3 pieces
Garlic 2 cloves
Vinegar 3 teaspoons

How to cook:

We prepare the mushrooms, clean them from the oily skin, debris and earth, rinse thoroughly. Next, cook them in salted water for 20 minutes and recline them in a colander.

To prepare the marinade, boil 1 liter of water, add sugar and salt, cloves and allspice to it. In this liquid, cook the mushrooms for another half hour. A couple of minutes before the end of cooking, add acetic acid.

We put garlic with lavrushka in sterilized jars, put the mushrooms and pour the marinade. Banks roll up and wrap until completely cool.

How long can you eat pickled mushrooms? It all depends on the recipe. If during the cooking process the heat treatment was carried out twice, and the cooking time was at least 30 minutes, then you can eat immediately after cooking. Rolled banks should be kept for 2-3 days to check compliance with the technology. If the lid is not swollen and the liquid is not cloudy, the product is ready for use.

How to wash your hands

The secreted coloring pigment stains the skin. How can you wash your hands from dark spots?

Wash your hands with soap immediately after collection.
In rainy and damp weather, wipe your hands with a damp cloth during the collection process.
Cleaning is best done with rubber gloves.
Are the stains already absorbed? Use laundry soap. Lather and leave for a few minutes, rub with a sponge and rinse.
Are the stains deeply absorbed into the skin? A soapy bath will help. Soap rub and pour warm water. Keep your hands in the solution for 10-15 minutes. Then rub it well with a sponge and rinse with water.
Vinegar or lemon solution helps. There should be no wounds on the hands.
Sorrel juice can be an excellent remedy. Pass the washed leaves through a meat grinder, and squeeze the juice through cheesecloth. Wipe dark spots with a cotton pad. After five minutes, rinse your hands in water.
Good fit detergent for dishes.
You can use baking soda and a toothbrush. After scrubbing the stains, apply cream on your hands.
By using lemon juice stains can also be removed. You should not rub the juice, but only apply to the necessary places, hold for about two minutes and rinse with plenty of water.

To speed up the cleaning of hands from the pigment, you can do hand washing, washing dishes. Cut your nails short and file them. Make a hand bath warm milk or a decoction of potatoes, generously grease the brushes fat cream and wear cotton gloves.