Milk caviar for the winter
Description of preparation:
Clean the caviar milk mushrooms very carefully from soil and dirt so as not to introduce botulism spores into the preparation. If you are afraid that the caviar will not stand well, pour hot vegetable oil on top of it before seaming. It is best to store milk caviar in the refrigerator or in a cold cellar.
Prepare all the necessary ingredients to prepare black milk caviar.
Clean the milk mushrooms from debris and dirt, rinse carefully, and place them in a container. Pour cold water over the mushrooms and soak them for 3 days, changing the water twice a day.
Place the soaked milk mushrooms in a saucepan with a thick bottom and fill with cold water. Bring to a boil over medium heat and simmer for 30 minutes. After this, drain the water, rinse the mushrooms and return to a clean pan. Fill them with water again, salt well and cook over low heat after boiling for 40 minutes. Place the milk mushrooms in a colander and let the broth drain.
Finely chop the onion and grate the carrots on a medium grater. Fry the vegetables in vegetable oil in a frying pan for 7-8 minutes over medium heat.
Grind the boiled milk mushrooms in a meat grinder or using a blender. Add mushrooms to fried vegetables.
Season everything with salt and pepper and simmer the caviar for 30 minutes over low heat, stirring.
Wash small jars thoroughly with baking soda in hot water and rinse. Sterilize them in any convenient way. Immediately place the finished hot caviar into jars and roll up. Turn the jars upside down, wrap them up and leave until completely cool. After this, put it away for storage.