Features of the early vole, calorie content, composition and useful properties. Are there any contraindications to use? Vole recipes and interesting facts about the mushroom. Separately, it should be said about a very important acid for the human body - glycine. This amino acid improves memory function, increases performance, helps to recover from a stroke or heart attack, traumatic brain injury.
Dishes from the early volevik are a complete supplement to the diet necessary for the normal functioning of the human body.
Useful properties of the early field worker
Polevik early folk medicine does not introduce an ingredient into potions, but since no preliminary preparation is required before cooking, the beneficial properties and rich composition of nutrients and amino acids are preserved.
Action on the body:
- Supports the body's performance if it is present in the depleted diet of those who are losing weight, vegetarians and those who are fasting. Due to its high phosphorus content, it supplements the diet as effectively as fish dishes.
- Improves nerve conduction and lowers blood pressure due to a complex of nitrogenous compounds.
- Normalizes the amount of glucose in the blood without causing an increase in sugar after a large meal. Diabetics can use without restriction.
- Prevents the development of anemia.
- Strengthens the structure of muscle tissue and helps to increase muscle mass due to easily digestible protein in the composition.
- Prevents the occurrence of heart attack and stroke, promotes the development of brain functions.
- Slows down age-related changes, improves the quality of the skin and hair. This action persists not only when used internally, but also as an external agent. Can be used as an ingredient in home cosmetics, face masks.
Since the dishes from the early polevicus are well absorbed in the body, they are allowed to be introduced into the diet of patients with a history of diseases of the digestive tract and digestive organs, including peptic ulcer or pancreatitis, in remission.
Harm and contraindications to the use of an early field worker
There is a contraindication to the use of early polevicus - individual intolerance to mushrooms.
You should not introduce mushrooms into the diet, the mycelium of which has formed on fresh manure heaps or silage pits, as intoxication may appear, accompanied by headache, dizziness, nausea, indigestion, stomach cramps.
It is advisable to refrain from eating voles during pregnancy if you did not pick the mushrooms yourself or if this is a new dish on the menu.
You should not supplement the children's diet with mushrooms until the age of 3, because the intestinal flora and the production of enzymes are not sufficiently formed, the "experiment" may end in failure. With indigestion and in children, obstruction may occur.
Since early field voles grow in the "wild" nature, it is necessary to carefully choose the collection sites. The mushroom pulp absorbs heavy metal salts, carbon dioxide and mercury vapor from the soil and air. Such mushrooms can be poisoned.
Recipes for dishes from Polevik early
Young early field voles can be boiled, fried, pickled and salted. It is not necessary to specially soak and pre-boil, this saves time. However, this does not mean that filling with water should be completely abandoned. The best way to get rid of debris and small insects is to place the fruit bodies after brushing in cold water for 20 minutes, completely submerging. Grains of sand and earth particles will sink to the bottom of the tank, and plant particles and insects will float to the surface.
Recipes from Polewick Early:
- Omelette … Mushrooms (400 g) finely chop, rub the root of 1 parsley and fry everything in a deep frying pan with vegetable oil. 7-10 minutes is usually enough for the mushrooms to cook. Eggs are broken very carefully, whites and yolks must be separated. Whisk the yolks with salt and pepper and then add to the mushrooms. You should first take care of the mushroom broth - boil some fruit bodies, since 2 tablespoons of broth is enough. If you want to get an omelet with a rich taste, dissolve a cube of mushroom broth. Whisk the whites into a foam and also pour into the pan. All are mixed. In order for the omelet to be fried evenly, it is recommended to periodically remove it from the heat, let it brew, and put it on the fire again. It usually takes 3-4 times to remove the omelet from the heat, then it will be fried evenly. It is served as a side dish for ham, ham, chicken roll. To improve the taste, omelet is greased hot with butter so that it is evenly absorbed, or cold with ketchup.
- Mushroom gravy … Lean option without meat. Peel the carrots and onions, chop the onions finely, grate the carrots on a medium grater. Fry onions in a deep frying pan until transparent, lay out carrots and chopped voles (250 g), fry for 8 minutes, add salt, pepper and supplement with Provencal herbs. Add mushroom broth to cover the surface. To make it, dissolve the bouillon cube. Then, stirring continuously, add 1-2 tablespoons of wheat flour to the pan. Stir constantly so that no lumps form. At the very end, whiten with cream or sour cream. The total cooking time is 20 minutes, together with the cleaning of mushrooms and vegetables. Combines with any homemade side dish: pasta, buckwheat, mashed potatoes, rice, millet or barley.
- Simple soup with early fieldworm … Peeled mushrooms - 20-30 pieces are enough - pour cold water and cook for 40-50 minutes, slow fire. At this time, chopped onions and carrots are fried in a pan (it is better to grate carrots), peel potatoes - 3 pieces, cut into cubes. The boiled mushrooms are taken out of the pan, fried in a pan along with onions and carrots, everything is placed back in the pan, potatoes, small vermicelli are added, salt and pepper are added, the bay leaf is added and the potatoes are brought to readiness. Sprinkle the prepared soup in bowls with chopped parsley and dill, whiten with sour cream.
- Cheese soup with early field grass … 2 liters of mushroom broth are bred in advance, fresh voles are prepared - 200 g, potatoes - 4 pieces, processed cheese - 1, 5 packs, carrots, onions, half a bunch of parsley and dill. Vegetable slices are prepared in the usual way: tinder carrots, finely chop onions, cut mushrooms into slices, potatoes into cubes. Potatoes are boiled in mushroom broth, fried carrots and onions, mushrooms are added. The cheese is grated and put in a saucepan 3 minutes before the final readiness, stirring vigorously, the cheese should completely dissolve. The dish will turn out to be tastier if you grind all the ingredients with a blender. Cut greens are added to each portion before serving.
- Early salted field grass … For 1 kg of voles, it is necessary to prepare: horseradish - 2 leaves, garlic - 2 heads, salt - 1.5 tablespoons, horseradish and currant leaves - 2 and 4 leaves, parsley - a full-weight bunch, dill with umbrellas - 2 branches. Sterilize an enamel pan, boil water in it, drain and allow to dry under a lid. Peel the mushrooms, chop the herbs and garlic. Mushrooms are spread in a pan in layers, sprinkled with salt and herbs, and oppression is set. After 4-5 weeks, the mushrooms are ready. They can be consumed immediately, rearranged in the refrigerator so as not to deteriorate, or laid out in sterilized jars and tightened with lids.
From early field workers it is possible to cook all dishes in which edible mushrooms are "declared" as ingredients, which can be cooked immediately after collection, without boiling or soaking.
Interesting facts about the early field scientist
Fruiting begins in June and ends in early August. The places where the mushroom is found used to be cultivated for agricultural purposes, setting up vegetable gardens. The mycelium takes root only on soil rich in humus.
Mushroom pickers often call the early field mushroom "hurry mushroom" or "unfinished champignon". However, in terms of taste, without being a gourmet and champignon connoisseur, it is impossible to distinguish mushrooms.
Before collecting the vole, you need to protect yourself as much as possible and learn to distinguish the edible species from the most dangerous "members" of the mushroom kingdom - pale toadstools or light fly agarics, on whose light brown caps there are also dashes. The main difference is a pleasant mushroom smell, a volva (remnants of a mushroom blanket) at the very base of the leg, at the point of exit from the ground. When pressed on the skin, it does not turn yellow, does not darken or change color.
A similar species to the early field vole - hard field vole. It is impossible to poison them, but the taste of the main analogue is much inferior - the pulp is fragile, brittle, the taste is bitter.
Watch a video about an early field worker:
Before picking mushrooms, you should analyze all the differences so that if there is another variety in the basket, it would become a champignon.
