Spring is the time for picking stitching mushrooms, this time of year they contain the largest number vitamins and minerals. They appear the very first - this is their value.
In the preparation of mushrooms, there are some secrets that must be followed without fail:
If the mushrooms are not purchased and not ready-to-eat, but collected with their own hands, then they must be put into the basket very carefully. They are extremely fragile;
After collecting, place in a bowl with the legs up and cover with cold water. Manipulation will help get rid of insects;
Sprinkle the settled mushrooms with salt and put on fire. This will be the first brew for ten minutes. Helps get rid of sand;
We sort out the mushrooms that no longer crumble after cooking. Separate and discard the legs;
We wash in cold water and boil for 20 minutes;
We filter the mushrooms through a colander and rinse again with water to finally get rid of the sand. Now you can use them to cook soup, stuffing, or just fry with onions as a side dish for potatoes.
How to prepare stitches
(the amount of ingredients can be calculated at your discretion)
Fried stitches
We wash the mushrooms under running water. After that, fill them with water for 30 minutes with the addition of 1 tsp. vinegar and salt.
Then we cut the lines and put them in a frying pan with heated vegetable oil. During cooking, you can add chopped onions to them.
After short frying, cover the mushrooms and simmer over medium heat for 15 minutes. can be spread on lettuce leaves - it will look very appetizing.
How to cook stitches in sour cream
First, wash and soak the mushrooms as described in the recipe above. Then we boil them for 10 minutes in salted water. After that, you should discard them in a colander, allow to cool and chop.
At the same time, we clean and cut the potatoes with onions... We put mushrooms, potatoes and chopped onions in a fireproof dish. Salt, pepper and fill the mushrooms with sour cream sauce (3 tablespoons of sour cream has 3 tablespoons of water). Cover the dish with a lid and leave to simmer in the oven for 40 minutes at 160 degrees.
Stitching casserole
You will need: lines, vegetable oil, sour cream, flour, sur, pepper, salt, dill.
Cooking technology: soak the lines for a quarter of an hour in cool water, then clean them and cut out the dirty areas at the base of the legs.
We set to cook for 5 minutes in a large volume of water. Then we put them in a colander and let the water drain. Cut the largest mushrooms into three parts, fill with new water and set to cook for another quarter of an hour. After cooking, we put them back in a colander to drain the water.
We wash the boiled mushrooms in running cold water, without removing from the colander. Cut into thin strips and fry in vegetable oil in a pan. At the very end of frying, salt and pepper to taste, sprinkle with flour, mix and fry until golden brown.
Add sour cream to the pan and simmer the mushrooms in it until the butter separates from the sour cream. Remove from heat and sprinkle with grated cheese on top.
Put the pan in a preheated oven for 20 minutes on cheese until golden brown.
Serve a casserole in a frying pan on the table, sprinkle with chopped young dill.
ProductsLines - 5 large
Potatoes - 2 pieces
Processed cheese - 30 grams
Butter - 50 grams
Tomato - 3 pieces
Bacon "for carbonara" - 3 slices (20 grams)
Potatoes - 2 pieces
Cream 20% fat - 200 milliliters
Onions - 1 small head (30 grams)
Dill - 4 branches
Garlic - 2 prongs
Salt - 1 teaspoon
How to make a line soup
1. Wash the potatoes, peel, chop into cubes, pour 1 liter of water.
2. Put the pot with potatoes on the fire, add salt to the water, cook for 20 minutes.
3. Peel the onion and garlic, finely chop the garlic, chop the onion.
4. Rinse the lines, weld and chop finely.
5. Chop the bacon into thin strips, wash and chop the herbs.
6. Cut the melted cheese into cubes.
8. Pour boiling water over the tomatoes from all sides, peel and chop finely.
7. Put in a frying pan butter, melt it over low heat.
8. Put the lines in a skillet, fry for 2 minutes over medium heat.
9. Add the tomato and simmer for another 10 minutes over medium heat with constant stirring.
10. Add the herbs to the pan, stir and simmer for another 2 minutes.
11. Pour in the cream, cook for another 5 minutes.
12. Add the cream mixture to the potatoes, add the melted cheese and stir until the cheese is completely dissolved.
13. Grind the soup with a blender until puree; if the soup is too thick, dilute it with boiling water and boil it for a couple of minutes.
Your stitching soup is ready!
Fusofacts
- Lines - this is mushroom from which it is not completely removed harmful substances even after boiling. It is only believed that the remaining harmful substances do not cause painful harm to the body. Eating is not recommended for children.- Hat line - with convolutions, like a walnut or a brain. The surface is velvety, the color is yellow and red. The appearance of mushrooms is very similar to morels (sometimes they are even sold under the guise of morels, since morels are considered safer mushrooms). The stitching has a shapeless leg, in contrast to the morel, which has an even leg, almost of the correct shape. Also, a line always has a hat that resembles a ball or a cloud, while a morel has a cone-shaped hat.
- Is growing lines in the spring (in April and May) and in August-September. Appearance early mushrooms differs in the color of the cap, it is lighter. Early mushrooms, as a rule, larger than the late ones, the diameter reaches 30 centimeters versus 10 in the later ones.
Collecting stitching is necessary search in pine and mixed forests, at the site of clearings, fireplaces, fires, on the banks of rivers - where the snow melts in the first place.
Will tasty, if, before boiling, the lines are soaked for 1-2 hours in sauerkraut brine. It is necessary to withstand the mushrooms in a container with a lid, in the refrigerator. Stir a couple of times every half hour.
Hello dear reader!
April. Soon in the forest you can find the first edible mushrooms, mushrooms - "snowdrops". These are morels and lines.
Morels are the first long-awaited mushrooms. Lovers of "quiet hunting" who have grown bored over the winter, they give the opportunity to pull baskets out of the closets and run to the cherished edges. Morels have a special aroma that has absorbed the smell spring forest, thawed patches, last year's grass. At the same time, there is a morel mushroom, and there is a line - and these are two big differences.
Often there is confusion among mushroom pickers, what did they collect, stitches or morels?
Morel mushroom
Morel is conditional edible mushroom the third category, belongs to the Morechkov family. Possesses medicinal properties, excellent taste, is used in pharmacology, folk medicine... It is highly valued by culinary experts, second only to truffle in terms of exceptional qualities and popularity. The ancient Romans treated morels with great respect and served them as a delicacy for the festive table.
Caps of morels of all types are irregularly ribbed, wrinkled, spongy, resembling the kernels of peeled walnuts. In early spring these mushrooms are found almost everywhere in pine and mixed forests, among bushes, in ravines, on fireplaces. They grow singly, but sometimes densely. Morel mushrooms are harvested immediately after emergence, as their growth is short-lived. Interestingly, morels do not like to grow in the same place. Even for botanists, it still remains a mystery how the morel mycelium crawls to another place or disappears altogether. In our country, there are three types of morels: real (ordinary), conical and morel cap.
Morel edible prefers to hide under deciduous
trees, shrubs, in ravines - on humus-fertilized soil.
Conical maybe big company appear right in a clearing in a mixed forest, or even along a forest
paths on sandy soil. There is no particular gastronomic difference between them. Both in aroma and taste, they hardly differ. Is that the conical flesh is drier and in cooked form it is harder, with a distinct "crunchiness".
Another representative of morels stands out among them - morel cap... She is like a conical 
Morel, does not like shade: whole broods of these mushrooms come out to warm themselves under the May sun on the roadsides, meadows and burnt places. Its peculiarity is that a thick hollow leg by weight takes up almost three quarters of the mushroom, and the cap, in which all the aroma is concentrated, barely covers its top. And even if you pick up a full basket of some hats, you will immediately feel the difference with morels: the aroma of morel cap poorer.
Morels are conditionally edible mushrooms. Despite the low content of toxins, they must be boiled. The resulting broth cannot be used as a food additive. Mushrooms are not salted or pickled, but only dried (as a way to preserve for the winter), stew or fry. Morels can be used to prepare many dishes, both simple and delicious.
What is combined in cooking
Morels recipes include a mandatory soaking procedure (10-15 minutes) and heat treatment. Eaten fried, stewed, baked, boiled. In combination with onions sautéed in oil, mushrooms are used to prepare fillings for pies, pancakes, rolls. Used for soups, stews. Sauces and mushroom gravies are made from the powder. Morels are in harmony with sour cream, potatoes, carrots. Gourmets prefer baked with cream and cheese.
Healthy food combination
Dried morels are 75% protein and have a minimum of fat. Nutritionists recommend including it in the diet to provide the body with vegetable protein. During a period of dietary restrictions in order to lose weight, mushrooms increase tone, improve well-being, give satiety, and effectively reduce the calorie content of food. In the menu, it is useful to combine morels with iron-containing products: pomegranate juice, buckwheat, turkey and beef liver.
Mushroom stitching
Lines - just like morels - are the very first mushrooms that appear in the forest after hibernation. They are often confused with each other, the lines, unlike morels, are poisonous in their raw form. You can eat these mushrooms only after proper, in several stages, heat treatment.
External differences line and morel
Morels belong to the group of edible mushrooms, and their cap resembles a dark brown cone up to 8 cm high in outline.Its entire surface is divided into cells irregular shape and different sizes... The morel cap is held on a thin, graceful leg of almost the same length. The entire mushroom as a whole looks elongated upward, as if rushing towards the sky.
The outlines of the line are exactly the opposite. He is always squat and stocky, as if he does not seek to move away from earth surface... Often its wide, wrinkled stem, resembling a yellowish-white or pinkish cylinder widening downward, is not visible from the ground at all. Only a cap of irregular shape is selected on the surface, all in folds and convolutions. Its suede-like surface resembles a walnut or a human brain. The fruit body is brown, usually with a red or yellow tint, and reaches 10 cm in diameter.
Types of stitches
The above is a description of the most common type of strings - line of ordinary... Most often it can be found in coniferous forests. He especially loves the line pine forests, where he chooses places in the sun itself. He also likes to grow in clearings or areas of recent fires. The first mushrooms with favorable weather conditions appear in the second half of April. You can meet them until the very end of spring, and sometimes at the beginning of summer.
The line is giant has a strong 
external resemblance to an ordinary line. Their only one, but significant difference lies in the size. The fruit body of the giant stitch can grow up to 30 cm in diameter. In addition, his hat often has more light shade... This type of stitching prefers to grow in spruce or pine forests without undergrowth, where the soil warms up well and there is enough sun. Just like common morels, giant view growing from the end of April. 
Autumn line, unlike its counterparts, appears only in July. It is present in both conifers and deciduous forests... If the first two varieties grow only on soil, then autumn line often chooses decaying tree trunks as a place of "residence". This mushroom is extremely poisonous, and you cannot eat it even after careful preparation according to all the rules. The appearance of the autumn line resembles a buffoon's cap with two or three "horns", worn on a dirty white stick-leg. The color of the cap is usually deep brown or almost black (in old mushrooms), and the surface looks like velvet.
The most common method of cooking mushrooms Is their boiling. The lines should be boiled in a large volume of water for at least 15 minutes. Then the water is drained, and the mushrooms are thoroughly washed. Then the procedure is repeated. This - double - cooking and rinsing allows you to remove most toxins and make the lines suitable for any mushroom dishes.
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The harvesting season for morels and stitches is very short, so make sure that these delicious mushrooms are on your table in advance.
Pre-order now on our website 👉 Borovichok.rf or call 89257804128 and as soon as the first mushrooms appear in the forest, we will definitely inform you and bring you!
We also accept orders for dried morels and stitches! WHOLESALE and RETAIL. Write to us what and to what extent you need with your contacts - pre-order morels / stitches
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The lines refer to the marsupial fungi, which are members of the Discinaceae family. This raw poisonous mushroom is often confused with a similar edible mushroom - morel.
Appearance
Such a mushroom is distinguished by a shapeless wavy cap with a diameter of up to 10 centimeters, which has two to four peaks, which makes it look like walnuts or a brain. The color of the cap is brownish-brown, becoming lighter over time. Almost along its entire length, the cap grows below the stem. There are hollow convolutions inside the cap.
The stitching foot has a reddish or white tint. The width and height of the stitching legs is 2-3 centimeters. The pulp of the mushroom is light and rather fragile, without a pronounced odor.
Views
The types of lines are:
Ordinary
This mushroom loves sandy soils and often grows under conifers trees. Distributed in Europe, as well as in North America... Ripens in the second half of spring.
Giant
It differs in diameter up to 30 centimeters, as well as in lighter caps and other structure of spores. Such mushrooms grow next to birches. Ripen in April-May.
Autumn
It is a mushroom with brown hats up to 10 centimeters in diameter, horn-shaped and long flattened legs. They begin to ripen in July, grow in forests, both on the ground and on decaying wood.
Where grows
The lines begin to ripen by the end of April. They grow both in groups and singly in coniferous and mixed forests. You can meet the lines by the road, in the clearing, as well as in a young pine forest.
Specifications
- Mushrooms of this type are valuable for traditional medicine.
- In case of poisoning with lines, nausea and vomiting appear. Severe cases lead to coma and death.
Nutritional value and calorie content
100 g of lines contains about 20 kcal.
Chemical composition
The toxicity of the lines is associated with the presence of gyromitrins in their composition. These compounds inhibit the digestive and nervous system, and also have a negative effect on the blood (have a hemolytic effect).
Useful and medicinal properties
The composition of the mushroom is distinguished by the presence of various compounds that provide it with such actions used in traditional medicine:
- Pain reliever (due to hormone-like substances)
- Tonic
- Increasing appetite
- Improving digestion
- Improving pancreatic function
Harm
Previously, the lines belonged to the group conditionally edible mushrooms, but are now recognized as inedible, since improper preparation leads to severe poisoning, often fatal.
When eating stitches, you need to be extremely careful, because:
- Both during boiling and drying, gyromitrins are not completely destroyed. And if they do not cause poisoning (due to the small dosage), they can still be carcinogenic.
- Some people may have increased sensitivity to these chemical compounds, therefore, even a small amount of gyromitrins is dangerous for them.
- There is an assumption that in some strains of fungi the content of gyromitrins is increased, therefore digestion of such mushrooms does not render harmless.
Contraindications
Lines cannot be used when:
- Pregnancy;
- Serious diseases of the heart and blood vessels;
- Breastfeeding;
- Individual intolerance;
- Under the age of 12.
Application
In cooking
- Such mushrooms are eaten only after preliminary cooking. After boiling the lines for half an hour, the water is drained, the mushrooms are washed, boiled again for half an hour, the water is drained, and then stewed, boiled or fried.
- The stitches can be dried in the oven, making them non-toxic. With this treatment, poisonous compounds in the mushrooms evaporate, so the toxicity of the product disappears. Dry the lines at +55 degrees for a long time. They can also be air dried for up to six months.
- Before boiling and drying, the stitches should be soaked in water to get rid of insects and dirt in the folds of these mushroom caps.
Watch the next video from which you will learn even more about the lines and also the recipe for making a casserole from these mushrooms.
In medicine
Stitches can be used for:
- Diseases of the back and joints - arthritis, radiculitis, gout, arthrosis, osteochondrosis, rheumatism and others;
- Neuralgia;
- Diseases of the eyes - cataract, myopia, glaucoma, hyperopia;
- Myositis;
- Pathologies of the pancreas.
Alcohol tincture
V medicinal purposes make from lines alcohol tincture, which, due to the presence of toxic components, is prescribed only for external use.
This tincture is rubbed on the back, joints, chest (when coughing). Inside, alcohol tincture on the lines is used only under the supervision of a physician according to certain methods. Self-medication threatens with serious poisoning.
To prepare the stitch setting, dry and grind, after which two and a half tablespoons of raw materials pour 500 ml of vodka. A sealed container with lines is insisted for two weeks in the refrigerator. Without straining, rub the tincture 2-3 times a day in the right places wrapping them in woolen cloth. Treatment is carried out until the pain syndrome recovers or disappears.
The name of the line Gyromitra comes from the words of the ancient Greek language, which mean "round" and "headband" in translation.
The lines are not allowed to be sold in Italy.
In England, the line is often called "elephant ears" or "mushroom brain".
Good afternoon, dear readers. In the spring, nature gradually opens up its delicious secrets... Therefore, when walking in the woods, be especially careful. Small pieces of off-white, yellow, brown, or even reddish velor may be delicious mushrooms with strange name- lines and morels. What do the stitches look like, edible or not, how to prepare the stitches, where they grow, are they good or bad for these mushrooms, when to collect? Below are collected all the answers to the questions and are the most delicious recipes their preparation.
Mushrooms appear from the ground in spring, earlier than anyone else, here they are akin to snowdrops. At this time, there are still no fresh vegetables and fruits, they are just beginning to dream about berries, so I really want something fresh, grown in natural conditions, without a greenhouse.
In appearance, the line mushrooms are very reminiscent of the same early spring guest as morels. But it is enough to look at the photo and description to understand that the main difference is in the hat. Morels are more beautiful, they have it the correct form, has deep grooves.
Lines with appearance bad luck. Their irregular folds and intricate configurations visually resemble the surface. walnut, combined with a dirty look, they look ugly. The legs are practically deprived, they are small, while indistinctly delineated.
Depending on the growth time, the lines are divided into spring and autumn. The first ones appear as soon as the frosts are gone, of which the plant is not very afraid.
If, nevertheless, the cold catches, then with the beginning of warming, the mushroom continues to grow, only dark specks on the surface remind of trouble. They are found in pine forests, in clearings. They love to grow in places of fires and conflagrations.
The autumn mushroom reminds of itself in September and October. Prefers forests, most often found in highlands... At this time, there are already many other, no less tasty, mushrooms, therefore we are not so revered.
Poisonous or useful
Many foreign sources classify the mushroom as poisonous. In the days of the USSR, the line was considered conditionally edible, acceptable for food, but requiring heat treatment.
The main health hazard is posed by its component gyromitrin, which passes water or decomposes in 25-30 minutes of boiling. Therefore, mushrooms are added to food carefully and only after special processing.
How to cook
When preparing dishes, great attention is paid to the preparation of:
- A wavy, wrinkled hat in its folds collects all kinds of debris and dirt. When cooking, it must be carefully cleaned, rinsed for a long time under running water, otherwise sand will be present in the finished dish, which is especially unpleasant.
- Mushroom in fresh condition very fragile, therefore, it is necessary to collect, clean and sort out carefully.
- Boil the lines before cooking in a large number water, approximately, for 1 kg, take about 3 liters and boil for at least half an hour. Drain the water, you cannot cook anything else in it, even more so add to food. Wash the mushrooms in clean water, remove any remaining dirt. If in doubt about the quality, for a greater guarantee, boil again in clean water for 30 minutes.
Experts advise to pre-soak the gifts of forests in brine sauerkraut... The taste and smell of food will become richer, and after two hours of exposure, the mushrooms become harmless.
It is believed that it is better to cook mushrooms with sauce, otherwise they may taste rubbery. The product is used for the preparation of dressings, the delicacy is prepared in sour cream, fried, stuffed with meat, cooked soups, make preparations for the winter.
It is very simple to prepare a product in sour cream. Clean, wash in clean water, boil, continue working in the following sequence:
- Drain the liquid, and squeeze the mushrooms.
- Rinse gently clean water.
- Cut into small pieces.
- Add water, simmer for 20 minutes.
- Salt, pepper, stir, pour in sour cream, bring to a boil.
You can change the recipe. Add a little flour, salt and pepper to the chopped food, mix everything well. Simmer for 15 minutes. Add sour cream.
Put out a little more. Be sure to decorate the finished dish with finely chopped herbs. Nice and useful.
Fried
It is very easy to fry the products, they have an excellent aroma, high taste... The sequence is as follows:
- Boil the mushrooms in water with the addition of salt for half an hour, drain the liquid and rinse the lines big amount water. It is allowed to rinse with liquid and soak for half an hour in a solution of 1 liter of water, 1 teaspoon of salt and vinegar.
- In a preheated pan with sunflower oil lay the chopped mushrooms. Fry a little.
- Peel the onion, cut into small pieces of any shape. Add to mushrooms. Continue to fry until golden brown.
- Cover and cook for another 20 minutes.
- Serve with chopped herbs and lettuce.
To prepare a soup from half a kilogram of mushrooms, you need to take one onion, herbs, 300 g of potatoes and quite a bit of pearl barley or wheat groats. Prepare the lines themselves to remove carcinogenic substances as indicated above. Then we continue according to the scenario:
- Pour water into a small saucepan, put on fire. After boiling, add the chopped mushrooms. Cook for 20 minutes.
- Peel potatoes, cut into pieces. Put in broth, add cereal, salt. Cook until the potatoes are tender.
- Preheat a frying pan, pour in a little vegetable oil.
- Peel the onion, cut into pieces and fry.
- A few minutes before turning off, put chopped greens, fried onions. Boil for a few minutes.
How to cook tasty soup from dried mushrooms, read.
Stitches for the winter: recipes
All mushrooms have one significant drawback - they quickly deteriorate. Therefore, the problem of how to properly preserve the product is acute. The lines are dried, frozen, pickled, salted. There are many recipes, all interesting. Let's get acquainted.
Drying
Dry lines whole. They choose healthy, fresh mushrooms, and after drying they become safer, more saturated, keep on long time the smell of fresh mushroom, but reduced in size by five times. Remove moss, pine needles, dirt, earth residues with a clean cloth.
Do not wash before cooking, otherwise the process will take a long time, and the workpiece will darken. Do not pre-cook, everyone toxic substances evaporate during drying.
There are many drying options. It takes a long time to prepare, but it turns out very tasty, dried on fresh air. Traditional recipe assumes the presence of a Russian oven. Can be quickly dried in a gas or electric oven:
- Bait the mushrooms onto fishing line, thick thread, or wire before air-drying. In order for the process to go quickly, perform only in dry and roast summer time... It will take at least a week in time. Hang the prepared mushrooms in sunny places, you can cover them with gauze from flies. Pay attention so that the mushrooms do not touch.
- To cook in the oven, spread the mushrooms in a thin layer on the wire rack. It is desirable that the temperature rises gradually, the products are dried, but not boiled at the same time. At the beginning of the process, the temperature of 40 degrees is considered optimal, gradually increasing, but not more than 70 degrees. Open the door slightly to ensure the required circulation.
- Readiness is determined by probing. They should be slightly elastic, easy to break, but not crumble, but on light weight... Overdried ones become tasteless and lose their smell. Untreated will become moldy and poorly stored. If this happens, sort it out, throw away the spoiled ones, dry the rest.
Small mushrooms are the first to reach readiness, select as soon as they are ready. Store in dry glass jars with lids. Preference is given to dark, cool places.
Freezing
Mushrooms, already cleared of dirt and boiled with the addition of salt, are frozen. If desired, they can be fried with the addition of vegetable oil. Pack in plastic bags and place in the freezer. Storage temperature: -18 degrees.
Pickling stitches
Marinating is preservation with the addition of vinegar or citric acid. Before cooking, boil the lines for at least half an hour, drain the water.
Rinse with plenty of clean liquid. Separate large from small and cook separately. Cut the leg from the cap.
Method 1. Boiled in marinade
- For 1 kg of mushrooms, 70 g of water is required to prepare the marinade. Add a tablespoon of salt to it and stir, pour in 130 g of vinegar 9%, boil.
- Add mushrooms, continue to cook over low heat, stirring occasionally. Skim off the foam constantly. The broth should become light and transparent, the foam should stop rising, and the mushrooms should settle to the bottom.
- Put the spices in the broth: Black and allspice peas, dill umbrellas, cloves, bay leaves, cloves of garlic, horseradish leaves. You can add cherry leaves, black currant. It is important not to overdo it, mushrooms absorb spice smells well. Put sugar, you need a teaspoon per kilogram of product. Let it boil.
- Place the products in the jar. Pour the marinade over and roll up. Turn the cans over, wrap them in warm clothes. Wait for it to cool. Store in dark room at a low above zero temperature.
Method 2. Filled with marinade
- Boiled in salted water at the rate of 2 tablespoons per liter, put the washed mushrooms in jars.
- Prepare the marinade. Ingredients: cloves, allspice and black peppercorns, chives, horseradish leaves and lavrushka. Take half a liter of water, add a teaspoon of salt, a third of a teaspoon of citric acid. Mix and cook for 30 minutes. Add 3 tablespoons of 6% vinegar.
- Pour boiled, peeled and washed lines with clean water and cook for a quarter of an hour.
- Put the stitches in a jar, fill with water and roll up.
All the recipes are in front of you. It's time to go with a basket to the forest on the next day off and pick mushroom stitches, the unattractiveness of which is compensated by excellent taste and magnificent aroma. They can be fried and stewed in sour cream, soups, pickled and dried. There are many options.
Today we learned how to cook stitching mushrooms and morels. Try it, it's delicious. I know this from my own experience. Bon appetit and great mood.
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