Eating mushrooms in Kunming

There are few laymen in the lotus pond, and the moss mark in the wild shop is one inch deep. A cup of turbid wine after noon, fragrant flowers and wet rain.

I miss the rain in Kunming. -Wang Zengqi's Rain in Kunming

Wang Lao's pen describes the rain in Kunming, with a thick green cactus hanging upside down and a golden flower at the end; Vegetation branches and leaves with saturated water; Black, red, black and red "charcoal plum" sells the voice of Yangmei, a Miao girl in Jiao Jiao; Soft and full of Burmese osmanthus, the day when the landlord sends flowers to the guests; He remembered the homesickness note he wrote to his friends in the north on a rainy night. On a rainy morning, I will go to the lotus pond with my friends in the new teaching building of the conference. A small restaurant near Lianhuachi, a plate of pig's head meat, half a catty of wine. As a result, the rain entangled my feet and I couldn't walk until the afternoon.

Oh, and the bacteria in Kunming. So Boletus, Penicillium, Chicken Longitudinal, Dried Mushroom and Chicken Oil Mushroom came alive under the old man's pen.

Wang Lao said that boletus is as color as beef liver, smooth, tender, delicious and delicious. Stir-fried boletus must put more garlic, otherwise it will easily make people faint.

This fungus is the general name of boletus and Tricholoma matsutake, and it is a wild edible fungus. Except for a few poisonous or bitter varieties, most of them are edible. There are mainly white, yellow and black boletus. Boletus is named because its meat is very similar to bovine liver. It is a rare wild edible fungus and one of the "Four Kings". Boletus is delicious, fragrant and nutritious, and is deeply loved by the masses. Boletus is distributed all over Yunnan, and the spawning period is from June to 65438+ 10 every year.

This kind of bacteria is mainly produced in the virgin forest zone where the three rivers flow in the west of Yunnan. The growing environment is quite pure, mainly growing in the grass in the Woods, and mushrooms are produced from June to September every year. The locals like it very much. The strain is rich in protein, amino acids, plant fibers and other ingredients, and its taste is very fresh, its fragrance is long and its natural fragrance is rich. It was spherical when it was first unearthed, and then it gradually expanded into an oblate circle. The mushroom cap is very hard and turquoise with turquoise scales on its surface.

What is chicken fir? It is the fruiting body of Taiwan Province Ghost Umbrella. It is one of the treasures of edible fungi. Chicken termites are thick and fat, silky white and fresh, sweet and crisp. Whether frying, frying, pickling, frying, mixing, stewing, roasting, stewing, steaming or making soup, their tastes are very fresh and they are the best among the bacteria. Chicken fir is only produced in southwest and southeast provinces and parts of Taiwan Province Province. Guizhou has the largest output. From June to August, Panxi area in Sichuan is relatively wild, and the border between Yunnan and Guizhou occasionally appears.

"Chicken fir is a rare delicacy, but it is not really surprisingly expensive. The price of a plate of braised chicken is comparable to that of a bowl of braised chicken because it is not rare in Yunnan. " These are Wang Lao's original words. He said there was a joke: someone took a train from Kunming to Chenggong and saw a chicken fir on the ground. He jumped down and picked it up, so he could get on the train in a hurry. This joke is intended to show that the train from Kunming to Chenggong is slow, but it also shows that chicken fir can be seen everywhere.

Ganba is a rare wild edible fungus endemic to Yunnan, which cannot be grown in other provinces at home and abroad. Also known as: embroidered cocci, also known as the opposite flower fungus, horse tooth fungus and so on. It grows in pine trees in central and western Yunnan. Produced in the rainy season in July and August, it has not been cultivated artificially. Its ugly, black with a layer of white. But it tastes fresh and fragrant, and it is the top grade of wild edible fungi.

I think Wang Lao also found it, saying it was dark brown with green, a bit like a pile of semi-dry cow dung or a trampled hornet's nest. There are a lot of grass stems, messy hair, a mess! However, if you work hard, you can choose the loose hair of the grass stem, tear it into thread as thick as crab legs, and fry it with green peppers. The entrance will make you dumbfounded: is this thing so delicious?

Ok, here is a kind of fungus and dried bobby, which is not delicious! They are all about the same size, as big as a silver ring, smooth and light yellow in color, just like chicken oil. Unfortunately, "this kind of fungus can only be used for color matching and has no taste."

When cooking, mushrooms absorb oil very much. Bite down when eating, and the oil and water mixed with mushroom juice are squeezed out, like chicken oil, hence the name. Mature chanterelle is a bit like morning glory, bright in color, tougher and more elastic than ordinary mushrooms, and smells obviously apricot. It is said that chanterelle is very famous in Germany. It is as popular as the famous sausage, but the price is much more expensive. Traditional medicine in China has a lot of comments on chanterelle. The data show that the chicken oil fungus is cold and sweet, which is beneficial to dispersing lung, improving eyesight, benefiting stomach and intestines, clearing away heat and diuresis, benefiting qi and harmonizing middle energizer. Regular consumption can treat skin roughness, dryness, night blindness, visual impairment, ophthalmia and other diseases caused by vitamin A deficiency.

It was clearly for the cool rain in Kunming, or for the sweet and soft osmanthus in the humid air, but it was brought to the mountains of Kunming by the old man. On the hotel table, there are plates of delicious bacteria. Wang Lao's writing has never left the flavor of life. Even in those days, life is still a constant theme today.

He said, I miss the rain in Kunming. What a lovely old man.