What are the practices of wild mushrooms in Yunnan?

Eight practices of wild mushrooms in Yunnan

Speaking of Yunnan, it's really a good place. Although I haven't been there, it's really tempting to watch the introduction on TV. I really want to see it when I have the chance.

The climate in Yunnan is hot and humid, and wild food is more suitable for growth. The wild fungus I know is termites, right?

There are also firs. Many people harvest in this season. At this time in our hometown, fir trees are growing again. These days, it's raining, and fir trees are really growing fast, one after another. It's really enjoyable to pick.

Abies in Yunnan are the same as those in our place, and the method is similar. Tell me the method.

Firs are collected and washed and sold on the street. Open the big one and don't peel the small one.

Cut some semi-fat meat, slice it for later use, slice a small bowl of garlic, cut green and red peppers, slice onions and slice ginger.

When the pot is hot, stir-fry the meat first, add the ginger slices and cooking wine, and stir fry. Then add fir and garlic slices and stir fry, then add soy sauce.

Don't put too much water, don't skip the vegetables, cook for a while, don't cover, put the peppers in the soup and stir fry quickly, and add some salt chicken essence.

Just put the onion in the section, it's delicious, even more delicious than meat, and I think the Chinese fir ear is more fragrant than other fungus, and the price is also expensive, ranging from several hundred to one hundred!

Share here, I am Sister Hui's kitchen, welcome comments or concerns, and share your practices, thank you.

There are many ways, so I just say what I have eaten and what I cooked at home. . Different types, different practices. I'm not sure about the specific type, I'm just listing what I know. .

1. Most families slice it, stir-fry it with crumpled green peppers, and add a lot of garlic to remove the poison and improve the taste.

2. Use a lot of oil, burn it very hot, put a lot of dried red peppers, and then put chopped bacteria.

Stir-fry the mushrooms first, then add garlic, then add onions or leeks and add water, not too much. You know, the soup is very thick. Our dialect here is called "Du".

4. Mushroom hotpot. Cook a pot of chicken soup to make the soup base of hot pot, then directly put the strains, such as white mushroom, Pleurotus ostreatus, etc., and cook for 20 minutes. Otherwise, it's toxic, and you can also add the common dishes in hot pot (usually all kinds of bacteria) to soak in water, which is delicious. . But I throw up every time I eat, and everyone else is fine. It should be related to personal physique.

5. Some fungi are dry, that is, wood (dried auricularia auricula, auricularia auricula), which is cooked and fried with unpalatable bacteria, and then fried into oil and mushroom oil. . When eating noodles, it tastes delicious and chewy. You can put a lot of cooking oil, heat, dry pepper and pepper, then put bacteria and tear them by hand. Don't be too big, especially when it's almost ready. Pay attention to the color. Turn off the fire half an hour in advance, because the oil still has residual temperature, which will continue to heat the bacteria. When my mother made it for the first time, she didn't turn off the fire in advance, and the bacteria withered and tasted terrible. This is also a way to preserve fungi. There are often termitomycetes oil on the market, which is very fragrant.

6. I've eaten it, too. As long as the hat contains delicious minced meat, it's delicious if you put it on a plate one by one and steam it on the pot.

Anyway, fungi are delicious no matter how they are cooked. Garlic must be put in to be fragrant, and it must be fried.

Because mushrooms have a strong fragrance, making soup, stir-frying and cooking are all good choices.

Amal will soak mushrooms first, and don't put too much water, because the water will be used again.

Making soup is very simple. Add chicken and longan, add two slices of ginger and stew with mushrooms. Don't forget to pour in the water for soaking mushrooms and stew them together. This will not only make mushrooms grow, but also make mushrooms lose nutrition and taste.

Stir-fried, if fried with pork foam. Generally, mushrooms are soaked first. Braised pork is marinated with soy sauce, sugar and water soaked with mushrooms. After stirring evenly, add cornstarch and oil, stir together and marinate quietly for 5 minutes. Then fry the mushrooms in oil and pick them up. Saute garlic with mushroom oil, then stir-fry pork foam, and finally add mushrooms and stir well. This is a delicious meal.

Cook rice, soak mushrooms, then boil them in water and put them on the surface of rice, so that a pot of rice is fragrant and attractive.

Fried rice, fried rice with mushroom oil, and then fried mushrooms into rice, smells delicious.

As soon as the fungus comes out, the farmer's market is full of all kinds of fungus! What kind of chicken fir, chicken oil fungus, leather carving fungus, corns, cow eyes and so on!

I like chicken fir as chicken fir oil! How delicious! Every time I eat noodles, I want to eat some. It tastes absolutely delicious!

I also like crispy bacteria, such as bull's eyes and corns! Fried with green peppers and green peppers, perfect!

When you buy mushrooms, you should remember the "three ripe" when eating mushrooms:

First: the fungus should be cooked;

Second: boil the bacteria;

Third: be familiar with the way to the hospital;

hahaha ......

There is a rural way to eat in the countryside. In rural areas, garlic cloves (dried garlic) are generally used to stir-fry a small amount of green peppers. The fried bacteria must be cooked, and they can't stick to the pot, or trouble will come! I don't know all kinds of practices in the city, but it can also be like the wild mushrooms in the city are too expensive, and it's not feasible to fry only a single mushroom!

Fry, fry, boil, fry, fry, roast and cool!

Zhu wild mushroom hotpot

Sauté ed Tricholoma matsutake

Cold matsutake sashimi

Fried clouds and fried boletus

Fried dried mushrooms with Baoyun pepper

Fried chicken fir oil

Created on 20 17.7.8.

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How many ways to eat wild mushrooms? Not much to say, usually just speculation. However, because there are many analogies in eating wild strains, each wild strain has its own temper, and even if it is cooked exactly the same, it will never taste the same. There are many kinds of indigenous bacteria in Yunnan province, and the edible fungi are also different. On the dining table of local people in Kunming, besides chicken termites, the common ones are Tricholoma, Boletus, Stinky Peony (who can belong to whom, I forget), Pseudomonas aeruginosa, dry bar, chicken termites and Lactarius.

You jizong

When it comes to chicken coops, most people in Yunnan think of frying chicken coops, that is, washing fresh chicken coops, tearing them into short strips by hand, draining the water vapor, frying them in a large iron pot, adding a lot of sesame oil and a little shredded pepper, and patiently frying them.

If you like the crispy taste, fry it dry. If you like soft flavor, fry it less for a while. After frying, directly cool in the pot, and then put it into various containers. Be careful not to leave oil in the pot. Don't waste the oily smell of fried chicken fir. After the short bacterial season has passed, we can rely on it to spend a buffer period without bacteria.

This kind of fried chicken can be mixed with noodles, bibimbap and rice noodles. Very fragrant and famous. Many friends from other provinces buy online as gifts, but the quality of the purchases is uneven. Many of them are made of mushrooms or artificial bacteria. Personally, I prefer other miscellaneous bacteria, such as mushrooms and boletus.

Fresh chicken fir can also be made into soup. After being torn into strips, it will be stewed in chicken soup, but the taste is not as strong as that of fried chicken soup. The taste is another style, crisp and sweet, and the soup is delicious. Even without chicken soup, the aroma of chicken fir is enough.

Qingtou mushroom soup

Pleurotus eryngii is the most common fungus in the vegetable market. The price of bone flower is more expensive than that of umbrella cover, because it is more fragrant and tastes better. This fungus is particularly easy to handle after washing. Break the umbrella cover and handle. If the umbrella handle is too big, cut it into pieces. Just break the umbrella cover in half by hand, not too much. Heat an oil pan, stir-fry garlic slices and shredded green peppers until fragrant, then add garlic, and then add picked mushrooms and stir-fry evenly. Washed mushrooms don't need to be drained too dry, but poured into the pot in the tide. In the process of frying, water will flow out of the mushrooms, which is the most delicious soup!

Salt seasoning is enough, and most bacteria have their own delicious properties. Stir-fry until cooked, and bibimbap with original soup is the best. After frying, you can also add water to boil it a few times, but not too much water. Unless there are enough bacteria, the soup will be diluted and not delicious.

Pseudomonas aeruginosa with green peppers is made in the same way as Pleurotus ostreatus, but it is usually dry-fried without soup. Pleurotus ostreatus tastes sweet and smooth, and Pseudomonas aeruginosa is slightly dry and fragrant.

Ganba mushroom with green pepper refers to a kind of air-dried meat and beef in Yunnan dialect, which is extremely fragrant and delicious. As a fungus, Ganba mushroom has the smell of Ganba meat, hence its name. But if you don't like it, you will feel too corny.

Dry fungus is difficult to clean because it is different from other fungus seeds, and the whole dish grows in the mountains. Collecting other fungal seeds is equivalent to digging it out. In addition, the surface is criss-crossed, and leaves, pine needles and silt are easy to attach to it, which is difficult to dig out and needs to be torn up and washed.

Although the process is difficult, it is quite decompression, because it is like tearing cooked beef with very clear texture, and the fragrance is also very heavy, and you are hungry while tearing.

Rinse the dried mushrooms thoroughly, drain the water thoroughly, put them in an oil pan, and fry them with dried peppers. It's really like eating lean meat, and it's especially fragrant. This fungus can be preserved for a long time when mixed with leek flower (different from leek flower sauce in Beijing), and bibimbap tastes delicious, but it is often extremely salty and a little off-putting.

Stir-fried boletus is a kind of fungus that is very easy to be poisoned. Yunnan people's persistence in boletus and Daqing may be incomprehensible to people outside the province. It takes a little experience to fry boletus. Although it is not a grand thing to eat this dish at home, it is generally cooked by experienced elders and can be eaten by younger generations. The practice is to add dried peppers or fresh peppers to fry, and there must be garlic. This is what people must put when they eat wild mushrooms. Whether it is scientific or not, you must do as the Romans do and be cautious when eating mushrooms.

As for wild mushroom hot pot, I personally think it's too wasteful. Wild mushrooms have to be eaten alone to taste. If you put them together in a pot, you won't eat them no matter how fragrant they are. What a waste.

First, you need to know what wild mushrooms are like. Not all wild mushrooms are suitable for cooking soup. For example, boletus, dried mushrooms and palms can only be fried, and some can only be cooked with meat (Morchella).

Secondly, never use boiling water! In this way, the fragrance and nutrition of wild mushrooms are gone! Be sure to soak in cold water (soak 1 and 2 hours before use)

Here are a few examples.

Tricholoma matsutake is the king of bacteria. In the natural mixed forest of pine, oak and cypress, Tricholoma matsutake grows slowly, and it usually takes 5-6 years to grow, which is rare and endangered. It tastes very special. It is sour when fresh, sweet and delicious after burning, frying and cooking, and has anti-cancer effect. Known as the "all-round champion of health care", it is a national banquet-level dish.

Ganba, a rare bacterium endemic to Yunnan. This kind of bacteria, which only grows in Yunnan and Hubei, is ugly. It was yellowish brown when it was first unearthed, and it turned dark brown when it was ripe. Because it exudes a strong fragrance similar to pickled beef jerky, it is called "Ganba bacteria". Its meat is tough, delicious and has the effect of delaying aging, which makes people drool.

Penicillium, a popular fungus in Yunnan. In the mountainous areas of Yunnan after the rain, the most common fungus is probably Penicillium. It is easy to recognize, and its white body is wearing a small green hat, which looks like a turtle's shell. Contains protein, calcium, phosphorus, iron, VB2 and other nutrients. Stir-fried, stewed, steamed, mixed, or made into soup, all tastes extremely delicious.

Chicken termites, not meat, are better than meat Termites and termites were born on the hillside of red soil forest. It is tall and thin, but the meat is fat and the filaments are white. It is not only rich in phosphorus, but also has the effects of refreshing, anti-cancer, strengthening the spleen and stomach and lowering blood sugar. Close your eyes and chew. Unusually sweet and crisp, just like the entrance of chicken.

It depends on what kind of food can be nutritious.

Fried Pleurotus ostreatus: Pleurotus ostreatus is a common wild fungus in Yunnan. Delicious taste, low price and simple and diverse preparation methods. Stir-frying is the most common cooking method. Shred green pepper and ham, slice garlic, fry in oil, and add Pleurotus ostreatus 15 minutes.

Roast mushrooms with garlic: cut green peppers and garlic into sections, stir-fry them with hot oil, remove the stalks of mushrooms, leave the mushroom cap, put the mushroom cap flat on charcoal fire, put pepper and garlic oil into the mushroom cap, sprinkle some salt, and bake the mushroom cap until golden brown.

Chop and stir-fry the chanterelle: clean and chop the chanterelle, at the same time, cut the garlic, shred the green pepper and ham, heat the hot oil to 220 degrees, stir-fry all the above materials in a pot for 5 minutes, then thicken and plate.

Tear Tricholoma by hand: wash Tricholoma, tear it into filaments by hand, then cut green pepper, ham and garlic into powder, stir-fry it in oil pan, and then take it out on a plate.

Seasoning paederia scandens oil: Wash paederia scandens, drain the water, tear it into strips in the same way, then heat the rapeseed oil to 220 degrees, add garlic cloves and dried peppers, fry paederia scandens until the garlic cloves turn golden.

Matters needing attention

Wild mushrooms are poisonous, so be sure to cook them when you eat them ~ ~