1, hazel mushroom
One of the most famous wild mushrooms in Northeast China, mostly grows in shrubs or oak forests. Both fresh and dried products can be eaten, generally stored after drying, and stewed chicken after boiling. Braised hazelnut mushroom with chicken is one of the eight stews in Northeast China, with delicious taste and unique flavor.
2, thigh mushrooms
Also known as thick-legged mushroom, the scientific name is delicious boletus. Most of them are born on the hillside of Chaoyang, and the large umbrella cover is 20 cm in diameter and 5 cm in thickness. The bacterial folds on the inside of the umbrella cover are spongy, the stipe is thick and hard, and the inside is loose when cut. When drying in the sun, the fresh fragrance is fragrant and placed on the balcony, and the room is full of fragrance. After drying, it is eaten and stewed with meat, which is particularly delicious and soft.
3. White mushrooms
One of the wild mushrooms, commonly known as white face. Most of them grow on rotten leaves in low-humidity shrubs, or in piles or in lines. The whole body is white, with fine folds and a strong smell. Similar to it, better than it is the pink-purple mushroom, commonly known as purple face, with purple in white, which is similar in shape and growth habit to white mushroom.
4. Mushrooms with chicken oil
The umbrella cover is apricot yellow, the stalk is white, and it feels delicate, like solidified chicken oil, hence the name. It generally grows between sandstone folds on the hillside. It is best to eat fresh products. After blanching, stew them with poultry meat pieces, and the taste is delicious. Dried products are not easy to stew and taste firewood, but the more chewy they are, the more fragrant they are.
5. Hericium erinaceus
Named for its shape like a monkey's head. Growing on oak trees, the scars of dead branches are generally opposite, or born together, or facing each other between trees. It is a particularly precious wild edible fungus, ranking first in delicacies. Most of the Hericium erinaceus seen on the dining table now are cultivated artificially, and the wild Hericium erinaceus belongs to the treasures among treasures.