Area of Edible Fungi Originated in Zhangjiakou (Zhangjiakou)
Tricholoma is a wild mushroom growing on the grassland in the north of Zhangjiakou city. After processing and refining in Zhangjiakou, it is called "Tricholoma", which has a processing history of more than 300 years. Tricholoma is delicious and nutritious, and has the reputation of "king of edible fungi". It is a good product for welcoming guests and feeding friends, and it is a world-famous specialty. Tricholoma fungi, basidiomycetes, Agaricus. It grows on the ground, and the umbrella-shaped part is called entity, which belongs to reproductive organs. Generally, there must be grass, tree roots and other substrates in the soil under mushrooms. These substrates contain a large number of colorless slender filaments called mycelium, which are germinated by spores scattered by physical folds of bacteria and can survive in soil or things for many years. When the temperature is suitable, hyphae multiply in large numbers and drill out of the ground to form mushrooms. Mushrooms grow seasonally. Generally, mushrooms begin to grow in small summer and heavy summer. Especially after rainy days, as soon as the temperature and humidity adapt, dense and shiny mushrooms grow on the green grass beach. The best quality mushroom is the first mushroom.
As a famous product, there are many kinds of Tricholoma, including white mushroom, general mushroom, pestle mushroom, pearl mushroom, mirror mushroom, green-legged mushroom, pestle mushroom and Tricholoma matsutake. Among them, the most precious is white mushroom, whose mushroom cover (commonly known as umbrella) is white, with yellow-white folds, thin folds, large cover, thick meat, short handle and extremely fragrant smell. After processing, the finished Tricholoma is bright in color, umbrella-shaped, fleshy, good in color, fragrance and taste, and can be stewed, stewed and boiled. In particular, the stewed "shredded pork and mushroom soup" can make the house fragrant and smell into the intestines, which will double the appetite.
Tricholoma is not only delicious, but also rich in nutritional value. According to laboratory tests, Tricholoma contains protein, sugar, fat and fiber, as well as minerals such as potassium, phosphorus, calcium and iron, amino acids and a lot of vitamins B and C, so it is known as "advanced vegetables". Long-term consumption can reduce blood pressure and cholesterol, enhance the prevention and treatment ability of hepatitis and rickets, and have certain anti-cancer and anticancer effects. Internationally, Tricholoma, like other edible fungi, is known as "healthy food".
Edible tender leaves for braking.
Pteridium aquilinum: Also known as "Wunuo", also known as the leading dish, Pteridium aquilinum not only tastes fresh and smooth, but also has high nutritional value. Every 100g fresh product contains 0.43g of protein, 0.36g of fat, 3.6g of sugar and 0.45g of organic acid, and contains a variety of vitamins and minerals, which is several times to ten times that of ordinary cultivated vegetables, so it is enjoyed. Pteridium aquilinum has the functions of detoxifying, clearing away heat, moistening intestines, reducing qi and resolving phlegm. Can be used for treating hypertension, dizziness, insomnia, metrorrhagia, chronic arthritis, etc., and also has preventive effect on influenza.
Talinum
Talinum, also known as Magnolia, Callicarpa, etc. It is an annual or perennial herb, belonging to the genus Panax of Portulaceae. Talinum is a kind of direct root system, its main root is almost cylindrical, and its plant height is about 50 cm. The leaves are oval, slightly fleshy, about 8 cm long and 4 cm wide, and the upper surface of the leaves is smooth and shiny. The flowers are small and pink, and each plant can bloom dozens of flowers at the same time, which has good ornamental value. Horseshoe fragrance is rich in nutrition, and has the effects of clearing away heat and toxic materials, invigorating the middle energizer, invigorating qi, promoting fluid production to quench thirst, and smoothing breast. It is a natural vegetable for both medicine and food, and is called "high-grade hotel vegetable" in the market.
Bitter herbs
Sonchus oleraceus, also known as Patrinia scabra and Patrinia scabra, is a perennial herb with a height of 1 m. The stem of the underground part of Sophora alopecuroides is slender; The stems on the ground are erect, with leaves on them. The leaves are opposite, oval or oblong, with coarse teeth on the edges and coarse hairs on both sides. Sophora alopecuroides flowers form umbrella-shaped cymes, with white or yellow corolla and 4-6 mm diameter. The roots and rhizomes of Sophora alopecuroides have odor, and the seedlings can be eaten or dried for storage. At present, bitter vegetable soup is one of the most common wild vegetable varieties.
purslane
Portulaca oleracea, also known as longevity vegetable, melon seed vegetable and five-star grass, is an annual succulent herb of Portulaceae, with creeping plants and many branches. The stems and leaves are fleshy, and the leaves are small, inverted, thick and soft. Portulaca oleracea is one of the wild vegetables that people like to eat in recent years because of its high nutritional value and medicinal value. People who love acne should eat more.
shepherd's purse
As the saying goes, "on March 3, shepherd's purse is a panacea." After Tomb-Sweeping Day, many rural women and children often flock to the fields to search for wild shepherd's purse carefully and take it home to make jiaozi and spring rolls. Shepherd's purse, also known as grass protection and water chestnut, belongs to Cruciferae. Shepherd's shepherd's purse leaves are pinnately divided, with irregular leaves, extra large top piece, hairy leaves and winged petioles. Shepherd's purse Shepherd's purse is a cold-tolerant plant and likes cold climate. Its tender stems and leaves are delicious and fragrant. It can be used for cooking stuffing, bean curd soup, fried shredded pork, soup or sun drying, but its taste is poor. Shepherd's purse, if eaten for a long time, has the effects of improving eyesight, clearing away heat, stopping bleeding, diuresis and treating dysentery.
Amaranth with red sails
Amaranth Amaranth, also known as Hongfeng, Guanyin Amaranth, Mushroom, Cabbage and Angelica sinensis, is a perennial herb in Compositae. Amaranth leaves are oval-lanceolate, thick and soft, with irregular serrations on the edges. The leaves are green at the top, purple at the back, smooth and hairless, and the flowers are orange or scarlet. Amaranth can be used in soup, such as rolling fish fillet soup, rolling lean broth, or frying fresh leaves with garlic, which is delicious and has certain preventive and therapeutic effects on enteritis and dysentery.
An acre of vegetables
Leonurus heterophyllus is an erect herb of Labiatae, which mostly grows in hillside grassland, wilderness or roadside, and mostly grows in sunny places. The plant height of Leonurus heterophyllus is 30 cm to 100 cm, the stem is square column, and the leaf shape changes greatly. During flowering, the basal leaves and lower stems and leaves shed, mostly oval to nearly round, and the leaves are divided into 3 pieces. The corolla of motherwort is pink to purplish red. Light brown diamond-shaped nuts after flowering. Its stems and leaves can be eaten or stored as dried products. The taste is fragrant and refreshing, suitable for cold salad or soup. It is a common wild healthy vegetable.
bamboo shoots
"Like mushrooms after rain" describes a kind of spring rain, which urges thousands of bamboo shoots to break through the ground, and its scene is full of vigor and vitality. Bamboo shoots can be divided into bamboo shoots, summer bamboo shoots and winter bamboo shoots according to the unearthed season. There are about 20 kinds of edible bamboo shoots in our city, such as Phyllostachys pubescens, Dendrocalamus latiflorus, Bambusa bambusa, and Fujian acid bamboo. Bamboo shoots are thick, white, tender, fragrant and delicious, and have the reputation of "rare delicacy among the poor" and "the first vegetarian dish". Bamboo shoot meat is rich in nutrition and contains many kinds of amino acids needed by human body. Obesity, arteriosclerosis, hypertension, coronary heart disease, diabetes, eating bamboo shoots often is particularly beneficial to food and nutrition. Bamboo shoots can be vegetarian, boiled, fried, braised and stewed, and can also be made into dried bamboo shoots, bamboo shoots and canned bamboo shoots. It is convenient to operate and delicious.
Picking wild vegetables is learned;
In addition to several common wild vegetables, of course, we must not forget that there are wild mushrooms, black fungus and other fungus wild vegetables in the mountains. Ms Liu often climbs mountains on Sundays. Last summer, she saw three or four kilograms of mushrooms on the mountain. "These wild mushrooms are umbrella-shaped thick-headed mushrooms, densely packed together, covering an area of one square meter." At that time, Ms. Liu was very worried about whether these wild mushrooms could be picked. If you take them home, you have to keep them for several days. Will they go bad then?
Reminder: Fungal wild vegetables should flourish in summer, and there are many kinds of poisonous wild mushrooms, which are difficult to identify. If you are not completely sure, don't eat indiscriminately.
The principle of edible wild vegetables:
1. Familiar wild vegetables can be safely eaten. For example, shepherd's purse, purslane and so on, don't pick and eat by mistake.
2. Do not eat wild vegetables with environmental pollution. Many wild vegetables themselves are not toxic, but different growing environments determine whether they will be polluted and edible in the future. If it grows in an environment with high heavy metal content in soil and atmosphere (such as industrial and mining areas), it can enrich heavy metal elements such as cadmium, lead, strontium and chromium in nature; Wild vegetables grown in areas with serious air pollution (such as roads and industrial sewage ditches) can not only adsorb dust in the air, but also filter harmful gases and chemical components in the air and soil. Wild vegetables planted in hospitals and epidemic areas will also be attached with bacteria and viruses harmful to human beings. Therefore, it is forbidden to pick wild vegetables near roads, industrial and mining areas, sewage ditches and hospitals!
3. Wild vegetables that have been put for a long time can't be eaten. It is best to eat wild vegetables now, but the nutritional components of wild vegetables have been greatly reduced for a long time, and the taste is poor.
4. Wild vegetables should not be eaten more. Some wild vegetables contain substances harmful to human body, including tannins, alkaloids, saponins, nitrates, heavy metals and so on. If wild garlic contains propylene-based sulfide, frequent consumption will make people suffer from yin deficiency and fire, dry throat and swollen eyes; Cirsium japonicum (Brassica) contains alkaloids and other substances, which can cause spleen and stomach weakness and blood stasis if eaten regularly, and poisoning can occur if eaten excessively. In addition, most wild vegetables have the functions of bitter cold, detoxification and removing fire, but excessive consumption will damage the spleen and stomach, and can only be eaten in moderation at a time.
5. Wild vegetables have different practices. The best way to eat wild vegetables such as chicory and dandelion is to dip in the sauce and eat it raw. There are also some bitter wild vegetables, which are sweet in life, sweet in bitterness, refreshing and refreshing, and can't be swallowed when cooked.
There are many ways to eat wild vegetables, but unlike those famous dishes, they should be made according to any recipe or chapter. Most wild vegetables can be eaten like vegetables after washing, scalding in hot water, or mixing, frying and steaming. When it is dry and gets angry, you can simmer a pot of potherb porridge on a small fire. Thick vegetable juice wrapped in sticky rice paste, light and long. It can also increase the intake of vitamins and cellulose, and has the effects of nourishing yin, tonifying kidney and regulating stomach. However, people should avoid eating wild vegetables whose names are unknown. Teacher Lin emphasized that bitter vegetables are bitter and cool, and have the effect of detoxifying and removing fire, but excessive consumption will damage the spleen and stomach. "Don't eat more wild vegetables every time."
Many people think that the same wild vegetables are often not as delicious as those cooked in hotels and restaurants. The reporter integrated some hotel and restaurant recipes and recommended several common dishes to everyone.
◎ Fried shredded pork with samara
Practice: Wash and shred pork, mix well with proper amount of salt, soy sauce, chicken essence, sugar and starch, and marinate for later use. After washing, take out the chamomile by boiling water for about half a minute, wash it with clear water, drain the water and cut it into sections. Or put oil in a hot pan, add shredded pork and Jiang Mo and stir-fry quickly until shredded pork is scattered, add Elaeagnus mollis, sprinkle with appropriate amount of salt, stir-fry evenly and serve.
Sargassum, needle, liver and egg soup
Practice: Wash and chop the wampee, cut the day lily into sections after washing, and slice the pig liver. Then put Swertia japonica and day lily into a pot, add appropriate amount of water to boil for 15 minutes, add pork liver to stew slightly, add 1 three eggs, and add salt and monosodium glutamate after boiling.
◎ cold bracken
Practice: The method of cold bracken is simple. After the water is slightly boiled, mix well with refined salt, monosodium glutamate, soy sauce, vinegar, sugar and sesame oil. Pteridium aquilinum tender stems are delicious, nutritious, unique in flavor, fresh, smooth and slightly bitter, which is definitely the top grade of wild vegetables. Need to remind you that bracken is cold and should not be eaten more.
◎ Clever collocation of wild chrysanthemum
Practice: Select and wash Bitter Chrysanthemum, blanch it in water, dry it, let it cool, cut ginger and garlic into powder, add a little salt, chicken essence, sesame oil, sugar, rice vinegar and Chili oil, and stir well to serve. Taste sweet, salty, bitter, sour, spicy, fresh and refreshing, appetizing and invigorating the spleen.
Steamed pork with purslane
Practice: wash fresh purslane, dehydrate and dry in the sun for 3-5 days until
Completely dry, conducive to long-term preservation, can be taken as you eat. You can boil it in water when you eat it, steam it after washing it or burn it with meat. It tastes delicious.
The article is quoted from www.8264.com China Outdoor Information Network.