There are several delicious ways to make wild mushrooms in Yunnan, so you can't let them go!

The whole chicken is thick and full, with fine white texture, fresh and tender taste, sweet and crisp. It contains essential amino acids, protein and fat, as well as various vitamins, calcium, phosphorus, nuclear sulfuric acid and other substances. It tastes fresh and is the highest among bacteria.

The queen of bamboo.

Bamboo fresh, also known as bamboo original, bamboo ginseng and autumn mushroom, is a precious edible mushroom specialty in Yunnan Province. It mainly grows in Zhaotong area of Yunnan Province and forests in southern Yunnan. Bamboo silk has dark green tassels, snow-white cylindrical handles and pink egg-shaped algae. There is a delicate white mesh skirt at the top of the stalk, which spreads down from the cap. The whole fungus is beautiful and is called "the flower of fungus". Porridge line is rich in protein, fat, sugar and other nutrients.

tricholoma matsutake

Tricholoma matsutake is also called Tricholoma matsutake. At first, the mushroom cap was hemispherical, umbrella-shaped, with dry surface, grayish brown or light dark brown, and white folds. It was born in the forests of Korean pine, larch and Chinese pine in autumn.

bolete

Boletus is the general name of boletus, liver fungus pine peach and other fungi. Yunnan province is rich in boletus resources, and the main edible boletus are white, yellow and black. White boletus, also known as delicious boletus. It grows in the mixed forest of pine and oak between 900 meters and 2200 meters above sea level, or cuts down the edges of nearby forests. The growth period is from the end of May to 10 year. Whenever it is sunny after rain, it will grow very tall. White boletus is delicious and nutritious. Not only Yunnan province, but also western European countries have the habit of eating boletus albus widely. Boletus can not only be eaten fresh, but also processed into dry slices for storage as dry goods. The yellow-black boletus and white boletus eat the same fruit and taste the same.

Agaricus bisporus

Ganba, also known as Tricholoma matsutake, grows under the ponytail tree from July to September every year. This kind of bacteria has no cap and folds, and is surrounded like Sochi, so it is called Sochi bacteria. The sword fungus has just been unearthed, yellow-brown, and dark-brown when camping. The meat is hard and dry, and contains nutrients such as calcium, protein and thiamine. , and has a strong aroma similar to beef pickling. Because the local people who soak beef jerky are called Ganba bacteria, this kind of bacteria is called Ganba bacteria.

Hericium erinaceus

Hericium erinaceus is a precious edible fungus. It rains in Chu Qing in August and September every year, which is the season of Hericium erinaceus production. Hericium erinaceus is parasitic on the trunks of oak trees in the deep mountains and forests in the northeast and northwest of Yunnan Province. Hericium erinaceus is white, light yellow or pink, oval and shiny. It looks like a clever golden monkey from a distance, so it is named Hericium erinaceus, which is rich in nutrients, peptides and vitamins. Medical proof shows that Hericium erinaceus has the medicinal functions of repairing tissues, enhancing cell vitality, resisting cancer, prolonging life and beautifying. Hericium erinaceus meat is soft and delicious, and it has the reputation of "niche meat". Its recipes are varied. Vegetarian fried meat, braised pork and steamed pork are all very rare delicacies. Cooking with Hericium erinaceus and silver ears is a good healthy dessert. After cooking, the juice is thick, light pink and refreshing. If you eat before going to bed at night, you can sleep peacefully and improve your cell vitality and body resistance. Fan Changjiang bacteria

Pan-Enterobacter grows in the deep grass of high mountain cliffs from August to September every year. Produced in Chuxiong Autonomous Prefecture and Lijiang Naxi Autonomous County. This fungus has no cover and no handle, and its thallus is covered with fine fluff, brown, with obvious black patterns, and looks like a tiger, hence the name. Enterophilic bacteria have high nutritional value and economic value. Fresh enterophilic bacteria have a strong aroma, and the aroma is stronger after drying. "Ideal and fragrant" are the two main characteristics of Palmitomyces tienii. Cut the washed Paederia into thick lines. Stir-fry with mung bean sprouts and Deng in the pot to taste, and then sprinkle with cooked chicken oil, and it becomes "Enqi Shredded Pork Sauteed with Paecilomyces". This dish has a special aroma and taste, and is a commodity in edible fungi cooking.

(edible) auricularia auricula

China is famous for its auricularia auricula. Yunnan province is one of the main producing areas of auricularia auricula in China, and the auricularia auricula produced is called Yungui. "Yuner" is an artificial commodity, which is exquisite, tall, thick-skinned and shiny. Auricularia auricula is rich in nutrients, including carbohydrates, protein, fat, cellulose and other nutrients, vitamins and a small amount of trace elements such as iron, calcium and phosphorus. Auricularia auricula also has good pharmacological effects, such as benefiting qi and promoting blood circulation, relaxing bowels and clearing away lung heat. In industries with dust, such as mining and textile, fiber wool is a good healthy food. Auricularia auricula can also be used to treat lumbago and leg pain caused by cold and dampness, postpartum weakness, hemorrhoids and dysentery. Therefore, auricularia auricula is an ideal diet that is soft, refreshing, appetizing and beneficial to human health. At present, Yunnan Auricularia auricula has been exported to Southeast Asia, Europe and America, and has been well received.

agaric

Morchella is a unique edible fungus in Yunnan Province, mainly produced in Lijiang and Diqing Tibetan Autonomous Prefecture. The surface of Morchella is named for its similarity with black and green grids, ovals and pears. Morchella meat is soft, fragrant, fresh and nutritious. Enjoy a certain reputation and sell well at home and abroad.

valuable

Auricularia auricula is also called Auricularia auricula because of its golden color. Because its shape is similar to the human brain, it is also called brain ear. Auricularia auricula is a rare edible fungus produced in Yunnan. Mainly produced in Lijiang, Vichy, Shangri-La, Deqin and other valley areas belonging to the Jinsha River basin. Jingui is rich in fat, protein, phosphorus, sulfur, manganese, iron, magnesium, calcium, potassium and other trace elements. It is a nutritional tonic and can be used as medicine. According to the Records of Medicinal Fungi in China, Jingui Wencheng has soy sauce with cold, taste, phlegm, cough, asthma, and vegetarian ingredients, and is mainly used for treating residual heat, phlegm, cold cough, asthma and hypertension. Auricularia auricula is mainly used to make all kinds of vegetables. Jingui's dishes have special color, fragrance and taste, which are not available at the banquet. Auricularia auricula is rich in gum. Cooking with rock sugar is not only soft and refreshing, but also has the health care function of clearing the mind and supplementing the brain. The growth of Auricularia auricula needs proper natural conditions, and its output is limited, which is very precious. Our province has exported gold ears for many years, mainly to Southeast Asia, and the supply is insufficient. Pick up mushrooms and stir-fry mushrooms. 10 kinds of wild mushrooms master very delicious cooking methods. You can't miss eating food!

Dry explosion method

Dry stir-frying method: stir-fry quickly with medium-flow fast fire, and stir-fry with water or soup until cooked. It is especially suitable for cooking wild mushrooms such as Boletus, Dried Barley, Guitian and Enterobacter. Dry-fried with incense as the main seasoning, mainly dry pepper, green pepper, garlic. Of course, you can also add ham, bacon, sausage, shrimp and other materials for frying, but not too much. This is the most commonly used wild mushroom recipe for ordinary people in Yunnan.

Soup method

The method of oyster soup is to boil soup, mainly to eat fresh soup. To cook soup, you can fry it with a little oil first, then cook it with water or soup, or boil it with edible fungi. Don't put too much soup, and the seasoning should be light to highlight the fresh and mellow taste. Suitable for soup is Chengdu bacteria. Hericium erinaceus, north wind fungus, turpentine fungus, chicken fir tree, chicken oil fungus, etc.

Steaming method

Steaming method is to put raw materials neatly into a bowl, steam them in a steamer, and then put them on a plate. When adding raw materials, gelatin proteins such as chicken paste, fish paste, shrimp paste and egg white can be applied. The meat shop has reasonable ingredients, balanced nutrition and more mellow taste. Wild mushrooms suitable for steaming include Chengdu mushroom and Hericium erinaceus.

Biological bombing method

Stir-frying is characterized by more oil and more fire. Before heating, the raw materials processed by this cooking method are generally soaked in seasoned water, dried, and then fried in oil pan until golden brown or dry. The characteristics of raw fried bacteria are fragrant, crisp and pure. Suitable for raw food are chicken fir, Enterobacter, Boletus and dry bar, which have a leisurely taste and slightly less nutrition.

Wisdom generation method

The living method is to cut the raw materials into coarse pieces, put them in a pot and bake them slowly over medium-low heat until cooked. Don't put too much oil in the pot before you die, fry it on both sides. The appearance should be crisp and the heart should be tender. Suitable for raw food are chicken fir, Tricholoma matsutake, dry fungus and so on. It's delicious, but if you suck too much oil, you will get fat!

Barbecue method

The method of barbecue is to roast the bacteria directly on the fire until they are cooked. Be careful not to burn or add fuel to the fire when baking. Leave it as it is. When eating, you can dip in salt and pepper, tomato sauce, spicy soy sauce and so on. Suitable for barbecue are chicken fir, Tricholoma matsutake and Chengdu mushroom. Hericium erinaceus, boletus, etc.