33 kinds of wild mushrooms commonly used in food
1, an orphan of ants
It is named after growing on a lonely termite pile. It grows after the rain comes in late spring every year. Often dig as soon as it grows on the ground. It mainly eats mycorrhiza, which is delicious and nutritious. It can be clear soup, boiled egg soup or fried.
2. Torch Chicken Longitudinal
Named after the Torch Festival (June 24 of the lunar calendar), the torch chicken stands upright and is a nest (slice), which is large in quantity and delicious. You can make soup, fry at most, and make chicken longitudinal oil, which can be preserved all year round.
3, yellow-skinned chicken longitudinal
It comes out late, usually from 10 to 12. Yellow flowers are big and thick. One flower can cook a big bowl, which is delicious. Eat as above.
4, chicken vertical
The whole rainy season comes out in pieces, with a large amount of flowers and small flowers, which is difficult to pick up and wash. It tastes delicious and tender. Eat as above.
5, chicken vertical flowers
Smaller than a chicken, it comes out piece by piece, with a large amount and small flowers, which is difficult to pick up and wash. It tastes delicious and tender. Eat as above.
6, water chicken longitudinal
It is shaped like a chicken longitudinal and tastes similar, but it is not as fresh and sweet as a chicken longitudinal. Eat like a chicken.
7. Rhodotorula
It is a kind of wild and precious edible fungus, which contains amino acids, multivitamins and other essential ingredients for human body. It has the functions of calming nerves and enriching blood, and is especially suitable for lying-in women and anemia patients. Compared with other fungi, it tastes fresh, sweet, beautiful and tender. Auricularia auricula with big feet and deep red color is better. You can make clear soup, chicken, stir-fry and stew. Remember to cook it thoroughly, especially fried. Auricularia auricula has small feet, bitter and spicy taste, and is poisonous, so it cannot be eaten.
8. Lactarius
Named after the milky juice that flows out. It can be divided into two types: Lactarius crassipes and Lactarius deliciosus. This is also a relatively safe fungus that can be eaten raw. There are many ways to eat, such as boiling, burning, frying and frying. And you can eat pickles. It tastes fresh, sweet and delicious, with rich fragrance, mellow entrance and unique flavor.
9.penicillium
Named for its turquoise color, it is bright, beautiful, simple, fresh and nutritious. There are many ways to eat, such as boiling, burning, frying and frying.
10, rice soup bacteria
Pale purple in color, plain and smooth in taste and rich in nutrition. There are many ways to eat, such as boiling, burning, frying and frying.
1 1, boletus
Boletus is a rare fungus with delicious taste and unique fragrance. It is rich in protein, carbohydrates, vitamins and minerals such as calcium, phosphorus and iron. This is a rare delicacy with rich nutrition. There are many ways to eat, such as frying, boiling and frying.
12, Boletus nigricans
It tastes delicious and is one of the most fragrant boletus. Boletus nigricans is rich in nutrition, contains a lot of protein and 18 amino acids, and has the effects of preventing cancer, relieving cough and invigorating qi. It is a kind of slimming edible fungus, which has a good curative effect on diseases such as hypertension, high cholesterol and hyperlipidemia.
13, see hand green (a touch of green)
It is named after the blue-green color when catching bacteria by hand. It is similar to boletus, delicious, greasy and nutritious. There are many ways to eat, such as boiling, frying and frying. Remember to cook it thoroughly.
14, shiitake mushroom
Colors are white, yellow, purple and so on. And the taste is slightly inferior to that of boletus and daqing, and it is rich in nutrition, and it is eaten the same as boletus.
15, Huang laitou
Named for its yellow and unsmooth cap. Huanglaitou is the best of its kind, very greasy, delicious and delicious. There are many ways to eat, whether it is fried or boiled.
16, Ass Bubble (Mabo)
It belongs to underground truffles, similar to potatoes, and can be divided into white donkeys, black donkeys or glutinous donkeys, rice donkeys and so on. How to eat often stir-fry with leeks and pickles. You can also cook soup or cook it and cold it. For example, after burning charcoal, it has a strong special flavor and tastes delicious.
17, brush bacteria
Named after its shape like a brush handle, it is also called coral mushroom, which is handsome in shape and colorful. Its taste is fresh, sweet and refreshing, and it contains 6 kinds of essential amino acids, which can also be used as medicine. There are three kinds: white, red and Huang San. Among them, the unexpanded white brush fungus is the best, followed by the excessively expanded one. Most of them are fried or boiled.
18, wild Lentinus edodes
It grows on the dead trees of natural forests and begins to sprout after the first spring rain every year until the end of spring. Compared with artificially cultivated Lentinus edodes, it has small and refreshing flowers, incomparable fragrance, rich nutrition, diverse eating methods and good health care effect.
19, white ginseng fungus
Growing on dead trees in natural forests, it is difficult to pick small flowers, but they are delicious, sweet and nutritious. How to eat more stewed eggs, such as boiled, fried and cold.
20, Ganba bacteria
It is said that Ganba contains antioxidants and has the effect of delaying aging. Not to mention the efficacy, the delicious taste and unique aroma of Gamba itself make people want to eat it again. Cooking and frying Ganba mushroom with other dishes can improve freshness and flavor. There are many ways to eat Ganba mushroom, mostly fried and fried.
2 1, Coprinus gallinarum
Named after the shape of chicken butt, it tastes delicious, has special fragrance and is rich in nutrition. How to eat? Cook and fry.
22, chanterelle
Traditional medicine in China has a lot of comments on chanterelle. According to records, chanterelle is cold and sweet, which is beneficial to dispersing lung and improving eyesight, benefiting stomach and intestines, clearing heat and diuresis, benefiting qi and resolving middle energizer. Regular consumption can improve skin roughness, dryness and night blindness caused by vitamin A deficiency. Most of the ways to eat chanterelles are fried.
23, trumpet fungus
Named after the shape of a trumpet. Orange or khaki. The meat of Auricularia auricula is slightly dry, with little water, soft and crisp, and delicious. It is reported that it contains six essential amino acids. How to eat is mainly fried, fried, fried, boiled and hot pot.
24, spicy bacteria
Named after bitter and spicy juice, spicy bacteria are mostly white, also called white spicy bacteria, which can be divided into coarse-pleated spicy bacteria and fine-pleated spicy bacteria, of which fine-pleated spicy bacteria are the best. If you don't want to eat bitterness, you can crush the raw spicy bacteria and rinse them, so the bitterness will be less, and people who like bitterness don't need special treatment. Spicy mushrooms are often fried with sour bamboo shoots and millet spicy, or cooked with charcoal fire, or soaked in sauerkraut, which is particularly delicious. That smell makes your mouth water.
25. Maliwo
Because it often grows under chestnut trees, it is named after a nest (clusters). Clusters of small flowers are delicious and nutritious. Eating methods are mostly used for making soup or cooking.
26, hemp hen bacteria
It is named after chicken feathers with hemp ash and other colors. Flowers are delicious, similar to chicken, but not as fresh and sweet as chicken. How to eat, mostly for frying and cooking.
27. Wild Auricularia auricula
It naturally grows on dead trees in the forest. There are many kinds of auricularia auricula, such as auricularia auricula, auricularia auricula, auricularia auricula, auricularia auricula, auricularia auricula and so on, which are delicious and nutritious. Eat the same way as ordinary fungus.
28. Wild Ganoderma lucidum
It grows naturally in the forest. More ecological than ordinary ganoderma lucidum. The edible method is the same as that of general ganoderma lucidum.
29. Matsutake
This is a wild Tricholoma matsutake. Only in the pine forest, 65438+ comes out from August to mid-February every year. The color is divided into blue ink and light yellow, which is the latest fungus. It tastes as fresh and sweet as chicken longitudinal, has its own unique fragrance and rich nutrition, and is eaten in the same way as chicken longitudinal.
30.variegated
It is a kind of ganoderma lucidum, which is mostly used for boiling water and drinking tea. It tastes bitter and fragrant, and is mainly used for treating diseases and health care. Has the effects of clearing away heat and toxic materials, diminishing inflammation, resisting cancer and protecting liver.
3 1, eight loads of firewood
Because of its tough texture, it needs eight loads of firewood to cook, hence the name. Although the fungus is tough, it tastes delicious, and the special fragrance makes it hard to resist the temptation. Eat, cook, it will take a long time.
32. Pseudomonas aeruginosa
Pseudomonas aeruginosa grows in pine or coniferous forest, broad-leaved forest or mixed forest, and all appear in pairs. As long as a flower is found deep in the forest, another flower will be found within one meter. It has the same protective color as pine leaves, is not easy to find, tastes delicious, is rich in nutrition, and has cancer prevention and health care functions. How to eat more fried food?
33. Bamboo Sun
Dictyophora, also known as bamboo ginseng, grows in hot and humid bamboo forests. This is the shape of a beautiful girl in a robe. It is said that Dictyophora dictyophora contains 16 kinds of amino acids and minerals needed by human body, which has the functions of strengthening spleen and stomach, losing weight and helping digestion. Delicious taste and unique flavor. Most of them are cooked food, stewed chicken and cold salad.
Curiosity canteen, discover more food secrets ~
Yunnan has a humid climate and is a kingdom of animals and plants. There are dozens of edible mushrooms. I wonder if you have heard of these strange mushrooms?
Lactarius lactis
Black Lactarius can be regarded as the most special among dozens of mushrooms in Yunnan. It has a great feature, that is, no matter which part is broken, a milky liquid will flow out, just like milk. This special Lactarius is also very fragrant, rich in amino acids, protein, fat, carbohydrates, vitamins, calcium, phosphorus and potassium and other trace elements. You can eat it often, but you can't use too much at a time, otherwise it will damage your stomach. There are many cooking methods for Lactarius, but garlic must be used for seasoning. The smell of garlic will double the flavor of the milk mushroom and make it more fragrant.
agaric
Morchella is very precious, with a special shape and uneven surface, just like mutton tripe, so it is named Morchella. Morchella is rich in nutrition, is a very good source of protein, contains a lot of vitamins, and is an internationally renowned "health food".
An edible fungus in bamboo forests in southwest China.
Zhu Sungui is the "queen of fungi", and the snow-white cylindrical stalk is wrapped in a fine white mesh mushroom skirt. In Guangdong, people like to use bamboo sun to make soup, but in Sichuan and other places, bamboo sun has become a high-quality ingredient in hot pot.
1. What I contact most is chicken fir. Because we have wild animals there, when I was young, I often wandered around the house or went over mountains to find the place where it grew last year. I remember I grew up in August and September. It's almost the season for the growth of chicken fir. At first, you can buy wild auricularia in the countryside (150 ~ a kilo in 200 yuan) (chicken fir is commonly known as Tangsan auricularia, which means that you have found this kind of auricularia, and there may be two places around to grow it, so look around when you look for it, and you will get it if you are lucky).
Then I think the most delicious way is (cooked by grandparents before)
1. Wash the chicken fir.
2. Tear the hand into small pieces (more fragrant).
3. Find a steel pot (small steel pot) that can be steamed, put a layer of bright red peppers, put chicken fir in the middle, spread a layer of bright red peppers (which need to be spicy), put lard, salt, and most importantly, put fresh peppers (green peppers, which are more fragrant) on it. Put it on a pot and steam it like an egg (not too long, it's just cooked and tastes fresh and crisp)
2. Yunnan Our place is commonly known as San Ergu. Legend has it that the chicken fir stopped growing, and this time it grew again. It's smaller and smells better. Of course, you can eat it the same way as it says. I remember once I used it to argue with corn kernels, which was not bad.
3. There is also archaea gallinarum, which is a strange name. It's more common here. When you come home from school, you can find this bag with your friends. But it doesn't taste as good as chicken fir, but it's very ordinary.
1) You can make soup.
2.) You can eat noisily.
3). You can eat it steamed.
Anything will do.
What other unicorns are there? What else is there? Oh, I don't remember! There are many delicious fungi. But be careful when eating bacteria. Remember that some of them are poisonous and can't be eaten.
All kinds of wild mushrooms
Shanzhen mushroom soup hotpot
(a) washing raw materials
Fat cattle 150G cooked chicken 150G pea seedlings 100G tofu 200G green bamboo shoots 150G Chinese cabbage 150G chrysanthemum morifolium 100G vermicelli 100G fresh mushrooms 80G.
Food processing:
Slice the frozen fat beef. Cooked chicken is cut obliquely into large pieces. Pick and wash pea seedlings. Cut the tofu into large pieces. Peel the bamboo shoots and cut them into thick strips with a length of 250px. Select the tender heart of Chinese cabbage and clean it. Dry the vermicelli thoroughly with clean water. Fresh mushrooms are pedicled, sliced with an oblique knife, and the above raw materials are divided into plates and served to diners.
(2) making soup brine
Raw materials:
Two fresh Tricholoma matsutake 100G fresh boletus 100G fresh termitomycetes 100G Coprinus comatus 100G.
Ginger slices 15G onion segments 30G medlar 10G cooking wine 20G fresh soup 2500G chicken oil 100G lard 100G.
Chicken essence 5G monosodium glutamate 3G refined salt 10G
Ingredients: chopped green onion 100G coriander powder 50G wild pepper 100G Sichuan Chili sauce 300G refined oil 150G.
Monosodium glutamate 10G refined salt 10G
Production method:
1. After the squab is processed, the head and feet are cut off and processed into 75px cubes.
2. Wash Tricholoma matsutake, Boletus, Termitomyces, Coprinus comatus, cut into thick slices, and put them in four large plates.
3. Take a hot pot basin, mix in fresh soup, add refined salt, monosodium glutamate, chicken essence, ginger slices, onion segments, cooking wine, Lycium barbarum, chicken oil and melted lard to taste, boil, pour in squab, and cook over low heat until it is cooked and soft.
4. Taste dishes: put the wok in medium heat, add refined oil and heat it to 40% oil temperature, stir-fry the hot sauce and color it, and divide it into five kinds of dishes. According to personal needs, add chopped green onion, coriander leaves, refined salt and monosodium glutamate as appropriate to make seasoning dishes and dip them in. Light-flavored dishes can also be made directly from the original marinade.
Characteristics of dishes: the soup is delicious and mellow, with unique flavor.
How to eat:
1. Pour the processed Tricholoma matsutake, Coprinus comatus and Coprinus comatus into a hot pot basin and heat it to serve. Boletus is finally poured in, and it needs to be heated 15min before it can be eaten.
2. When the raw materials in the pot are about to run out, rinse the raw materials according to everyone's preferences, and the taste plate is used for dipping.
3, pot marinade can be directly poured into the bowl to drink.
Yunnan has four seasons like spring and mild climate, which is especially suitable for the growth of various fungi such as coral bacteria, dried mushrooms, Morchella, Armillaria mellea, vitellus, lactic acid bacteria, Glorious Hospital, etc ... Many of them are unheard of in the mainland, and their names are also very local. Different fungi have different tastes and flavors. Because most bacteria are not easy to transport, they can only be eaten locally. For a long time, I was always stupid enough to tell the difference between mushrooms and mushrooms. Later I learned that mushrooms are a kind of mushrooms. Now many people are tired of eating meat, but they are addicted to eating mushrooms and need wild mushrooms. Truffles and Tricholoma matsutake are the best. It's a pity that neither of them has become my favorite. It must be that things are rare. After all, wild bacteria are always more delicious than artificial bacteria.
And my favorite chicken, Pleurotus ostreatus, I always ask my friends in Yunnan to send me some bottles of fried chicken, which they made themselves. Wash and air-dry the chicken, then tear it into small strips, stir-fry it thoroughly with rapeseed, and add dried Chili, garlic, star anise, tsaoko, nutmeg, pepper, pepper and fragrant leaves. And then bottled and sealed. Whether fried, mixed with noodles or eaten dry, the taste is the same.
There is also black boletus, which looks fat, thick and extremely dark, and immediately reminds people that it should be Niu Wangmo's liver. Although Murmurus bovis, oh no, Boletus is ugly, it tastes very delicious, or it can be fried or boiled in soup or hot pot. I like to fry it with butter and a little soy sauce. After frying, I put it on a plate, poured lemon juice and sprinkled some mint. This simple method gives full play to the delicious flavor of Boletus, which is really the best in the world.
Recently, I was in Yunnan. Local people collect mushroom seeds, and different mushroom seeds have different ways to eat them. Generally, I cook mushroom chicken soup, fried mushroom seeds and chicken fir oil. I like to eat mushroom hot pot, and the soup is rich and fragrant.
The fungus in Yunnan is really delicious, but as a native of Hubei, it is difficult to eat wild fungus without going there. However, in our hometown Songzi, there is a fungus called Cryptosporidium. I remember when I was a child, my mother and my neighbor's aunt met to pick mushrooms in the mountains when they were not busy. I waited for a day and only brought back a small bowl. Because it is precious, we make it into mushroom oil and season it here. Now, it is also very precious. The key is to sell this kind of thing in those months! Is the baby of pine nuts drooling?
As Yunnan people, of course, they have the most say in the delicacy of wild mushrooms. My hometown, the south of China, has created abundant undergrowth resources-wild mushrooms because of its unique geographical and climatic advantages. There are more than 290 kinds of wild edible fungi in Nanhua County, which is known as "Wild Mushroom Kingdom", "Wild Mushroom Food County in China" and "Hometown of Wild Mushrooms in China". Tricholoma matsutake and boletus are the most famous edible fungi, and their export volume accounts for a large share. It is said that there are delicious wild mushrooms there, and the types of wild mushrooms have created Yunnan's unique wild mushroom diet culture. I think after reading the above, are you already salivating? Don't worry, today I send you a delicious wild mushroom, "Hansong". Production: cut off the roots of high-quality fresh pine cones, peel off the stems and caps, rinse them with cold water, and cut them into thin slices. Shake material preparation: mix a small amount of soy sauce, vinegar, salt and pepper powder with fresh millet pepper, garlic paste and ginger paste, and put them in a small dish. Put the loosely mixed materials on the plate on the table and serve.
Grip point: Tricholoma matsutake has the reputation of "king of bacteria", and its cold-mixed Tricholoma matsutake maintains its unique fat flavor and natural moisture taste, which is spicy, crisp and tender with a long aftertaste. Has the effects of invigorating stomach, eliminating phlegm, resisting cancer, relieving cough and regulating qi.
It seems that you can't resist the fragrance of wild mushrooms. Come on, the rich wild mushroom food in Nanhua County is waiting for you.
My family likes to eat fried mushrooms, put lard, stir-fry with green peppers and garlic, add some water to get juice, and put salt. It's delicious, and the taste is not comparable to that of meat dishes.
Stir-fry dried boletus with sesame oil, add dried Chili and garlic, stir-fry for a while, until the pot is almost dry, with a fragrant smell of grass and a penetrating taste.
Chicken hydrazone, stir-fried into a pot-stewed dish, with green pepper and garlic and water, the juice will be thick and sweet, which is the most representative dish with Yunnan mushroom temperament. You can also stew it in oil and store it in a glass bottle. Put some when eating cold rice noodles. Be careful not to be too dry when frying, too dry and too wasteful. It's delicious enough to lick vegetables.
Stir-fried dried mushrooms, you can add green peppers or dried peppers to stir-fry, dry-fry, strong and strange fragrance all over the house, there should be no similar products. Luxury fungi. Expensive.
There are many other miscellaneous bacteria.