Generally speaking, fried wild mushrooms and garlic have only two functions. One is anti-inflammatory and sterilization, and the other is to enhance taste and fragrance. The wild environment makes wild vegetables, including wild mushrooms, have a unique sour gas. But wild mushrooms are rich in nutrition, and many people like to eat them. What can we do? We can transform it and use garlic. It really doesn't taste like garlic can't settle. As long as garlic is fried in a wok, any peculiar smell can be covered by garlic, which is completely fresh.

As for other so-called detoxification functions, I think they are all nonsense and will not have this effect.

Pretreatment is also very important for wild mushrooms to be fried delicious. Because there are many lines on the fungus, and the growth environment is quite special, if it is directly fried in the pot, it may have a particularly strong taste. Before frying wild fungus, if you soak it in light salt water first, then put an appropriate amount of water in the pot, add an appropriate amount of edible salt and vinegar after the fire is boiled, and put the soaked wild fungus in it for two minutes, it will make the taste of wild fungus more delicious. After all, smelly water can remove bacteria and some dirt and impurities on the surface of wild bacteria, making it more delicious and safer to eat.