Stir-frying is the most traditional practice of wild mushrooms, with shredded green pepper, garlic and seasoning. Strange smell and fragrance, refreshing. Suitable for frying are boletus, dried auricularia, chicken fir, auricularia auricula and so on.

Buckle steaming

Put the mushrooms on a plate, spread the chicken paste and fish paste in the mushrooms, and steam them in a cage. Take a bite, mellow and chewy. Suitable for steaming are Pleurotus ostreatus and Hericium erinaceus.

deep-fry

"China on the Tip of the Tongue" cooked Tricholoma matsutake and fried it in a pan, which restored the ecological eating method to the greatest extent. Close your eyes and savor, and the unique aroma of Tricholoma matsutake will burst in your mouth. Suitable for frying are chicken fir, Tricholoma matsutake and dried fungus.

soup

Mainly to drink fresh soup, stir-fry before cooking, not too much soup, light seasoning highlights the fresh and mellow taste. Suitable for cooking soup are Hericium erinaceus, Hericium erinaceus, Beifeng mushroom, brush mushroom, chicken fir, chicken oil mushroom and so on.

braised chicken

Black truffles have a charming pattern like marble, and they are full of fragrance! You can eat it raw! You can also stew chicken. Some people say it smells like heaven. Morchella and black truffle are suitable for stewing chicken.

grilled

While smelling the faint fragrance of bacteria floating out, people can't help but be intoxicated by thinking about the scene that bacteria gently arch out of the ground. Suitable for charcoal roasting are chicken fir, Tricholoma matsutake, Pleurotus ostreatus, Hericium erinaceus, Boletus and so on.

Pan-fried

Dry the steam and fry it in oil pan until golden brown. Its fragrance and crispness are unbearable to outsiders. Suitable for frying are chicken fir, bamboo fungus, boletus, dried fungus and so on.

Eat hot pot.

However, there seems to be no ingredients that can't be hot pot. All kinds of bacteria are mixed together and lazily float on the soup, which is a great enjoyment regardless of sight, taste or smell. Every bite of bacteria is delicious and mellow, and every bite of soup is memorable.

Wild Mushroom jiaozi

The integration of north and south, the confrontation of noodles and bacteria, let Jiaozi also have the wildness of the mountain.

Wild mushrooms bibimbap

Mushroom risotto, boletus/dried mushroom fried rice, and matsutake braised rice are all full of mushroom fragrance, slowly chewing out the fragrance of Shan Ye! Mushrooms/chicken oil for rice, fragrant, delicious, appetizing!

Good taste, all in Yunnan snow grain and oil.