Bachu mushroom also knows this truth, so every time the flood recedes, it sucks the water in the soil desperately, grows and grows hard, and it grows quite stylish in ten days and a half.
One day, they heard the sound of the motorcycle engine coming from far and near, and knew that the mushroom picker had arrived!
Mushroom pickers found them under the Populus euphratica tree, one, two, three ..., all of them, big or small, were thrown into snakeskin bags and then rushed to the next forest to pick them up.
Bachu mushrooms are not easy to keep fresh, and they are spread out and dried immediately after being picked back, so all we eat in restaurants are dry goods, and there are very few fresh goods. I haven't eaten fresh Bachu mushrooms yet.
All the mushrooms in the world are not good-looking ones, but ugly mushrooms like Bachu mushrooms are really rare.
Specifically, the cracked fungus-shaped umbrella crown is dark grayish brown and not wide, and it has already been squeezed into a crumpled ball. The fungus stem is light gray and less than one inch short. It is an ugly short file, and because it grows in the sand, its roots have a lot of sediment, and it is as hard as a stone after drying.
So when eating, it is a test of the chef's patience. Soak for half an hour before cooking, then cut off the sandy roots and rinse with water.
If you want to save trouble, add some flour and salt, and grab a few times at random, which can also help to remove sand. After that, soak it for a while until the remaining sand sinks to the bottom of the water, and then rinse it with mild running water.
I have heard people say that precious ingredients are like big ladies, and it takes longer to dress up. Sometimes I wonder if Bachu mushroom is a big lady? But its taste is really delicious!
The most classic way to eat Bachu mushroom is to stir-fry Chili peppers, and then add a few pieces of garlic. The fire should be strong and the oil should be a little more. After frying, it comes naturally, collects the juice quickly, and the aroma runs outside the kitchen when it is loaded. When the guests smell the fragrance, they say: We also want a plate of mushrooms!
Bachu mushroom can also stew chicken soup, pigeon soup, fish soup and stir-fried beef. Paired with ingredients rich in protein and fat, it seems to better reflect its value, fragrant and delicious.
Maybe it's because of the dry goods. The meat quality of Bachu mushroom is relatively thin, but it has a silky smooth taste and chewy, and there is a special fragrance that wraps around the tip of the tongue when chewing.
Bachu mushrooms are sold in Dabazha, Bachu County. The small ones are smaller than broad beans, and they cost 500 to 600 yuan per kilogram. The big ones are as big as pigeon eggs, and they cost more than 1000 yuan.
When we shouted that Bachu mushroom was expensive, the minority bosses said: Bachu mushroom is the most precious wild mushroom in the world, and it is a sacred object given to Bachu by God. The annual collection is only about 10 ton. If it is sold too cheaply, I am sorry to God!
Bachu mushroom is a kind of rare edible mushroom, which is a desert climate with the Yerqiang River and a thousand years of Hu Yangshu's drought and little rain. Its scientific name is Morchella crispa, and it is also called Bachu Auricularia Mushroom.
Bachu mushroom, named after a place, is really its supreme glory!