1, look at the color and shape of the mushroom pleats, the mushroom pleats are relatively thick, the color is slightly silvery gray, and the russula in some areas is slightly yellow.

2. Pinch the stalk of Russula. The stalk part of Russula is solid, and it feels hard when pinched by hand, and there is no hollow feeling.

3. Look at the color of the cap. The middle part of the cap is dark red or dark purple, but the surrounding color is lighter than the middle part.

4, look at the color in the water after soaking, the russula itself will fade, showing rose red. But the color is slow and uneven in the process of spreading. And the dyed fungus will turn red quickly.

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Extended data:

Russula is a kind of macromycorrhizal fungi, and it is a valuable wild edible fungus. Widely distributed in the world, China is mainly distributed in Fujian, Yunnan, Jiangxi, Liaoning, Henan, Sichuan, Guangxi and other provinces, with an altitude of 300~ 1000m, and the vertical distribution of vegetation and soil is obvious, with a slope of10 ~ 45 from gentle slope to sloping land.

Most species of Russula are edible. Russula is not only unique in flavor, delicious in taste, but also rich in nutrients. Russula contains protein, carbohydrates, minerals, vitamin B, vitamin D, vitamin E, essential amino acids, polysaccharides and various trace elements necessary for human body, such as copper, zinc, iron and manganese.

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