I didn't expect Sanjiu mushroom to have such a nice name, Yanlai mushroom, also known as Chongyang mushroom. After the autumn, after the rain when geese flew south, clusters of brown umbrella-shaped mushrooms were born in the Pinus massoniana forest zone, which is also commonly known as Sanjiu mushroom. Because it was born in March or September of the lunar calendar, it is called by such an easy-to-remember name in the area north of the Yangtze River. Yanlai mushroom also has a nice name.
Wild goose mushroom is ugly, which is ugly among fungi. It is hidden in the Pinus massoniana forest and under the grass, and its color is not bright, so it is difficult to be found. But if you find a wild goose mushroom, you can find a group around it. Especially delicate, handle it carefully after taking it off. If it is slightly injured, its body will turn green. The most seriously injured place will be greener. Is green its blood? In addition, after picking, its shelf life is only three days. At present, no artificial cultivation method has been found to cultivate it. Rare is rare on the one hand, and the prince in bacteria on the other. In addition to delicious taste, it also has medicinal value, which can strengthen the body, benefit the stomach and relieve pain, regulate qi and eliminate phlegm, expel worms, treat diabetes and fight cancer. Especially since China was reported in the third episode of the second season of "The Tip of the Tongue" and was known by outsiders, its value has gradually increased. Its price enables ordinary people to cook a hearty meal for a fresh meal once in a while.
You need to pull out the grass covering it to see it. In this picture, we found a leather cover, found it.
Before we know the scientific name of Sanjiu mushroom, our practice here has always been to cook in the simplest way, using wild goose mushroom bottom strips and adding some salt and soy sauce. This bowl of noodles is enough for you to never forget. This is the most clumsy way, but because of the most clumsy way, its delicious taste is irresistible, which shows its strong attraction as a food. Another clumsy method is to make soup with sliced meat, which doesn't require much cooking skills. Just control the salt and don't give too much. One morning many years ago, on my way to work, I met two children under the age of nine carrying a small bamboo basket with a basket of mushrooms that we are talking about now. The price they sell is very cheap, but the point is not here. Two children got up early to pick mushrooms in the mountains, and then walked more than ten miles to the city to sell mushrooms. I bought this basket of mushrooms at that time, not only because of their taste and cheapness. Today, my friend said that eating wild mushrooms in Yixing is cooked with tofu, which is delicious, but I haven't tried any other methods except the above two clumsy methods, which is pathetic!
In Hunan and Hubei, wild geese and wild bamboo shoots come together to stew soup, because the meat of wild ducks is fragrant and firm, without any firewood, it is chewy, with the fragrance of wild geese and wild bamboo shoots and a long aftertaste. I think it must be delicious, because wild ducks are delicious. Last year, near the Spring Festival, I ate two wild ducks at Wang Bing's house because they were so delicious. After eating quickly, I thought of using them to stew soup, and then asked Wang Bing when there were no wild ducks. I said to wait until this winter. There will never be too many gluttons, only too few.
This kind of wild goose is not bad. The most inconspicuous mushroom in this row is the smallest one on the left, but the best one is the small umbrella cover.
Because the preservation period of Pleurotus ostreatus is very short, in order to keep its taste, people have come up with the method of cooking mushroom oil with tea oil, Jiang Mo and soy sauce to seal its taste and preserve it for a long time.
The villagers who were dragged up the mountain yesterday to accompany me to find wild goose mushrooms insisted on the way up the mountain that there was definitely no such thing. It takes some time to find more than a dozen mushrooms. He secretly said, don't tell anyone that there are Sanjiu mushrooms here, we will pick them later (haha). I will go up the mountain to find them tomorrow morning. This kind of mushroom is picked in the morning and tastes delicious with dew. He sent me some today, but the quantity is not enough.
I still cook the wild goose mushrooms sent today in the most clumsy way, some with noodles and some with sliced meat to make soup. It's already dinner! !