In recent days, in the courtyard of the residential area, waves of attractive fried chicken fir incense came to the nose. The smell reminds me: it's another year of chicken fir season! Nature is really amazing to create such delicious food on earth!

Delicious delicacies, for us Yunnan people, refer to wild mushrooms such as chicken fir and mushrooms. This is a generous gift from God to Yunnan people.

There is a record in Qian Shu: "Chicken fir, (fir: read zong here) is born in the shallow grass in autumn and July, and it is like a hat at first, gradually like a cover, and it is like a chicken feather, so it is named chicken, and it is named fir because it comes out of the soil."

Chicken fir is mostly produced in southwest Yunnan, and the word chicken fir is recorded in dictionaries such as Compendium of Materia Medica, Jade Piece and Zhengzitong.

The growth of chicken fir is quite wonderful. For example, if it grows here this year, it will grow in the original place the next year, which is called "chicken fir nest".

It is also fixed when the chicken fir will grow. Chicken fir often grows on the ground, wasteland, graves and corn fields in coniferous broad-leaved forest.

There must be a kind of clod similar to the structure of termite nest in the soil where chickens "nest" vertically. If the insects move, there will be no chicken fir here the next year, as if it were spiritual.

Taking the chicken fir out of the land is called "prying", and prying the chicken fir is also exquisite. First of all, tell others about the chicken nest, and secondly, seize the opportunity.

Chicken fir is the most tender and plump when the umbrella cover on the top is not open. If it is not unearthed, the meat will be old with an umbrella cover. If you pry the chicken fir, you should apply some wet mud to the root, but you can "raise" it without moisture, and it tastes like chewing wood when it is dry.

The older generation also pays attention to "you can't touch the nest of chicken fir with iron, and you won't get chicken fir next year."

There is also a saying that "when a nest of chicken termites is found, if one or more of the hats are tilted to one side and along the tilted direction, another nest of chicken termites will definitely be unearthed."

The ones with the head tilted are called "finger-fingered chicken fir".

It is said that it always works ...

What is even more peculiar is that there must be thunder and lightning before the chicken fir is unearthed (it doesn't rain heavily). Experienced chicken breeders often judge whether and how much chicken fir is produced according to the lightning the night before.

02

A few days ago, the mountain climbing coincided with thunder and lightning, and I heard a middle-aged man say, "What, it's going to be a chicken fir!"

The next day, there were a lot of fresh chicken fir just unearthed for sale in the market.

When I was a child, my father often found chicken fir from the tea trees and corn fields on the western hillside. He had a "chicken fir book" which recorded which field and when to find chicken fir in the lunar calendar.

At that time, I thought that book was amazing! It's like a gobbledygook. I can actually look at it and find a bunch of delicious food back!

What is even more amazing is that there is a nest of green chicken fir in front of my hometown hall at the same time every year. Although it is only a few, it is fat and big, as thick as a teacup.

So far, the smell of noodles cooked with chicken fir soup still lingers in my mind ...

In fact, chicken fir is a kind of fungus born with termites in the soil, specifically, it is the fungus that grows on termites' nests.

Semi-digested forage formed when worker ants swallow leaves and weeds and excrete them, in which fungal spores are propagated. Therefore, this fungus is rich in protein. Besides the delicious and sweet taste of wild fungus, chicken fir also has a unique chicken flavor.

Chicken fir in my hometown is white, delicious and delicious, so it has become our favorite in Yunnan!

In recent days, a large number of termites have been born. When you visit the market, piles of them are on sale.

There are three main kinds of chicken fir: yellow chicken fir, green chicken fir and white chicken fir. No matter what color of chicken brown it is, the best is the fresh and tender bone bud that is in bud, ready to bloom and just emerging from the soil.

As far as taste is concerned, the most popular is green chicken fir, followed by white one. The picture above shows the green chicken brown that just broke ground, which is very gratifying!

We in Yunnan call chicken brown a "nest", such as "Wow, I found a nest of chicken brown!"

03

I remember when I was eight or nine years old, I was shoveling grass with my mother in the field, digging and digging, and suddenly I saw a nest of chicken termites in the grass! A nest of white chicken fir, which has been completely opened, looks like a small umbrella and is very cute.

With ecstasy, we found a wooden stick and carefully pried them out of the soil one by one.

Chicken fir can be eaten in a variety of ways, either alone or with vegetables, fish and various other dishes. ? Whether it is fried, fried, mixed, salted, fried, roasted, stewed or boiled in soup, it tastes great and is known as the crown of bacteria.

The usual practice is to stir-fry the chicken fir with green pepper: cut the cleaned chicken fir into pieces, add some salt to the green pepper, and stir-fry it in the oil pan, which becomes a delicious dish.

The other is to cook soup: a pot of clear water is cooked with chicken fir and sprinkled with some salt. Among them, the delicious and sweet taste can only be understood by those who have eaten it .......

There is also chicken fir stewed eggs: chicken fir is put into the eggs and stirred evenly, then a little salt and lard are added, and it will become a delicious food after being stewed over fire.

My favorite is stewed ham with chicken fir. Spread a layer of fat and thin ham slices on the fresh chicken fir, then put a layer of green pepper and a few cloves of garlic, and stew in the pot.

The unique freshness, tenderness and smoothness of chicken fir combine with the fragrance and sweetness of ham to form another indescribable taste. When this dish is served at one end, the aroma is overflowing, which makes people's index fingers move and their appetite is wide open. After eating a bowl of rice, they want to eat another bowl. ......

There is a popular saying in my hometown that "there are thousands of families, so don't eat chicken fir for dinner!"

It is conceivable that chicken fir is a kind of delicious food!

? 04

The shelf life of chicken fir is very short, and it will go bad after two or three days. So smart people in Yunnan make it into oil chicken fir and dried chicken fir, so that it can be preserved for a long time and enjoyed at any time.

Of course, the first step in making oil chicken fir is to clean it. Because it grows from the soil, the chicken fir stems are often stained with soil.

You must scrape the mud off the chicken fir pole bit by bit with a knife, and then brush it clean with a small brush in clear water. Chicken fir is tender and brittle, and it will be broken if it is not careful, so it is not easy to clean a lot of chicken fir.

Cut the cleaned chicken fir into pieces, or tear it into strips by hand, sprinkle with appropriate salt and steam it in an electric rice cooker. In the past, it was stewed in a large iron pot until the water vapor gradually dried up.

Which modern small family has a large iron pot? So create a new method: stew in an electric rice cooker.

When the chicken fir is steamed, as soon as the lid is lifted, the fragrance that makes people drool all over the house is filled with waves. ......

Stew the chicken fir until the water vapor is 67% dry, add red pepper and garlic, then put it in the oil pan and keep stirring until the water vapor is gradually dry and fried to golden color, and you're done!

When fried chicken fir, the aroma overflowed. Once upon a time, there was a fried chicken fir in the village, and the whole stockade was full of fragrance, which made people salivate ...

The practice of oil chicken fir in Yunnan varies from place to place. Locals mainly mix a proper amount of red pepper and garlic into the stewed chicken fir and fry it in the oil pan. Other condiments such as tsaoko and pepper may be added in other places.

Red pepper can make the color of oil chicken brown look better, and garlic can make it taste more fragrant.

After the fried chicken fir is cooled down, it is stored in glass bottles or plastic bottles. It can be stored for half a year to one year at room temperature. Bottled oil chicken fir is very popular because it is easy to carry and mail.

Oil chicken fir is fresh and fragrant, and its taste is meaningful. It is a good local product for giving to relatives and friends. Oil chicken fir can be used to mix noodles and bibimbap, and the wine is also first-class.

A bowl of noodles with green soup and two pieces of chicken fir with oil are my first choice for breakfast. Therefore, every year, I take the trouble to personally fry some for the enjoyment all year round.

? 05

There is another way to dry the chicken fir: you don't need to slice it, put the whole washed chicken fir in a proper amount of salt and stew it in the sun. Put the dried chicken fir in a plastic bag for later use.

There are also many ways to eat dried chicken fir, which can be directly torn one by one as a snack, eaten cold, or chopped and stewed with eggs.

My personal favorite is dried chicken fir mixed with tomato: cooked tomato is mixed with dried chicken fir, millet spicy, garlic, coriander and other condiments. This dish is plain, appetizing and refreshing. If you don't eat it, you won't forget it. ......

Writing here, I think of a story once told by a colleague: "When I was studying in college, I brought a bag of dried chicken brown from my hometown to my tutor.

The instructor has never eaten this product before, and he doesn't agree with this specialty. However, after tasting the delicious dried chicken fir, I was full of praise for its taste and offered to ask me to bring him more.

But he doesn't know that this dried chicken fir is not always available. Because there are only a few days of chicken fir all year round. "

There are many other ways to eat chicken fir, such as simmering old chicken, cooking hot pot, pickling and so on, so I won't introduce them in detail here!

How's it going? Have you seen this little article and your mouth is watering?

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