In what months are the delicious wild goose mushrooms found in rural mountains and forests generally available? Where is it easier to find them?

The wild goose mushroom is a precious edible fungus that grows in many places in my country, almost from south to north. It will grow as long as the growth conditions are met.

Generally, the names are different in different places. In some places, they are called bush mushroom, pine lactobacilli, double ninth mushroom, swan mushroom, panax mushroom, thatch mushroom, etc.

The wild goose mushroom has been regarded as one of the most delicious foods in the world since ancient times. It is not only delicious but also has rich nutritional value and efficacy.

1. The nutritional value of the wild goose mushroom. As a truly decisive edible fungus, the wild goose mushroom is different from ordinary edible fungi because it has not yet been artificially cultivated and is grown in a pure wild environment.

It is rich in a variety of amino acids and trace elements needed by the human body, and contains unsaturated fatty acids, crude protein, crude fiber, multiple vitamins and minerals.

Eating wild goose mushroom has the effects of strengthening the body, regulating qi and reducing phlegm, clearing the intestines and curing constipation. It is especially suitable for the elderly.

2. In what month are wild goose mushrooms available?

Generally, there are two picking periods for wild goose mushrooms in the south each year. The first time is in February of the lunar calendar, around the Qingming Festival, and the second time is in August and September every year.

3. Where can I easily find the wild goose mushroom?

I think that if you want to find Easier mushrooms more easily, you must first understand the conditions under which it can easily grow.

The mushroom is also called Lactobacillus pine, because an important condition for its growth is that the fruiting body of the mushroom forms mycorrhizae with the masson pine, so that mushrooms can grow.

Therefore, generally in places where there are many pine trees, it is generally easy to have wild goose mushrooms.

Secondly, it is easier for Lactobacillus pine to grow agaricus when mixed with these tree species: golden cherry, chestnut tree, thatch, rhododendron, camellia oleifera tree, etc.

Generally, it is easier to grow in areas with sparse vegetation, larger pine needle coverage, and sunny areas.

If the plants are too dense, there are generally few areas with many shady places and dense vegetation, and even if there are, they will not grow very big.

The wild goose mushroom has a smooth and delicious taste. The most common way to eat it in our local area is to make soup. The taste is simply delicious.

Of course, it can also be stewed with meat, which is also very delicious.

Regular consumption of wild goose mushroom can beautify the skin, clear the liver and improve eyesight, strengthen the spleen and stomach, and is a delicious delicacy suitable for all ages.

I wonder if this kind of bacteria grows over there?

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Our name is Conggu. It has two seasons a year and abundant rain. It only has rainfall in March and September of the lunar calendar.

Folk proverb "Mushrooms grow maggots in March and maggots grow in April; mushrooms pile up in piles in September." Hometown Food - Wild Goose Mushroom. The most beautiful and mellow mushroom, a delicacy in the world. Wild Goose Mushroom is a kind of edible fungus.

Depending on the place, it is also known as pine milk mushroom, Sanjiu mushroom, thatch mushroom, wild goose mushroom, Chongyang mushroom, swan mushroom and so on.

It is best grown when pine needles fall to the ground during cold dew. It tastes delicious and has a unique aroma.

In May 2014, the second and third seasons of "A Bite of China" recommended the Liyang Nanshan wild goose mushroom, which made the wild goose mushroom famous.

The wild goose mushroom grows twice a year, and what grows when swallows build their nests in the second month of the lunar calendar is called "yanlai mushroom".

When the golden breeze blows coolly and autumn becomes stronger, what grows when the wild geese go south is called "wild goose mushroom".

Whenever it rains, deep in the mountains and forests, a small fluffy brown umbrella-shaped mushroom will grow. This thing is the wild goose mushroom.

After picking, it can be cooked with meat or vegetables.

Among them, the one used by Liyang villagers in the program (Tip of the Tongue) is to cook it with the old duck and simmer it over a slow fire. No complicated techniques are required. When the heat is up, the aroma and unique flavor of the wild goose mushroom complement the tenderness of the duck meat, creating a harmonious atmosphere**

*live.

Take a beautiful bite, and the great beauty coming from your lips and teeth makes your throat and fingers move faster. Only when your stomach and tongue are fully satisfied can you slowly put down your chopsticks and sigh at the blessings this little mountain elf has brought to people.

A gourmet journey.

In addition, the wild goose mushroom and tofu soup is also a favorite among foodies.

What Liyang locals love most is boiling wild goose mushrooms into sauce, which can extend the shelf life of the wild goose mushrooms.

The method is also very simple.

Steps of making: 1. For the purchased angoose mushroom, first cut off the soil and root parts at the roots, pick out the weeds, soak them slightly in light salt water, and wash away the fine sand and dust.

When soaked in salt water, fresh insects will occasionally crawl out of the mushroom body.

2. After washing, cut the large mushrooms into small pieces and cut the young ginger into thin slices, and then add them to the pot.

3. Put more oil in the pot. When the oil is 70 to 80% hot, add the young ginger slices and stir-fry until the color is slightly transparent. Add the mushrooms and continue to stir-fry.

Seeing that the mushrooms have shriveled up and the juice has leaked out, add sugar and light soy sauce.

Be careful not to add too much light soy sauce, otherwise it will be too salty.

4. Add some old sour coloring.

Continue to stir-fry, then switch to medium-low heat and simmer for ten minutes.

At this time, the soy sauce seeped in, and the delicious and juicy wild goose mushroom sauce came out of the pot piping hot.

The edible history of wild goose mushroom has existed since ancient times. According to legend, it was used as a condiment in the "Spring Noodles" of the royal family of the Yuan Dynasty.