In early August, I went to visit relatives in Lufeng City, Chuxiong Prefecture. When I was shopping, I followed my cousin to the local farmers' market. The big picture below is boletus. Generally, we call it Huang Bentou. Locals are used to it verbally, and outsiders will get confused if they are not familiar with it. You must be vigilant when you see such a big rhubarb. After all, such natural wonders are not common.
I can't help it The seemingly dark boletus is not surprising at first glance, but at the moment when the plate is served, the green, white and gold on the plate make people's appetite greatly, and the unique mushroom aroma floats out and fills a room full of people. You're welcome to swallow saliva, two bowls of rice is no problem. After the entrance, the taste is thick and greasy, and the teeth and lips remain fragrant, which makes people memorable.
Boletus family is huge, which is divided into black boletus, yellow boletus and red boletus.
Look at the pictures below in order:
Especially the fine product of boletus-see hand green (red boletus). As the name implies, the place where the hand touches will immediately change color, a bit like a chameleon. Of course, there are also slightly toxic ingredients, so improper cooking and processing will also make people turn around hand in hand!
Don't touch this hand-green (red boletus), after all, just watching and playing with things you don't often eat.
Failure experience: I went to the market and bought 2000 grams of boletus and returned to Kunming. I didn't handle it that day, so I blew it in the living room and planned to fry it the next afternoon. As a result, the boletus disappeared early in the morning, so I asked my father-in-law at home. The old man said that he had cleaned up the mud, washed and sliced it, and prepared garlic and green peppers. Stir-fried in the morning and put it back for dinner at night.
When I came home from work for dinner, I looked at the boletus that I had brought back after all my pains. I picked up my rice bowl and tasted it. Oh, no, this is not the smell I remember. It is soft and tasteless. I can't say what I ate in my mouth. Look carefully at the boletus in the bowl. The fat and thick slices look like thick meat slices, as well as garlic and green peppers. Bright oil quietly surrounds boletus.
I asked my father-in-law the steps of frying mushrooms, saying that I fished them out with boiling water and then fried them. Suddenly, I became dumb and went to eat other dishes. . .
Communicate with colleagues the method of frying boletus, and collect a wave of dry goods after some arguments. The oil here refers to twice as much oil as usual.
Method 1: If there is too much oil, first saute garlic, add green pepper, then add boletus, then fry for 30 minutes (only 15 minutes after verification), and then take out the pot.
Method 2: saute garlic, add green pepper and boletus, fry for 15 minutes, and heat in microwave oven for 3-5 minutes.
Method 3: First, put the boletus into a steamer to steam for 15 minutes, then take it out, add garlic and green pepper, and then add the boletus to fry for 10 minutes.
The following picture shows the correct way to open it …
Master in the folk, Yunnan people compete for delicious boletus, cooking methods are varied, the Eight Immortals cross the ocean to show their magical powers, as long as they can eat it in their mouths, they will not be poisoned.
Drunk, too