In the eyes of Yunnan locals, boletus is the best choice for ranking first. Although not as rare as Tricholoma matsutake; Not as delicious and sweet as chicken fir; It's not as flexible and chewy as a dry bar, but what foodies are obsessed with is that boletus is not soft.

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, but outsiders will get confused if they are not familiar with it. Be on your guard 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 the green, white and gold colors on the plate make people's appetite greatly, and the unique mushroom aroma wafts 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 are fragrant, which makes people memorable.

Boletus family is huge, which is divided into black boletus, yellow boletus and red boletus.

Look at the following pictures in order:

In particular, the fine product of boletus-see hand green (red boletus). As the name implies, the place where the hand touches immediately changes color, a bit like a chameleon. Of course, there are also slightly toxic ingredients, and improper cooking will also make people turn around hand in hand!

Don't touch this hand green (red boletus), after all, just watch and play with something you don't eat often.

Failure experience: I went to the market and bought 2000g 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 the slices for cooking, and prepared garlic, green peppers and the like. Stir-fry 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 eat in my mouth. Look carefully at the boletus in the bowl. The fat and thick slices look like thick meat slices with garlic and green peppers in them. Bright oil quietly surrounds boletus.

I asked my father-in-law the steps of frying mushrooms, saying that they were fried after being fished out with boiling water, and suddenly I went to eat other dishes dumb and depressed. . .

Communicate with colleagues the method of frying boletus, and collect a wave of dry goods after a lot of argumentation. The oil here refers to twice the usual oil.

Method 1: If there is too much oil, first fry garlic, put green pepper, then put boletus, fry for another 30 minutes (experience is as long as 15 minutes), and take out the pot.

Method 2: saute garlic, add green pepper, add boletus, fry for 15 minutes, and heat in microwave oven for 3-5 minutes.

Method 3: First put the boletus in the steamer 15 minutes, then take it out, add garlic and green pepper, and then add the boletus to fry 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 in their mouths, they will not be poisoned.

Drunk, too