It is a pity for Yunnan people not to eat mushrooms for one year. Different practices of bacteria are different movements of the tip of the tongue. In order to keep the original flavor, the main fungus is fried, supplemented by Yunnan snow rapeseed oil and fried mushroom soup, and then supplemented by a small amount of seasoning to improve the taste according to personal taste.

Stir-fry with strong fire

Stir-frying is the most traditional practice of wild mushrooms, and it is eaten with shredded green peppers, garlic and seasonings. The smell is fragrant and refreshing. Suitable for stir-frying are boletus, dried fungus, chicken fir, tiger palm fungus and so on.

Buckle steaming

Put the fungus on a plate, spread the chicken paste and fish paste in the fungus, and steam it in a cage, which is full of fragrance. Take a bite, it is mellow and chewy. Suitable for steaming are Pleurotus ostreatus and Hericium erinaceus.

deep-fry

China on the Tip of the Tongue set matsutake on fire, fried it in a pan and yellow, and restored the ecological eating method to the greatest extent. Close your eyes and savor, and the unique aroma of Tricholoma matsutake will crack in your mouth. Suitable for frying are chicken fir, Tricholoma matsutake and dried fungus.

soup

Mainly drink fresh soup, stir-fry it before cooking, not too much soup, and use light seasoning to highlight the fresh and mellow taste. Suitable for cooking soup are Hericium erinaceus, Hericium erinaceus, north wind fungus, brush mushroom, chicken fir, chicken oil mushroom and so on.

braised chicken

Black truffles have a marble-like charming pattern and rich fragrance! You can eat it raw! You can also stew chicken. Some people say it smells like heaven. Morchella and black truffle are suitable for stewing chicken.

grilled

When smelling the faint fragrance of bacteria, people can't help but be intoxicated with the scene that bacteria gently arch out of the ground. Suitable for charcoal roasting are chicken fir, Tricholoma matsutake, Pleurotus ostreatus, Hericium erinaceus, Boletus and so on.

Pan-fried

Dry the steam and fry in the oil pan until golden brown. Its fragrance and crisp taste are not enough for outsiders. Suitable for frying are chicken fir, bamboo fungus, boletus, dried fungus and so on.

Eat hot pot.

However, it seems that there are no ingredients that can't be made into hot pot. All kinds of bacteria mix with each other and float lazily on the soup, which is a great enjoyment regardless of sight, taste or smell. Every bite of bacteria is delicious and mellow, and every bite of soup is memorable.

Wild Mushroom jiaozi

The integration of north and south, the confrontation between noodles and fungi, make jiaozi also have the wildness of mountains.

Wild mushrooms bibimbap

Mushroom risotto, porcini/dried mushroom fried rice and matsutake braised rice are all full of the fragrance of mushrooms, and slowly chew the fragrance of Shan Ye! Mushroom/chicken oil bibimbap is delicious and appetizing!