To say which kind of wild mushroom can best represent the mushroom-eating culture of Yunnan people, it is boletus! Because boletus is delicious and abundant, it is more acceptable to the public than chicken brown and dry. Tricholoma matsutake, which has been stir-fried in recent years, has never entered the eyes of Yunnan people, because it is really not delicious compared with boletus.
The most common incident of edible mushroom poisoning occurs in boletus, because famous poisonous mushrooms or mushrooms that have never been seen before will not be eaten rashly by Yunnan people. Poisoning can only be caused by improper cooking when eating familiar boletus. So, how can boletus be safe and delicious? Every family in Yunnan has its own ancestral cooking experience, and I am no exception.
When eating mushrooms, you should pay attention to two points to ensure safety:
The first is to add enough garlic. There is a saying in Yunnan that if garlic turns black when frying mushrooms, it proves that mushrooms are poisonous, so you can't eat this pot of mushrooms. I have heard this sentence mentioned by the older generation on different occasions. Although I have never fried black garlic in a pot in reality, I would rather believe it.
The second is that boletus must be thoroughly cooked to be safe. Cooking conditions at home are limited. If you cook quickly after frying, you will worry about ripening. If you leave it in the pot, you may fry the boletus too old and affect the taste. So at this time, my father will add half a bowl of cold water to the fried mushrooms, and then cover them and cook for two or three minutes to ensure that the mushrooms are thoroughly cooked. This is the safest way to eat.
Later, in Guangzhou, I met many foreign chefs from Yunnan. After communicating with them, I got new enlightenment in cooking boletus. Simply put, there are two basic skills to make delicious boletus:
One is fried with meat. In Cai Lan, among many delicious experiences shared by teachers, there is a saying that "vegetarian dishes are fried with vegetarian dishes, while vegetarian dishes are fried with meat".
Therefore, mushrooms belong to vegetarian dishes and are naturally suitable for cooking with meat oil. As it happens, Yunnan also produces high-quality ham. You can put ham or bacon in the pot first, and the spilled oil will make the animal fat fragrant when cooking. It can stimulate mushrooms more than vegetable oil.
Secondly, we should dare to use pepper and use the right pepper. People in mountainous areas usually use appropriate spicy taste to effectively remove the earthy smell and various indecent smells in ingredients.
Wild bacteria grow out of the soil and smell like soil. The first way to deal with this fishy smell is to scrape off the mud carefully with a knife, because washing can't wash away the fishy smell. And don't soak in water, or you will fry a pot of tap water in the pot. The correct cleaning method is to clean with a knife, then rinse with water and dry the outside. Another way to get rid of the fishy smell is the pepper I mentioned. In Yunnan, there is a special kind of wrinkled pepper, which is not spicy enough to match mushrooms. It can not only effectively remove the smell of soil, but also subtly bring out the delicious taste of mushrooms with the help of slight spicy stimulation. In addition to the right amount of pepper, we should also choose the right spicy degree. Many years ago, I brought some mushrooms to a friend and asked him to fry them with Chili. But because he is a fanatic, he chose very spicy Thai red pepper to cook. As a result, the plate of boletus absorbed the spicy taste, which was too spicy. I had to look at the big plate of mushrooms and sigh.