In the eyes of Yunnan locals, porcini mushrooms are the number one choice. Although it is not as rare and precious as matsutake; not as delicious and sweet as chicken fir; not as flexible and chewy as ganba mushroom, foodies buy, buy, and buy porcini mushrooms that are on their minds.

In early August, I went to Lufeng City, Chuxiong Prefecture to visit relatives. When I was shopping for food, I followed my cousin to visit the local farmer’s market. The big picture below is the yellow boletus. Generally, we call it Huang Leitou, but the locals call it If you are used to it, outsiders will be confused if they are not familiar with it. If you see such a big yellow manhead, you must watch it. After all, such natural wonders are not seen often.

There is nothing you can do about it. The black porcini mushrooms don’t look amazing at first sight, but the moment you put the plate on the table, the green, white, and golden colors on the plate make you appetizing. There was a big movement, and the unique aroma of fungi filled the room. I swallowed politely, and there was no problem with two more big bowls of rice. After entering the mouth, the taste is rich and smooth, and the teeth and lips are fragrant, which makes people have endless aftertaste.

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

Look at the pictures below in order:

Especially the best among the best boletus mushrooms - Jianshouqing (red boletus). As the name suggests, the area you touch changes color immediately, a bit like a chameleon. Of course, it also contains slightly toxic ingredients, so if it is not properly cooked and processed, it will make people look like little people holding hands and spinning around in circles!

I won’t touch the Jianshouqing (red porcini mushrooms). After all, you can just watch and play with it if you don’t eat it often.

Failure experience: I went to the market and bought 2,000g of yellow boletus mushrooms and returned to Kunming. I didn’t process them until it was too late that day. I put them in the living room and blew them, planning to fry them the next afternoon. As a result, the porcini mushrooms were missing when I woke up early in the morning. I asked my father-in-law at home, and the old man said that the mud had been cleaned, washed and sliced ??for frying, and garlic, green peppers, etc. were all ready. Fry it in the morning and eat it later in the evening.

When I came home from work for dinner, I looked at the porcini mushrooms that I had brought back after all the hard work. I picked up the rice bowl and tasted it. Eh, that’s not right. It’s not the taste in my memory. It’s soft and has no taste. It’s hard to describe. What I was eating was Za Dongdong. I looked carefully at the appearance of the porcini mushrooms in the bowl. The fat and thick slices looked like thick slices of meat. There were garlic and green peppers, and the bright and clear oil quietly surrounded the porcini mushrooms. superior.

I quickly asked my father-in-law about the steps for frying mushrooms. He said that he boiled a handful of mushrooms in boiling water and then fried them. . .

Share the method of frying porcini mushrooms with your colleagues, and gather a lot of useful information after talking about it. The extra oil here means twice as much oil as usual.

Method 1: If there is a lot of oil, sauté the garlic first, add the green pepper, then add the porcini mushrooms and stir-fry for 30 minutes (experienced people say it only takes 15 minutes), then remove from the pan.

Method 2: If there is a lot of oil, sauté the garlic first, then add the green pepper, then add the porcini mushrooms and stir-fry for 15 minutes. After taking it out of the pot, heat it in the microwave for 3-5 minutes.

Method 3: First steam the porcini mushrooms in a steamer for 15 minutes, take them out, add oil and sauté the garlic and green pepper, then add the porcini mushrooms and stir-fry for 10 minutes before removing from the pot.

The picture below is the correct way to open it...

Experts among the people, Yunnan people fight for the delicious porcini mushrooms. There are various cooking methods, and the Eight Immortals across the sea show their magical powers as long as they can eat it There is no poison in the mouth.

Also drunk.