How long does it take for hazelnut mushrooms to mature
Hazelnut mushrooms are born in the root base of coniferous or broad-leaved trees. Distributed in Heilongjiang, Jilin, Hebei, Shanxi, Gansu, Qinghai, Sichuan, Zhejiang, Yunnan, Guangxi and other places. The temperature range of growth in 6 ℃ -28 ℃, optimal temperature 25 ℃, higher than 30 ℃ will stop growing. Mycelium growth optimal temperature 26 ℃ -28 ℃ ', higher than 28 ℃, mycelium easy to aging, turning black-brown, higher than 32 ℃ will stop growing. The optimal temperature for the development of the substrate is 14℃-20℃. Growing period for the early fall of each year, August ~ September, the next day after the rain is the most suitable for picking.
Hazelnut Mushroom Stewed Pork
Main Ingredients: 500 grams of pork, hazelnut mushrooms, 12 quail eggs, a dry bean skin, a small crystal powder.
Seasonings: a section of green onion, a piece of ginger, a small piece of rock sugar, anise, cinnamon a piece, 2 spoons of soy sauce, 1 spoon of dark soy sauce, salt to taste.
1. First of all, cut the meat into small pieces, cold water blanch to the water boil and then cook for 3-5 minutes out, wash off the foam draining standby.
2. Hazel mushrooms rinse off the floating ash, soak in water for 3, 4 hours, take out and cut off the roots, wash the sediment, standby, soak the hazelnut mushroom water to stay.
3. green onion cut into segments, ginger slices, bean skin cut into pieces of about 10 cm square, rolled into a roll with a line tied, quail eggs boiled peeled and spare, crystal powder softened with water.
4. frying pan injected a little oil hot, down into the pork stir fry for a while, see the meat a little brown, and then into the green onions, ginger, star anise, cinnamon fried,
5. stir fry after the flavor of a little wine, soy sauce and soy sauce, stir fry and then add soaked hazelnut mushrooms to the water to no more than the five meat.
6. When the water boils, add the rock sugar, hazelnut mushrooms, bean curd and quail eggs until it boils again,
7. Turn down the heat and simmer for about 60-90 minutes, until the meat is crispy (adjust the salt 20 minutes before the pot is discharged), put in the softened crystal powder, and then turn off the heat.
Hazelnut mushrooms how much a catty
1, Northeast Native Specialties Special Hazelnut Mushroom 50g, 9.90 yuan;
2, Northeast Special Wild De-rooted Hazelnut Mushroom 500g * 2 bags, 20.00 yuan;
3, Greenfield Ridge Hazelnut Mushroom 180g, 37.00 yuan;
4, Autumn Forest Mountain Treasures Wild Hazelnut Mushroom, 200g * 2 boxes. RMB 69.00;
5, Yushenghe Northeast Wild Hazelnut Mushroom, 250g compressed, RMB 78.00;
6, Changbai Workshop Northeast Wild Hazelnut Mushroom 200g, RMB 96.00.
Hazelnut mushroom color
Hazelnut mushroom is umbrella-shaped, light earthy yellow, brownish brown when old. There are small scales in the middle of the top of the cap that are flat or upright, nearly smooth after aging, and the edge of the cap has radial arrangement of stripes. Tear open the cover to see the mushroom flesh white. The stalk is slender, cylindrical, slightly thicker at the base, and the stalk is more curved, 5-13 centimeters high, with longitudinal stripes, and the inner part is fluffy to hollow. Substrate medium large, fleshy, clustered or solitary. Mycelium is hemispherical at first, later spreading, the surface of the umbrella is light earthy yellow, covered with dark fine scales; mycelium white; stalk is cylindrical, base slightly expanded, surface slightly white, striped, internal fluffy, light brown; hyphae straight, nearly white, later become dark. Spores oval, colorless, smooth.