To say which kind of wild mushroom can best represent the mushroom-eating culture of Yunnan people, it must be boletus! Because boletus is more delicious, rich and expensive than chicken brown and dry bar, it is more easily accepted by the public. Tricholoma matsutake, which has been heated up in recent years, has never entered the sight of Yunnan people again, because it is really not delicious compared with boletus.
Common edible mushroom poisoning incidents mostly occur in boletus, because famous poisonous mushrooms or mushrooms that have never been seen before, Yunnan people will not eat them rashly. Poisoning incidents caused by improper cooking only when eating familiar boletus. So, what can boletus do to be safe and delicious? Every family in Yunnan has its own ancestral cooking experience, and I am no exception.
My father once told me to pay attention to two points when eating mushrooms to ensure safety:
The first is to put enough garlic. There is a saying in Yunnan that if garlic turns black when frying mushrooms, it proves that mushrooms are poisonous and you can't eat this pot of mushrooms. I have heard this sentence mentioned by the older generation on different occasions. Although in reality, I have never fried black garlic, but I would rather believe it.
The second is that boletus must be cooked to be safe. Cooking conditions at home are limited. Cook quickly after frying, and you will worry about whether it is cooked or not. If you leave it in the pot, you may fry the boletus too old and dry, which will affect the taste. So at this time, dad will add half a bowl of cold water, cover the pot and cook for two or three minutes to ensure that the mushrooms are cooked thoroughly. This is the safest way to eat.
Later, I met a lot of Yunnan chefs in a foreign land in Guangzhou. After communicating with them, I had a new inspiration for making boletus. To put it simply, there are two basic skills that can be easily mastered to make boletus stir-fry delicious:
One is frying with meat oil. Among the many culinary experiences shared by Mr. Cai Lan, there is a saying called "Vegetarian Fried, Vegetarian Fried".
Therefore, mushrooms as vegetarian dishes are naturally suitable for cooking with meat oil. As it happens, Yunnan also produces excellent ham. You can put ham or bacon in the pot first. Stir-frying spilled oil will make animal fat fragrant. The delicious mushrooms it inspires are far more delicious than those extracted from vegetable oil.
The second is to dare to use pepper and use the right pepper. People in mountainous areas generally use appropriate spicy taste to effectively remove the earthy smell and various indecent smells in ingredients.
Wild bacteria will grow from the smell of soil. The first way to deal with this muddy smell is to scrape off the mud chips carefully with a knife, because washing can't wash away the muddy 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 it with a knife, then rinse it with clear water and dry it outside. Another way to get rid of the fishy smell is the pepper I mentioned. There is a specialty in Yunnan, wrinkled pepper, which is not spicy enough to go with mushrooms. It can not only effectively remove the earthy smell, but also subtly bring out the delicate flavor of mushrooms with the help of slightly spicy stimulation.
Pepper should not only be moderate, but also have the right spicy degree. Many years ago, I brought some mushrooms to a friend and told him to fry them with Chili. But because he is a fanatic, he chose very spicy Thai red pepper to fry. As a result, the plate of boletus absorbed all the spicy taste, and the spicy degree was too enough, so I had to look at the big plate of mushrooms and sigh.