Helan Mountain Purple Mushroom, also known as "Lilac Mountain Mushroom". "He Mushroom" is produced in the natural secondary spruce forest of Helan Mountain. It is a pure natural wild strain mainly composed of hygromycetes. It has a pure taste, mellow smell, and is rich in protein, various amino acids, and bacterial sugar. , fat, vitamins and various trace elements such as potassium, iron, calcium, phosphorus, magnesium required by the human body. I will introduce it to you below, I hope it will be helpful to everyone.

Introduction to Lilac Mountain Mushroom

Purple mushroom is produced in the natural secondary spruce forest of Helan Mountain. There are also some edible mushrooms, which are collectively called miscellaneous mushrooms by locals. Mixed mushrooms are produced in coniferous and broad-leaved mixed forest belts. The time of year when there are more mushrooms is between August and September, provided there is enough rain. If there is a lot of rain between June and July, and it rains for several consecutive days from mid-to-late July to August, you can prepare to go into the mountains to collect them. Mushrooms. Mushrooms grow very fast. In a place where no mushrooms were found one day, they may grow the next day. Mushrooms before August are called summer mushrooms by the locals. Most summer mushrooms are mixed mushrooms, but there are also purple mushrooms. Summer mushrooms have thin flesh and are full of maggots. Mushrooms that grow between August and September are called autumn mushrooms by the locals. Most of the autumn mushrooms are purple mushrooms, and there are also miscellaneous mushrooms. But people mostly pick purple mushrooms for the purpose of picking them, only when they are tired and can’t climb the mountain or are just too tired to climb the mountain. When you can't find purple mushrooms, you just pick some miscellaneous mushrooms and take them home. Purple mushrooms have thick and dense flesh that is not easily broken by squeezing and has a high drying rate.

Fresh purple mushrooms can be made into soup noodles and saozi noodles, and can also be fried with meat slices. When eating, peel off the soil, wash and slice ***the slices about 5mm should not be too thin***. The pasta is made the same as usual. After frying the meat, add the mushroom slices and fry for a while before cooking the soy sauce. Add the soup, pour the soup under the pot, and it will become the noodles. Directly put the noodles into the stewed soup, and it will become the multi-pot soup noodles. There is no meat, just fried mushrooms and vegetarian mushroom noodles. The taste of this kind of noodles is also very delicious. If you use mushroom slices as an ingredient to stir-fry meat, cook the mushroom slices for 5-6 minutes first. The mushrooms must be cooked thoroughly to taste. People often say that mushrooms have a bitter taste, which means the mushrooms are not cooked. First fry the meat slices according to the conventional method, add various seasonings, cook soy sauce, add cooked mushroom slices, stir-fry a few times, the mushroom soup can be added at the end instead of the stock, control the heat, and put it on the plate.

The key to eating dried purple mushrooms is to be able to wash the mushrooms. The following methods are introduced:

1. Clean the dry soil and leaves from the roots and top caps of the mushrooms one by one. ;

2. Rinse away the floating soil with cold water, and then soak it in hot water to make the mushrooms fully absorb water and become soft;

3. Take out the soaked mushrooms and mix them with another Add a small amount of water to the container and carefully clean the pine needle soil on the mycorrhizae and fungus caps;

4. Wash them carefully and then rinse them again;

5. Soak and wash the mushrooms The water is hydrated in one place, clarified and set aside. It can be used to cook soup, stew meat, cook noodles, etc. with excellent flavor.

The first step is very critical. If you soak it in water directly, the dry soil at the roots and top cap will become sticky, which is difficult to wash, and the washed soup is not easy to reuse. If you are in a hurry, you can change the soaking mushrooms in the second step to boiling the mushrooms and proceed to the next step after they are soft. The washed mushrooms can be sliced ??and shredded as needed, and the methods for frying meat and making noodles are the same as before.

1. Soak the mushrooms in boiling water for several hours before eating so that the mushrooms can fully absorb water and become soft;

2. Carefully clean the pine needle soil on the mycorrhizae and caps;

3. Keep the original juice for clarification and then return it to the pot for soup, stew, noodles, etc. to get a better flavor;

4. The washed bacteria must be washed several times with water before cooking and eating.

How to dry lilac mountain mushrooms

The collected mushrooms should be dried in time to avoid insects and mildew. Classify the mushrooms first, then take a small knife and peel off the soil at the roots and top of the mushrooms one by one to remove the leaves and weeds. The larger mushrooms should be divided into two or four, so that they can be dried easily; cut the mushrooms one by one Wearing one piece and hanging it on the wall is also a common way to dry it. After cleaning, selecting and drying the dried mushrooms, they are easy to clean when eating.

Dried mushrooms should be stored in a dry place and be careful not to get damp. If stored for too long, insects will naturally develop. They should be dried after a period of time.