Mushrooms are generally divided into flower mushrooms, winter mushrooms and fragrant letters.
Mushrooms are the stars of bacteria. The top surface of the flower mushroom is light black, the mushroom pattern is in full bloom, white, and the bottom of the mushroom is light yellow. The mushroom is named after the pattern on it. The colder the weather, the higher the yield and the better the quality of mushrooms. The meat is thick, tender and delicious, and the food is refreshing.
The quality of winter mushrooms is second only to that of flower mushrooms, with black top, light yellow bottom, thick meat and refreshing taste.
Xinxiang is a low-grade variety of Lentinus edodes, because it is the leftovers after selecting flower mushrooms and winter mushrooms. Heart-fragrant meat is thinner, not tender and refreshing, and its quality is worse than that of flower mushrooms and winter mushrooms. But scallops, as meat, are also delicious and cheap, both economical and affordable.
Mushrooms; The biological characteristics of mushrooms are usually called mushrooms, which are the fruiting bodies of basidiomycetes. The fruiting body is the aboveground part of basidiomycetes, which looks like an umbrella inserted underground. White filamentous mycelium is scattered everywhere underground, which is the vegetative part of basidiomycetes, that is, non-reproductive organs. In a certain temperature and humidity environment, the mycelium gets enough nutrition and begins to form fruiting bodies. The fruiting body is exposed to the ground like an egg at first. Rapidly develop into fruiting bodies, including cap, stalk, volvox, ring and so on. Mature fruiting bodies vary greatly in shape, size, height, color and texture. The large diameter can reach about 40 cm and the high one can reach about 50 cm. The small diameter is only half a centimeter, and the tall one is only 1 cm. The characteristics of each part are described as follows: the mushroom cover is the most obvious part of the fruiting body, like a hat. It has various shapes, such as bell, hat, hemisphere, expansion and funnel. The color of mushroom cap is very complicated, although it can basically distinguish white, yellow, brown, gray, red and funnel. Mixed colors are more common. Their colors can be different when they are young and old, especially between the center and the edge. The surface is dry, wet, sticky, slippery and rough, and some have various appendages, such as cilia, rings and scales. These appendages are different in shape, size and color, and the shape of the brim of the hat is also different. The shape when you are young can be completely different from that when you are mature. After maturity, it can be generally divided into internal volume, reverse volume, upward volume and extension. The periphery is full and tidy, and some are wavy, irregular or torn. The surface of the hat has a cortex. The hyphae in the cortex contain different pigments, which makes the cap appear various colors. Below the cortex is meat, which is generally composed of long filamentous hyphae. Some of them are composed of swollen vesicular hyphae. The color of mushroom meat and the change of color after injury often vary from variety to variety. Generally, mushroom meat is white or dirty, and some are light yellow or red. For example, the meat of boletus turns blue after being injured, black mushrooms turn red first, black mushrooms turn brown after being injured, and black wax umbrellas turn black after being injured. The seed layer is the part that grows under the mushroom cover, and there is another part. They are called seedling folds. Some are tubular. They are called germ tubes. The germ folds are arranged radially, connecting from the top of the stem to the center and reaching the edge of the seedling cover outward. The seed layers are arranged on both sides of the seedling folds or around the inner side of the germ tube. The color of bacterial folds often seen in 1 is generally the color of spores. They are usually white when they are young and turn into various colors when they mature. The shape of germ pleats is wide. Triangle, Equal Yangtze River Delta, Unequal Yangtze River Delta, Bifurcated Triangle, etc. Some seedling folds are connected by transverse veins, and some are interwoven into a net at one end near the stem. The edge of the stem is usually complete and smooth, but some are wavy or serrated, and some are rough and granular. The connection between stems is one of the important basis of classification.
There are usually the following kinds.
(1) Freedom: The pleat is not connected with the stalk, so there is a distance between the pleat and the stalk.
(2) Bending: the joint between the bead handle and the handle is slightly bent upwards. (3) Vertical: the bead handle is directly connected with the handle and does not extend downward or bend upward.
(4) Lengthening: The bacterial fold extends downward along the stalk!
The tube can be long or short, and the connection with the stalk is generally similar to the connection between the pleat and the stalk. Some are free, curved, straight and extended, some are easy to peel off from the meat, and the pipes are easy to separate from each other. And those that are not arranged radially, but are similar to folds, are not easy to separate from each other. Their colors are varied, the same as or different from those of the nozzles.
Physical layer; Both sides and inside of the suspensor are covered with fruiting body layer. There are basidiospores and cysts in the fruiting body layer. Basidiospores are usually rod-shaped and have four stalks, and each stalk has a basidiospore. Sometimes only two small ones are born!