Diligent feet make a smooth road in life. Many of the food in the market require mountain people to travel across mountains and ridges to find it. Every plant and every handful is soaked in the sweat and blood of labor.
The warmth of spring and autumn meets the rainy season in southeastern Guizhou, and the raindrops become even more friendly. The continuous raindrops kiss the earth endlessly, and the precious juice goes deep into the heart of the earth and flows windingly. The fungi in the mountains sprout in the fine rain curtain.
There are clumps of trees, flourishing, and the slope is full of small umbrellas.
The rain had subsided a little, and the market on the second day was covered with all kinds of mushrooms.
Common ones include shiitake mushrooms, tea tree mushrooms, gallinopsis mushrooms, which have thick and long stems and small and smooth caps, so they are also called umbrella mushrooms, purple flower fungi, which are shaped like shiitake mushrooms and are small and cute, and yellow silk mushrooms, which are among the four most valuable fungi in the world.
Chanterelles are also called chanterelles because they taste like chicken fat when cooked. Due to their unique taste and rarity, they can be sold for 200 yuan per kilogram at large markets.
Edible fungi are rich in vitamins and various trace elements. They are already small in size when they are fresh, and they will shrink again when cooked. Like gallinobacteria, they melt in the soup.
In terms of human recipes, edible mushrooms definitely comply with the law of "condensed is the essence", and cooking is particularly easy on people's IQ. Simple cooking methods such as soup and stir-fry can stimulate their innate umami flavor, especially purple flowers.
fungi and yellow thread fungus. After cooking, the soup becomes thicker and has a unique flavor.
During the long-term fungus picking process, faced with the colorful fungi, the Miao people also summarized a set of methods to identify edible fungi: wearing a hat (with a cap) on the head, a skirt on the waist (with skirt rings), and wearing a hat on the feet.
Boots (with mushroom holders) that meet these three points at the same time are not harvested; most edible fungi are plain or brightly colored and are not harvested.
After picking the fungi, you still need to cover them with soil and leaves. The fungi underground can still grow vigorously in the warm rainy season.
Going to the mountains to collect mushrooms is a popular activity for children during the holidays. Collecting mushrooms can not only add a dish to the table, but if you collect too much, you can also earn some money at the market.
The pupils of the children in the mountains are the color of the mountains and forests, and their eyes are watery and sparkling.
As soon as the words "go up the mountain" are said, the children will immediately become excited, as if they are returning to their mother's arms, and their eyes will be filled with light of satisfaction.
The mountains are both the obstacle and the treasure of Southeast Guizhou. There are all kinds of jewels hidden in the mountains, just waiting for those who are interested to pick them up.
In the spring sunshine, bracken sprouts from the ground like fungi.
Picking the buds, blanch them in boiling water, and stir-fry them with the bacon hanging in front of the eaves, it has a unique taste, as if you have eaten the whole spring in your mouth.
Su Shi said: "Try the spring dish with polygonum, wormwood, mugwort and bamboo shoots. The taste in the world is pure joy." This is the taste.
The temperature slowly rises, and plants that cannot stand the heat gradually recede.
In order to preserve these rare delicacies in the world, smart people dried the fungi. Before the bracken stretched its stems and leaves and grew old quietly, they collected them, boiled them in the sun, and then stored them in the sun. They could stew or stir-fry them later, and they would still be fragrant and delicious.