Coprinal mushroom

Sichuan is mountainous and rainy, so it nourishes all kinds of mushrooms and becomes a frequent visitor on the hot pot table.

I personally love the head of the team-Coprinus comatus.

The first time I ate Coprinus comatus was in a fungus hot pot restaurant in Jiangyou. At first I didn't agree with Coprinus comatus Niang, but after I tasted it-

a kind of edible fungus found in bamboo groves in Southwest China

Sichuan knows that eating hot pot, the queen of bacteria-bamboo sun is essential!

Its grid-like shape can fully absorb the spicy and delicious taste of hot pot, and it is fragrant and delicious. It is absolutely amazing to have both spicy and fresh experiences when eating hot pot!

The most important thing is that it still has a crisp taste like tripe and yellow throat, and the time is better controlled (it doesn't matter if it is cooked for a long time). Red oil is not greasy, hot pot is delicious, but I can't stop eating it once anyway.

Tender bamboo shoots

The climate in Sichuan not only nourishes all kinds of mushrooms, but also bamboo shoots that pandas like!

The colonel thinks that the best way to eat bamboo shoots in hot pot is tender bamboo shoots.

One by one, go down to the pot, wait for it to rise together with the boiled red oil bubble, and put it directly in your mouth without dipping. It's delicious!

Kung fu cucumber &; Lettuce slices

The old ancestors ate and paid attention to a color match. The colonel felt that compared with the red pot with red oil and pepper, the best match was green vegetarian dishes.

Cucumber and lettuce in hot pot must be cut thin, which is Kung Fu cucumber/lettuce slices.

Take it to a boiling pot and rinse it. The clear fragrance of cucumber and lettuce sets off the hemp of pepper, the spicy of sea pepper and the fragrance of sesame oil in the hot pot to the greatest extent.

As for the thick sliced cucumber strips, the head suggested eating them raw. But the lettuce strips will be soft in the end and worth a try.

soybean sprout

Then there are bean sprouts, which are too thin to be cooked in hot pot. Only thick bean sprouts can leave a crisp taste after tumbling in a boiling pot. A big mouthful of bean sprouts is very satisfying!

The head of the regiment has a quirk, eating soybean sprouts and never eating beans. ......