After Grain Rain, the hot summer dropped, the air was sultry and humid, and the hyphae absorbed nutrients in the soil. On a thunderous night, they quietly probed.
Yunnan people love wild mushrooms, and no matter how they eat them, they are all to their liking.
There are many kinds of wild mushrooms in Yunnan, and the same way, the methods are complicated, such as making soup, stir-frying, hot pot, barbecue, raw food, stew … no matter which way, it is wonderful.
People in other provinces are familiar with the three or four kinds of wild mushrooms in Yunnan, namely, Morchella, Tricholoma matsutake, truffle and Pleurotus ostreatus. These are the best among the bacteria, and I don't know them, but they are even more rare.
Aeruginosa, which grows under pine trees, is named after its small round cap, which is light pink and orange with a little turquoise.
Saute a few pieces of fat bacon or ham in alpine mountain area, add a few garlic and green pepper, stir-fry until it slightly discolors, pour the washed Pseudomonas aeruginosa, and wait until the moisture in the bacteria is released, which is a collection of all umami flavors. Add salt to taste, or pour a little water to stew, and then you can go out of the pot. Stir-fried Pseudomonas aeruginosa, soft and thick, is ten times better than meat when used for next meal. Aeruginosa is a kind of fungus with heavy flavor and fresh taste, so it is best to fry it.
As the name implies, the green cap on the top of the head and short white legs are very easy to recognize. Penicillium and Pseudomonas aeruginosa are not uncommon in Yunnan. One is found, and one can be found in all directions.
Penicillium is a non-toxic strain, and the common eating methods here in Yunnan are barbecue and soup. Wash the mushroom, dry the water, take a pot of charcoal fire, brush the oil on the grill, and then put the whole flower on the barbecue when it smokes slightly. In rainy season, the mushroom is rich in water, which will be forced out by charcoal fire. After evaporation, the remaining fresh feces will be locked in the mushroom, baked until it is slightly yellow and soft, sprinkled with a pinch of salt, and ready to eat. Fresh and sweet, soft and palatable.
Another common practice is to make soup. A few pieces of bacon are fried together until the water precipitates and becomes soft. Add appropriate amount of water and cook on low heat until the soup is slightly sticky, and then you can take it out of the pot. The soup of qingtou mushroom is fresh and smooth, which can be used to soak rice, and you can eat a big bowl with a whimper.
When it comes to the heaviest smell of bacteria, it is Huanglaitou, which is also called fragrant nozzle in many places and is a kind of boletus. Rich color, the same rich aroma.
Huanglaitou is suitable for frying, adding a lot of garlic and oil. In Yunnan, it is called "using oil shuttle", which is similar to a semi-fried way. Stir-fried Huanglaitou is full of fragrance, which can be smelled dozens of meters away. Especially smooth and fragrant.