Wild mushrooms for Yunnan people, which year did not eat mushrooms, this year will be one more point of regret. The different practices of mushrooms are different music for the tongue. In order to retain the flavor, the bacteria are mainly fried, Dianxue rapeseed oil, fried mushrooms boiled soup as a supplement, and then according to personal taste supplemented with a small amount of spices to enhance the flavor.

Steamed

Steamed is the most traditional practice of wild mushrooms, with the addition of shredded green peppers, garlic and spices, fried that is. It is a very fragrant and refreshing experience. Suitable for stir-frying porcini mushrooms, dried mushrooms, chicken fir, tiger palm mushrooms.

Snap Steam

Snap the mushrooms back on the plate, chicken puree, fish puree, etc. coated in the mushrooms, steamed in a cage, mellow flavor. When you take a bite, the flavor is long and mellow, and the chewy taste is endless. Suitable for buckling and steaming are green head mushrooms, monkey head mushrooms and so on.

Shengjian

"Tongue on the China" let the matsutake mushroom fire, with a pan and butter to fry, the maximum reduction of ecological way of eating. Close your eyes and savor the unique aroma of matsutake mushrooms as it crumbles in your mouth. Suitable for raw frying are chicken fir, matsutake mushrooms and dry mushrooms.

Cooking soup

The main focus is on fresh soup, which can be sautéed before cooking, and the soup should not be too much, and the seasoning should be light to emphasize the fresh and mellow taste. Suitable for cooking soup have green head mushroom, monkey head mushroom, north wind mushroom, brush handle mushroom, chicken fir, chanterelle, etc..

Stewed Chicken

Black truffle has a marble-like charming pattern, rich flavor! It can be eaten directly raw! It can also be stewed with chicken, which some say is the flavor from heaven. Suitable for chicken stew are morel mushrooms and black truffles.

Carbon grilling

Smelling the light fragrance of mushrooms and thinking of them gently arching out of the ground, one can't help but be mesmerized. Suitable for carbon grilling are chicken fir, matsutake mushrooms, green head mushrooms, monkey head mushrooms, porcini mushrooms and so on.

Frying

Dry out the water and deep-fry them in a frying pan until they are golden brown, and the flavor and texture of these mushrooms are not known to others. Suitable for deep-frying of chicken fir, tiger palm mushrooms, porcini mushrooms, dried mushrooms and so on.

Shabu Shabu

But it seems that there is no ingredient that cannot be shabu shabu. All kinds of mushrooms are mixed with each other and float lazily on the soup, which is a great enjoyment for the eyes, taste and smell, and every mouthful of mushrooms is fresh and mellow, and every mouthful of soup is full of aftertaste.

Wild Mushroom Dumplings

The fusion of the south and the north, the interplay of noodles and mushrooms, gives the dumplings the wildness of the mountains.

Wild Mushroom Rice

Brass with Green Mushroom, Fried Rice with Porcini Mushroom/Chicken Mushroom, and Matsutake Mushroom Casserole are full of mushrooms and slowly chewed with the flavor of the mountains! Green head mushroom/chicken oil rice, fragrant, fresh and appetizing!