The warmth of spring and autumn meets the rainy season in southeastern Guizhou, and the raindrops are more intimate. Continuous raindrops kiss the earth endlessly, and precious juices flow deeply into the center of the earth and meander. Bacteria in the mountains germinated in the fine rain curtain, and clusters were covered with umbrellas. It rained a little less, and the market was covered with all kinds of mushrooms the next day. Common mushrooms are Agrocybe aegerita, Agrocybe aegerita, and Termitomyces, which are also called umbrella mushrooms because of their thick handles and small and slippery lids. Auricularia auricula looks like mushrooms, small and lovely. There is also Trichoderma, one of the four precious fungi in the world. Because it tastes like chicken oil when cooked, it is also called chicken oil mushroom. Because of its unique and rare taste, a catty can be sold in 200 yuan.
Edible fungi are rich in vitamins and various trace elements. When they are fresh, they are short. When they are cooked, they will shrink again. Like termites, it all melted in the soup. In human recipes, edible fungi absolutely conform to the law of "concentration", and cooking is particularly difficult for people's IQ. Simple cooking methods such as boiling soup and stir-frying can stimulate its inherent flavor, especially purple fungus and yellow fungus. After cooking, the soup is thick and unique.
In the long-term process of picking fungus seeds, faced with colorful fungus seeds, Miao people also summed up a set of methods to identify edible fungi: wearing a hat (with a fungus cover), tying a skirt around the waist (with a skirt ring), and wearing boots (with dumplings) on the feet, not picking; Most edible fungi are simple in color and bright in color, so they are not picked. After fungal seeds are collected, they still need to be covered with soil and leaves, so that bacteria in the ground can flourish again in the warm rainy season.
Collecting fungal seeds in the mountains is a keen activity for children on vacation. Collecting mushroom seeds can not only add a dish to the dining table, but also change some income in the big collection. Children in the mountains, their pupils are dark, watery and shiny. As soon as the child says "going up the mountain", he can get excited immediately, as if he had returned to his mother's arms, and his eyes were full of satisfaction.
Dashan is an obstacle and a treasure in southeastern Guizhou. There are all kinds of jewels in the mountains, just waiting for people to pick them. In the spring sunshine, bracken appears like mushrooms. Picking buds, boiling water, hanging in front of the eaves and frying with bacon have a special taste, as if eating the whole spring in your mouth. Su Shi said: "The tender buds of Artemisia selengensis try spring vegetables, and the taste of the world is pure joy." That's the smell.
The temperature rises slowly, and plants that can't stand the heat gradually retreat. In order to preserve these rare treasures of human beings, wise people dried mushrooms, collected them, boiled them in water, dried them and preserved them, and stewed or fried them later, just as fragrant and delicious.