Eight wild mushrooms in Northeast China, mushrooms are a very common ingredient. No matter on the family table or in restaurants, the appearance rate of mushrooms is very high. They can be cooked in cold salad, fried and stewed, etc. Send a text message below.
Eight Wild Mushrooms in Northeast China 1 1, Corylus heterophylla. One of the most famous wild mushrooms in Northeast China, mostly grows in shrubs or oak forests. Both fresh and dried products can be eaten, and some people buy them in large quantities. Generally, it is preserved after drying, and stewed chicken after boiling. Braised hazelnut mushroom with chicken is one of the eight stews in Northeast China, with delicious taste and unique flavor.
2, thigh mushrooms. Also known as thick-legged mushroom, the scientific name is delicious boletus. Mostly born on the hillside of Chaoyang, the individual is the "big brother" of wild edible fungi in Northeast China. The large umbrella cover is 2 cm in diameter and 5 cm in thickness. The bacterial folds on the inside of the umbrella cover are spongy, the stipe is thick and hard, and the inside is loose when cut. Both fresh and dried products can be eaten, and some people buy them in large quantities. When drying in the sun, the fresh fragrance is fragrant and placed on the balcony, and the room is full of fragrance. Generally, it is also eaten after drying and stewed with meat, which is particularly delicious, soft and nutritious.
3, white mushrooms. One of the wild mushrooms, commonly known as white face. Most of them grow on rotten leaves in low-humidity shrubs, or in piles or in lines. The whole body is white, with fine folds and a strong smell. Should be collected and dried for food. Generally stewed with meat, it tastes particularly fragrant and tastes particularly good. Similar to it, better than it is the pink-purple mushroom, commonly known as purple face, with purple in white, which is similar in shape and growth habit to white mushroom. It's a pity that I haven't collected it several times in the mountains, so I can't present the photos.
4, chicken oil mushrooms. The umbrella cover is apricot yellow, the stalk is white, and it feels delicate, like solidified chicken oil, hence the name. It generally grows between sandstone folds on the hillside. It is best to eat fresh products. After blanching, stew them with poultry meat pieces, and the taste is delicious. Dried products are not easy to stew and taste firewood, but the more chewy they are, the more fragrant they are.
5, egg yellow mushroom. Also known as the yellow umbrella and the yellow goose egg fungus, the scientific name is Amanita citricola. It is said that Julius Caesar likes this kind of mushroom best, so it is also called Julius Caesar mushroom. It is the most beautiful and charming fungus in the wild in Northeast China, and it is too beautiful to be collected. Growing in trees or shrubs (not very dense) forests. At the initial stage, it is oval to bell-shaped, and then it gradually spreads out, with a slight bulge in the middle, bright orange-yellow to orange-red, smooth and slightly sticky, with obvious stripes at the edges. Mushroom meat is white. The bacterial fold is yellow and thick. The stipe is light yellow, with orange patterns or scales, and the inside is soft to hollow. Generally, it is fresh and delicious, and it can be fried after cooking or stuffed.
6, grass flower face. I don't know what its scientific name is, but people in Northeast China call it that. Judging from its characters, it should belong to Lentinus edodes. In the ravine, it is born in rotten leaves and distributed linearly. The fruiting body is thick, and the whole body is covered with pink longitudinal stripes. After tearing, the stalk appears longitudinal threads, especially like cooked chicken leg meat. Generally, fresh products are eaten after blanching, because the taste is hard after drying. Fresh food and poultry meat stew together, taste like meat, basically can not tell whether it is meat or mushrooms in the mouth.
7. White sticky mushrooms. This is my temporary name, because I really can't ask, and I can't find out what it is called. Most of them grow on rotten leaves with low humidity. They are small and white, and the center of the umbrella is slightly dark. There is a sticky secretion and a taste similar to essence. When I first saw it, I didn't collect it, and I felt that it didn't look like an edible fungus. Later neighbors have relatives from Daxing 'anling area, saying that this mushroom is a first-class edible wild mushroom, and it is best to make soup with fresh products. After entering the mountain, I tried to collect some. After returning home, I cooked the soup without any seasoning. This drink is amazing. It's simply too fresh. At that time, I felt that I had to lean against the wall to drink this soup, or I could make people fall down! Drink this soup and give it to a county magistrate!
8. pine mushrooms. Growing in evergreen pine forests, it is more common. The umbrella cover is old red, the umbrella fold is yellow, it is spongy and the umbrella column is yellow. There is mucus on the surface, which makes it difficult to wash off your hands. When eating, the skin on the umbrella cover and the sponge part of the umbrella pleat should be removed, and it is best to eat it after drying. When eating fresh food, if the gastrointestinal tract is not good, it will lead to diarrhea, but it is not a big problem. Dried products have no such discomfort.
Eight Wild Mushrooms 2 1 and Corylus heterophylla in Northeast China
Have you heard of the famous northeast dish of stewed chicken with hazelnut mushrooms? This is what I have always liked to eat here in the northeast in recent years. Hazelnut mushroom tastes particularly good and has high nutritional value. It is especially delicious when stewed with small stupid chickens. Every autumn, people go up the mountain to pick hazelnuts and dry them for winter.
2. Pine mushroom
Pine mushroom is also a common mushroom with high nutritional value in Northeast China, which can play a role in anti-tumor, anemia treatment and beauty.
3. Hericium erinaceus
This is a rare mushroom in Northeast China, but there are fewer and fewer wild mushrooms. Most of the Hericium erinaceus we eat are cultivated. This mushroom has a particularly high nutritional value and is as famous as bird's nest.
4, thigh mushrooms
This kind of mushroom tastes very good and smells good. Whether it is fresh mushrooms or dried mushrooms, it is especially delicious to stew some meat, such as chicken, and its nutritional value is super high.
5, trumpet mushroom
It grows on the rotten leaves in the bush, slightly woody, more resilient, thin and hollow. Named for the trumpet-shaped umbrella cover. Generally, you should eat fresh products, which taste and taste good.
6. Broom mushroom
It grows in mixed coniferous and broad-leaved forests and is generally distributed in patches. Named for its shape like a broom. After growing up, the root is hollow, the overall weight is light, it is not suitable for drying, and the fresh food tastes good.
7. Leiwozi Mushroom
I don't know what the scientific name is. I like to grow in the shade of a slope. Generally, you can eat fresh food, stir-fry or fry sauce after blanching.
8. Pink purple mushrooms
Commonly known as purple face. Habits and white mushrooms are basically the same, the color is darker than white mushrooms, slightly purple, and the dried products are stewed in water and taste more delicious than white mushrooms.
Eight wild mushrooms in Northeast China, 3 1, Pleurotus ostreatus, also known as Pleurotus ostreatus and frozen mushroom, have shells or tongues, and are also known as bacteria-consuming, belonging to wood-rotting fungi, which have strong ability to decompose organic matter, wide nutrient sources and strong resistance. This kind of mushroom is the highest yield variety in China. Pleurotus ostreatus is warm and sweet.
2, mushrooms, mushrooms are more common in our lives, people also call it winter mushrooms, dark mushrooms, is a kind of wood rot fungi, generally growing on wood segments that have lost their vitality. Among shiitake mushrooms, the flower mushroom has the highest grade, especially Tianbaihua mushroom, which is the best among the best.
3, Flammulina velutipes, Flammulina velutipes is a kind of wood rot fungus, also known as Park Mushroom and Golden Mushroom, and it is widely distributed. Now the domestic cultivation technology is relatively mature. Planting friends pay attention to quantitatively controlling the ratio of carbon dioxide and oxygen, and they can cultivate high-yield Flammulina velutipes, which is also well received by consumers in the market and is also known as "educational mushroom".
4, white mushroom, white mushroom, also known as Agaricus bisporus, big fat mushroom, is a saprophytic fungus, originated in France, and now it is widely cultivated and delicious.
5. Volvariella volvacea, also known as Ma Gu and Bao Foot Mushroom, is a saprophytic fungus. Although there are many kinds of Volvariella volvacea, there are only 7 kinds that are generally non-toxic and edible. At present, China is the largest producer of Volvariella volvacea.
6. Pleurotus ostreatus, also known as Pleurotus ostreatus and Pleurotus ostreatus, is a wood-rot fungus. Pleurotus ostreatus is mainly distributed in China and Japan. It is a kind of edible and medicinal mushroom with delicious taste and is a good soup.
7, Hericium erinaceus, this is a very valuable mushroom in Northeast China, but there are fewer and fewer wild mushrooms. Most of the Hericium erinaceus we eat are cultivated. This mushroom has a particularly high nutritional value and is as famous as bird's nest.
8, pine mushroom, growing in evergreen pine forest, is more common. The umbrella cover is old red, and there is mucus on the yellow surface of the umbrella pleat, which makes it difficult to wash off your hands. When eating, the skin on the umbrella cover and the sponge of the umbrella fold should be removed.