Mushroom Fresh Mushroom Shiba (8)

When it comes to food, delicious edible mushrooms are naturally indispensable

The ancients believed that edible mushrooms had no roots, no roots, no body, and were born by adopting the aura of heaven and earth and the essence of the sun and the moon, so they called it "mountain treasures", which was logical, and edible mushrooms also appeared in the temple of the top ingredients in Chinese cuisine

For thousands of years, different kinds of edible mushrooms have been carefully cooked by people through thousands of ways, which not only meet the taste buds of Chinese ancestors, but also gradually form a unique food culture and food customs that have been passed down to this day

Slippery mushrooms grow on the grassland

The gourmand Wang Zengqi mentioned in the "Mushroom Recipe" that because he had drawn a set of "Mushroom Atlas", he had a little understanding

Mouth mushroom, also known as white mushroom, Mongolian mushroom, cloud plate mushroom, silver plate, is a white umbrella mushroom grown in the grasslands of Inner Mongolia, the main production area in Xilin Gol League's East Wu Banner, West Wu Banner and Abaga Banner and Hulunbuir, Tongliao and other places, generally grown in sheep bones or sheep dung, delicious

Wang Zengqi believes that mushrooms have some interesting characteristics, such as having to be threaded and dried once they are picked, otherwise they are easily broken

The really good mushroom is white, the flesh is thick and delicate, and it is the best of the mushrooms, and the authentic way to eat it is to accompany the noodles

Mushrooms and lamb mushrooms need heavy oil, and the aroma of the mushrooms hanging out and the faint smell of the lamb complement each other, and the noodles of the wheat tendon road are accompanied by a delight

Wang Zengqi felt that mushrooms were very well matched

Zhangjiakou's traditional cuisine "roasted north and south" is based on the mushrooms of Saibei and Jiangnan bamboo shoots as the main ingredients, sliced and stir-fried, added to the fresh soup and boiled, and finally drizzled with chicken fat

Although the mushroom is not produced in Zhangjiakou, the diet in the northern region of North China represented by Zhangjiakou must not be missing

The brine of the brine noodles pays attention to the combination of meat and vegetarian, the pork belly is sautéed in oil, the fungus is torn into small pieces, the garlic is chopped, the egg liquid is beaten evenly, and then stir-fried together, and then add water to hang out the soup

For the Zhangjiakou people, the mushroom does not simply refer to wild white mushrooms, in fact, as a distribution center for grassland trade products, the green-legged mushrooms, malian poles, apricot incense, etc.

Although the mushrooms are delicious, cleaning them is a hassle

Now the common way for people to clean the mushroom is to soak the mushroom in warm water for about 1 hour, and then stir it in one direction with your hands for about 10 minutes, so that the "gill page" of the mushroom slowly opens, so that the sand grains they carry fall and settle

Shiitake mushrooms are served fresh

Compared to mushrooms, the smell of shiitake mushrooms is more intense

Shiitake mushrooms, also known as fragrant mushrooms and mushrooms, are an edible mushroom
that originated in China and has been cultivated for a long time.
China's shiitake mushrooms are mainly distributed in Jiangsu, Zhejiang, Hunan, Fujian, Guangxi, Sichuan and other places, artificial cultivation almost all over the country
.
At the end of summer and the beginning of autumn, it is the harvest season of shiitake mushrooms, and the shiitake mushrooms protrude from the sticks of mushrooms one by one, simple and thick, which is the best gift of
nature.

The mushroom body of fresh shiitake mushrooms is solid and elastic, the stalk is short and thick, the mushroom is rounded, and it is hemispherical or gong-shaped; The cap is chestnut or grayish brown, the fungal folds are stretched, white or light yellow; The mushrooms are fragrant and fragrant, and the taste is crisp and tender
.
After drying, the mushroom stalk is short, the lid is thick and dark brown or maroon, slightly shiny, partly covered with chrysanthemum-like white cracks, and the lower edge is slightly inward; The fungal folds are pale yellow, fine and uniform; Serve after soaking hair, the flavor is strong, tender and smooth
.

As Wang Zengqi said in the "Mushroom Recipe", the unique smell of shiitake mushrooms determines that when cooking, you can not use thick oil and red sauce, but only need to be slightly blended
with other ingredients.

In Zhejiang, the newly picked tender shiitake mushrooms are used to stir-fry braised pork, which is perfect
.
The square pieces of pork belly are blanched in cold water and crystal clear
.
The hand-torn shiitake mushrooms, which are split in two, are also ready to release their deliciousness
.
With the addition of garlic, soy sauce, cooking wine and other seasonings in turn, the aroma of the hot oil stir-fried meat, mixed with the clear flavor of fresh mushrooms, volatilizes layer by layer, and it is tightly integrated in the air and tumbled
in the soup.
Catalyzed by a slow fire, the ingredients and the soup are the final fusion
.
After waiting for half an hour, a plate of braised pork with fresh mushrooms is complete
.
The key to making this dish is whether the mushrooms you choose are tender or not
.
The ripening period of shiitake mushrooms is very rapid, and if they are not picked in time, they will degenerate rapidly and affect the quality
.
Therefore, the successful birth of a plate of fresh shiitake braised pork really needs to race against time
.

In Hubei, the most common practice of shiitake mushrooms is to stew chicken
with shiitake mushrooms.
Chop the chicken, wash and drain
.
Stir-fry the watercress sauce in red oil, add the hot pot base, peppercorns and continue to sauté, until the flavor is all out, pour in the chicken nuggets, until the water is fried dry, the chicken is completely flavored, add water and continue to simmer
.
The chicken is simmered until it is seven years old, add the dried shiitake mushrooms to continue simmering, add the green and red peppers before cooking, and then season with salt
before cooking.
The chicken sauce is delicious, the shiitake mushrooms are soaked in juice and smooth and tender, and the whole dish of black pepper red mushrooms is bright in color and tempting to appetite
.

In addition to meat dishes, shiitake mushrooms are also suitable for vegetarian stir-frying and play the role of
vegetarian meat.
For example, it is made with green vegetables and bean tendons to make a vegetarian assortment, which can better reflect the thick flesh quality and unique aroma
of shiitake mushrooms.

People also like to "graft" the aroma of shiitake mushrooms on
dumplings.
For example, the classic shiitake pork dumplings, shiitake mushrooms in which to understand the greasy to fishy, fresh and flavorful effect, soft and tender filling in the mouth slowly melted, a hint of fresh flavor, with dumplings locked in this delicious
.

Snow white bamboo soup fragrant

When it comes to "top ingredients", bamboo must be on the list
.
Don't mention the taste first, just look at the appearance is to win three points
.
Brown-green fungus cap, snow white stalk, pink fungus holder, mesh type like a skirt from top to bottom, like a pavilion girl, it is no wonder that bamboo has "snow skirt fairy", "fungal flower", "queen of fungi" and other elegant names since ancient times, just listen to the name to feel noble and elegant
.

In fact, bamboo thorn does not belong to a certain part of the bamboo body, but a cryptophyllum parasitic in the root of dry bamboo, mostly growing in high temperature and high humidity areas, the main production areas are Jiangxi, Sichuan, Guizhou, Hubei, Zhejiang, Yunnan, Fujian and other places
.
Among them, Fujian Sanming, Yunnan Zhaotong, Sichuan Changning and other places of bamboo thorns are the most famous
.

The earliest record of bamboo thorns can be traced back to the Tang Dynasty, and Meng Xue's "Dietary Therapy Materia Medica" has a description
of "Cizhu Forest summer rain, dripping juice on the ground, raw mushrooms like antlers, white, edible".
It was not until the Qing Dynasty that there was an exact record of the name "bamboo sun", and it was listed as a tribute to the imperial court and used as a royal meal
.
The Qing "Vegetarian Sayings" once wrote about "bamboo pine": "Or as a bamboo song, out of Sichuan
.
" Boiling water is quenched, salt and cooking wine are added, and simmered in broth
.
Crisp and beautiful, never before
.
Or simmered with tender tofu and magnolia slice color white vegetables, it is not advisable to mix other things and give them to you
.
”

"It is not advisable to mix other things", this point should be well understood, but also follow the essence
of traditional Chinese cuisine.
Therefore, the stew of bamboo thorns to make soup is the method that best reflects its true taste
.

Bamboo can also be used to make shabu-shabu
.
At the bottom of the broth pot, the next plate of bamboo thorns
.
After taking a sip, the soup is splashed and delicious
.
It is also peculiar in that it has a smooth and crisp taste similar to yellow throat or duck intestine when chewed
.

Some people may think that the bamboo thorn has a strange smell, which is because it has more bacteria residue
at the bottom and umbrella cover.
Therefore, before cooking, remove the bottom and the umbrella cover, and then soak in water for about 20 minutes
.
After the bubble, the bamboo thorn is full of water, the snow white surface is covered with gaps, and the thick pipe wall of the bamboo thorn sucks the soup juice when cooking the soup, the entrance is smooth, crisp and juicy, and there is a sense
of bursting pulp in the mouth.

Delicious crispy morel mushrooms

Morels, also known as morel, sheep mushrooms, and grass bamboo, are a precious edible mushroom
.
The distribution range of wild morel mushrooms in China is very wide, and it is distributed
in Qinghai, Sichuan, Yunnan, Shaanxi, Gansu and other places.
It is also one
of the first fungi to appear in spring.

The stalk of morels is as white as grease, and the cap is uneven and honeycomb-shaped, resembling morels, hence the name
.
Don't look at its appearance, morels are the world's four major wild mushrooms with truffles, matsutake mushrooms, and porcini mushrooms, and have been listed as one
of the "Eight Treasures of Grass" since ancient times.
Folk also have the saying that "every year morels eat enough, eighty can still walk all over the mountain"
.

Morels are a bit "brutal" and will grow more vigorously
on soils where wildfires have occurred.

Morels are ingredients
that can "turn decay into magic".
No matter what is cooked, a little morels is added to add a unique delicious flavor: the squeaky butter stimulates the aroma of the mushrooms, sprinkled with sea salt and black pepper can come out of the pot, taste a bite, crisp and elastic teeth, and there is a steak taste
between chews.
But with a kind of mountain atmosphere among the pine forests, full of the smell of
spring.

You can also have a chicken braised morel mushroom
.
Wash the chicken and morel mushrooms and put it in the pot, just add salt to freshen it, wait for the water vapor to churn, the chicken softens, and the whole house is fragrant
.
Pick up a piece of morel mushroom and put it in your mouth, the full juice in the mushroom instantly overflows the lips and teeth, the fresh fragrance stirs, and then chews, the teeth gently bite the thick fungus wall, and the fresh fragrance breaks out again, making people never forget
.

People with light taste stir-fry morels, put down a hot pot, or cook a simple pot of morel mushroom black chicken soup, soft and delicious, full of aroma, can make the tip of the tongue "dance"
.

(Wang Ning, comprehensive arrangement)

China Food News (2022.
08.
26.
06 edition)

(Editor-in-charge: Wang Ning)