Mushrooms and Mushrooms (7)

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

The ancients believed that edible mushrooms had no roots, no stalks, no body and no shape.

For thousands of years, different types of edible fungi have been carefully cooked by people in thousands of ways.

The fragrance of straw mushrooms floats from the mountains

In Guangdong, where delicacies are abundant, straw mushrooms lie quietly on the haystacks in summer, waiting for people to harvest

Straw mushroom buds are oval-shaped and caps are bell-shaped

The story of "Nanhua Straw Mushroom" has been circulating in the Shaoguan area of ​​northern Guangdong

Straw mushrooms are preferably in the shape of a "little monk's head", and are mostly used for stir-frying (beef) meat, soups, stewed noodles, etc.

Dinghu Shangsu originated from Zhaoqing Dinghu, and Shangsu means high-end dishes

Stir-fried beef with oyster sauce and straw mushrooms, commonly known as "straw mushroom beef", is a classic Cantonese stir-fry

It is said that this dish is a Cantonese dish that is comparable to sweet and sour pork and roast goose

The reason why the tender straw mushrooms are the icing on the cake for this dish is that the biggest advantage is that it is not easy to deform and leak water when it is fried in a fierce fire, and as long as the heat is proper, it can often become more tender and smooth when it is fried

However, such a combination is not perfect, because the combination of straw mushrooms and beef will be slightly less flavorful

Curry is a strong-flavored sauce brought back from Nanyang by overseas Chinese in Guangdong.

　　Straw mushrooms are also often used in expensive dishes in many high-end restaurants, such as steamed chicken with straw mushrooms, steamed chicken with straw mushrooms, shrimp fans with fresh mushrooms, grilled straw mushrooms with crab meat, straw mushrooms stuffed with shrimp paste, grilled fresh mushrooms with raw tendons, and grilled mushrooms.

　　In home cooking, straw mushrooms are delicious no matter how you cook them

　　There is also a unique "Geely Straw Mushroom", which is made of fresh straw mushrooms mixed with eggs and flour, and fried.

　　In addition to stir-frying, soup, and roasting, Cantonese also use straw mushrooms to make soy sauce, which is straw mushroom dark soy sauce
.
Straw Mushroom Dark Sauce blends the umami of fermented beans with the umami of straw mushrooms and the sweetness of caramel
.

Mushrooms under the camellia tree

　　Tea tree mushrooms, also known as tea mushrooms and camellia mushrooms, are the original "native products" of China, native to the southern high mountains and dense forests
.
Many people think that the tea tree mushroom grows on the tea tree, but it actually lives in and around the decayed root of the camellia tree
.
And because some of them also grow on poplar, willow and other trees, they are also called poplar mushrooms and willow pine mushrooms
.
The transition of spring and summer and the mid-autumn season are the growing seasons
.

　　Camellia oleifera is distributed in the subtropical evergreen leafy forest belt in the central and southern subtropical regions of acidic red soil and yellow soil
.
The climate in these places is warm and humid, the soil is fertile, and the four seasons are cloudy and foggy, which is conducive to the dry and decay of the camellia tree
.
Because the Camellia oleifera tree is hard and decays slowly, the growth cycle of the tea tree mycelium is particularly long
.
It is precisely because of the long growth time, which is conducive to the accumulation of energy by the mycelium and the accumulation of sufficient nutrients for the growth and development of fruit bodies, that creates the characteristics of tea tree mushrooms that are crisp and refreshing, delicious in taste, beautiful in appearance and fragrant aroma
.
Jiangxi, Fujian and other places are important producing areas of tea tree mushrooms, and the most well-known origin is Guangchang, Jiangxi.
The local climate and environment are very matched with tea tree mushrooms, and the mushrooms produced are fresh and smooth
.

　　Tea tree mushrooms are generally dried by roasting method.
After successful roasting, they are stored in a dry place
.
The fungus cap of the dried product maintains its original characteristics, the fungus gill is light yellow, and the fragrance is strong
.
The optimized and improved tea tree mushroom has a thick and crisp cover, a delicate handle, a delicious taste, and a strong aroma, which can be cooked into a variety of delicious dishes
.

　　Tea tree mushroom old duck soup is a classic soup dish
.
Because the old duck lives in the water for a long time, the meat is older, the fat content is less, the calcium in the bones is more, and the nature is cooler.
It is not only not fishy when used for soup, but also delicious
.
Tea tree mushroom is crisp, tender and refreshing, with a strong taste, flat, sweet and warm.
Tea tree mushroom old duck soup combines the nutrition of tea tree mushroom and old duck.
The combination of the two makes the nutrition of the soup play to the fullest and can play a very good nourishment.
effect
.

　　To cook tea tree mushroom old duck soup, you need to prepare an old duck, a handful of dried tea tree mushrooms, and an appropriate amount of angelica, codonopsis, astragalus, wolfberry, onion, ginger,
etc.
Wash the old duck first, then blanch the blood in boiling water, wash it again, and drain it for later use; soak the dried tea tree mushrooms in water for half an hour, then wash it for later use; slice ginger and tie the shallots for later use
.
Put ginger slices, angelica, Codonopsis, Astragalus and other soup ingredients at the bottom of the casserole, then put the old duck and tea tree mushrooms into the casserole, add an appropriate amount of rice wine, spring onion knots, pour in water 80% full, bring to a boil and simmer slowly.

.
Stew for about 3-4 hours and it is almost cooked, remove the lid and put in wolfberry, add some salt to taste, cook for a while, a delicious and nourishing old duck soup is done
.
To keep this soup authentic, you can add just the right amount of salt without adding too much seasoning
.
In addition, duck soup will be fatter, so it is best to cook it a day in advance, let it cool naturally and then put it in the refrigerator to solidify the fat
.

　　In addition to making soup, the method of stir-frying is more straightforward, and it can still retain the umami of the ingredients themselves
.
Unlike most mushrooms, tea tree mushrooms have thin flesh and are not plump, but have a chewy texture rarely seen in other mushrooms, making them a good appetizer
.
Especially after it is dry and stir-fried, it can also obtain a crisp taste
.
In Jiangxi, the production of bacon is very large, and the taste is unique.
The combination of tea tree mushroom and bacon is a tea tree mushroom fried bacon full of "Gan" flavor
.
Cut the bacon into small pieces that are even fat and thin, stir fry the oil in a dry pan, and then stir-fry the millet peppers and tea tree mushrooms with the bacon oil
.
The smoky flavor, the umami flavor of mushrooms, and the pungent flavor of chili pepper are mixed together, and it is a great enjoyment to use with shochu on the humid and rainy days in the south
.

　　Dry pot tea tree mushroom is another delicious destination of tea tree mushroom
.

　　Dry pot tea tree mushroom is a Hunan home-cooked dish.
It uses tea tree mushroom as the main ingredient and is made by the dry pot process
.

　　Mushrooms are cooked separately, fresh but bland
.
Therefore, the traditional dry pot tea tree mushroom will be served with some pork belly
.
Pork belly contains a large part of fat, stir-fry the pork belly to fully release the oil
.
With the blessing of fat oil and seasonings such as garlic, chili, coriander and scallions, it is completely addictive taste
.
The unique and rich aroma of dry pot tea tree mushrooms seems to dance in the nose, making people want to eat all the hot pot of vegetables
.

　　(Comprehensive arrangement by Wang Ning)

　　"China Food News" (06 edition on August 12, 2022)

　　(Editor-in-charge: Wang Ning)