Only purple mushroom is the "mountain treasure" of Helan Mountain

"In Ningxia's special cuisine, meat is not salt pond mutton, while vegetable is only Helan Mountain wild mushroom." Ningxia donkey friend "layman" tells us the object of this article -- Helan Mountain purple mushroom Helan Mountain purple mushroom, also known as Helong mushroom, is produced on Qinghai Spruce and rotten moss with an altitude of 2000-3000 meters in Helan Mountain Only in this mountain can such excellent products be bred For decades, people have tried to cultivate artificially, and all of them ended in failure It can be said that in addition to the lack of artificial cultivation food, the mushroom attracts not only the impeccable delicious taste, but also the wild charm of "living in seclusion in the empty valley" He mushroom grows from August to September every year If the forest area in August has abundant rainfall, appropriate temperature, humidity and heat, there will be a large number of purple mushroom seeds Therefore, the output and quality of he mushroom always depends on the development of the face of the heaven "In 2009, the weather is not beautiful, and the overall harvest of mushrooms is not good The Ningxia market is only about 20 tons a year." Wang Feng, who has 10 years of experience in selling he mushroom, told reporters According to the reporter, the price of authentic Helan Mountain wild mushroom dry products is about 75 yuan per kilogram, and the most expensive can be sold to 300 yuan per kilogram The purchased mushrooms must be screened, cleaned and repacked Because of the strong fragrance of wild mushrooms in Helan Mountain, it is difficult for ordinary people to distinguish other mushrooms from them after they are soaked in water and perfumed, which inevitably leads to the phenomenon of mixed fish and eyeballs Wang Feng said that in the he mushroom family, the purple mycelium is purplish red, with a flat half spherical cap, large size, thick meat, delicate fresh meat and excellent taste; the white mycelium is white, with rust brown on the edge of the cap; the blue mycelium is blue purple, which turns RUST BROWN after drying, while the red mycelium is dark blood red or purple brown The best way to buy dry products is to smell them They are very fresh and have a strange mildewy taste After personal experience, the reporter here summarizes some food tips for you to share: dry products soaked in boiling water for at least two hours, placed in the fresh-keeping box and shaken vigorously, can speed up the mushroom to fully absorb water and soften; because it is wild and pollution-free, the original juice after cleaning the mushroom does not need to be poured out, and it is the key to maintain the freshness after clarification; as long as the pine needles and soil are washed out, No need to scrub many times to keep the original taste.