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Speaking of food, the delicious and delicious edible fungus is naturally indispensable. Edible fungus is one of the oldest ingredients in the world. In my country alone, there are more than 350 types of edible fungus. Whether it is the hazel mushrooms in the northeast, the northern northern mushrooms, the northwest of the sheep, or the shiitake mushrooms in Jiangsu and Zhejiang, the straw mushrooms in Lingnan, and the beef liver bacteria in Yunnan are rare and delicious.

The ancients believed that the edible fungus had no root and intangible body. It was born from the essence of heaven and earth and the essence of the sun and the moon. Therefore, it is called "Shanzhen". It is logical. Essence

For thousands of years, different types of edible fungi have been carefully cooked by a variety of ways. While satisfying the Chinese ancestors' taste buds, it has also gradually formed a unique food culture and food style.

Go to Yunnan to listen to a "chorus" of wild fungi

From July and August each year, it is the time for the large -scale listing of wild edible bacteria. my country's wild edible fungus is rich in variety of types, and only hundreds of wild edible fungus resources have been bred in Yunnan, such as chicken, bamboo, mat, stems, beef liver, green bacteria, tiger palm bacteria, more thanhistan, monkeys, monkeys, monkeys, monkeys, monkeys, monkeys, monkeys, monkeys, and monkeys Bacteria, black dew, etc., occupy more than half of the world's wild edible fungi and two -thirds of my country's wild edible fungus, which makes it a veritable "wild edible fungus kingdom". Yunnan wild edible fungus grows at an altitude of 2000-4000 meters, and the topographic and unique three -dimensional climate. From January to July each year, various mountains in Yunnan are extremely lively. "This is gorgeous. As the gourmet Wang Zengqi said, "As soon as the rainy season arrives, all the fungus comes out, and the smell of bacteria in the air."

Matsutake is on the 3500 -meter Shangri -La Mountains, as the main producing area of ​​Matsutake, which gives this wild bacteria delicious taste, rich aroma and superior taste. Because Matsutake and Pine trees are symbiotic, from spores to form acetic mycelium to giving birth to the root of the bacteria, they will wait for five or six years. And the life expectancy is extremely short, from breaking to maturity for only 7 days, and the gold picking period has been shortened to 3 days. Therefore, finding this kind of elf -like food requires patience and luck. Drought in the weather will lead to poor harvest. Even the digging people who are active in the mountains all year round may not be found in a short time. They usually set off at two or three in the morning in the fungus season. When they are lucky, they can be found after two or three kilometers.

Digging bacteria is also a science. Digging the bacteria use a bamboo stick to pry the soil next to the pine, slowly peel the trunk and dead leaves, and pry out the pine duo from the root of Matsutake, hold it on the palm of the palm, and the movement is very careful. Then carefully wrapped Matsutra in the bamboo basket with the leaves in order to keep its natural umami and appearance.

Good Matsutake not only talks about heroes in size, but also depends on "whether to open an umbrella to distinguish freshness." Matsutake (lid and stalks close to the bacteria, the width of the bacteria), the shape is full, uniform and fresh, and more rare. The pine douga who opened the umbrella unfortunately entered the old age and the value will fall sharply.

The way to eat bacteria in Yunnan will not be complicated. Treating Matsutake, locals are more willing to make a "taste reduction" for it. The higher the end of the ingredients, the more simple it is to cook in a simple way.

Yunnan eats the most locally is Matsutake sashimi. First, avoid soaking and cleaning with water. You need to gently scrape the black film on the surface with a bamboo piece or a knife, and then wipe the debris on the surface with the kitchen paper, so as to ensure that the original flavor of the bacteria is not lost. Finally, the matsutake is cut into thin slices, eat it directly or dipped in the mustard, the mouth is delicious, and the taste is crisp.

It is particularly easy to appetite in summer, and you can appetite with some salads. In fact, Matsutake is also very suitable for salad. Fried pine baked is recommended to use butter, the fragrance is more prominent. Fry the low heat to roll up the pine slices, and it is slightly yellow. The shrimp is simmered, and the small tomato is half -cut. Put on your favorite vegetables, codes well, and sprinkle some pepper to start. It looks simple, but it is indispensable in summer. With Matsutake as ingredients, the flavor of this salad also adds a lot.

If you want to eat Matsutake, you don't need to cook for a long time. Put the Matsutake in two or three minutes before the chicken soup is boiled, so that the aroma is the strongest.

Chicken pheasant is one of the favorite fungus of Yunnan people. Wang Zengqi once wrote: "Chicken is the king of fungi. What is the taste, it is really difficult to say. It can be said that this is a plant chicken. Chicken. But the chicken is thick and shredded, and the chicken is extremely delicate and rich, and the chicken does not have this special fungus aroma. "According to its color and form, it is divided into black, white skin, yellow skin, flower skin skin, and flower skin. There are many types of types, the taste is good for black leather (green skin).

The requirements of the chicken crickets on the growth environment are extremely harsh. They grow more on the hillside of the unpolluted red soil forests, or the termite nest in the field. There are distribution throughout Yunnan, especially in central Yunnan, southern Yunnan, and western Yunnan. But no matter what kind of chicken, the chickens that have not yet opened the umbrella have a crispy and fresh sweet.

There are many ways to eat chicken sturgeon in Yunnan, braised, fried, fried, and stewed soup. But the most local characteristic should be cold chicken crickets: cooked chicken crickets, mixed with minced garlic, peanuts, pepper oil, mustard oil, sugar, vinegar, salt, coriander, crispy, fresh, delicious flavor Fully. This is the most delicious taste from the south of Caiyun.

Chicken ravioli has strong seasonality. Dry the moisture in the chicken, fry the pepper, pepper and other spices, and make oil chicken crickets, which can be stored for a long time. Therefore, when Yunnan people go out, they will bring a can of oil chicken. At the beginning of the entrance, the first is the blooming bacterial fragrance and salty freshness; the second is the "combination boxing" that Yunnan people are good at, and it is delicious enough to eat chicken. You don't need to match other dishes, which is the most delicious bibimbap. Beef liver bacteria are a kind of bacteria often eaten by people in Yunnan. They are divided into three types of white, yellow, and black. The eating methods are the same and the taste is similar. Beef liver bacteria are rich in meat, smooth entrance, fried with garlic and green peppers, and the taste is very good.

Dried dried slices are one of the methods of processing the ancient beef liver bacteria. The taste of dry slices of beef liver bacteria is very strong, which is much thicker than fresh beef liver bacteria. Put a few dried slices in the room. The room will have the rich fragrance of delicious beef liver bacteria.

It should be reminded that beef liver bacteria must be cooked and cooked, otherwise there will be poisoning risk.

The scientific name of Ganba and dry bacteria is hydrangea. It was produced in the rainy season of July and August. It has not yet achieved artificial breeding. It is a rare wild edible bacteria unique to Yunnan. Ganba bacteria have a symbiotic relationship with pine trees, and only grow between pine trees in the mountains and western Yunnan in central Yunnan and western Yunnan.

The appearance of the dried cymbal bacteria is not raised, under a black and black group of fungi, it is a layer of white. It is also difficult to clean. You can add a little water and flour to mix well to pinch it. Repeatedly washed multiple times, which will be more convenient to wash away the impurities.

And the most talked about it is its magical taste: unlike the flesh lubricating taste of ordinary wild bacteria, and dried Bacteria has a rich flavor that resembles pickled beef jerky, which is very chewy.

Drybaobacteria should be fry, fry, dry, and pickle. The top -level dried Bacteria, just torn it into a small ding, rinse it slightly, and the stir -fry is wonderful. Except for oil and salt and a little green pepper, other materials are "disrespectful". When stir -fry, tear the dried Bacteria into the filament, and add green peppers, garlic rice and other materials, and fry. The aroma of this dish is fragrant, refreshing, sweet and fragrant in the mouth, and enhance appetite. Frying dry baobacteria, after immersion the washed into the egg white, slid it in the oil pan again, and then add the ham wire, the lantern hot silk, add the soy sauce and stir -fry. Just accept it.

Tiger Clason Bacteria is also a precious wild edible bacteria. It has a unique appearance, no stumped, and a slender layer of furry on the surface of the bacterial body, accompanied by dark gray brown to dark brown thick scales, scales arranged, and extended to the center of the center in a ring -shaped anti -roll or warpage. It was named because it resembled a tiger's palm. Fresh tiger palm bacteria has a strong fragrance, and the fragrance is stronger after drying. Therefore, "abnormal" and "Qixiang" have become the two major features of Tiger Clason. Tiger Clason bacteria grow in the deep mountains and coniferous forests of high mountain cliffs above 3,500 meters. The production areas are mainly distributed in a few areas such as Chuxiong and Yi Autonomous Prefecture and Lijiang Naxi Autonomous County in Yunnan Province. The distribution area of ​​tiger palm bacteria is very small. my country is produced in only parts of the southwest, which is very precious.

There are many cooking methods of tiger bacteria. Among them, "silver tooth shredded pork fried tiger palm bacteria" is the most classic. The cleaning tiger's palm bacteria is cut into thick silk, put in the pot with mung bean sprouts and pork spine shredded, and fry it with ingredients, and finally drizzle with cooked chicken oil. This dish is extremely fragrant, and the temptation of the incense between the teeth often makes you not even let go of the last drop of soup. It is also a very good choice to use tiger's palm bacteria. After drying the tiger, the taste is very strong. The soup with it is delicious and delicious.

Due to the strong aroma of the tiger's palm bacteria, in Jianchuan, Yunnan, people also use the dried tiger bacteria as spices to adjust vegetables.

Some places will put some tiger fungus in the rice noodles to drive insect deworming. The folk has the saying that "tiger palm bacteria and side dishes, three days without 馊".

A green fungus also has a wild edible bacteria for Yunnan people. This is green bacteria. Green fungus is also called turmoil, green gum bacteria, and mung bean bacteria. It is a growing period in summer and autumn every year. After the rain, the output is large and the seasonality is very strong. It is mainly produced in June to September.

Wang Zengqi has a soft spot for the green head in "Kunming Eater". He wrote: "Green bacteria are slightly more expensive. The front of the green head bacteria is slightly green, and the bacteria fold white. Stir -fry or stew, should be put on salt, and the color of soy sauce is not good."

Green fungus is suitable for bruises. The soft and waxy of the burdock gives the green fungus fresh, hidden slightly spicy, and it is better to use wine.

In Malong District, Qujing City, Yunnan Province, people often use potato shreds, garlic, green peppers, and pork rib soup to stew green bacteria. The soup taste is rich and delicious.

Wild bacteria hot pot and barbecue full of Yunnan flavors

The most luxurious way of eating in Yunnan is wild fungus hot pot and barbecue, showing the love and passion of Yunnan people for mountains and glory.

Chicken ravioli is sweet, hypertrophic, and refreshing bamboo crickets ... with the rich and delicious soil chicken soup, it can be regarded as "fresh and fresh". Eating wild fungus hot pot pays attention to drink soup first, then eats bacteria, and finally cooks vegetables. All kinds of umami overlap overlap, which makes people want to stop.

Unlike the barbecue in the north, the ingredients of Yunnan barbecue are rich and strange. The diners are sitting around a special table, the middle iron basin is placed in a raw charcoal, the rack is grilled, accompanied by the rising smoke, grilled racks, mushrooms, roasted green bacteria, roasted, grilled roasted, grilled Matsutake ... Living in the fire, squeak.

The people of Yunnan have always liked dipping sauce. With the appropriate dipping sauce, the deliciousness of the mushrooms will be released.Whether it is a dry ingredient with a variety of peppers or spices, or the wet material mainly based on soy sauce or tuned garlic oil. If it is not equipped with a dish dipped, it is always a bit worse.The grilled bacteria that basically lost water, dipped in a little water, as if the dead wood was spring, the outside was crispy, the inside was tender and the teeth, and the natural freshness was truly exposed at this moment.

(Wang Ning comprehensive finishing)

Source: China Food News

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