What are the practices of wild mushrooms? Dried wild mushroom preparation

There are a variety of methods such as stir-frying, raw frying, soup, stewed chicken, etc., different methods need to be matched with different ingredients, and the taste and taste of the finished ones are different, but the wild mushrooms made with these methods are particularly delicious, and they will be attracted by the delicious taste of wild mushrooms.

Stir-fry wild mushrooms

Wild mushrooms are especially suitable for stir-frying, especially the common porcini mushrooms, chicken fir mushrooms and tiger palm mushrooms are suitable for stir-frying, when doing it, you need to match them with the sharp pepper shredded garlic on the body, but also prepare to generate oyster sauce and other seasonings, wash the prepared wild mushrooms, cut them into slices, put cooking oil in the wok, add shredded peppers and fry until fragrant, and then put the wild mushrooms into the pot and stir-fry quickly over high heat, put in the prepared seasonings, and fry well and then go directly out of the pot.

Raw fried wild mushrooms

Wild mushroom frying is also its common practice, this practice can make people taste the original taste of wild mushrooms, when doing it, cut the wild mushrooms into slices, prepare a pan and an appropriate amount of butter, put the butter in the pan to dissolve, and then cut the wild mushrooms into slices and fry them in a frying pan, fry until the surface color becomes darker, turn them over, take them out after all sides are fried, and pour an appropriate amount of pepper to eat.

Wild mushroom soup

Wild mushrooms are especially suitable for making soup and drinking, when using it to make mushroom soup, you need to wash the prepared wild mushrooms and slice them, put an appropriate amount of cooking oil in the wok and heat them, first put the cut wild mushrooms into the pot and stir-fry for a while, then put in an appropriate amount of water, heat and boil, boil over medium-low heat for half an hour, do not add too much seasoning when cooking, otherwise the taste of the seasoning will cover up the umami of the mushroom soup. There are many wild mushrooms suitable for cooking mushroom soup, such as chanterelles, greenhead mushrooms, and lion's mane mushrooms.

Stewed chicken with wild mushrooms

Wild mushrooms can be stewed together with chicken, when stewing, the chicken should be chopped into pieces, blanched with boiling water, the wild mushrooms should be washed and set aside, an appropriate amount of cooking oil should be put in the wok after heating, after the sugar is fried, the chicken pieces will be fried into a sugar color, put an appropriate amount of light soy sauce oyster sauce, green onion and ginger and stewed chicken stock, add enough water to boil, and then put the wild mushrooms into the pot to stew together, the chicken can be cooked thoroughly after an hour, then you can put salt and mix thoroughly, and the wild mushroom stewed chicken can be done.

Stir-fried wild mushrooms, steamed wild mushrooms, fried wild mushrooms, can also cook soup, can also stew chicken, especially suitable for charcoal grilling, can also be shabu shabu, can be made into dumplings and bibimbap. These are particularly delicious, and wild mushrooms also contain a lot of nutrients, which can improve the body's immunity and are particularly helpful to human health.

You can put it in the noodles and eat it, and when the water in the pot boils, you can put it in the pot and eat it with the meat, soak it in hot water after washing, and fry it with the meat, and you can also eat it with eggs and leeks.

It can be made into oily chicken longitudinal and green head mushroom soup, green pepper azerugin, green pepper dried mushroom, stir-fried porcini mushroom.

Wild mushrooms are unique to Yunnan Province, and many people will think that wet wild mushrooms will be better because they look fresher, but if you consider the transportation problem, it is better to choose dried wild mushrooms, because dried mushrooms are easier to store for a long time.

Chicken stew with morel mushrooms

Morel mushroom is an extremely precious wild mushroom, which resembles both a beehive and a sheep's tripe, hence the name. The dried morels obtained after drying also have a more mellow taste.

Step 1: Before eating, soak the morels well;

Step 2: Wash the pork belly with skin and cut it into pieces, then add soy sauce, cooking wine, honey and stir, then add egg white and bean flour and mix well;

Step 3: Burn the oil until it is ripe, fry the pork belly until golden brown, remove it, then put the morels into the pot with oil and stir-fry, add the stock and seasonings to boil, then put the pork belly in, move to a simmer for 20 minutes, finally add pepper, pour sesame oil on the pot and you're done!

Stir-fry porcini mushrooms

Boletus bacteria are larger, delicious to eat, rich in nutrition, and are also widely popular in Western European countries, mainly divided into three types: white porcini mushrooms, yellow porcini mushrooms, and black porcini mushrooms.

Stir-frying porcini mushrooms is also a more homely practice, first soak the porcini mushrooms, then put oil, then add chili pepper and garlic for stir-frying, and finally sprinkle salt to get out of the pot, almost no need to add any special condiments, this time is the time to test the quality of the mushrooms, high-quality ingredients, less seasoning modification, the same can maintain the taste of the original freshness.

Dried wild mushrooms, soak in warm water for 5 minutes.

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Garlic, chili, garlic sprouts.

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Soak the wild mushrooms and wash them and tear them into small pieces.

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Cut the peppers into cubes, finely chop the garlic and cut the garlic sprouts into sections.

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Remove from heat and add oil. Please click Enter a description.

Enlarge the garlic and stir the pepper until fragrant.

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Add wild mushrooms and stir-fry.

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Add an appropriate amount of water and cook for half a minute to make the fragrance of wild mushrooms stronger, please click to enter **description.

Finally, add salt and stir-fry the garlic sprouts quickly.

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Just take it out of the pot and serve it on a plate.

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Dried wild mushrooms are mainly soaked in warm water, opened, and cleaned, and the rest of the practice is the same as that of fresh mushrooms. Roast chicken, roast duck, braised pork, and boiled soup, all of them are OK.

The dried wild mushrooms are soaked in water, washed and fried, or stewed with chicken.

Dry stir-frying method Dry stir-fry is a quick stir-fry with a moderate amount of oil, do not put water or add soup, and stir-fry until cooked. It is especially suitable for the cooking of porcini mushrooms, dry mushrooms, chicken (soil cong), tiger palm mushrooms and other mushrooms. Dry stir-fry is based on fragrant, and the main seasonings are dried chili, green chili pepper and garlic.

Of course, you can also put a little ham, bacon, sausage, shrimp and other ingredients to fry together, but you should not put more.

The practice of wild mushrooms is weak: stir-frying, steaming, frying, stewing chicken, boiling soup, shabu shabu, etc.

1. Stir-fry. Stir-frying is the most traditional method of wild mushrooms, with shredded green peppers, garlic and condiments, stir-fried. The smell is fragrant and refreshing. Suitable for stir-frying are porcini mushrooms, dry mushrooms, chicken fir mushrooms, tiger palm mushrooms, etc.

2. Buckle steaming. Put the mushrooms on the plate and stare at the smile, spread the chicken puree and fish puree in the mushrooms, and steam them in the basket to give it a mellow taste. When you bite into it, it is mellow and long, and the chewy taste is endless. It is suitable for steaming blue-headed mushrooms, lion's mane mushrooms, etc.

3. Raw frying. A Bite of China" makes matsutake mushrooms hot, fried in a pan and butter, and restores the ecological way of eating to the greatest extent. Close your eyes and savor it, and the unique aroma of matsutake mushrooms will burst into your mouth. Suitable for raw frying include chicken fir, matsutake mushroom, dried mushrooms, etc.

4. Stewed chicken. The black truffle has a marble-like pattern and a rich fragrance! It can be eaten raw! You can also stew chicken, some say it's a taste from heaven. Suitable for stewed chicken include morel mushrooms, black truffles, etc.

5. Boil the soup. Mainly to drink fresh soup, you can stir-fry before cooking, the soup can not be put too much, and the seasoning should be light to highlight the mellow taste. The ones suitable for cooking soup include green head mushrooms, lion's mane mushrooms, north wind mushrooms, brush mushrooms, chicken fir mushrooms, chanterelle mushrooms, etc.

6. Shabu-shabu.

But there are no ingredients that can't be shabu-shabu. All kinds of mushrooms are mixed with each other and lazily floating on the soup, whether it is sight, taste or smell, it is a great enjoyment, every mouthful of mushrooms is fresh and mellow, and every mouthful of soup has an endless aftertaste.

-Method-1 Wash the tea tree mushrooms and cut them into 5cm long pieces. Cut the chives into sections, cut the red and green peppers into diamond-shaped pieces, and slice the garlic for later use.

2 slices of ham, palletize on a plate. Bring the water to a boil in the steamer over high heat, add the ham slices and steam for 10 minutes, then remove and set aside.

3 Heat the oil in a wok over medium heat until 5 is hot, add green onions, garlic slices and tea tree mushrooms and stir-fry until tea tree mushrooms are soft, add ham slices and stir-fry for about 3 minutes.

4 Add the red and green peppers and stir-fry for a while, add salt and sugar, stir-fry evenly, and then remove from the pot.

Tips: Tea tree mushrooms should be relatively dry and intact. If you encounter different thicknesses of the stalk when cleaning and cutting, it is best to cut the thicker one from the middle, so that the thickness of the cut tea tree mushroom segment is similar, so as to avoid uneven heat when frying.

This is the most eaten mushroom in Yunnan, and it is safer to eat than other mushrooms. Like chicken fir, the green-headed mushroom has the strongest aroma when the umbrella cover has not been opened, that is, when it is still in the shape of a bone, and it is more expensive than the opened one. Of course, this is also purely a matter of personal taste, some people like the blue-headed mushrooms that have been fully opened by the umbrella and use them to make soup and eat.

<> If the umbrella handle is too large, you can directly break it by hand, and the umbrella cover can also be broken by hand, but you can't break it too small, because it will fry some during the frying process, which is too wasteful. If you cut it with a knife, you can't cut it too small, as long as it doesn't get too thick. If it is too thick, it will not be ripe, and the half-cooked mushrooms will have toxins.

The specific method is: tear or cut the cleaned milk pulp bacteria into small shreds, put them in a basket to dry, wash and cut the fresh red pepper (not millet spicy) into thin strips (the amount can be the same as the mycelium), and dry it in the same way. Heat the oil in the pan, first put a large amount of garlic slices, then put the pepper shreds, then put the mycelium, start to stir-fry patiently, slowly wait for the mushroom water to come out, and then be dried up.

On the premise of ensuring that the pot will not be pasted, the mycelium will be baked in the pot until the water is dry, and then it can be scooped up, which is not only fragrant and delicious, but also easy to store, and can be taken away without smell.

These are the more common mushrooms in the Yunnan vegetable market. Of course, the food that is liked in each place is different, but the method is basically the same as stir-frying, boiling, frying, and dry baking, and the ingredients are rarely other than the necessary garlic. There are only a few kinds of mushrooms fried in leeks, and the rest are mainly garlic, green peppers, and dried peppers.

The mountains and rivers are moist, the forests are verdant, and the products are abundant. The unique climatic conditions and ecological environment have given birth to a wide variety of plant resources. In particular, the wild edible mushroom resources in Nanhua are uniquely selected by nature.

According to statistics, there are more than 200 kinds of wild edible mushrooms in Nanhua, accounting for 1 3 of the wild edible fungi in the country and 2 3 of the wild edible fungi in the province. Nanhua County's prestigious truffle (commonly known as truffle, pig arch mushroom), truffle, morel mushroom, tiger palm mushroom is the "four famous mushrooms" and is the famous "king of fungi" and "treasure of Zhennan" at home and abroad.

Common wild mushrooms include chicken fir mushroom, broom mushroom, porcini mushroom, green head mushroom, milk pulp mushroom, sycophantic bubble, trumpet mushroom, chanterelle mushroom, shallot mushroom, lion's mane mushroom, tiger palm mushroom, dry mushroom, matsutake mushroom, bamboo sunflower, truffle mushroom, old man's head, etc. When picking it yourself, be careful to distinguish whether it is poisonous or not.

They can be eaten in the following ways:1Dry stir-fry Dry stir-fry of wild mushrooms is the most common way to eat, and it is generally cooked and stir-fried over high heat.

2.Boiling soup method, wild mushroom boiling soup is to retain its delicious taste, mainly to drink fresh soup.

3.The so-called steaming method is to slice the wild mushrooms, put them neatly in the bowl, and put them on the plate after steaming in the steamer.

4.Raw frying method Raw frying is to cut the raw materials into thick slices, put them in the oil pan and slowly fry them until cooked, pay attention to the amount of oil can not be too much.

Wild mushrooms have these, chicken fir, green head mushroom, porcini mushroom, see hand green.

The oil chicken is simple to make, that is, after washing the fresh chicken fir fir, tear it into long short strips by hand, drain the water vapor, turn it over in a large wok, add a lot of sesame oil, and a little chili shreds, and fry it patiently.

Cook the soup, stir-fry with a small amount of oil, then add water or soup to boil, or add edible mushrooms after boiling water or soup. Be careful not to put too much soup, and the seasoning should be lighter to highlight the mellow taste. Suitable for cooking soup include green mushrooms, lion's mane mushrooms, boreus mushrooms, brush mushrooms, chicken inner gold, chanterelle mushrooms, etc.

There are many large trees (pine, cypress, acacia tree, green oka tree, tree tree, etc.) in the mountain. Under these trees, a variety of fungi will grow, such as pine flower fungus, palm fungus (also known as chicken fir fungus), egg yolk, green gang mushroom, and so on. These wild mushrooms, our old family likes to use to cook soup, stir-fry, and stir-fry mushrooms with two wattle strips and bacon.

The fried pine mushrooms with bacon are particularly delicious. The conventional way to eat it is to stir-fry and stew soup. Personally, I recommend that you always go with ham.

In our lives, many people will eat some mushroom food in their daily diet, and some people will pick some wild mushrooms on their bodies to eat, but when picking probiotics, we must pay attention to avoid stepping on some poisonous mushrooms to prevent harm to people's bodies. There are many kinds of wild mushrooms, such as green head mushrooms, porcini mushrooms and dry mushrooms, etc., the taste of these wild mushrooms is very delicious, in daily life, which wild mushrooms are good to make some dishes, but also can enhance people's appetite, at the same time, some wild mushrooms are also very rich in nutrients, let's learn more about it below.

Many people will take greenhead mushrooms to stew soup and drink, because the taste of greenhead mushrooms is very delicious, in line with the taste of many people, and bluehead mushrooms are also a relatively common wild mushroom on the market, so many people will choose to use the camera to make some dishes in daily life. For example, baking greenhead mushrooms in a casserole is very easy to make, and the food is very delicious. First of all, we heat the pot first, then put the garlic into the pot to stir and bake the yellow, then put the chopped greenhead mushrooms into the pot, add some light soy sauce and an appropriate amount of salt, and finally pour the boiled chicken soup into the pot, and slowly simmer the greenhead mushrooms in the pot through the steam of the casserole.

We must pay attention to the time control, so as to effectively ensure the taste of the green head mushroom, and the green head mushroom absorbs the deliciousness of the chicken soup to a certain extent, and the taste becomes more delicious.

This method is also very simple, we first have to cut the porcini mushrooms into pieces, and then heat the oil, when the oil is hot, you can add the green onion and ginger appropriately and put it into the oil pan for frying, once the fragrance comes out, pour the porcini mushrooms into the pot, and then add some green peppers and coriander, and constantly stir-fry. General wild mushrooms must pay attention to the heat when cooking, so as to avoid cooking too hard, so that the wild mushrooms lose their original deliciousness.

From the above introduction, we can understand that there are many wild mushrooms that can be eaten in our lives, but we must go to regular supermarkets and stores to buy them, and avoid going to the mountains alone to pick them.