Chapter 81 Red umbrella, white pole

Author: round head and round belly

Chapter 81 Red umbrella, white pole

Seeing the dazzling array of mushrooms in front of Li Yi, the cameraman couldn't help but take a few more shots and take close-ups.

While Zhao Jinmai was helping Wu Lei hold up the gauze and filter the bean dregs, he curiously watched Li Yi clean the mushrooms and couldn't help but ask: "Brother Yi, I heard that some mushrooms are poisonous and you can see villains after eating them.

Is there any in here?”

Li Yi glanced at her and said with a smile: "This tofu banquet is made for the emperor. It uses poisonous mushrooms. Is it too long to live?"

After making a joke, he explained: "Some mushrooms are indeed poisonous, such as the Jianshouqing from Yunnan. If they are not cooked well, you will be easily poisoned if you eat them."

"Do you have any here?"

Zhao Jinmai was very curious.

"No, but it has relatives."

Li Yi picked up a mushroom with a thick cap, a thick stipe, and a pink color throughout: "This is called a pink-capped boletus, also called a red onion. Like Jianshouqing, it belongs to the Boletaceae family, but this

The seeds are not poisonous.”

Seeing that Zhao Jinmai seemed very curious, Liu Yifei stopped what she was doing, led her to Li Yi, and looked at the mushrooms in Li Yi's hands.

Zhao Jinmai watched Li Yi scraping the sand off the stipe of the shallot fungus with a knife, and asked curiously: "Are the green onion mushrooms and boletus mushrooms the same thing?"

"Jianshouqing is a type of boletus, with a red umbrella and yellow stem in appearance. Once injured, the wound will turn indigo, so people in Yunnan call that type of boletus Jianshouqing."

Li Yi explained: "There are many kinds of boletus, which is a large family. According to color, it can be divided into white boletus, yellow boletus, black boletus and red boletus.

However, according to the local names in Yunnan, they are generally called red hands, yellow hands and black hands."

"so complicated."

Zhao Jinmai was a little dizzy.

Li Yi smiled and said: "Mushrooms are a major category of food ingredients. In addition to the common three mushrooms and six ears, there are hundreds of wild mushrooms, each with a different taste. It is difficult for many professional chefs to understand, so in the end

It’s best not to eat the fungi randomly, and if you do, find a professional to handle it, and don’t do it yourself.”

"Is this delicious?"

Liu Yifei pointed to the shallot mushroom in his hand.

"It's delicious! This kind is suitable for stir-frying."

Li Yi put the cleaned shallots into a basin filled with light salt water and soaked it. Then he picked up a fungus with a small cap and a slender stipe and introduced: "This is a gallinopsis fungus."

, suitable for eating fried or braised.”

As he spoke, he picked up another golden mushroom and said, "This is a chanterelle mushroom. It's suitable for stir-frying and stewing."

"There's also this kind of thing."

He knew all the treasures: "This is green-headed fungus. It can be used for hot pot or soup. It is very fresh."

"This is ganba fungus. It tastes as good as meat after being fried."

"This is a morel mushroom, suitable for making soup, and has high nutritional value."

"This is a matsutake mushroom. It tastes best when fried in butter."

Listening to Li Yi's introduction, many viewers with Yun Province IP in the live broadcast room were posting comments.

"Heavenly Bodhisattva! There are so many delicious fungi, mom, my mouth is watering!"

"Li Yi is really right. A green hand means a red umbrella with a yellow pole."

"A Yunnanese has no resistance in front of such a large number of fungi!"

"Ah! Chicken Cong Cong! I like chicken Cong Cong the most! Chicken Cong Cong is braised with pork belly and green beans. It goes great with rice! It's super fresh!"

"I am a big cock tree! You are a toad wearing a cloak! You want to secretly learn my martial arts!"

"Matsutake mushrooms are good for selling. I don't know where to eat [dog head] [dog head]"

"My hands are green! I ate it once in my previous life, and it was quite delicious."

"Be sure to remember three things when eating mushrooms. 1. The mushrooms must be cooked. 2. They must be fried. 3. If you are not familiar with the above two items, you must be familiar with the way to the hospital."

"Show me in my mouth! Show me in my mouth!"

"Mom, I'm going to Yunnan to eat poisonous mushrooms and see villains."

"Red umbrella, white umbrella, let's lie down together after eating."

"How could it be poisoned? It must be because I didn't cook it properly!"

"Mushrooms are fried in the morning and eaten at noon. Mushrooms come out in the afternoon. People disappear in the evening. Ash rises in the night."

Zhao Jinmai listened to Li Yi's introduction and watched the comments from the audience. The more he watched, the more he felt guilty.

Liu Yifei looked at the camera and joked: "Oh! What you said is too scary. You guys are too scared to eat it."

Li Yi also glanced at the barrage and said with a smile: "Don't worry, even if it is a non-toxic fungus, I will make it fully cooked before giving it to you to eat."

After a pause, he joked: "But having said that, the more poisonous the fungus is, the more delicious it tastes."

Liu Yifei and Zhao Jinmai couldn't help but swallowed as they listened.

"Okay, go about your business!"

Li Yi sent them away with a smile and started busy cleaning the mushrooms again.

Mushrooms are more troublesome to wash because there are too many gaps between the mycelium under the canopy, which can hide many small bugs and dust, so they must be soaked in salt water to clean them.

However, the mushrooms washed in this way will lose some of their freshness.

But for safety reasons, this loss of umami is still acceptable.

After carefully cleaning all the mushrooms, Li Yi began to prepare the soup stock.

Stock is the MSG additive used by ancient chefs when cooking. As the saying goes, "the tone of an opera is the soup of a cook", which refers to the importance of stock in the cooking world.

Vegetarian dishes also have their own source of umami, which is vegetarian soup stock.

There are many raw materials for making vegetarian soup, but the most important one is mushrooms.

However, most of the fresh mushrooms Li Yi cleaned were not used for soup stock, but for stir-frying, seasoning, and as side dishes or fillings.

He had already prepared the mushrooms for the soup stock, which was a vat of soaked dried mushrooms.

Like seafood, fungi are dried and have more flavor and richer aroma.

Fresh abalone is very cheap, but the price of dried abalone will be many times higher. This is because dried abalone will settle over time and develop a unique flavor.

During the drying process of fungi, a large amount of nucleotides are also produced, which is the reason why the dried fungi have a strong aroma.

Li Yi has already soaked 20 dried shiitake mushrooms, 20 dried matsutake mushrooms, 30 dried mushrooms, and 10 dried Bachu mushrooms in advance.

These are the sources of flavor substances in vegetarian soup.

Among them, the most expensive ones are matsutake and bachu mushrooms.

Matsutake is rich in nutrients and is said to have high anti-cancer activity and can enhance the body's immune function.

But Li Yi bought it because it has a unique flavor and is very suitable for soup.

Bachu mushroom is a kind of wild morel mushroom produced in Bachu area of ​​Western Region Province. It also has a special delicious taste and is perfect for stewing soup. It is extremely delicious.

Li Yi soaked them for four hours. The originally dry ones had returned to a full and moist state, and the soaking water also turned brown, exuding the rich aroma of dried mushrooms.

This water is very precious, it is full of the essence of dried bacteria.

After Li Yi took out the dried bacteria, he let the dried bacteria water settle for a moment, then filtered it out with fine gauze and poured it into a large soup pot.

This is the base of vegetarian stock.
Chapter completed!