"This mushroom is different from the one I just picked. This mushroom is poisonous."
Xiao Wang took out the mushrooms from the basket and placed them in front of the red mushroom for comparison.
"Well... to be honest, I can't see any big difference. They all look the same to me."
"It's easy for people like you to come to Yunnan and eat fungi and get troubled."
"Um... I feel like I'd better not eat red mushrooms. I can't tell the difference."
"As someone who has never looked for fungi in the mountains, I think there doesn't seem to be much difference."
"...please seek popular science."
Li Xiao looked at the two mushrooms and said: "This one, the front side of the cap is dark red, the center is dark red, and there are horizontal wrinkles. The ventral side of the cap has fine and even gills, which are light gray blue, and the mushroom legs are short and round.
Not hollow.”
"And this one has bug eyes on it, so it's non-toxic, am I right?"
Xiao Wang scratched his head and said: "I can't explain this in as much detail as you said. After all, I have followed people in the village up the mountain to ask for fungi since I was a child... Anyway, the fungus in my hand is not poisonous, and the one on the ground is not poisonous.
poisonous."
"And you see, their colors and sizes are actually a little different. This one is bigger, this one is smaller. Poisonous mushrooms can't grow so big, and bugs don't eat poisonous mushrooms. This one is edible.
The one that smells more fragrant, the poisonous one smells a bit spicy..."
Li Xiao was very smart and quickly figured out the difference between the two mushrooms.
However, the viewers in front of the live broadcast screen are not so easy to distinguish...
"I would like to advise everyone that if you are inexperienced or unfamiliar with these mushrooms, you should not eat this fungus..."
"It's okay, okay. Although I'm from Yunnan, we don't have the habit of eating this kind of red mushroom here. We don't pick up this kind of mushroom here."
"Sure enough, porcini mushrooms are easier to recognize. Basically, any fungus with that shape can be eaten..."
"The white boletus, red boletus, and yellow boletus really just changed their colors. I think they are quite easy to identify."
Next, Li Xiao and fan Xiao Wang received a bunch of other fungi.
Common fungi such as pine fungus and aeruginosa can be found in several pine needles under the pine tree.
The two fungi look very similar, but the aeruginosa will turn green after being hung, and many places on the fungus will show a green color similar to bronze.
Although they are all edible, this discolored mushroom really shocked the fans in the live broadcast room, and they even wondered if it was another poisonous mushroom.
I also saw some other strange fungi along the way, some of which were poisonous and non-toxic.
They also look all kinds of weird.
Li Xiao was very lucky, perhaps because he had a luck bonus, and he actually found several gallinobacteria.
The status of gallinobacteria in Yunnan is very high. It tastes like eating chicken. Even when it is shredded, it is like cooked chicken, and it also has a smell of ordinary meat.
Unparalleled sweetness.
It seems that these gallinopsis fungi have just emerged, and the fungus cap has just opened, without cracking at all.
Under the black cap is a spindle-shaped rod.
These gallinopsis fungi all grow in the same place, some are big and some are small. After picking them all, I counted them. Oh my god, there are actually seventeen of them!
The largest fungus among them was a little longer than Li Xiao's palm.
Of course, there are also many small bacteria among them.
"Wow, the anchor is so lucky, it's actually a gallinopsis!"
"I have to say that this luck is really good, and there is a big nest as soon as I find it!"
“Oh my god, there are so many gallinophilia, Yunnan people are envious of them!”
"If I saw such a big nest when I was looking for fungi, I would be able to go back and brag about it with my friends for a long time!"
"This chicken cilantro alone can be fried in a plate!"
"Wow, gallinopsis is a top-notch delicacy in the eyes of Yunnan people! Anchor, do you want to buy these fungi? I will charge them at the highest price!"
"What, do you think our anchor looks like he's short of money?"
"The host is so lucky!"
"The anchor is not only handsome, but he can also cook, he is so lucky, and he also knows so much knowledge, my God."
"To add, the anchor is also in great shape, tall, has eight-pack abs, and has a panda..."
"Which sister will be lucky enough to marry him."
"There seems to be something wrong. How did you know it was eight yuan in front of me? Let's get it from the facts."
Seeing that the topic was gradually developing in an increasingly biased direction, Li Xiao quickly pointed to a mushroom not far away and changed the subject: "Hey, you didn't look at that fungus. Do you think it is poisonous?"
Li Xiao was pointing at a fungus that looked very much like a boletus, but it was purple-black in color.
It doesn’t look very friendly to people…
"I think this mushroom is probably poisonous. It looks so ugly."
"Same as above, I also think this mushroom is poisonous... This color reminds me of the purple lips after being poisoned..."
"But the mushrooms I picked so far seem to be non-toxic. Is it possible that this one is not poisonous either?"
Seeing that the topic was finally brought back to the right track, Li Xiao explained to the fans: "This fungus is called horse liver fungus. It is highly poisonous and can be fatal if eaten."
"That classmate in front of you, what you said is one-sided."
"Although we have found many similar mushrooms, it does not mean that mushrooms of this shape are not poisonous."
"Not only is this purple-black guy, but there are also fungus caps that are green, red, and red and yellow. They are also poisonous and should not be eaten."
"Let's have some snacks."
"Of course, there are also things that look similar...for example, Jianshouqing, but Jianshouqing can be eaten, but only after it is cooked."
"After going around and around, of course I still say the same thing, that is, don't eat unfamiliar fungi."
After the rain, the mountains were full of fungi. It didn’t take long before Li Xiao and Xiao Wang’s backpacks were full.
This chapter is not over yet, please click on the next page to continue reading! The two of them stopped searching. After leaving the woods, they followed the mountain road back to the village.
The sun finally peeked out from between the clouds, but it was already afternoon.
After pouring out the fungi in the basket, put them into different containers according to different types. Some are to be eaten by yourself, while others are to be processed and sold.
Some of the mushrooms were relatively good, so they were sold to people who harvested mushrooms in the village.
After running in the mountains for a long time, Li Xiao was a little hungry.
It was my first time to eat wild mushrooms in Yunnan, and I personally found these mushrooms from the mountains.
Li Xiao started to look forward to it.
The first is the processing of these mushrooms.
The most common mushrooms in the basket were porcini mushrooms and green mushrooms. Xiao Wang planned to eat part of both and sell the other parts.
In some remote villages, selling wild mushrooms is an important source of income every rainy season.
After discussion between the two of them, Xiao Wang decided to use the chicken fir in Li Xiao's basket to make chicken fir oil.
Chanterelles are used to stew home-grown chicken.
The counted fungi were quickly surrounded by a group of people, each holding a knife in their hands and scraping away the soil from the roots of the fungi.
Not only that, while scraping off the soil, you should also pay attention to whether there is any rotten fungus.
The first place a fungus is eaten by bugs is often its roots, so this is also a point that needs to be checked.
After processing and cleaning the mushrooms, start cooking.
Because Li Xiao was a guest from afar, in order to entertain him, Xiao Wang specially killed a native chicken that had been raised in the mountains.
A stove was built with stones outside, with dry firewood underneath.
The firewood was lit, and a large pot was placed on it.
This is the first wild mushroom meal of the year. It is so delicious. How can Xiao Wang enjoy it all to himself?
Of course I called my relatives and friends.
Xiao Wang finished killing the chicken, scalded it with boiling water and quickly plucked the hair out.
The disembowelment was done in one go. It was obviously not the first time he had done this kind of thing.
Li Xiao also kept busy, washing the mushrooms, and Xiao Wang's chicken happened to be done.
Heat oil in a pan, add dried chili peppers, ginger slices and fruits into the hot oil and sauté until fragrant, add chicken pieces and fry until golden.
The aroma of chicken wafted out from the pot, and it was almost done. Xiao Wang added boiling water to the pot and let the pot of chicken soup simmer on the stove.
The chicken and chicken soup were bubbling in the pot, and Xiao Wang took out a few washed mushrooms from the basin.
There are bluehead fungi and aeruginosa.
What is this going to do?
Li Xiao sat next to the stove, paying attention to the chicken cooking in the pot.
Xiao Wang pulled out some hot coals from the stove and put the small mushrooms in his hand on them to roast.
The freshly washed mushrooms were still stained with water, and when they were placed on the charcoal fire, they made a "chi--" sound.
The charcoal fire was clearly extinguished, and water droplets fell on it to extinguish the red-hot charcoal fire. After a while, the water vapor dried up, and the charcoal fire started to burn again.
Xiao Wang took apart the caps and livers of the mushrooms and burned them with the sunken side of the caps facing up. After a while, the water in the mushrooms overflowed and became a delicious mushroom soup. At this time, the caps seemed to become
I got a container and kept all the soup and water in it.
The mushrooms were cooked in a short time, so Xiao Wang took out a pinch of salt from the spice box and slowly sprinkled it on the mushrooms.
"It's done, it's cooked and ready to eat."
Xiao Wang impatiently picked out the fungus from the charcoal fire, put it in a bowl and handed it to Li Xiao: "This fungus is best when eaten burning, hurry up and try it!"
Li Xiao could naturally tell that the fungus was cooked, so he was not polite, took it, blew on it and put it in his mouth.
The mushrooms baked directly on the charcoal fire still have a little ash on them, but this is not something dirty.
On the contrary, this ash is formed by the burning of firewood. After going through the high temperature of combustion, there are no bacteria in it.
And this approach will add a different flavor to the fungus itself.
Since it was baked over a charcoal fire, some places were a bit burnt, while other places were burned just right.
There are several different tastes on a mushroom.
However, the second he put it in his mouth, the first thing Li Xiao felt was fresh and sweet.
Obviously, just sprinkling a little bit of edible salt on top when baking can fully bring out the deliciousness of the mushrooms.
Obviously just sprinkled with a little salt!
When you enter the mushrooms, you will first be greeted by a sweet smell unique to the mushrooms, which comes from the mountains and forests, and then the fresh and sweet juice, with the salty taste of salt, and a faint fragrance of pine needles.
When I bit the fungus with my teeth, I thought it should have a very soft texture, but this fungus was actually brittle.
The crispy texture also has an indescribable softness, but it seems that it cannot be described by a simple "soft".
The caps taste softer, while the bacilli taste more brittle and tough.
Just by taking this bite, you can imagine how this fungus grows in the mountains and forests.
Even Li Xiao, who is used to eating many delicacies, feels that burning these mushrooms is the best way to eat them.
This is a taste that comes from nature.
"It's delicious. It's delicious."
Xiao Wang asked enthusiastically: "I like to eat it like this. I think aeruginosa and pine fungi are suitable for burning."
"Of course, you can also eat it stir-fried. It will be crispier if you eat it stir-fried."
Li Xiao gave it a thumbs up and said: "It's delicious."
This is the advantage derived from top-quality ingredients.
These are the fungi that grew up just after the rain in the pristine and pollution-free forest.
When it comes to the freshness of ingredients, who else can compare?
The chicken soup is simmering in the pot, and the next step is to make chicken fir oil.
Tear the gallinopsis into strips, which will take about two kilograms.
The ratio of rapeseed oil and gallinobacteria is 1:1, and then you need to prepare some pepper, garlic, ginger, and grass fruits.
In Yunnan, whenever wild mushrooms are fried, one thing that will definitely be added is garlic.
Some people say that garlic can detoxify, while others say that garlic can identify the toxicity of wild bacteria.
Adding more garlic can detoxify. If the garlic turns black when frying wild mushrooms, then the wild mushrooms are poisonous.
Of course, this is just a statement, and the authenticity is unknown.
Pour rapeseed oil into the pot, cut the ginger into thin strips, cut the pepper into shreds, and slice the ginger.
When the oil temperature is about 70% hot, add the processed gallinophilia.
Since there is a lot of moisture on the surface and inside of the fungus, it needs to be fried for a while.
Wait until the water in the fried mushrooms has almost evaporated, then add ginger, garlic, chili, and salt to the oil to taste.
Add a little more salt than when cooking, so that the chicken coriander oil will not go bad or become sour after it is cooked.
I heard that good chicken fir oil can be stored for one or two years without going bad.
After the chicken fir is fried, just put it in a jar and seal it.
The fried chicken berries are crispy, but most of the flavor inside the chicken berries has remained in the oil.
By doing this, you can still taste the deliciousness of wild mushrooms even in the season when there are no wild mushrooms.
There was still some chicken fir left, so Li Xiao decided to steam it.
Slice the chicken fir, add ginger, garlic and some ham slices to the plate, put it in the pot and steam it.
