In people's impressions, mushroom edible mushrooms belong to mountain treasures, and it is believed that mushrooms mostly grow in the mountains. However, there are many mushrooms that have nothing to do with the mountains, and even rarely seen in the wild, such as grass mushrooms, that is, "family mushrooms".
Grass mushrooms, Volvariella volvacea, light-stemmed mushrooms Small foot mushrooms (also called grass mushrooms) edible fungi. It was originally a wild edible mushroom that grew on the wet and rotten grass in the south, so it was called grass mushroom. It has long been domesticated by artificial breeding.
The genus has hundreds of members, distributed in East and Southeast Asia. Among them, only grass mushrooms and five or six relatives and sisters can eat them. Also known as orchid mushroom, bud foot mushroom, stalk mushroom, hemp mushroom, small foot mushroom and so on.
Chinese mushrooms
Grass mushrooms were first picked and eaten by the monks of Nanhua Temple in Shaoguan, Guangdong Province, 300 years ago and passed out, so they are called South China mushrooms, and they are also mispronounced as orchid mushrooms. After that, artificial cultivation began. In the 1930s, it was introduced to many countries in the world by overseas Chinese, and is an important tropical and subtropical mushroom.
At present, grass mushrooms have become the world's 4th largest cultivated edible mushrooms, China's grass mushroom production accounts for more than 80% of the world's total output, ranking first in the world, mainly distributed in South China. Due to the large export volume of grass mushrooms in China, it is called "Chinese mushroom" Chinese mushroom internationally.
Grass mushrooms are high-temperature bacteria. Unlike shiitake mushrooms, which are mainly supplied fresh in winter, shiitake mushrooms are also called shiitake mushrooms, and grass mushrooms are mushrooms in summer. Now there are both north and south, as long as the weather is hot, it can be cultivated and produced. Grass mushrooms grow rapidly and can be harvested 11-12 days after sowing.
Domestic grass mushrooms include Shaoguan Qujiang District, Huizhou Longmen County, Qingyuan Fogang County, Jiangxi Province, Fuzhou Lichuan County, Ji'an Yongfeng County, Hunan Province Loudi City Louxing District and other key production areas.
Indoor cultivation of mushrooms began in 1971, and most of them use plastic greenhouses that are idle in the summer, other mushroom houses that are temporarily vacant, or old warehouses for production. Since 2010, the south has mainly used foam board as a material to build a mushroom room.
The artificial cultivation of grass mushrooms can not only use solid culture materials, but also take liquid cultivation. At present, the international and domestic research and development of grass mushrooms focuses on the selection and breeding of hardiness genes in order to develop a larger cultivation area to the north.
Foot-wrapped mushrooms
Before the mushroom is immature, the mushroom tray wraps the cap and the stem, which is a round egg, so it is called a foot mushroom. Both the genus name and the species name have a Volva, which means mycos.
It is as large as a quail egg or pigeon egg, and there are several cultivars such as light gray, gray and dark gray. At this time, the meat is thick and tastes fresh, and this is what is supplied to the market.
Cut open to reveal a smiling face.
Looking at it backwards, the smiling face becomes a hidden cap and a prototype of the stalk.
If it is not picked after maturity, it will open an umbrella, and the fungus cap and stalk hidden inside will emerge, commonly known as the old mushroom woman. Mushrooms are all sprays after opening the umbrella, ejecting spores, and the taste will become bitter and even unbearable.
Freshly picked mushrooms have a sweet texture. During the placement process, the mushroom will quickly dissolve, and too long will produce a bitter taste. Therefore, it is not suitable for long-term storage, and it should be consumed as soon as possible after buying. If you buy more, blanch or over-oil quickly, inactivate the enzymes in it with heating methods, and then put it in the refrigerator for a period of time.
Because of the short shelf life of grass mushrooms, they can be dried and supplied to the market. Dried grass mushrooms lack a fresh taste, but add a compound umami flavor, more suitable for making soups.
Vegetarian meat
Mushrooms, or mushrooms xùn, belong to the fungal class. Although people classify them in their daily lives as vegetables, they are genetically closer to animals than plants. We eat edible mushrooms, and it feels a bit like eating meat.
The texture of grass mushrooms is tender, crisp and delicious, and there is no special smell similar to mold that ordinary mushrooms always have. Grass mushrooms are used for stir-frying, generally washed and cut in half, easy to cook and easy to taste. If it is stewed, it is mostly the whole. Grilled loofah or winter melon with grass mushrooms is one of the most popular summer dishes to relieve the heat.
Mushrooms are rich in nutrients, much higher than the average vegetable protein, and also contain many vitamins, minerals and dietary fiber.
As far as grass mushrooms are concerned, it contains more vitamin C than other mushrooms, with a content of up to 206mg, which is 4 to 6 times higher than oranges. Vitamin B1 and niacin are also prominent. The mineral content of grass mushrooms is as high as 13.8% (by weight of dry matter), which is the highest among mushrooms that have been commercially cultivated. In particular, it is rich in fungal polysaccharides, and it is a better ingredient to improve immunity and improve cardiovascular and cerebrovascular diseases, diabetes and cancer.
The extract of the mushroom can also be used to make mushroom soy sauce.
The above pictures do not indicate the source, generally from the Internet