#头条创作挑战赛#
In Tengchong, Yunnan, there is a place gifted by nature - Menglian Area of Tengyue Street, which enjoys the reputation of "the hometown of red fungi" because of the rich and fatty red mushrooms.
Tengchong in July, with its rainy days, is a good time to pick red fungi. It rained for days, and when the rain moisturized the earth, it was when the red fungus grew. The rain could not stop the enthusiasm of Menglian people to go up the mountain to collect fungi, put on raincoats, rain boots, and carry baskets on their backs, and went to the familiar "Tangkou" (Tengchong dialect, meaning a place where it is easier to grow fungi) to pick red fungi.
Red mushroom, also known as red mushroom, is a rare wild edible mushroom, which is very particular about natural growth conditions such as temperature and rain, and has only a few growth periods per year, each period only a few days to ten days. Therefore, even the red fungi picked by Meng people can be sold at a good price.
The nutritional value of red mushrooms is extremely high, and local chicken and ribs are the standard for boiling red mushroom soup. After a morning of picking, experienced fungus pickers are often able to "return with a full load". Picking, repeated cleaning, removing the soil of the cap and the leg, after rinsing with clean water, the cap of the red fungus will appear more and more bright red and attractive. Menglian people are extremely delicate in eating red fungi, and it is the best way to eat it in two from the cap to the mycorrhiza.
Stir-fry the red mushrooms to increase the flavor, and put in the chicken broth or pork rib soup cooked in advance to increase the sweet taste of the red mushrooms. In another pot of hot oil, stir-fry the potatoes cut in advance until slightly golden brown, and let the red mushrooms cook for 20 minutes before mixing and cooking. Boiling at high temperatures for more than 30 minutes is the key to preventing wild fungus poisoning, and simmering in a wood-fired iron pot is the secret of delicious soup. Time to wait for more than 30 minutes, open the lid of the pot, full of pink red soup bubbling, looks tempting and delicious, sprinkle with an appropriate amount of salt to enhance the taste, and then put a few pieces of green pepper to increase the color, boil for a few minutes into the flavor can be out of the pot.
Although the red mushrooms have been cooked, the taste is still crispy, accompanied by the unique sweetness of nature, which makes countless Yunnan people flock to it. A pot of chicken soup stewed red mushrooms is the supreme courtesy for Menglian people to entertain guests, and a bowl of pink mushroom soup is the most beautiful collision between nature and taste buds.
This summer, the enthusiastic Menglian people invite you to explore the natural taste of the deep mountains in the land of Menglian red fungi in Tengyue Street.