Plump chicken fir fungus, the umbrella is not open, but the freshness is "online".
Chicken fir mushrooms cook chicken
Chicken fir mushrooms are delicious to make soup.
Stir-fried chicken fir mushrooms
Text, photo/Guangzhou Daily all-media reporter Zeng Fanying
The wet market is like a showcase of seasonal ingredients, and the freshest seasonal ingredients of each season will appear as promised. Recently, on major vegetable markets and e-commerce platforms, Yunnan chicken fir mushrooms quietly appeared. Its arrival woke up the foodies immersed in Lingnan Jiaguo: Ah! The season of Yunnan mushrooms has begun! There are thousands of species of fungi in Yunnan, and perhaps the most widely known is matsutake mushroom, followed by chicken fir fungus. It grows in Lingnan, with a slender shape, and is known locally as lychee fungus; and grows in Yunnan, absorbing the nourishment of the deep mountains and old forests, it grows into a chicken fir fungus. The rain is moist, the sun is shining, and the chicken fir mushrooms usher in the most beautiful season, becoming a nutritious and delicious good ingredient on the people's table.
Exactly now
The best season for Yunnan chicken fir mushrooms
The surface of the fir fungus is dark brown , and the top canopy is tight , like a bullet. Gently tearing it open by hand, the pieces of mushroom meat peel off, revealing a fat and thick mushroom meat, crisp and tender. Every year in the middle of summer, the chicken fir fungus breaks out of the soil, its "personality is shy", not as flamboyant as the blue head fungus, the entire body is probing the surface of the earth, exposing at most 1/4 of the body, the rest are hidden in the dirt. Therefore, the fungus collector always carefully lifts it with a lump of soil around it to preserve its integrity. Every year in July and August, it is the best season to eat Yunnan chicken fir mushrooms, and in Dali, the taste season of chicken fir mushrooms can even be extended to September.
Yunnan hu jie said that the price of Yunnan mushrooms and seafood prices are no different, some time ago due to the small production, Yunnan chicken fir mushrooms 1000 yuan / kg, with its increase in production, the current wholesale price of 350 yuan / kg. Compared with fresh mushrooms such as white onion porcini mushroom, green head fungus, and millet ripe fungus, it is nearly twice as expensive.
Chicken fir mushrooms should be consumed no later than 3 days
China has a long history of eating chicken fir mushrooms, and Emperor Xizong of the Ming Dynasty, Zhu Youxiao, loved chicken fir mushrooms the most. Because the chicken fir fungus is delicate and easy to deteriorate, the aroma is greatly reduced after the night after the harvest, so every year he orders the station to send the chicken fir fungus to the capital with a fast horse, in order to appreciate the deliciousness of the chicken fir fungus in the shortest time. Such a love is no less than "riding a red dust concubine laughing". According to Li Shizhen's "Compendium of Materia Medica", the fungus has medicinal effects such as "stomach benefit, cleansing the mind, and curing hemorrhoids". Modern medicine believes that the protein content of chicken fir bacteria is high, and the dry matter content in 100 grams of fresh chicken fir bacteria reaches 7.39%, and in the dry matter, it contains 34.94% crude protein and 13.91% crude fiber, which has a promoting effect on enhancing human immunity.
Chicken fir mushrooms bought from the market, if not eaten immediately, can be dried from the moisture of the skin, put into a dry plastic bag, and then put into the refrigerator for refrigeration, generally not more than 3 days. This fungus has no sand residue, it is particularly convenient to handle, tear the fungus by hand, and wash it with water.
The variety of flavors of chicken fir mushrooms
Stir-fried chicken fir mushrooms are the simplest way to enjoy the taste. After sautéing the line pepper, millet pepper and shallot slices, add chicken fir mushrooms and sauté, then add salt, cooking wine and soy sauce to taste, and finally pour in water, simmer for 3 minutes. This dish highlights the crispness and deliciousness of fresh chicken fir mushrooms, especially when eaten hot, and is a good dish. Steamed chicken fir mushrooms, is also a minimalist cooking method, in gansimi yunnan restaurant, the chef in the steaming chicken fir mushrooms, just add tea oil, salt, mix a little chicken soup, put into the pot to steam. If you eat this dish with rice for your child, I am afraid that you will have to eat two bowls of rice.
Some chefs believe that chicken fir mushrooms are more delicious in soup, and can release the delicious mushroom aroma into the soup. Tianshui restaurant once had a vegetarian hot pot dish, that is, the chicken fir mushrooms to beat the side stove, the soup base is a combination of white radish and white mushrooms, sweet and rich, and then accompanied by chicken fir mushrooms, morel mushrooms, green skin radish, bells, pea tips, etc., a pot of delicious, first drink from that mouthful of soup.
Chicken Fir Mushroom Baked Chicken is a dish that highlights the taste of chicken fir mushrooms, from Wu Yuqing, Executive Chef of InterContinental Guangzhou's Chinese Restaurant. Spread the noodles in a light layer of oil, add chicken nuggets, fry until 7 ripe, add sand ginger slices, and fully integrate the flavors of the two. Then add chicken fir mushrooms and green and red peppers and stir-fry, sprinkle with salt, drizzle with a handful of two pots, and then serve in a stone pot, the aroma is all over the house, making it difficult for people to resist its temptation.
Source: Guangzhou Daily