Dried bacillus is a rare wild edible mushroom unique to Yunnan Province, dried bacillus is coral-shaped, and the branches and leaves are fan-like. It is produced in the rainy season of July and August, growing under the pine forest at an altitude of 2,000 meters, and forms mycorrhizae with pine plants such as Yunnan pine. To date, artificial farming has not been realized. It is not beautiful, black with a layer of white.
The aroma of the fungus is rich, tender and sweet, the flesh is tough, dry, the aftertaste is mellow and long, the chewiness is endless, and it contains various trace elements such as protein, fat, carbohydrate, vitamins and so on. Its meat is crisp and has a flavor that resembles cured beef jerky. So people call it dried bacillus.
It contains antioxidants that help scavenge free radicals from the body and have a good effect on slowing down aging. And a variety of trace elements in it can improve the immunity of our body, polysaccharide substances, but also can reduce cholesterol and regulate blood lipids, contains a lot of beneficial ingredients, medicinal value is also very high.
Dried bacillus has a unique flavor and is a popular and delicious edible mushroom in central and western Yunnan. The texture is crisp and crisp, it is suitable for stir-frying, frying, dry sautéing, pickling and other eighteen martial arts can be used, and meat and vegetarian are suitable. Dried aba mushrooms can also be dried or canned with a special flavor.
Before eating dried bacillus, it is necessary to clean the roots and weeds on the body, tear them into small strips and put them into the basin, add the appropriate amount of water and flour to stir evenly, and then repeatedly wash them many times to clean the dust and impurities on the dried bacillus.