agaric
As the first of the four famous wild mushrooms in the world, Morchella can conquer gourmets with its fresh and tender taste, unspeakable delicacy and unique appearance. Morchella contains at least 8 vitamins: vitamin B 1, vitamin B2, vitamin B 12, nicotinic acid, pantothenic acid, pyridaben, folic acid, etc. The nutritional components of Morchella can be compared with milk, meat and fish meal. Therefore, it is often called one of the "healthy foods" internationally.
In the past century, eating Morchella is very popular in western European countries, and it is an indispensable signature dish in high-end restaurants in France. A banquet without morels is definitely not a high-end banquet. Scrambled eggs with Morchella is a common way to eat in China. French people like to cook morels with cream, which is said to bring the taste of morels to the extreme. Morchella is suitable for meat dishes. It can be used to cook vegetables and soup. As long as you use the original soup of auricularia auricula, any home cooking method can make delicious food.
Chanterelle
Anemone is one of the four famous bacteria in the world, sometimes called apricot, apricot yellow or yellow silk. The meat of chanterelle is yellow and delicious. Anemone is rich in carotene, vitamin C, protein, calcium, phosphorus, iron and other nutrients. Sweet and cold in nature. Has the effects of improving eyesight, benefiting lung and stomach. Regular consumption of this bacteria can prevent vision loss, ophthalmia, dry skin and other diseases.
There are many ways to eat chanterelle, and the most special one may be buttered vanilla chanterelle. French people who advocate food believe that cooking with herbs and cream will bring the special flavor of chicken oil fungus to the extreme. It is also a common way to eat in Europe with white vinegar dipped in chanterelle and some herbs. China people eat chanterelle mainly by cooking soup or frying meat as a side dish. Stewed for a long time, that special taste came out. Sauté ed ham with chanterelle is a famous dish. Chicken oil fungus is cold, so it is best to blanch fresh fungus with boiling water for two or three minutes, and then use it after cooling. Whether it is fresh or dry, the aroma of chanterelle is obvious.
bolete
Boletus is not only nutritious and delicious, but also has high medicinal value. Boletus has the effects of clearing away heat and toxic materials, nourishing blood, regulating middle energizer, invigorating deficiency, refreshing, invigorating stomach, promoting digestion, reducing blood lipid and resisting tumor, and is a good medicine for treating women's leukorrhagia and infertility. The polysaccharide and basic protein contained in its mushrooms have the functions of resisting influenza virus, preventing and treating colds and regulating human immunity.
There are many ways to eat delicious boletus. Italians like to spread butter on boletus slices and fry them. The French prefer to fry them. People in China usually cook them with meat, eggs and vegetables. Of course, they can also be used to make soup. The delicacy of boletus comes from bones. No matter what you do, its taste and taste will make people want to stop. Remember not to eat boletus raw, because it will cause gastrointestinal discomfort.
cilium
Tricholoma matsutake is a kind of pure natural rare edible fungus, which is known as "the king of bacteria". Tricholoma matsutake is rich in protein, containing 18 amino acids, 14 essential trace elements, 49 active nutrients, 5 unsaturated fatty acids, nucleic acid derivatives, polypeptides and other rare elements. In addition, it also contains three precious active substances, namely double-stranded Tricholoma matsutake polysaccharide, Tricholoma matsutake polypeptide and unique anticancer substance Tricholoma matsutake alcohol in the world, and is the most precious natural medicinal fungus in the world.
The taste of matsutake is very special. It smells a little sour when it is fresh, and I can't help but want to smell it more. Japanese people like to eat fresh Tricholoma matsutake, and sometimes they dip it in salt and bake it. It is said that it tastes good. Many people in China like to make soup, which tastes very fresh, especially women. Cooking with vegetables tastes good, but burning meat seems strange. Dried matsutake slices are mainly used for soup making and cooking. Canned Tricholoma matsutake has a light taste, but it tastes very good when it is made into a dish or soup. Maybe this is matsutake.