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Encyclopedia of wild fungi (A)

The uniqueness of wild mushrooms: artificial mushrooms: the meat of mushrooms is loose, the flavor is ordinary, and the taste of all kinds of mushrooms is the same, as well as moisture. Wild mushroom: Mushroom meat is solid, tastes different and has strong aroma. After scientific research, its nutritional value is unmatched by artificial mushroom. Therefore, wild fungi are also precious because they are rare.

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Encyclopedia of wild fungi (B)

Tricholoma matsutake is also known as Tricholoma matsutake, Tricholoma matsutake and stinky chicken fir. The cap is hemispherical at first, and then unfolds into an umbrella. The surface is dry, grayish brown or light dark brown, and the fold is white. It is born in the forest land of Korean pine, larch and Pinus tabulaeformis in autumn. Tricholoma matsutake enjoys a high reputation in Japan and Europe and has always been regarded as a treasure among edible fungi. Known as the "king of mushrooms". In ancient Japan, Tricholoma matsutake was one of the treasures that people paid tribute to the nobility and Emperor. It is known as "herring seed in the sea, Tricholoma matsutake on land". In the Naxi nationality area of Lijiang, Yunnan Province, Tricholoma matsutake is also one of the precious dishes at the wedding banquet.

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The Wild Mushroom basic encyclopedia ( C )

The wizened bacteria, also known as 松毛 bacteria, every year from July to September growth in Masson pine tree. This bacteria does not cap and gills, tufted such as bovine teeth-like, it is commonly known as bovine teeth bacteria. Thelephora bacteria just unearthed was brown, dark brown when mature. The meat is hard, dry, containing calcium, protein, thiamine and other nutrients, rich flavor resembles corned beef dry. Corned beef jerky the local people called Thelephora, thus the bacteria name Thelephora bacteria.

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Wild mushroom base Encyclopedia ( D )

The blue head bacteria mainly grow in the grass in the woods, the annual rate of 6 to 9 moonrise Ru. Just unearthed a bit like a sphere, then gradually expand Chengbian round. Bacteria cap texture sturdy, bluish green and white mixed like. Bacteria quality tender flesh-colored white, fragrant aroma, nutrients containing protein, calcium, phosphorus, iron, sulfur, amine prime.

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The porcini foundation Wikipedia (One)

The boletus class of fungi collectively of Boletus Division and Songta Boletus subjects such as most of the species are edible, which can not be eaten except for a few varieties of toxic or bitter. White, yellow, black boletus. White porcini flavor is delicious and nutritious. Bacteria bacterial meat hypertrophy, stout stalk, and eating tasty, nutrient-rich, is a worldwide famous edible fungi. Enjoyed by the masses of all ethnic groups in Yunnan Province to collect fresh bacteria cooking food. Western European countries have extensive food habits of white Boletus addition to cooking fresh sliced ??dried, processed into a variety of small packaging used for the preparation of soups or made into soy sauce extract, also made of salted goods consumption . Yunnan since 1973, exports of white porcini mushrooms sold in Western Europe, the highly popular and in short supply.

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Encyclopedia of boletus (Two)

Boletus is the general name of Boletaceae and Songta Boletaceae and other fungi. Except for a few species that are toxic or bitter and cannot be eaten, most species can be eaten. Boletus is a specialty of Yunnan. There are many kinds of this fungus, including about 26 species in China and 22 species in Yunnan, of which 11 species are unique to Yunnan. There are about 14 varieties of Boletus, which are popular and familiar to people. In addition, black Boletus and yellow rice head (Boletus verrucosa) are also popular. Boletus taste delicious, fragrant and delicious, rich in nutrition, deeply loved by the masses. Boletus is distributed all over Yunnan, and its production period is from June to October every year.

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Practice of wild mushroom soup

Ingredients: 60 grams of goose egg fungus, pearl fungus, legume fungus, Agaricus blazei fungus, white rot fungus, pine fungus and Tianli fungus, and a little red jujube, rotten seeds, ginger and green onion. Seasoning: appropriate amount of salt, pepper, chicken oil and wild mushroom essence. Preparation method: after washing and draining the Xinyou fungus, put it into a casserole, add 1500 grams of water, and cook it with high fire to open the seasoning to adjust the taste Add jujube, Chinese wolfberry, ginger and green onion and boil. Features: clear soup, fresh and mellow, soft, smooth, cool and crisp. It is green health food. Production key: all kinds of bacteria must be washed and cooked, but do not cook too long.

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Wild bacteria -- one of the "top ten healthy foods"

Chinese traditional medicine believes that eating more fungi is conducive to the strength of the human body and the rehabilitation of the sick body. China's ancient medical books point out that Ganoderma lucidum, Poria cocos and other fungi can moisturize the skin and make the face beautiful, while Tremella has the effects of strengthening the body, tonifying the brain, refreshing and beautifying.

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Mushroom paradise" Yunnan will become the world wild fungus Trade Center

On the afternoon of August 29, the fifth world mycorrhizal (wild) edible fungi conference was successfully concluded in Chuxiong Yi Autonomous Prefecture. During the meeting for several days, the experts not only investigated the current situation of wild fungi in Chuxiong on the mushroom mountain, but also introduced the fungus ecological situation in detail through the research report. We had extensive academic exchanges on the protection, development and utilization of mycorrhizal edible fungi, and put forward our own suggestions.

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Nutritional value of Boletus

Boletus is the general name of Boletaceae and Songta Boletaceae and other fungi. Except for a few species that are toxic or bitter and cannot be eaten, most species can be eaten. Mainly white, yellow and black Boletus.

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