Edible 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. 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.

　　Yunnan Province is rich in Boletus resources, and there are many excellent edible varieties, mainly white, yellow and black Boletus. White Boletus, also known as delicious Boletus, grows in the pine oak mixed forest between 900 meters and 2200 meters above sea level, or the forest edge area not long after felling. The growth period is from the end of May to the middle of October every year. It grows more after rain and is easy to harvest. White Boletus tastes delicious and nutritious.

　　The nutritional composition of Boletus albus (dry) per 100g is as follows:

　　Energy 253 kcal, vitamin B60 06 mg, 27.8 G protein, 1.6 g fat, 53.3 g carbohydrate, 124.4 μ g folic acid, 21.5 g dietary fiber, 18 μ g vitamin A18, 108 μ g carotene, 0.32 mg thiamine, 1.72 mg riboflavin, 43.08 mg niacin and 4.5 mg vitamin E4 42 mg, 2 mg of calcium, 528 mg of phosphorus, 1571 mg of potassium, 9.1 mg of sodium, 47 mg of magnesium, 9.2 mg of iron, 5.8 mg of zinc, 758.8 micrograms of selenium, 1.19 mg of copper and 3.88 mg of manganese.

　　People of all ethnic groups in Yunnan Province like to collect fresh mushrooms for cooking. Western European countries also have the habit of eating white Boletus widely. In addition to fresh dishes, most of the slices are dried and processed into various small packages, which are used to prepare soup or make soy sauce extract, as well as salt pickles. Since 1973, Yunnan Province has exported Boletus albicans to Western Europe, which is very popular and in short supply.

　　Yellow and black Boletus belong to the same family as white Boletus. They are eaten in the same way and have similar taste. They have also begun to be exported in recent years. Boletus contains 8 kinds of amino acids necessary for human body, as well as alkaloids such as adenine, choline and putrescine. It can be used as medicine to treat waist and leg pain, numbness of hands and feet, convulsions of limbs, and abnormal leucorrhea of women. It has the effects of clearing away heat, relieving annoyance, nourishing blood and calming, chasing wind and dispersing cold, relaxing tendons and activating blood circulation, tonifying deficiency and refreshing.

　　Post harvest treatment

　　The Boletus picked in the field is sometimes mixed with miscellaneous bacteria and sundries. Before processing, carefully select different kinds of Boletus and process them separately to ensure the purity of processed products.

　　If the mushrooms picked in rainy or cloudy days have high water content, they should be spread and dried in a ventilated and dry place for 1-5 hours to reduce the water content of the mushrooms. Boletus that cannot be processed in time after harvest should also be dried in a ventilated place.

　　The stainless steel blade is used to remove the soil and impurities at the base of the fungus handle, remove the branches, fallen leaves, hairy grass and other sundries, and improve the cleanliness of the product.

　　Classification is classified according to the type, size and opening degree of Boletus. It can be divided into young mushroom, semi open umbrella mushroom, open umbrella mushroom and other categories. It is classified and sliced.

　　The slice shall be cut into pieces longitudinally along the direction of the stipe with a stainless steel blade. The slice shall be uniform in thickness and about 1cm thick. Try to connect the cap and the stipe together, and the cut corner fragments can also be dried together. When slicing, do not use a rusty kitchen knife, otherwise it will affect the color of dry slices and reduce the quality.

　　After slicing Boletus, it should be dehydrated and dried in time. Before drying, it must be placed reasonably according to the size, thickness, dry and wet degree of Boletus. When drying, you can put the bacteria on the bamboo mat, window screen or clean sun terrace; When drying, put the bacteria pieces on the drying screen, and avoid stacking and overlapping when placing the pieces.