Punch: From third-rate anchor to top chef

Chapter 638 627. Rules for eating mushrooms
"This mushroom is different from the fungus I just picked. This fungus is poisonous."

Xiao Wang took out the mushroom from the back basket and put it in front of the red mushroom for comparison.

"Uh... To be honest, I can't see any big difference, I look the same."

"It's easy for people like you to come to Yunnan to eat mushrooms."

"Um... I feel like I don't want to eat red mushrooms anymore, and I can't tell the difference."

"I haven't looked for fungus in the mountains, but I don't think there is much difference."

"... Ask for science."

Li Xiao looked at the two mushrooms, and said: "This one, the front of the cap is dark red, the center is dark red, and there are horizontal wrinkles. Not hollow."

"And this one has worm eyes on it, so it's non-toxic, am I right?"

Xiao Wang scratched his head, and said, "I can't go into details like what you said, after all, I have followed the people in the village to go up the mountain to beg for fungi since I was a child... Anyway, the fungus in my hand is not poisonous, and the one on the ground is not poisonous." poisonous."

"And you see, in fact, their colors and sizes are a little different. This one is bigger, and this one is smaller. Poisonous mushrooms can't grow so big, and bugs don't eat poisonous mushrooms. This edible fungus It smells more fragrant, the poisonous one smells a bit spicy..."

Li Xiao is very smart and quickly figured out the difference between these two kinds of mushrooms.

However, the audience in front of the live broadcast screen is not so easy to distinguish clearly...

"I would like to advise everyone, those who are inexperienced and unfamiliar with these mushrooms should not eat this mushroom..."

"It's okay, I'm from Yunnan, but we don't have the habit of eating this kind of red fungus here, and we don't pick this kind of fungus here."

"Sure enough, porcini mushrooms are easier to recognize. Basically, mushrooms of that shape can be eaten..."

"White boletus, red boletus, and yellow boletus are just different colors, and I think they are quite recognizable."

Next, Li Xiao and Fan Xiaowang received a bunch of other fungi.

Common fungi such as pine fungi and aeruginosa, you can find several pine needles under the pine tree.

These two kinds of fungi look very similar, but the aeruginosa will turn green after being hung, and many places on the fungus will show a green color similar to bronze.

Although they were all edible, the color-changing mushroom really shocked the fans in the live broadcast room, and they even wondered if it was another poisonous mushroom.

Along the way, I saw some other strange fungi, some of which were poisonous and non-toxic.

It is also a variety of strange shapes.

Li Xiao's luck is good, perhaps because he still has luck bonus, and he even found several chicken fir mushrooms.

The status of Gallus pilosula in Yunnan is very high. It tastes like eating chicken, even if it is shredded, it looks like cooked chicken, and it also has a taste of ordinary meat. There is no sweetness.

These chicken fir mushrooms seem to have just popped out not long ago, and the mushroom caps have just been opened, and they haven't cracked at all.

Below the black cap, is the spindle-shaped rod.

All these fungus grow in the same place, there are big ones and some small ones, after picking them all up and counting them, there are seventeen of them!

The biggest fungus among them was a little longer than Li Xiao's slap.

Of course, there are many small bacteria among them.

"Wow, the anchor is really lucky, it's actually a chicken fir fungus!"

"I have to say that this luck is really good, and it's a big nest once you find it!"

"Oh my god, there are so many gallinaceous mushrooms, the real names of Yunnan people are envious!"

"If I saw such a big nest when I was looking for fungi, it would be enough for me to go back and blow with my friends for a long time!"

"This chicken fir alone can be fried in a plate!"

"Wow, in the eyes of Yunnan people, the chicken fir mushroom is a top delicacy! Whether you can buy these fungus, anchor, I will pay the highest price!"

"What, do you think our anchor seems to be short of money?"

"The anchor's luck is too good!"

"The anchor is not only handsome, but also cooks. He is so lucky and knows so much knowledge, my God."

"To add, the anchor is also in great shape, tall, has eight-pack abs, and has a panda..."

"Which sister is lucky to marry him."

"There seems to be something wrong. The one in front, how do you know it's [-] yuan? Take it from the truth."

Seeing that the topic was gradually developing in a more and more biased direction, Li Xiao quickly pointed to a mushroom not far away to change the subject: "Hey, you didn't look at that fungus, do you think it is poisonous?"

What Li Xiao pointed to was a fungus that looked like a boletus, but it was purple-black.

It doesn't look very friendly to people...

"I think this mushroom should be poisonous, it looks too ugly."

"Same as above, I also think this mushroom is poisonous... This color reminds me of the purple lips after being poisoned..."

"But so many mushrooms like this one seem to be non-toxic. Maybe this one is not poisonous?"

Seeing that the topic was finally brought back to the right track, Li Xiao explained to the fans: "This fungus is called bitter horse liver fungus, and it is highly poisonous. If you eat it, it will kill you."

"Student in front, your words are one-sided."

"Although we found many similar mushrooms, it doesn't mean that mushrooms of this shape are not poisonous."

"It's not just this purple-black guy, there are similar mushroom caps that are green, red, and red and yellow. They are also poisonous and cannot be eaten."

"Let's have a snack."

"Of course, there are some that look similar... For example, Jianshouqing, but Jianshouqing can be eaten, provided that it is cooked before it can be eaten."

"Going around, of course I still say the same thing, that is, don't eat unfamiliar bacteria."

After the rain, there were fungi everywhere on the mountain. It didn't take long to pick them up, and the baskets of Li Xiao and Xiao Wang were full.

The two of them didn't continue to search. After leaving the woods, they returned to the village along the mountain road.

The sun finally leaked through the clouds, but it was already afternoon.

After pouring out the fungi in the back basket, put them into different containers according to different types, some of which are to be eaten by oneself, and some are to be processed and sold.

There are also some mushroom products that are relatively good, so they are sold to people who collect mushrooms in the village.

After running on the mountain for a long time, Li Xiao was a little hungry.

It was the first time to eat wild mushrooms in Yunnan, and these mushrooms were found from the mountains by myself.

Li Xiao began to look forward to it.

The first is the treatment of these mushrooms.

The most mushrooms in the back basket are boletus and jianshouqing. Xiao Wang intends to eat part of both and sell the other part.

In some remote villages, the sale of wild mushrooms is an important source of income during the rainy season.

After discussing with the two of them, Xiao Wang decided to use the chicken fir in Li Xiao's back basket to make chicken fir oil.

The chanterelles are used to stew the chicken at home.

The fungi that were counted were quickly surrounded by a group of people, each with a small knife in their hand, scraping off the soil from the roots of the fungus.

Not only that, but when scraping off the soil, pay attention to whether there is any place where the fungi have rotted.

The first place a fungus is eaten by bugs is often its roots, so this is also a point to check.

After the mushrooms have been processed and cleaned, it's time to cook.

Because Li Xiao was a guest from afar, in order to entertain him, Xiao Wang even slaughtered a free-range chicken on the mountain.

A hearth is built with stones outside, and dry firewood is placed underneath.

Firewood was lit, and a cauldron was placed on it.

This is the first meal of wild mushrooms this year. It is delicious. How can Xiao Wang enjoy it all by himself?
Of course I called my relatives and friends.

After killing the chicken, Xiao Wang quickly plucked the chicken clean after scalding it with boiling water.

It was obviously not the first time to do this kind of thing.

Li Xiao followed suit, washing the mushrooms, and it happened that Xiao Wang's chicken was also processed.

Heat the oil in a pan, add dried chili, pepper, ginger, grass and fruit to sauté until fragrant, add chicken pieces, and fry until golden.

The aroma of the chicken wafted out of the pot, and when the frying was almost done, Xiao Wang added boiling water into the pot and let the pot of chicken soup simmer on the stove.

The chicken and chicken soup were bubbling in the pot, and Xiao Wang fished out a few washed small mushrooms from the pot.

There are blue head fungus and aeruginosa.

What is this for?
Li Xiao sat by the stove, paying attention to the chicken cooking in the pot.

Xiao Wang pulled out a few charcoals from the stove, and put the small mushrooms in his hand on them to roast.

The freshly washed fungus was still stained with water, and when it was placed on the charcoal fire, there was a sound of "嗤——".

The carbon fire was on and off, and the water droplets fell on it to extinguish the red-hot carbon fire. It didn't take long for the water vapor to dry up, and the carbon fire started to burn again.

Xiao Wang disassembled the caps and livers of the mushrooms and burned them, with the sunken side of the caps facing upwards. After a while, the water in the mushrooms overflowed and became a delicious mushroom soup. At this time, the caps seemed to be I made a container to keep the soup and water in it.

The roasted mushrooms were cooked in a short time, so Xiao Wang grabbed a pinch of salt from the seasoning box and slowly sprinkled it on the mushrooms.

"Okay, it's cooked, it's ready to eat."

Impatiently, Xiao Wang picked the fungus out of the charcoal fire, put it in a bowl and handed it to Li Xiao: "This fungus tastes best when it is burned, so hurry up and try it!"

Naturally, Li Xiao could tell that the fungus was cooked, so he was not polite, took it and blew it, and then put it in his mouth.

There was a little dust on the mushrooms baked directly on the charcoal fire, but it was not dirty.

On the contrary, the ash is formed by burning firewood, and after the high temperature of burning, there are not even bacteria in it.

And this method will add a different flavor to the fungus itself.

Because it was baked on a charcoal fire, some places were burnt a bit mushy, but some places were burnt just right.

There are several different tastes on a fungus.

However, the second he put it in his mouth, the first thing Li Xiao felt was sweetness.

Obviously, when baking, just sprinkle a little salt on it, and the deliciousness of the fungus can be brought out to the fullest.

Obviously just sprinkled with a little salt!
At the entrance of the mushrooms, first there is a unique sweet taste of the mushrooms from the mountains and forests, and then there is the fresh sweetness of the juice, with the salty taste of salt, and a faint fragrance of pine needles.

When the teeth bit on the fungus, I thought it should be very soft, but this fungus is brittle.

In the crunchy texture, there is an indescribable softness, but it seems that it cannot be described as a simple "softness".

The caps are softer to eat, while the stems are more brittle and tough to eat.

With just this mouthful, one can imagine how the fungus grows in the forest.

Even Li Xiao, who is used to eating a lot of delicacies, feels that the best way to eat such mushrooms is to burn them directly.

This is the taste from nature.

"It's delicious, it's delicious."

Xiao Wang enthusiastically asked: "I like to eat this way. I think this kind of aeruginosa and pine fungus are suitable for burning."

"Of course, you can also fry it. It will be crispier when you eat it."

Li Xiao gave it a thumbs up and said, "It's delicious."

This is an advantage derived from top-quality ingredients.

This is the fungus that just grew after the rain in the pristine and pollution-free forest.

When it comes to the freshness of ingredients, who else can compare?

The chicken stock is simmering in the pot, and the chicken fir oil is to be made next.

It takes about two catties to tear the gallinaceous fungus into strips.

The ratio of rapeseed oil to Gallus pilosula is 1:1, and then you need to prepare some peppers, garlic, ginger, and grass fruit.

In Yunnan, as long as wild mushrooms are fried, one of the things that must be added is garlic.

Some people say that garlic detoxifies, while others say that garlic can recognize the toxicity of wild bacteria.

Adding more garlic can detoxify. If the garlic turns black when frying wild mushrooms, then the plate of wild mushrooms is poisonous.

Of course, this is just a statement, the authenticity is unknown.

Pour rapeseed oil into the pot, shred the ginger, shred the pepper, and slice the ginger.

The oil temperature is about [-]% hot, add the processed chicken fir fungus.

Due to the large amount of moisture on the surface and inside of the fungus, it needs to be fried for a period of time.

Wait until the water in the fried mushrooms has almost evaporated, then add ginger, garlic, pepper, and salt to taste.

The salt should be added a little more than the amount used for cooking, so that the chicken fir oil is not easy to be broken and it will not be sour.

It is said that good chicken fir oil can be stored for a year or two without spoiling.

After the chicken fir is fried, put it in a jar and seal it.

The fried chicken fir is crunchy, but most of the flavor inside the chicken fir has been left in the oil.

In this way, even in the season when there are no wild mushrooms, you can taste the deliciousness of wild mushrooms.

There was still some chicken fir left, so Li Xiao decided to steam it.

Slice chicken fir, add ginger and garlic to the plate, and some ham slices, and steam it in a pan.

(End of this chapter)