How to make delicious yellow mushrooms

In the south, most of the edible mushrooms we commonly see are earth-colored. Because these mushrooms grow in the mountains and forests, they need color as a way to protect themselves. Yellow mushrooms, and edible ones, are rare. Yellow mushroom is a very precious edible mushroom. It grows at a high altitude. Such mushrooms can be found near Qinghai Lake. Yellow mushrooms are so rare, so how do we cook them to make them delicious?

Yellow mushroom, a Chinese medicinal material. This product belongs to the fungus class Basidiomycetes, Agaricales, Boletaceae, yellow mushroom Pulveroboletus ravenelii (Berk. et Curt.) Murr., and its fruiting body is used as medicine. Functions and indications: chasing away wind, dispelling cold, relaxing muscles and tendons, and activating blood circulation. It can cure pain in the waist and legs, numbness of the hands and feet, muscle discomfort, and convulsions in the limbs.

Morphological characteristics

1. The cap of yellow powder boletus is flat and hemispherical, gradually flattening, with a diameter of 4-10cm. It is slightly sticky when wet, and has a layer of lemon yellow powder on the surface which falls off easily. The flesh is white and turns light blue when injured. The tube layer is concave near the stalk, light yellow, and dark brown after injury. The tube mouth is polygonal, with 2 per millimeter. The stipe is nearly cylindrical, solid, 6-10cm long, 1-1.5cm in diameter, with a bead-like ring near the top that easily disappears. The spore print is bluish brown; the spores are smooth, elliptical to oblong, (8-14.5)μm×(6-6.2)μm.

2. The cap of the net-stemmed powdered boletus is 5-16cm wide. The lid is dry and has short hairs, which become smooth in the later stage, and are yellow or golden yellow. The flesh of the mushroom is light yellow and does not change color after being injured. The tube is curved and slightly extended downward near the stalk. The pores are lemon yellow. No change of color after injury. The stipe is cylindrical, 5-10cm long, 1.5-2.0cm in diameter, yellow in color, with an obvious network, and does not change color when pressed by hand. The handle and lid are covered with yellow powder, which can be easily peeled off by touch. Spores are long fusiform or oblong, almost as long as basidia, (18-25) μm × (10-14) μm.

Distribution area: Distributed in Shaanxi, Jiangsu, Anhui, Fujian, Guangdong, Sichuan and Yunnan.

Growing Environment: Grows on the ground in forests after rain in summer and autumn.

Main ingredients: 150g Northeast dried mushrooms, 765g pork

Accessories: oil, salt, 10 ml white wine, 15 g sweet noodle sauce, 20 ml soy sauce, 30 g garlic, 20 g green onion, 3 g ginger, 4 g aniseed, warm water

1. Set aside 150g dried mushrooms.

2. Boil the water until many small bubbles appear on the bottom and wall of the pot and the water is a little hot, turn off the heat and set aside.

3. Pour water into the dried mushroom basin, press the dried mushrooms with chopsticks to make them soak in the water, cover and soak for 1 hour. This is the new mushroom of this year.

After soaking the mushrooms, wash them one by one, wash them several times, and remove impurities such as grass leaves, leaves, sand, etc. from the mushrooms. Set aside after washing.

4. Wash the pork and set aside.

5. Cut the pork into thick slices and add 8g of dry starch, mix well and set aside.

6. Set aside the green onion, ginger, garlic and aniseed.

7. Slice garlic, ginger and chop green onion for later use.

8. Add 15g sweet noodle sauce and 20ml soy sauce to make the sauce.

9. Hot pan, cold oil.

10. Add the aniseed and chopped green onion and stir-fry over low heat until fragrant. When the green onion turns golden brown, remove the chopped green onion.

11. Pour the meat slices into the pan and stir-fry.

12. Fry the pork until it changes color.

13. Add the prepared sauce.

14. Stir-fry the meat evenly.

15. Add onion, ginger, garlic and aniseed and sauté until fragrant.

16. Pour the soaked mushrooms into the pot, stir-fry for 2 minutes, then add the white wine and stir-fry for another 2 minutes.

17. Add warm water to the same level as the ingredients, simmer for 30 minutes and turn off the heat.

18. Add appropriate amount of salt before stewing, stir fry evenly, and the delicious stewed dish is ready.