Chinese Food
Stir fried hand green (Boletus)
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The rainy season in Yungui is also the season for eating wild fungus. When I was at home as a child, I saw my father washing fungus after school. I didn't like eating it when I was a child. I suddenly fell in love with eating fungus in the first year of the first year of the first year of the first year. Of course, it's my favorite Jojoba fungus. It's called Shouqing in Yunnan. See hand green is the most toxic fungus in Yunnan People's eyes. So generally, it's not easy to buy Hand green to deal with it. But in my hometown, see hand green is a home-made dish in rainy season. The key is to deal with it well. It can be eaten only when it's done well. -
Cooking ingredients
Cooking Steps
Step1:This is shizuoqing. In Xingyi, Guizhou, it's called Jojoba fungus. When you buy shizuqing, you need to go to the market to buy it. Don't buy it from the roadside. People who are afraid of picking up the fungus don't know which is toxic or not. Anyway, my mother said that the fungus growing under the eucalyptus tree is toxic.
Step2:Use a small toothbrush to clean your hands. Or use the melon leaves. There are fine hairs on the surface of the melon leaves. It's also a good tool to clean the fungus. It's really green at first sight. It's green at first sigh
Step3:Clean the hand green slices. Don't cut them too small. Otherwise, the bacteria will shrink and become smaller in the process of blanching and frying. It's not good to eat when eating
Step4:When the water boils in the pot, first put down the garlic slices. Then pour in the cut fungus. It is said that it will change color if it is poisonous. When the green color of the fungus is gone, it can be used as a drai
Step5:This is how the fungus that blanches good water drips. There is no cyan at all
Step6:Prepared garlic slices. Dried pepper. Pepper. Oil in the pot. It needs about 3 times more oil than usual cooking. Because it is very oily. It needs more oil. First, garlic slices and dried peppers and pepper are fired. No pepper is replaced with zanthoxylum oil. But if pepper oil is used, it should be put before the final seasoning, because the smell of pepper oil will evaporate too early
Step7:Then pour in the fungus. Continue to stir fry for nearly 15 minutes. It takes longer than usual to stir fry. Because I'm really afraid of being poisoned accidentally
Step8:Out of the pot - Shuang - boomshakalak
Cooking tips:If you are afraid of poisoning and hallucinating to see a villain, there is a way. Wash the sliced garlic and see the hand green, and then put them into boiling water and blanch them. When the hand green color disappears and turns yellow, you can take out the drain water and prepare to fry. Don't taste it in the process of frying. It's easy to be poisoned if you don't see it thoroughly. There are skills in making delicious dishes.
