The romance of our Yunnan people is hidden in wild bacteria .
What does bacteria taste like? It is a taste that is unmatched by delicacies in mountains and seas, a taste that makes people think about it all day long, and a taste of hometown.
Among the wild edible fungi in Yunnan, Drybab is the most unique flavor and can be called the noble among the fungi. It is also one of the few , Yunnan wild bacteria that can be eaten raw. The fungus is rich in aroma, full of chewy taste, extremely sweet, moisturized and tender, endless aftertaste, and long-lasting aroma...
This is because the dry bacillus contains a large amount of crude protein, crude fat, total sugar , and also contains a variety of amino acid icon that cannot be synthesized by the human body.
The town I live in is The forest coverage rate is high, the ecological advantage is obvious, the climate is mild, the precipitation is rich, and the sun is abundant. The average annual sales of wild bacteria is more than 145,000 kilograms, of which Drypagia accounts for more than 5,000 kilograms.
In recent years, in order to improve the quality of dried bacillus, many people have taken the mountain to raise bacteria. This is also a kind of hard work. Several of my friends are taken the mountain to raise bacteria. I built a temporary simple house in the mountains, and I had a few dogs tied next to me to live in for half a year (May to October). I circulate the mountain once a day, and the small mushrooms are left to grow, so I can pick up all the suitable ones and sell them for money! No matter whether it is windy or rainy, I get up at around 5 a.m. and enter the mountain. When I pull the mushrooms to the town and sell them, it will be around 1 noon!
Baoshan farmers have also increased their income, and the quality of bacteria has also greatly improved! But the corresponding price will also increase! Good dried bacillus is basically more than 1,500 per kilogram!
I also went to help them pick it up for a few days this year! Dryphalobacteria has fungus, which means that it grows in that place every year. Many of them are grass growing under pine trees and low shrubs, especially in coniferous and broad-leaved forest areas. Another type is that wet shrubs are also places where dry bacillus likes to grow!
You can pick it up 3 to 4 times in a season when bacteria are released! But you can't keep it too old! The bacteria that are too old are nutrient-free and the fragrance is too light! The tender dried bacillus is off-white and mostly in a whole! When old, it turns black and it is in the shape of a branched fan. It can reach sixteen or seventeen centimeters or even higher!
Dried Bacteria after picking up the dried Bacteria mushrooms, first cut off the soil on the Bacteria feet with a knife, and then clean the leaves or pine needles on the Bacteria. If it is picked up on rainy days, it cannot be saved! Put the dried mushrooms into a fresh bag and store in the refrigerator. Take it out and thaw it naturally before eating, and wash it clean with clean water.
There are also tips for washing the dried vermicelli, which was also taught by a friend this year! Tear the mushrooms into silky shapes of the same size, then sprinkle in a small amount of flour and rub them gently, then rinse them with clean water three times! Do not rub it hard to avoid the loss of the aroma of bacteria!
There are only two ways to eat dried bacillus here! One is to stir-fry, only cut into pieces of chili and salt, not add MSG and chicken essence condiments, and appropriately add more cooking oil, and use the easiest way to use the top ingredients. But it cannot be fried for too long. Many people say that for safety, they need to stir-fry for a long time and even dry, so that there will be no smell and nutrition of bacteria!
Another way to eat is to pickle raw!
Many people should not believe that dry bacillus can be eaten raw! But in our Honghe raw pickled dried vermicelli in rural areas is the real delicacy!
Dried dried bacillus into a silky shape, washed and drained, cut off the leek flowers, chopped the red peppers, mix the three together evenly, then add an appropriate amount of salt and brown sugar and mix evenly. No other seasonings added!
Mix evenly and then you can eat it! But if you need to store it for a long time, you have to sit for about 8 hours before putting it in a glass jar or clay pot, seal the jar, and scoop it out of the jar when you want to eat it in the future!
As a native of Yunnan mountains, you must fully understand all kinds of wild bacteria. Those who are interested can follow me to explore the world of wild bacteria!
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-
-