Chapter 395： Qi (1/2)

There are still some mushrooms that Lin Chou brought back from the last demolition of the mountain, because only the small yellow mushrooms were used, and those small gray mushrooms were kept by Lin Chou.

Non-poisonous mushrooms are too rare, even Lin Chou, who owns Maitake mushrooms and chicken fir mushrooms out of thin air, should cherish them and use them.

When it is used up, there will be no more. You can only go to the ancestral mountain to find one inch of land, and you may not be able to find it.

Little Huang Mushroom and Little Grey Mushroom are neither seasonings nor magic plants. The Fuck System simply rejected Lin Chou's planting request, leaving no sympathy for them.

While Lin Chou was angry, he could only respond with a wry smile. Sometimes he would rather hope that the **** system could be more humane and more room for change.

The small gray mushrooms are not kept fresh in a constant temperature cabinet, but are left to dry in the shade at will. Only through complex transformations under the action of sunlight and air can it become fragrant and attractive.

Ash mushroom is a kind of mouth mill, but its shape is very similar to dried shiitake mushrooms. The difference from shiitake mushrooms is that the color of small gray mushrooms is very light, and the light gray is similar to white.

The surface of these small gray mushrooms has been dried and cracked into beautiful moire, revealing the white flesh inside, and it is easy to smell the unique fragrance.

The small gray mushrooms at this time are not good looking, half dry and half wet, but they are the most delicious and most suitable for cooking.

After more than ten days of drying in the shade, the excess water in the meat is dissipated. Sunlight and air promote the conversion of a large amount of guanylic acid in it. The most important thing is that it is not completely dried, and the taste is better than that of dried shiitake mushrooms. Naturally rich in cotton and toughness.

If the small gray mushrooms continue to be dried in this way, the surface will be coated with a layer of white dust, which is the crystallization of guanylic acid mushroom essence and other substances.

In the abundance of small gray mushrooms, people in Changbai area often use this layer of powder to pickle basil paste or soybean paste, which tastes very fresh.

The small gray mushrooms only need to be brewed three times in boiling water and set aside.

Lin Chou still needs a kind of raw material for cooking, and there is a ready-made one on this mountain, which lasts all year round, that is bamboo shoots.

The unbroken bamboo shoots are yellowish on the surface and white on the inside. They are called gold-covered jade. At this time, the bamboo shoots are dense and full of crisp taste.

Because it is not soothed by the light, it is slightly green, but this does not affect the chefs' favor for it.

”A plate of delicious delicacies, two flavors of Jiangnan and Northern China.”

Talking about Saibeikou mill and Jiangnan winter bamboo shoots.

Koumo in early summer in the northern part of the country, winter bamboo shoots in early winter in the south of the Yangtze River, the impact of the region and the collision of the seasons.

When the two are combined into one and converge together in a large fire, the extraordinaryness of this dish has long been destined for it.

And its name also reflects this-”bringing north and south”.

The bamboo shoots are removed from the clothes and the heads of the bamboo shoots.

Pass the salted water at 50 degrees Celsius twice, drain the oil and stir-fry on high heat. Set aside, grind the slices in the mouth, and stir-fry half-cooked.

In another pot, heat the oil, add star anise and old ginger, fry it fragrantly, remove and discard it, grind it and stir-fry the bamboo shoots.

After a few slices of white onion and a little cooking wine are cooked, they are poured into the original soup soaked in the mouth.

After simmering until the water is boiled, hook on the thin glutinous rice, and you can achieve a delicious taste.

The other dish is relatively simple, using wild vegetables that grow all over the world.

Even after the subsequent hot cataclysm, this wild vegetable would have to grow for nearly ten months before being edible, which is even more exaggerated than its mutant predecessor.

Before the cataclysm, because of its long growing time and late on the market, this dish was called Chi Caixin, especially Zengcheng Caixin is the most valuable.

It can be harvested at the winter solstice every year, and it can be enjoyed only in November and December.

The season is not a calendar to be flipped through. Chi Choi Sum is the most fresh and tender only in the winter solstice few days. If you miss it, you have to wait another year.

Chicai can grow to more than two meters high and is very stout. It is vividly called the ”cai tree”.

Although it is tall and tall, the heart of the cabbage is very fresh and tender, and it tastes crisp and refreshing whether it is cooking porridge or stir-fried vegetables or soup.

What's even more rare is that in the end of the world, as a zero-order magic plant, its original content is more abundant than other wild vegetables of the same order, and it is deeply loved by people in Xiacheng.

Once it's the month, every household has to cut some cabbage hearts and preserve them for a year's consumption.

Lin Chou's back hill grew a bit, because there was no one to take care of it, big and small, and small yellow flowers had bloomed at the top, which meant that the cabbage was ripe and ready to be eaten.

The taste of Chi Choi Sum is actually very similar to Chinese kale, but it is sweeter.

Lin Chou was very extravagant and only took the tenderest piece of vegetable heart with flowers on the top, washed and drained.

A little bit of hot oil, a few shreds of chicken mushrooms in a hot pot, and the minced garlic will sauté fragrant before adding the late choy sum.