There were still some mushrooms left by Lin Chou from the last time he demolished the mountain, because only the small yellow mushrooms were used, and the small gray mushrooms were saved by Lin Chou.
Non-poisonous mushrooms are so rare that even if Lin Chou possesses maitake mushrooms and gallinopsis mushrooms out of thin air, he still has to cherish them and use them.
Once it is used up, it will be gone. You can only go to Zushan to look for it inch by inch, but you may not be able to find it.
The little yellow mushrooms and the little gray mushrooms were neither seasonings nor magic plants. Damn it, the system simply rejected Lin Chou's planting request without showing any mercy.
Even though Lin Chou was angry, he could only smile bitterly in response to this. Sometimes he would rather wish that the damn system could be more humane and have more room for maneuver.
The small gray mushrooms were not kept fresh in a thermostatic cabinet, but were just thrown aside to dry in the shade. Only after undergoing complex transformations under the influence of sunlight and air can they become fragrant.
The small gray mushroom is a kind of mouth-grilled mushroom, but its shape is very similar to the dried shiitake mushroom. The difference from the shiitake mushroom is that the color of the small gray mushroom is very light, and the light gray is almost white.
The surface of these small gray mushrooms has been dried and cracked to form beautiful cloud patterns, revealing the white flesh inside, and you can easily smell the unique fragrance.
At this time, the little gray mushrooms are unattractive in appearance, half dry and half wet, but they are the most delicious and suitable for cooking.
After more than ten days of drying in the shade, the excess water in its flesh has dissipated, and sunlight and air have caused it to convert a large amount of guanylic acid inside. The most important thing is that it is not completely dried, and its taste is better than that of dried shiitake mushrooms. Naturally rich in resilience.
If the small gray mushrooms continue to be dried like this, the surface will be coated with a layer of white dust-like matter, which is the crystallization of substances such as guanylate mushroom essence.
In the Changbai area where small gray mushrooms are abundant, people often use this layer of powder to pickle perilla sauce or miso, which tastes very delicious.
The small gray mushrooms only need to be brewed three times with boiling water and set aside.
The dish Lin Chou wants to make requires another ingredient, and it is readily available on the mountain all year round: bamboo shoots.
The bamboo shoots that have not broken through the soil are slightly yellow on the surface and white on the inside, which is called Jinbaoyu. At this time, the bamboo shoots have dense meat and a crisp taste.
It is slightly green because it has not been soothed by light, but this does not affect the chefs' favor for it.
"One plate of delicious food, two tastes from the south of the Yangtze River and the north."
I’m talking about Saibeikou Mo and Jiangnan Winter Bamboo Shoots.
The koumo in early summer in Saibei, the winter bamboo shoots in early winter in Jiangnan, the impact of region and the collision of seasons.
When the two merge into one and gather together in a roaring fire, the extraordinaryness of this dish is already destined.
And its name also reflects this - "Braised North and South".
Remove the tops from the bamboo shoots and cut into thin slices with a sharp knife.
Pour twice with warm salt water at 50 degrees Celsius, drain and stir-fry with clear oil over high heat, set aside. Grind and slice in the same way, stir-fry until half cooked and serve out.
In another pot, heat the oil, add star anise and old ginger, fry until fragrant, remove and discard, grind and stir-fry bamboo shoot slices.
After cooking a few slices of scallion and a little cooking wine until the aroma is released, pour in the original soup in which the mouth grinder is soaked.
Simmer over low heat until the water boils, add thin gravy, and it will be delicious.
Another dish is relatively simple, using wild vegetables that grow everywhere in the world.
Even after the hot catastrophe, this wild vegetable took nearly ten months to grow before it was edible, which was even more exaggerated than its mutated predecessor.
Before the catastrophe, this vegetable was called late cabbage heart because of its long growth time and late arrival on the market, especially Zengcheng cabbage heart.
It can only be harvested at the winter solstice every year, and can only be enjoyed for two months at most, November and December.
Seasonal season is not something you just flip through the calendar. The freshest vegetables are only during the winter solstice. If you miss it, you will have to wait another year.
Chicai can grow to more than two meters high and is very strong, so it is vividly called "vegetable tree".
Although it is tall, the cabbage heart is very fresh and tender. Whether it is used for porridge, stir-fry or soup, it tastes crisp and refreshing.
What's even more rare is that, as a zero-level magic plant in the apocalypse, its origin content is richer than other wild vegetables of the same level, and it is deeply loved by people in the lower city.
Once the month comes, every household will cut some cabbage hearts, salt them and preserve them for a year's enjoyment.
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