What are the edible wild bacteria? When can I pick it? How to store it?

Wild fungus is a unique wild edible fungus in Yunnan Province. it grows in a three-dimensional climate with complex topography and landform at an altitude of 2000,000m above sea level. What are the edible wild bacteria? When can I pick it? How to store it?

What are the edible wild bacteria?

1. Hericium Erinaceus

Growing environment: rotten tree trunks, stumps or branches. Shape: spherical, often 6-10 cm in diameter, white or yellowish, fragrant and slightly bitter.

2. Fir fungus, that is, Tricholoma matsutake.

Growth environment: under the pine forest, especially under the young pine forest covered with branches and leaves, native. There are 2 kinds of common. The utility model relates to a kind of fungus cap, the egg stalk is yellow, when the fungus is young, the fungus is round and rolled down, and after maturity, the umbrella cover extends up, the middle is concave, and the bottom is folded and cracked; the fungus is orange, the cover is slightly grayish blue, and the color is not as bright yellow as the former.

3. Quercus variabilis, also called mung bean fungus

Growing environment: under oak forest or mixed forest, native. The diameter of the cap is 6-12 cm, the upper epidermis of the cap is green, sometimes mung bean color, flat or slightly concave, the lower umbrella fold is white, there is a smell of bacteria, and the stalks and caps are full of maggots when they are old.

4. Chicken claw fungus, that is, chicken fir, also known as coral bacteria.

Growth environment: arrow bamboo, crutch bamboo (leading bamboo) forest, or oak sparse forest and forest edge barren slope, native. The bacteria are coral-shaped, gray and 5-8 cm high. It is an important part of wild edible fungus resources in China. There are many varieties of coral bacteria, bright colors, such as red, yellow, white and so on.

5. Morchella

Morchella is also known as Morchella, delicious Morchella, Tricholoma. Morchella (Morchella), also known as Phyllostachys pubescens, is a precious edible and medicinal fungus. Morchella was discovered in 1818. Its structure is similar to that of disk bacteria, and the upper part is folded and reticulated, resembling both a beehive and a sheep tripe, hence the name.

6. Fir bacteria, also known as cold bacteria

Growing in pine forests, pine trees are also called fir trees in some areas, so this fungus is called fir fungus there. The fir fungus is delicious, but it is withdrawn and can only be found in mountainous areas at high elevations.

7. Shiitake mushrooms

Growth environment: growing more than 800-2200 meters above sea level, overturning oak rotten tree trunk, like gregarious. The fungus cap is brown and yellow, sometimes with white flower cracks, commonly known as "flower mushroom", the fungal stalk is dark yellow and white, with strong aroma.

8. Lacquer tree fungus, also known as cockscomb fungus

Growth environment: often grow on the trunk or stump of lacquer tree or other rotten wood. The bacteria are fleshy red, deeply split in the shape of a heavy chicken crown, without umbrella pleats, and woody in old age.

9. Thatched fungus

Growing environment: barren slopes in thatched bushes or rotting weeds. The bacteria are white and often grow in clusters.

10. Pine tree mouth mushroom is known as Boletus, also known as pine fungus, peeling fungus.

Growth environment: under pine forest or oak mixed forest. The common boletus is yellow, the cap is thick, the top is not concave, there is an oil-slippery substance, and there are no umbrella folds and dense pores below. Boletus is rich in protein, but also contains a variety of vitamins, 16 amino acids, 11 mineral elements.

When can wild fungi be picked?

1. Different growth periods are different in different regions: take Kunming as an example, Xiaoxiao Wild Fungi Eco-tourism Village in Yiliang County. From mid-late June to mid-November every year, a large number of wild bacteria gradually mature and are rich in dry bacilli. Boletus, penicillium, chicken longitudinal, ripe bacteria and so on. The most distinctive dishes are: wild mushroom banquet, cold salad dried bacillus, fried boletus and other delicacies.

2. Different fungi have different requirements for temperature, humidity, light and oxygen. Some like high temperature, high humidity, light and oxygen, while others like low temperature, low humidity, light-aversion and anaerobic.

3. The suitable temperature of most edible fungi is about 25 degrees. In general, strong light is not needed when bacteria are produced, and light is needed when mushrooms are produced, but it should not be too strong. Humidity, oxygen are also different fungi, different periods of demand is different.

How to store wild fungus?

The growth cycle of wild bacteria is concentrated from June to September, in which July and August are the peak periods for the growth of wild bacteria. A large number of wild bacteria are stored in the months when a large number of wild bacteria are on the market, in order to eat fresh wild bacteria when the wild bacteria fall into the trough.

The most common ways to store wild bacteria are:

1. After the fungus is bought, wash it clean, drain the water, then stir-fry it with sesame oil, stir-fry until 8 minutes, divide it into small bags, and then put it in the refrigerator to keep it fresh for about a year.

2. quick-frozen fresh-keeping, wash the fungus and drain the water in the freezer can be stored for one year. For example, the hand green is put in the plastic wrap and put in the refrigerator, which can be preserved for more than ten days.

3. Boil wild bacteria in boiling water and add oversaturated salt after cooling, which can also be preserved for about a year, but must be desalted when eating.