The unique aquatic vegetables in the south are commonly known as the most delicious after adding dingguo to frost.

Now we can eat a wide variety of vegetables. I remember when we were young, we could only eat what we grew at home, and sometimes we always ate one or two vegetables back and forth. At that time, people seldom bought vegetables. They all grew vegetables at home and ate whatever they had. Unlike now, people's living standards have improved, and they can eat different vegetables all the year round. Northerners can eat vegetables from the south, and southerners can taste the delicacies transported from the north.

Today, I would like to introduce to you a kind of vegetable, which is called Pleurotus ostreatus, which is a unique aquatic vegetable in southern China, mainly for its bulbs. Growing in the subtropical environment, it was originally a kind of wild vegetable that grew naturally in the water, but later people found that the mushroom tasted good and began to grow artificially. At first glance, the mushroom looks like taro, but if you take a closer look, you will find the difference. The buds of the mushroom are sharp and long. In some parts of southern China, when people celebrate the celebration of Tian Ding, there must be this dish on the banquet. Take its similar appearance, so the folk also call it "Dingguo".

The mushroom is rich in vitamins and protein, as well as some other trace elements, which have a good effect on the human body. In addition, the taste of the mushroom is very delicious, especially when the mushroom and the duck are stewed together. The aroma of the mushroom absorbs the fat of the duck, and the taste is rich and delicious. Pleurotus ostreatus is not only rich in nutritional value, but also medically believed to have the effect of reducing swelling and promoting blood circulation. The role of Pleurotus ostreatus is recorded in the Compendium of Materia Medica: reaching kidney qi, invigorating the spleen and stomach, moisturizing the fur, often eating is conducive to nourishing the body, moistening the lungs and relieving cough.

Now Pleurotus ostreatus can also be planted artificially, artificial planting can appropriately prolong the harvest time of Pleurotus ostreatus, so that people can eat fresh Pleurotus ostreatus for a long time, and the yield of Pleurotus ostreatus is relatively high, reaching 2 kilograms per mu. But the cultivation of Pleurotus ostreatus is inseparable from water, so it is rare to see it in the north at present. If you dry the fresh mushroom, as long as it is placed in a dry place, it can be stored for a long time.

Pleurotus ostreatus is generally listed in autumn and winter, and the best taste is after frosting, which accumulates more sugar, the bitter taste is light, and it is very delicious. In the south, it is usually cooked with mushrooms and meat, whether it is stew or braised in soy sauce. The little friends in the south will not feel strange, will they?