Douluo Continent on the tip of the tongue

Chapter 361 Three mushrooms, six ears, nine bamboo shoots and one sheng

For the Dinghu Shangsu dish, Blue Star's method is not that difficult.

Its characteristic is actually that the ingredients are very diverse and precious. Regardless of the ingredients used in the vegetarian soup, the main ingredients alone include three mushrooms, six ears, nine bamboo shoots, and a sheng. Such a complex nineteen kinds of vegetarian dishes are indispensable, and several of them are in It is difficult to buy on the market, and it cannot be artificially cultivated, which makes this dish so precious.

Three mushrooms refer to mushrooms, straw mushrooms and winter mushrooms.

At first glance, I don't know any of them, only the mushrooms are relatively familiar.

But many people call most fungi mushrooms, which kind of mushrooms are they referring to?
In fact, among the three mushrooms, the mushroom refers to the white Tricholoma.

Tricholoma is also known as white mushroom. This name has nothing to do with the mouth. It is not named because of its petite size, but because this special fungus is abundant in the Mongolian grasslands. Initially, it needs to be processed and sold in Zhangjiakou. That's why it got the name "Mushroom".

Because the nutritional value of this mushroom is higher than that of most mushrooms, it is still relatively expensive among the mushrooms until now.

Straw mushroom is a kind of fungus that is prevalent in Fujian and Guangdong. It is relatively rare in other parts of China. This kind of straw mushroom is shaped like a quail egg. The round figure is quite cute, and the gradual tan on the surface is also very beautiful.

As for shiitake mushrooms, they are a type of mushroom that is easily confused with shiitake mushrooms. They are similar in color, so some businesses often use shiitake mushrooms to pass off as shiitake mushrooms.

The white fungus itself is light yellow at the root, and white at the open ear pieces. The overall color is gradual, like a flower that spreads out one by one.

Needless to say, the fungus is the fungus that we usually eat. The surface is black or dark brown, and the taste is crisp, tender and smooth. Whether it is fried or boiled, it is very delicious.

Cutting raw is the process of completely eliminating the natural smell, so as to prevent the incorporation of natural smell in the subsequent cooking process from causing some changes in the taste of the dishes.

So, this will probably be the first time that the golden pheasant has survived the soup cooking process.

As for lettuce, it also has an alias called lettuce, which belongs to a variety of lettuce, but it is not exactly the same as lettuce.

That's why this dish worth two thousand gold soul coins cost Qi Han such a long training time.

The golden fungus does not spread out like the white fungus, but crumpled up like a brain flower. In terms of taste, the golden fungus is soft and waxy, not brittle like the white fungus.

In fact, shiitake mushrooms are smaller in size than normal shiitake mushrooms, smell more fragrant, and have a better taste. The biggest difference between them and shiitake mushrooms is that dried shiitake mushrooms will not wrinkle, while shiitake mushrooms will wrinkle severely.

With the ingredients provided by Ruyi, the difficulty of obtaining ingredients for Dinghu Shangsu is completely zero, but after the system modification, the difficulty of cooking, which was almost non-existent, has been infinitely increased.

This smell is called natural smell.

Nine bamboo shoots refer to bamboo shoots, golden bamboo shoots, asparagus, vegetable bamboo shoots, hairtail bamboo shoots, pen bamboo shoots, ginger shoots, shredded bamboo shoots and pork belly shoots.

The reason is also very simple.

Many people may think that among the white fungus sold in the market, the yellower ones are golden ears, and the whiter ones are white fungus.

As for the last five kinds of bamboo shoots, they are even rarer. The last hanging shredded bamboo shoots, pork belly bamboo shoots and even literature materials are hard to find, so that the author is too lazy to introduce them.

First, put sliced ​​celery and carrots, sliced ​​kelp and bean sprouts into the pot together, add hot water and cook until they are broken, then remove them and put them in a casserole.

Missing an inch is a thousand miles wrong.

The elm fungus is produced in the area of ​​Gansu Province. The surface is pink with fluff and has a mushroom fragrance after drying; the stone fungus is brown on one side and carbon black on the other side, and grows flat in the damp stone crevices; as for the osmanthus fungus, it is probably It can be regarded as the most beautiful one among the six ears. The petite fruiting body has a bright orange color and contains a lot of carotene.

The so-called vegetarian soup is a special soup made from various vegetarian dishes. After all kinds of vegetarian dishes are boiled together, they can form a unique aroma similar to that of meat.

All the rare ingredients used in this dish have been optimized and modified by the system into corresponding treasures of heaven and earth.

As for the golden bamboo shoot, it sounds extraordinarily advanced, but it also has a name called carrot.

In addition to nine bamboo shoots, there is one sheng.

But in fact, both are white fungus, and those that are whiter are often artificially bleached.

After six ears, there are nine bamboo shoots.

But for Qi Han, the situation was completely reversed.

But tremella and golden ear, there are even fewer who can really tell the difference.

So many bamboo shoots!
Fresh bamboo shoots, short and thick, after peeling off the coat, only white and light green bamboo shoots are left. After frying in slices, such bamboo shoots are extraordinarily fresh, tender and crisp, clearing away heat and removing heat.

Asparagus is relatively rare. This kind of bamboo shoots is about the thickness of a finger. The whole body is green and slender, and the length is similar. A bamboo shoot is about two to three fingers long. After frying, it tastes fragrant and delicious, with a crispy texture and a very good taste.

These are all the main ingredients of Dinghu Shangsu.

Hmm... the carrot everyone knows.

And to fully integrate the flavors of more than 20 kinds of natural materials and earth treasures, and at the same time let their effects be fully exerted. It is alchemy.

As for the real golden ears, the whole body is almost the same color. It is a real gold that is somewhat similar to gold, and it can be recognized almost at a glance.

After sighing for a while, Qi Han started to complete the first step of Dinghu Shangsu, making the Sushang Soup.

The first three are heard more, and the latter three are almost never heard of.

Such [-] kinds of precious mountain delicacies are so difficult to gather together, and it is extremely rare to cook them all together, so Dinghu Shangsu is naturally expensive and cherished.

Yisheng refers to the bamboo fungus, also known as bamboo fungus.

Many ingredients, especially vegetarian dishes, have one thing in common. When they are freshly picked, they will have some special taste, which will completely disappear after cooking.

The diced lettuce is tender and green in color, and looks soft and crispy. It only needs to be fried casually, and it will have a very wonderful texture and taste.

This is a precious fungus, known as the "Queen of Fungi". It has slender white bacilli and a dark green or brown-green cap. Around the cap, there are beautiful fungi like tulle. The net flutters like a queen's dress.

Generally, when we eat lettuce, both leaves and stems are edible, while lettuce only eats the stem.

Six ears refer to golden fungus, white fungus, fungus, elm fungus, stone fungus and sweet-scented osmanthus fungus.

After chopping, continue to add longan, tangerine peel, white pepper granules, and peeled and cut monk fruit into the casserole. Finally, add water to submerge the ingredients, add salt to taste, and simmer for two hours on low heat.

Each of these ingredients has its own unique and strange aroma when cooked alone. During the process of mixing and cooking, these strange aromas will slowly merge together, no longer distinguishing each other, and finally turning into a harmonious The meaty aroma is indistinguishable.

The meaty flavor of this vegetarian soup is the source of the meaty flavor in Dinghu Shangsu.

It has always been the philosophy of Chinese vegetarian cuisine to make meat from vegetables and to mix fakes with real ones.

(End of this chapter)