Yang Huairen boasted that he wanted to cook a mushroom meal for everyone in Haikou, so naturally he couldn't be untrustworthy. Roasted wild boar meat is naturally a big dish, but you will feel tired of eating meat alone, and it is healthier to have a mushroom soup.

There are actually too many ways to make mushrooms, stir-fry, fry, boil soup, etc., etc., almost all cooking techniques can be used on mushrooms, and the delicious taste of mushrooms will always surprise us.

Dried mushrooms are best used in soups or stews. Some people think that dried mushrooms will lose their original taste and nutrients, but in fact, the result is just the opposite, mushrooms that have been naturally dried and air-dried have only undergone a dehydration process, and their nutritional value will not be affected.

And not only that, after natural drying and air-drying of dried mushrooms, the essence of the flavor actually undergoes a process of concentration, when released by water again, the original rotten and fishy smell is gone, but the real mushroom flavor is more obvious.

Before using dried mushrooms, the dust and impurities on the surface should be washed with clean water, and then soaked in water.

Yang Huairen soaked a lot of dried mushrooms stored by the villagers, and after sorting, he probably brewed a few large wooden pots, but when he was allowed to use the soaked mushrooms to make a simple mushroom soup, he had an unexpected surprise.

When he saw these dried mushrooms in the barn before, he roughly recognized a relatively common edible mushroom according to the shape of the mushrooms, such as morel mushrooms, fairy rings and other species, even if they were dried and shriveled, he could still distinguish the original shape and appearance.

But there are some types of mushrooms that are almost the same in shape, and even if you don't look closely at the color, there is no difference.

When it is shriveled, it is not easy to recognize, or it is easy to be confused as something else.

But when these dried mushrooms absorb water and return to their original shape, the subtle differences in their original shape and color are easier to distinguish.

In the wooden basin containing the chicken fir mushrooms, Yang Huairen suddenly noticed that a few mushrooms were different from the other chicken fir mushrooms, there was no obvious umbrella cover, and the handle of the entity was thicker.

He picked a large one and put it in the palm of his hand, then moved to the firelight to examine it carefully, and when he bit down a small piece and tasted it carefully, he was pleased to judge that he found that this plant was not a chicken fir, but a more precious and rare mushroom - matsutake mushroom!

The history of Chinese eating matsutake mushrooms can be traced back to 5,000 BC, and in the embryonic period of Eastern civilization, humans have discovered the edible value of matsutake mushrooms.

The original matsutake mushroom in China was still very large and wide, almost across the north and south of the river, and there were different species of matsutake in the forest.

However, with the continuous expansion of human activities and the unprotected harvesting, it gradually became less and less abundant, and its distribution range became smaller and smaller, and finally it became a cherished food.

And the original matsutake mushroom was roughly divided into the large mushroom classification of pine mushroom, with the higher requirements of human beings for food and the progress of taxonomy, in the Northern Song Dynasty, in the "Jiayou Materia Medica" compiled during the Renzong period, the matsutake mushroom was divided into a separate species.

It was not until the Shaosheng period that Tang Shenwei rearranged and compiled the "Evidence of Materia Medica" that the name matsutake was used, and some island people in later generations said that matsutake was the first to be discovered and named by them, not to mention how ridiculous it was.

Even so, it is not as simple as ridiculous, but pathetic that some ignorant websites in later generations have recognized such a statement.

Yang Huairen's view is that if you really talk about it, whether it is culture or food, Chinese can be the ancestors of a certain country, the facts are there, it is useless to talk to yourself, and some things are not something you can grab if you want to.

Yang Huairen was very excited by this discovery, recalling that the production area of matsutake mushrooms in China in later generations did indeed include this mountainous area, and perhaps it was precisely because it was so remote that the matsutake mushrooms continued to thrive in this mountain for thousands of years.

In the territory of the Great Song Dynasty, the places that can produce matsutake mushrooms are very scarce, so the matsutake mushrooms sold in the market are purchased by merchants from Daliao, Tubo and Dali every year.

The price of matsutake mushrooms, whether it is dried or made into a finished dish in the hotel, is very high, and because of the small amount, even if you have money, you can't eat it if you want to.

Matsutake mushrooms are a species that are similar to truffles in that they are very demanding in the environment in which they grow, and neither of them can be cultivated artificially, so they can only be found in large primeval forests like here.

Matsutake mushrooms also have a very peculiar lifecycle, ordinary mushrooms can grow and reproduce once or even many times a year, but matsutake mushrooms only grow and reproduce once every five to six years.

The growth of its fruiting body is very different from that of other fungi such as mushrooms, its fruiting body grows very quickly, about six or seven days, and its existence time is also very short, only two to three days.

When its fruiting body is fully grown, if it is not picked, then after up to three days, its nutrients will be fed back to the soil where it grows, so that it will completely lose its nutritional value, and the extremely delicious taste will no longer exist.

Therefore, it is very difficult to pick and collect matsutake mushrooms, and even for experienced hunters like Mu Lang, it is very dependent on good luck to pick matsutake mushrooms.

But that's it, Yang Huairen couldn't believe that these matsutake mushrooms were mixed with chicken fir mushrooms, lying quietly in the barn of this village for an unknown amount of time.

This discovery was too surprising and unexpected for Yang Huairen, judging from this, there must still be a lot of matsutake mushrooms like this in this mountain, but because Mu Lang and his people did not recognize it, they collected matsutake mushrooms as an ordinary mountain mushroom.

Yang Huairen thought about it for a while, and decided that he should tell the truth to the old man Mulang, and in the future, he should pay special attention to the collection and protection of this precious ingredient, and in the purchase price, he would definitely give them a satisfactory offer, and would never deceive them because they didn't recognize matsutake mushrooms.

At this time, Yang Huairen was in a good mood, and he unconsciously hummed a little song, it feels really good to be a good person with money, and this trip to Dali, he found black truffles and matsutake mushrooms, which seems to be a big step forward for his food dream.