Okay, I'll take note, thank you, auntie. ”

Bidding farewell to their enthusiasm, Gu Anning walked towards the foot of the mountain with brisk steps.

Generally, under natural conditions, spring and February and March are the time for mushroom picking, and there is no mushroom growth when it is too cold or too hot.

And, the best time of the day to pick mushrooms is in the morning. Mushrooms not only contain a lot of water and have a good taste, but also have a short exposure time to the sun, and there are not as many mushrooms as old mushrooms.

She went to the mountains early this time, just to taste the bite of this spring.

Entering the mountain, the weeds that had been frozen to death were rejuvenated, and as far as the eye could see, there were small patches of tender green. The trees that have lost their leaves due to winter have also pulled out tender green shoots, and it is a vibrant scene.

With every step she took, Gu Anning kept an eye on the rotting wood, the roots, the trees, and the grass.

Seeing that there were no fungi within three meters of the surroundings, Gu Anning raised her eyes and scanned around, and when her eyes touched a section of dead wood, her eyes suddenly lit up, and then she quickly ran forward and squatted on the side of that section of dead trees.

Reaching out and gently stroking the enoki mushrooms growing on it, she quickly picked them carefully and put them into the space.

There are not many enoki mushrooms, about half a catty, but they have already had a good start.

After picking all the enoki mushrooms and putting them into the space, Gu Anning began to look around again.

She is very fond of these fungi. Not only can it be beneficial to the body, but some can also nourish the skin.

However, as long as you eat the right food, it will be good for your body. If you accidentally pick poisonous mushrooms and eat them, the small ones can vomit and diarrhea, and the large ones can be fatal.

Edible non-poisonous mushrooms are mostly grown on clean grass or pine and oak trees. And there are those poisonous mushrooms that tend to grow in shady, damp and dirty areas.

Those poisonous fungi are generally bright in color, including red, green, jet black, bruising and other colors. In particular, purple ones are often highly toxic and easy to change color after picking.

In addition to the color, there is also the shape to look at.

The non-toxic cap is flat, the umbrella surface is smooth, there is no wheel on the mushroom surface, and the lower part is sterile. The center of the poisonous cap is convex, the shape is strange, the fungus surface is thick and hard, there are fungus wheels on the fungus stem, and the fungus support rod is slender or thick, and it is easy to break.

There are also their secretions, the fresh wild mushrooms picked tear off the strains, the non-toxic secretions are as clear as water, some are white, they do not change color in the air after tearing, and they also exude the unique fragrance of mushrooms.

The toxic secretion is thick, russet, easy to change color in the air after tearing, and the taste is very strange, such as spicy, sour, pungent, etc.

It's really impossible to distinguish, and you can also classify and try to cook. When boiling wild mushrooms, add a few rushes and a dash of garlic to them, or cook them with rice.

When the mushroom is cooked, the rush grass turns blue-green or purple-green and is poisonous, and the yellowing is not poisonous; If the garlic or rice changes color, it means that it is poisonous, and if it does not change color, it is not poisonous.

Gu Anning, who is extremely good at identifying plants, can be said to be accurate at a glance, and has never missed a mistake.

In the next half of the morning, Gu Anning found a lot of mushrooms with a lot of surface cracks. Shiitake mushrooms with a plump surface and thick caps. Straw mushrooms are of two types, gray-brown and white, and do not turn yellow on the surface. Fresh oyster mushrooms with a fat texture and a fragrant smell.

In addition, she also found Pleurotus eryngii, which had a flat cap with no upturned edges, tight folds, and a strong stipe, as well as white mushrooms with a slight gray tinge.

Freshly picked mushrooms are quite heavy, not as light as they are after drying.

In the space, the mushrooms she picked were already dozens or hundreds of catties.

However, she was not satisfied with wanting to catch the little tail of spring, so she riveted herself and continued to search, and if she was tired, she sat down to rest, and then continued to search.

In the search, she found a lot of tea tree mushrooms, matsutake mushrooms, mouth mushrooms, slippery mushrooms and so on.

Turning over the mountain in the small half, Gu Anning saw a bamboo forest, and her eyes suddenly lit up.

Spring bamboo shoots, that's a good thing. If you dig it, you can use it to make a dish of "braised anchovy with spring bamboo shoots", "white chicken with spring bamboo shoots", "spring bamboo shoots with southern meat" and "braised spring bamboo shoots" with dregs, as well as "wolfberry spring bamboo shoots" in Shanghai cuisine and "braised meat with spring bamboo shoots" in Shaanxi cuisine.

These dishes are all first-class good, and the umami is incomparable.

Holding a small hoe from the space, Gu Anning walked into the bamboo forest quickly.

This piece of bamboo forest is mixed with moso bamboo and early bamboo, etc., the underground stems of bamboo species are deeper into the soil, and the bamboo whip and bamboo shoot buds are protected by the soil layer, and they are not susceptible to frost damage in winter.

Entering the bamboo forest, she found a place with bamboo shoots and dug it.

Because no one has ever dug it, there are many bamboo shoots that are buried in the ground or break through the ground.

Gu Anning, who was working hard, put the dug bamboo shoots into the space casually, and the bamboo shoots were fat, white as jade, and the flesh was tender to look at.

Gu Anning, who was reluctant to let go, wiped the sweat on her forehead, it seems that today's lunch at noon will be settled on the mountain.

I used my mental power to check the mountains of spring bamboo shoots in the space warehouse, as well as the piles of various mushrooms, and a sense of satisfaction arose.

At noon, Gu Anning took out two flints from the warehouse of the space, and then found some dry dead branches and leaves to start a fire.

She originally wanted to go back at noon, but she didn't expect to encounter such a treasure land, and she didn't bring any dry food with her.

It took a lot of time for Gu Anning to raise the fire. Looking at the raging fire, she caught a pheasant from the space, and then used a wooden plate to fill a plate of clean spiritual spring water from the space.

With water, Gu Anning began to clean up the pheasant that was caught by herself.

After the pheasant had been cleaned up, Gu Anning took out some spices from the space and put them on the ground covered with wide leaves, and smeared them on the stomach and surface of the pheasant in proportion.

After smearing it and thinking about it, she took out a lot of her favorite mushrooms and vegetables into the space, cleaned them with spiritual spring water, and put them into the pheasant's stomach.

Then she took a stick with three fingers thick and water, and used a dagger to peel off the slightly rough skin of the stick.

Peeling off the skin of the stick, Gu Anning skewered the pheasant on the stick, and then put it on the fire to grill.

There are no complete kitchen utensils here, so you can only cook hastily.

The waiting time is often very long, Gu Anning took out a mat from the space and threw it on the ground, and then sat cross-legged on it. At the same time, she did not forget to turn the pheasant roasted on the fire from time to time.