Looking at the dazzling array of mushrooms in front of Li Yi, the cameraman couldn't help but give a few more shots and take close-ups.

Zhao Jinmai helped Wu Lei hold the gauze and filter the bean dregs, while watching Li Yi clean the mushrooms curiously, and couldn't help asking: "Brother Yi, I heard that some mushrooms are poisonous, and you can see the villain after eating, is there one in it?" ”

Li Yi glanced at her and said with a smile: "This tofu banquet is made for the emperor to eat, with poisonous mushrooms, is it too long to live?" ”

After making a joke, he explained: "Some mushrooms are indeed poisonous, such as Yunnan's Jianshou Qing, if it is not fried, it is easy to be poisoned if eaten." ”

"Do you have any here?"

Zhao Jinmai was curious.

"No, but there are its relatives."

Li Yi picked up a mushroom with a thick umbrella cover, a thick stalk, and a pink mushroom: "This is called pink-capped porcini mushroom, also called shallot, and like Jianshou Qing, they all belong to the boletaceae, but this is not poisonous." ”

Seeing that Zhao Jinmai seemed to be very curious, Liu Yifei stopped what she was doing first, took her to Li Yi, and looked at the mushrooms in Li Yi's hands.

Zhao Jinmai watched Li Yi scrape the sand on the shallot fungus stipe with a knife, and asked curiously: "Is it the same thing to see hand green and porcini mushrooms?" ”

"Seeing hand green is a kind of boletus, the appearance is a red umbrella yellow rod, once injured, the wound will turn indigo, so Yunnan people will call that kind of porcini mushroom see hand green."

Li Yi explained: "There are many kinds of porcini mushrooms, which are a large family, and can be divided into white porcini mushrooms, yellow porcini mushrooms, black porcini mushrooms and red porcini mushrooms according to their color.

However, according to the local name of Yunnan, they are generally called red hands, yellow hands, and black hands. ”

"It's complicated."

Zhao Jinmai was a little dizzy.

Li Yi said with a smile: "Mushrooms are a major category of ingredients, in addition to the common three mushrooms and six ears, there are hundreds of wild mushrooms, each with a different taste, and many professional chefs are difficult to figure out, so it is best not to eat mushrooms indiscriminately, if you want to eat it, find a professional person to deal with it, and you must not fool around yourself." ”

"Is this delicious?"

Liu Yifei pointed to the shallot mushroom in his hand.

"It's delicious! This is suitable for stir-frying. ”

Li Yi put the cleaned shallot mushrooms into a basin filled with light salt water and soaked them, then picked up a mushroom with a small umbrella lid and a slender stalk, and introduced: "This is a chicken fir mushroom, which is suitable for fried or stewed food." ”

As he spoke, he picked up another golden mushroom: "This is chanterelles, suitable for stir-frying, and can also be stewed in soup." ”

"And this kind of thing."

He counted the treasures: "This is a green head mushroom, which can be boiled in a hot pot or stewed in soup, which is particularly fresh." ”

"This is a dried mushroom, and it tastes as good as meat when fried."

"This is morel mushrooms, which are suitable for stewed soups and have high nutritional value."

"This is matsutake mushrooms, and it is best fried in butter."

Listening to Li Yi's introduction, in the live broadcast room, many viewers with Yun Province IP are posting barrages.

"Heavenly Bodhisattva! There are so many delicious mushrooms, ah, Mom, the water in my mouth is going to flow out! ”

"This Li Yi is really right, seeing the green hand is the red umbrella and yellow pole,"

"A Yunnan person, in front of such a large number of mushrooms, has no resistance!"

"Ahh Chicken fir chicken fir fir! I like chicken fir the most! Chicken fir and pork belly, green beans stewed together, super rice! Super fresh! ”

"I'm a big fir! You're a toad in a cape! I want to learn my martial arts! ”

"Matsutake mushrooms are suitable for selling for money, I don't know where to eat [dog head] [dog head]"

"See the green hands! I ate it once in my last life, and it was delicious. ”

"Remember to eat mushrooms three cooked, 1, the mushrooms must be cooked, 2, must be fried, 3, if the above two are not cooked, then the road to the hospital must be cooked."

"Show off my mouth! Show me in my mouth! ”

"Mom, I'm going to Yunnan to eat poisonous mushrooms and watch villains."

"Red umbrella umbrella, white pole pole, lie down together after eating."

"How can it be poisoned? It must be that I didn't cook it! ”

"Mushrooms are fried in the morning, eaten at noon, thin in the afternoon, people are not in the evening, and ashes are raised at night."

Zhao Jinmai listened to Li Yi's introduction while looking at the barrage posted by the audience, and the more he watched, the more he felt empty.

Liu Yifei looked at the camera and joked: "Oops! What you said was so scary that you were too scared to eat it. ”

Li Yi also glanced at the barrage and said with a smile: "Don't worry, even if it is a non-poisonous fungus, I will make it fully cooked, and I will give it to you to eat." ”

After a pause, he joked: "But then again, in fact, the more poisonous the fungus, the more delicious it tastes." ”

Liu Yifei and Zhao Jinmai listened and couldn't help but swallow their saliva.

"Alright, let's get busy!"

Li Yi smiled and sent them away, and resumed his busy cleaning of the mushrooms.

Mushrooms are more troublesome to wash because there are too many gaps between the mycelium under the umbrella cover, which will hide a lot of small insects and dust, so they must be soaked in salt water to clean them.

However, after cleaning the mushroom in this way, it will lose some of its umami flavor.

But for the sake of safety, this loss of umami is still acceptable.

After carefully cleaning all the mushrooms, Li Yi began to prepare the hanging vegetarian broth.

Stock is the MSG additive used by ancient chefs to stir-fry vegetables, as the saying goes, "the tone of singing, the soup of the cook", which speaks of the importance of soup stock in the culinary world.

Vegetarian dishes also have their own source of umami, which is vegetarian broth.

There are many raw materials in the soup stock, but the most important one is the mushroom.

However, most of the fresh mushrooms cleaned by Li Yi are not used to hang vegetarian broth, but are used for stir-frying, seasoning, and as side dishes or fillings.

He had already prepared the mushrooms in the soup stock, which were a vat of soaked dried mushrooms.

Like seafood, mushrooms are also dry foods with more flavor and aroma.

Fresh abalone is cheap, but the price of dried abalone will increase many times, because dried abalone will develop a unique flavor over time.

In the process of drying, the mushroom will also produce a large number of nucleotides, which is the reason for the strong aroma of dried mushrooms.

Li Yi has already soaked 20 dried shiitake mushrooms, 20 dried agaricus mushrooms, 30 dried mushrooms, and 10 dried bachu mushrooms in advance.

These are the sources of the flavor compounds of the vegetarian stock.

Among them, the most expensive ones are agaricus mushrooms and bachu mushrooms.

Agaricus is highly nutritious and is said to have high anti-cancer activity, which can enhance the body's immune function.

However, Li Yi bought it because it has a unique flavor and is very suitable for hanging soup.

Bachu mushroom is a kind of wild morel mushroom produced in the Bachu region of Western Regions Province, it also has a special delicious taste, and it is a must for stewed soup, and it is extremely delicious.

Li Yi soaked them for four hours, and they had regained their plump and moist state after being dry, and the soaked water had also turned brownish-yellow, exuding a rich aroma of dried mushrooms.

This water is very precious, and it is full of dried mushrooms.

After Li Yi took out the dried mushrooms, let the dried mushroom water settle for a while, then filtered them out with fine gauze and poured them into a large soup pot.

This is the basis of vegetarian stock.