Xifeng Hazel Mushroom [Liaoning Xifeng Specialty]

What is Xifeng hazelnut mushroom? Authentic specialty of Xifeng, Liaoning: Xifeng hazelnut mushroom

Summary:Do you want to know what Xifeng hazelnut mushroom is? This article is a detailed introduction to the special product of Xifeng, Liaoning Province - Xifeng Hazelnut Mushroom. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Xifeng Hazelnut Mushroom. The full text takes about 5 minutes to read, mainly including the basic introduction of Xifeng Hazelnut Mushroom and its nutritional value? What are the product characteristics of Xifeng hazelnut mushroom? How did the history of Xifeng hazelnut mushrooms come about? The production method of Xifeng hazelnut mushroom, etc

Basic introduction of Xifeng hazelnut mushroom

Xifeng hazelnut mushroom is an edible fungus of the white mushroom family.

. Produced in the eastern mountainous areas, it contains protein, fat, various amino acids, carbohydrates, etc. It has the effects of dispelling wind, activating collaterals, strengthening tendons and bones. July and August each year is the season for collecting hazelnut mushrooms. The quality of hazelnut mushrooms collected after the beginning of the summer season is particularly good. Hazel mushrooms can be eaten fresh, or collected and dried to remove soil and debris before storage

Hazel mushrooms grow at the base of coniferous or broad-leaved trees

(1) The mycelium of the hazel mushroom has a strong ability to decompose wood. Whether it is coniferous or broad-leaved trees, or dead, fallen, or live tree roots, they can grow well, leading to root rot disease in various trees. According to reports, the mycelium of Ulva cocos can grow widely on coniferous trees such as spruce, fir, and cedar, as well as broad-leaved trees such as poplar, birch, and elm, economic plants such as mulberry, tea, apple, plum, and citrus, and herbaceous plants such as grass poison, potato, and acid mold, totaling more than 200 species. It is a widely distributed, adaptable, and multi host facultative parasitic fungus

(2) The mycelium of the soil hazelnut mushroom mostly grows in the decaying tree stumps, decaying wood, dead branches, fallen leaves, and soil with abundant organic matter and good granular structure in high mountain forests, especially in moist areas on both sides of deep ditches, where it grows the most vigorously. If the soil is dry, the growth of mycelium is inhibited and the ability of fungal hyphae to infect the host is weakened. The growth of mycelium and fungal hyphae requires moist soil, but excessive soil moisture should be avoided. Therefore, wherever there is water accumulation or poor soil weight, compaction, and air permeability, hazelnut mushrooms are less likely to occur. The requirement for soil acidity and alkalinity is preferably slightly acidic, and the optimal pH for mycelial growth is 5-5.5

(3) The temperature range for the growth of climatic mycelium is between 6 ℃ and 28 ℃, with an optimal temperature of 25 ℃. If it exceeds 30 ℃, the growth stops. The optimal temperature for fungal growth is 26 ℃ -28 ℃. If it exceeds 28 ℃, fungal growth is prone to aging and turns black brown. If it exceeds 32 ℃, growth stops. The suitable temperature for the occurrence of sub entities is 14 ℃ -20 ℃

Method of making Xifeng hazelnut mushroom

Stir fried meat hazelnut mushroom

Ingredients: 200g of water soaked hazelnut mushroom, 200g of pork belly. Pork fat, refined salt, soy sauce, starch, five spice powder, scallions, ginger powder, garlic, monosodium glutamate