Qingyuan Boletus Mushroom [Zhejiang Qingyuan Specialty]

What is Qingyuan Boletus edulis? Authentic Zhejiang Qingyuan specialty: Qingyuan Boletus

Content summary:Do you want to know what Qingyuan Boletus is? This article is a detailed introduction toZhejiang Qingyuan specialty - Qingyuan Boletus edulis. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Qingyuan Boletus edulis. The full text takes about 5 minutes to read, mainly including the basic introduction of Qingyuan Boletus edulis and its nutritional value? The production method of Qingyuan Boletus edulis and the tasting and eating method of Qingyuan Boletus edulis

Basic Introduction of Qingyuan Boletus

Commonly known as Huangdian and Huangindigo, it grows in the Mount Huangshan Pine Forest or the mixed forest land dominated by Mount Huangshan Pine at an altitude of more than 800 meters. It is a rare wild edible fungus with unique flavor and taste. Due to the lack of success in artificial cultivation, it is even more precious. Boletus edulis is extremely nutritious, containing eight essential amino acids and some trace elements for the human body, and has a particularly good taste

The production method of Qingyuan Boletus edulis

Baking and dehydration

The mushroom slices can be baked using a dryer or a drying room. For small quantities, infrared lamps or smokeless charcoal can also be used for baking. The starting temperature for baking is 35 ℃, and then it increases by 1 ℃ per hour. After reaching 60 ℃ for 1 hour, the temperature gradually decreases to 50 ℃. In the early stage of baking, the ventilation window should be activated. During the baking process, the ventilation window gradually shrinks until it is closed. Generally, it takes about 10 hours to bake, and a one-time drying is adopted until the moisture content of the bacterial slices drops to below 12%. When the moisture content of fresh slices is high, the rate of temperature increase should be slowed down. Sudden heating or excessive temperature can cause the slices to become soft, ripe, or crispy. During baking, the sieve position should be appropriately adjusted according to the dryness of the bacterial slices to ensure even dehydration

Drying and Dehydration

On a sunny morning, lay out the slices and dry them. When drying, flip the slices at any time to evenly expose them to sunlight. Before the sun sets, collect and spread them indoors. Fungi should not be left outdoors overnight, as dew adhesion can cause them to turn black. It is also not allowed to expose them to rain halfway through and it is best to dry them on the same day

Grading and Packaging

Dried or sun dried Boletus edulis slices are classified according to their appearance characteristics such as color, whether the cap and stem are connected, etc. after softening: graded packaging

Tasting and Eating Methods of Qingyuan Boletus

Phoenix winged Boletus

[Main Ingredients]: 30g dried Boletus, 8 chicken wings

[Auxiliary Ingredients]: a： 2 green chili peppers, 2 red chili peppers, and 8 green vegetables. b： 2 scallions, 4 shiitake mushrooms, 40g cloud legs, 40g fresh bamboo shoots, and 40g carrots

[Seasoning/marinade]: a： 2 slices of ginger, 1 teaspoon of Shaoxing wine, 1 teaspoon of salt, and a little white pepper powder. b： 1/2 teaspoon salt, 1 teaspoon soy sauce, 1/3 teaspoon sugar, 1/2 bowl broth, 1 teaspoon starch. c： 1/2 teaspoon sesame oil, 1 bowl salad oil