Pine Milk Mushroom [Hubei Songzi Specialty]

What is pine milk mushroom? Authentic Hubei Songzi Specialty: Pine Milk Mushroom

Content Summary:Do you want to know what Pine Milk Mushroom is? This article is a specialized article that provides a detailed introduction to the local specialty of Hubei Songzi, the pine milk mushroom. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on pine milk mushrooms. The full text takes about 7 minutes to read, mainly including the basic introduction of pine milk mushrooms and their nutritional value? What are the product characteristics of pine milk mushrooms? How did the history of pine milk mushrooms come about? The production method of pine milk mushrooms, etc

Basic Introduction of Pine Milk Mushroom

Pine Milk Mushroom is a specialty of the Songzi Mountains in Hubei Province, renowned in the Hunan Hubei region and a common ingredient in delicacies. Pine milk mushroom, commonly known as Yanlai mushroom or Angwo mushroom, is also known as pine mushroom because it is produced in pine forests. The fruiting bodies are generally clustered and often grow at the turn of spring and summer, late autumn and early winter, forming mycorrhizal relationships with Pinus massoniana. The mountainous and hilly areas of Songzi have a vast distribution of pine forests, with a humid climate suitable for the growth of shiitake mushrooms. The pine forests in Songzikou on the south bank of the Yangtze River and Guanqiao Village in Yanglin City town have the highest production volume and the best quality. Approximately 100000 kilograms per year, with some sold locally and others canned and exported to other regions

What are the nutritional values of shiitake mushrooms

Lactarius is a precious fungus with high nutritional value. It is rich in crude protein, crude fat, crude fiber, various amino acids, unsaturated fatty acids, nucleic acid derivatives, and also contains vitamin B1 B2、 Vitamin C, vitamin PP and other elements not only taste delicious, but also have medicinal value. They can strengthen the body, benefit the intestines and stomach, relieve pain, regulate qi and dissipate phlegm, expel insects, treat diabetes, and fight cancer. They are ideal health food for middle-aged and elderly people. Each hundred grams contains 19.3 grams of crude protein, 6.8 grams of fat, 35.5 grams of carbohydrates, 32.4 grams of fiber, as well as 18 types of amino acids and vitamins. Mushroom balls have thick flesh, tender texture, fresh taste, rich aroma, and are very refreshing. Used for stir frying meat slices, it has an excellent flavor and is used in soup. It is incredibly fresh and can be made into mushroom oil, which has a unique flavor. It is suitable for both meat and vegetable stir frying. Pine milk mushroom is a rare and precious natural edible mushroom, known as the "prince of mushrooms". According to locals, the flesh of the pine milk mushrooms collected in mid to early October is the thickest, more flavorful, with a particularly strong aroma and extremely smooth and refreshing

The fruiting body is medium to large, with a cap diameter of 4-10 (15) cm, flattened and semi spherical, sticky in the center, concave after extension, initially rolled inward at the edges, later flattened, sticky when wet, hairless, shrimp colored, carrot yellow or dark orange, prefers to grow in pine forests, with or without obvious colored rings, and the pattern resembles the annual rings of pine trees. The color becomes lighter after injury, and turns green after injury, especially at the edge of the cap where it turns significantly green. The mushroom meat initially appears white, but later turns carrot yellow. The milk production is low, orange red, and finally turns green. The gills and caps are the same color, slightly dense, and bifurcate near the stem. There are transverse veins between the gills, which are straight or slightly extended. They turn green after injury or aging. The stipe is 2-5cm long and 0.7-2cm thick, nearly cylindrical in shape and gradually tapers towards the base. Sometimes it has dark orange dimples, the same color as the gills or lighter. After injury, it turns green, and the interior becomes soft and hollow. The cross-section of the stipe first turns orange red and then dark red

In summer and autumn, mycorrhizae are formed on the ground in broad-leaved forests, either singly or in groups

How did the history of pine milk mushrooms come about

The history of shiitake mushrooms is long. It is said that in the "Spring Plate" consumed by the royal family of the Yuan Dynasty, it was used as a seasoning. The Song Dynasty poet Yang Wanli once commented in an ancient style poem describing the pine mushroom: "When it rains in the empty mountains, the mountain slides rapidly, drifting Guizi and Songhua juice, soil paste and pine warmth all seep in, steaming mushroom flower clusters. Cutting through fallen leaves suddenly forms, pushing open hundreds of fallen leaves. The wax surface is yellow and purple, and the crispy stem is tender and easy to pick up. Umbrellas are not as good as bamboo hats and nails, and the fragrance is beyond the reach of musk deer." Under natural conditions, pine mushrooms form a mycorrhizal relationship with Pinus massoniana. At the end of spring or autumn, after the rain clears, people can see small umbrellas sticking to pine needles in the pine forest, densely exposed to the ground. Fresh pine milk mushrooms are tender and crisp, with a smooth and fresh soup, rich nutrition, and excellent color and aroma. Luotian has this folk song: "March pine mushrooms, April chicken, September pine mushrooms as old chicken."

Method of making pine milk mushrooms

Roasted mushrooms

Ingredients: 50g pine mushrooms, 50g spring bamboo shoots, 20g water chestnuts, and appropriate seasoning

Preparation: Remove the roots of pine mushrooms, wash them clean, and stir fry them in oil over high heat for a moment. Peel and slice the water chestnuts, slice the spring bamboo shoots, and pour them into a frying pan with pine mushrooms. Add a little water, boil for a while, add salt and MSG, thicken with water sauce, and drizzle with oil before removing from the pan

Function: Strengthen the body and prevent premature aging