What is Suixian black fungus? Authentic Hubei Suixian specialty: Suixian black fungus
Content summary:Do you want to know what Suixian black fungus is? This article is a detailed introduction to the special product of Suixian County, Hubei Province - Suixian Black Fungus. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Suixian Black Fungus. The full text takes about 4 minutes to read, mainly including the basic introduction of Suixian Black Fungus and its nutritional value? What are the product characteristics of Suixian black fungus? How did the history of Suixian black fungus come about? Tasting and eating methods of Suixian black fungus, etc
Basic Introduction to Black Fungus in Suixian
Sanligang Town, the hometown of shiitake mushrooms in Suixian, is located in the Dahongshan Tourist Area, a national scenic spot. It has become a well-known town of shiitake mushrooms both at home and abroad, and the largest shiitake mushroom distribution center in China. It is also known as the world's number one shiitake mushroom town in China
Suixian County has abundant oak resources and favorable climate conditions for the growth of black fungus. Before the 1960s, it relied entirely on natural growth during the process of tree decay. Although the yield was low, the quality was very good, making it a truly green food Auricularia auricula harvested before Xiaoshu is called "spring ear", with good quality, large and thick flesh, and good hygroscopicity; After the beginning of autumn, the harvested ones are called "Autumn Ears", which have thin flesh, uneven size, and poor hygroscopicity Black fungus, also known as fungus, wood moth, tree chicken, wood machine, cloud ear, etc., is a nutritious natural edible fungus and a traditional health food and export commodity in China. Our people have a long history of eating and using black fungus. As far back as 73 BC, the Book of Rites of Dai Shengzhe recorded that "people who eat more are ashamed of their taste", which means mushrooms and ears. In the 1830s AD, Jia Sixie, an agronomist from the late Wei Dynasty, also introduced the cooking and consumption methods of black fungus in his ancient agricultural monograph "Qi Min Yao Shu" Chopped peppers mixed with black fungus Ingredients Black fungus, ginger shreds, chopped peppers, light soy sauce, white vinegar, salt, a little chicken essence, scallions Method 1. Soak black fungus in hot water until soft, wash and remove the stems, and then cut into shreds 2. Mix shredded black fungus, ginger, chopped pepper, soy sauce, white vinegar, salt (depending on the salty taste of the chopped pepper), and a little chicken essence together, and let it taste for about half an hour 3. Sprinkle with chopped scallions when serving on a plateHow did the history of Suixian black fungus come about
Tasting and eating methods of Suixian black fungus