Yajiang matsutake mushrooms [Sichuan Yajiang specialty]

What is Yajiang matsutake? Authentic Sichuan Yajiang specialty: Yajiang matsutake

Content summary:Do you want to know what Yajiang matsutake is? This article is a detailed introduction to the Sichuan Yajiang specialty - Yajiang matsutake. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Yajiang matsutake. The full text takes about 6 minutes to read, mainly including the basic introduction of Yajiang matsutake and its nutritional value? What are the product characteristics of Yajiang matsutake? How did the history of Yajiang matsutake come about? The production method of Yajiang matsutake mushrooms, etc.

Basic introduction of Yajiang matsutake

"The hometown of Chinese matsutake" is located in Yajiang County, Garze Tibetan Autonomous Prefecture, Sichuan Province. Due to its world-renowned production of high-quality matsutake mushrooms, on August 3, 2013, the China Edible Fungi Association awarded Yajiang County the title of "Hometown of Chinese matsutake mushrooms". What are the nutritional values of Yajiang matsutake mushrooms?

Nutritional value of matsutake: Wild matsutake from Yunnan is the best. High quality matsutake has a slightly white color, a hard texture, a stronger aroma, a good taste, and high nutritional content. A well-known domestic safe food mall, Shiyuanjia, can provide high-quality wild matsutake mushrooms from Yunnan, which can be purchased directly online and delivered quickly at home. The quality and price have been well received. Eating Tricholoma matsutake regularly can strengthen essence and kidney, restore energy, benefit stomach and qi, strengthen heart and blood, strengthen brain and intelligence, regulate qi and resolve phlegm, resist radiation, expel insects, treat diabetes, and fight cancer. It has the ability to increase SOD activity, accelerate the clearance of free radicals, delay tissue and organ decline, improve cardiovascular function, promote metabolism, enhance the body's ability to resist viruses, cell mutations, and increase immune function. According to relevant data from Japan, the anti-cancer effect of Matsutake mushrooms can reach over 90%. What are the product characteristics of Yajiang matsutake? Matsutake mushrooms are a rare and precious natural edible fungus, known as the "king of mushrooms". Matsutake mushrooms have very strict requirements for their growth environment, as they can only grow in high mountain forests above 3500 meters without any pollution. Before being unearthed, matsutake mushrooms must receive sufficient rainfall, and after birth, they must immediately receive sufficient light. In addition, factors such as temperature, insect damage, and damage to mycelium caused by human violence can also have a direct impact on the growth of matsutake mushrooms. It can be said that the birth of every matsutake mushroom is a miracle of creation. How did the history of Yajiang matsutake come about? China is the world's largest producer and exporter of matsutake mushrooms, with main production areas in Sichuan, Yunnan, and Jilin. Sichuan matsutake mushrooms are mainly distributed in 12 counties of Garze Tibetan Autonomous Prefecture, including Yajiang, Kangding, Daocheng, Jiulong, and Danba; Six counties including Xiaojin, Marcang, and Rangtang in Aba Tibetan and Qiang Autonomous Prefecture; Yanyuan, Dechang and other four counties in Liangshan Tibetan Autonomous Prefecture. It is concentrated in the high mountain valleys and mountainous areas in the upper and middle reaches of the Jinsha River, Yalong River, and Dadu River, with an altitude of about 3000-4500m and a latitude of 26-34 degrees north. According to the survey, the reserve of matsutake mushrooms in Sichuan Province is 4000-7000 tons. The area of matsutake produced in Ganzi Prefecture alone is over 46620 hectares, with an average annual output of about 3200 tons. Yajiang, Kangding, Jiulong, Litang, Daocheng, Xiangcheng, and Batang are the main producing counties, with an average annual output of over 300 tons. Among them, Yajiang matsutake is highly favored both domestically and internationally due to its high production, large size, fine flesh, good color, and fragrant taste. Yajiang collects over 1000 tons of matsutake annually, and businessmen from countries such as Japan and South Korea come to Yajiang every year to purchase matsutake.

Method of making Yajiang matsutake

Stir fried pork slices with matsutake

Ingredients

Pork, appropriate amount of matsutake mushrooms, garlic, ginger, scallions, soy sauce, salt, sugar, and chicken essence

Method

1. Slice the pork and marinate it slightly with oil, soy sauce, ginger, scallions, and garlic.

2. Add pine mushrooms to warm water, wash thoroughly, and tear open. 3. Cut garlic into sections.

4. Heat up the oil pan, add pork and stir fry.

5. After the meat changes color, add matsutake mushrooms and add an appropriate amount of water to boil slightly.

6. Add garlic when it's almost cooked. It's a habit to add garlic, but it's okay not to add it. Add salt, sugar, and chicken essence to enhance the flavor.

7. Done, the taste is pretty good.