1, termite

Chicken fir is a famous wild strain in Yunnan, also known as chicken fir.

Termitomyces gallinarum

Jizhong, Jizhong, Song Ji, Ji Jiao mushrooms, Abies, etc. Known as the king of bacteria, its meat is fat and strong, and its silk is as white as chicken, so it is named Jizong. It contains calcium, magnesium, iron, phosphorus, protein, carbohydrates, calories, ash, riboflavin, nicotinic acid and other nutrients. There are as many as 16 kinds of amino acids in chicken fir, and the high phosphorus content is a major feature of chicken fir.

There are many ways to eat chicken termites. Chicken termites are dried, salted or fried with vegetable oil and can be preserved for a long time. The production season of chicken fir is from June to September every year, and most of them grow on the slopes of unpolluted red soil forests.

2. White onion fungus

White onion fungus

The mushroom cover is flat and hemispherical, smooth and non-sticky, light in meat color, white in mushroom meat and fragrant in sauce, which can be used as medicine. Born in broad-leaved forests and mixed coniferous and broadleaved forests such as Quercus, they live alone or live in groups. Leg mushrooms are nutritious and exported to Europe, America, Japan and other countries.

According to the analysis, 100 g dry product contains 20.2 g protein, 64.2 g carbohydrate, 338kcal, 4.0 g ash, 23mg CA2, 500mg P500, 50m g Fe2 and 3.68 mg riboflavin. In addition, its water extract has inhibitory effect on the growth of sarcoma S- 180 in mice, and the inhibitory rate of sarcoma S- 180 is 100%, and the inhibitory rate of Ehrlich ascites carcinoma is 90%.

3、

bolete

Boletus (also known as "sheep liver"

bolete

"Fungi") is a general term for fungi such as Boletus and Boletus matsutake, of which most species are edible except a few that are poisonous or bitter. Yunnan province is rich in boletus resources, mainly white, yellow, black and red boletus. Boletus albus, also known as Boletus deliciosa, grows in the mixed forest of pine and oak at an altitude of 900 to 2200 meters, or in the forest edge zone that has been cut down soon. The growing period is from the end of May to the middle of 10 every year. After rain, it grows more in sunny days and is easy to harvest. White boletus is delicious and nutritious. People of all ethnic groups in Yunnan Province collect fresh bacteria for cooking and eating. Western European countries also have the habit of eating white boletus. Except fresh vegetables, most of them are sliced and dried and processed into various small packages for soup or soy sauce paste, and some of them are made into pickled products. Since 1973, Yunnan Province has exported white boletus to Western Europe. Yellow, black and red boletus belong to the same family as white boletus, and they are eaten in the same way and taste similar.

Boletus contains 8 kinds of essential amino acids, as well as alkaloids such as adenine, choline and putrescine. It can be used medicinally to treat lumbago and leg pain, numbness of hands and feet, and convulsion of limbs, and can also be used to treat abnormal leucorrhea of women. It has the effects of clearing away heat, relieving restlessness, nourishing blood, harmonizing middle energizer, chasing wind, dispelling cold, relaxing muscles and tendons, promoting blood circulation, tonifying deficiency and refreshing.

4、

cilium

Basic introduction

tricholoma matsutake

Tricholoma matsutake belongs to Basidiomycetes, Thallus Laminariae, Mushrooms, Tricholomaceae and Tricholoma.

The scientific name of Tricholoma matsutake, also known as Tricholoma giganteum, Tricholoma matsutake and peeled mushroom, is called "Yumaoluo" in Naxi language. It is delicious among local fungi in Lijiang, including fresh and salty. The mushroom cap was hemispherical at first, then unfolded into an umbrella shape, with a dry surface, grayish brown or light dark brown, and white mushroom pleats. Born in autumn in Korean pine, larch and Chinese pine forests. Tricholoma matsutake enjoys a high reputation in Japan and Europe, and is regarded as a treasure in edible fungi and known as the "king of mushrooms". In ancient Japan, Tricholoma matsutake was one of the treasures that people paid tribute to nobles and emperors. There was a saying that "herring seeds in the sea, pine mushrooms on land". In the Naxi area of Lijiang, Yunnan, Tricholoma matsutake is also one of the precious dishes at the wedding banquet.

morphological character

The fruiting bodies are scattered or clustered. The diameter of the hat is 5-20 cm. Flat hemispherical to nearly flat, dirty white, with yellowish brown to chestnut brown flat ciliated scales, dry surface, white fleshy mushrooms. The bacterial folds are white or slightly milky yellow, dense, curved and different in length. The petiole is stout, 6- 14 cm long and 2-2.6 cm thick; There are chestnut brown ciliated scales under the fungus ring, which are solid and slightly enlarged at the base. The fungus ring is born in the commercial port of the stalk, silky and white at the top, the same color as the stalk below. Spores are white; Spores are colorless, smooth, oval to nearly spherical, 6.5-7.5 mm x 4.5-6.2 mm, born in pine forests or mixed coniferous and broadleaved forests in autumn, clustered or scattered, sometimes forming mushroom circles.

nutritive value

According to the analysis, fresh Tricholoma matsutake contains about 89.9% water, crude protein 17% and pure protein 8.7%. It is also rich in vitamin B 1, B2, vitamin C and vitamin PP. According to many documents, Tricholoma matsutake has the functions of strengthening the body, benefiting the stomach and relieving pain, regulating qi and resolving phlegm, expelling worms, and treating diabetes and cancer. Because Tricholoma matsutake contains more hormones, it has a certain effect on improving menopausal endocrine disorders, sexual dysfunction and other symptoms. The mycelium protein (TMP-B) in the aqueous extract of Tricholoma matsutake mycelium can inhibit the proliferation of tumor cells in vitro. The inhibition rates of hot water extract from its fruiting body on S- 180 and Ehrlich's cancer in mice were 9 1.8% and 70% respectively.

5, Ganba bacteria

Ganba is also known as pine.

Ganba bacteria

Mucor grows under Pinus massoniana from July to September every year. This kind of bacteria has no cap, no folds, and is as overgrown as cattle teeth, so it is commonly known as bovine dental fungus. Ganba auricularia was yellowish brown when it was first unearthed and dark brown when it matured. The meat is hard and dry, and contains nutrients such as calcium, protein and thiamine. And has a rich flavor similar to that of pickled beef jerky. Pickled beef jerky is called Ganba by local people, hence the name Ganba.

Ganba mushroom is rich in flavor and tough in meat, and contains nutrients such as calcium, iron, protein and thiamine. Because it is similar to the rich flavor of pickled beef jerky, the person who pickled beef jerky is called Ganba, so it is named Ganba Mushroom. ?

6.penicillium

penicillium

Penicillium mainly grows in the forest grass and comes out from June to September every year. It was a little spherical when it was first unearthed, and then it gradually expanded into a oblate circle. This hat is hard, showing a mixture of blue-green and white. Mushroom meat is tender and fragrant, and contains many nutrients such as protein, calcium, phosphorus, iron, sulfur and amine. Mushrooms contain protein, carbohydrates, calcium, phosphorus, iron, vitamin B2 and other nutrients.

Most people are suitable for eating, especially those with eye diseases, liver fire, depression and dementia.

The smell is sweet, slightly sour and non-toxic; Indications are blurred vision, purging the fire of liver meridian, dissipating heat and relieving qi, and female depression, which is the top grade. It has a good inhibitory effect on impatience, anxiety, depression, dementia and other diseases.

7. Paecilomyces

Paecilomyces Grow in

Paecilomyces

Deep in the grass of high mountains and cliffs, only a few places in Wei Chu and Lijiang grow Yunnan. This fungus has no cover and no handle. It is covered with a layer of fine hair, which is yellowish brown and has obvious black patterns. It looks like Tiger Claw, hence the name.

Tephrosia vogelii is thick and fat, tender in meat, rich in extracellular polysaccharide, not easy to break and rich in nutrition. According to the analysis and determination, its dried product contains 17 kinds of amino acids, including 7 kinds of essential amino acids, accounting for 1 1.46% of the total, and 0 kinds of minerals and trace elements.

Tephrosia is warm and sweet, and has the effects of chasing wind and dispelling cold, relaxing muscles and promoting blood circulation. It is also used as an aphrodisiac and has the function of lowering blood cholesterol.

8.morel

agaric

Morchella is produced in Ganzi, Dali, Lijiang and Diqing Tibetan Autonomous Prefecture on the Qinghai-Tibet Plateau. Mushroom meat is tender, sweet and nutritious. The surface of Morchella is dark green, oval, slightly like a sheep's belly, hence the name.

According to the determination, Morchella contains crude protein 20%, crude fat 26%, carbohydrate 38. 1%, and also contains a variety of amino acids, especially glutamic acid as high as 1.76%. Therefore, some people think that it is a "very good source of protein" and has the reputation of "faint in vegetarian food". Protein in human body consists of 20 kinds of amino acids, while Morchella contains 18 kinds, among which 8 kinds of amino acids are not made by human body, but they are particularly important in human nutrition, so they are called "essential amino acids". In addition, it was determined that Morchella contains at least 8 vitamins: vitamin B 1, vitamin B2, vitamin B 12, nicotinic acid, pantothenic acid, pyridyl alcohol, biotin, folic acid and so on.

9、

Hericium erinaceus

brief introduction

Hericium erinaceus is

Hericium erinaceus

A precious edible fungus, produced in the northeast and northwest mountainous areas of our province. Hericium erinaceus is a rainy season in August and September every year. Hairy Hericium erinaceus is parasitic on birch, oak and other tree trunks in humid and warm places in deep mountains and dense forests. White is slightly yellow or pink, and looks like a clever golden monkey from a distance, hence the name Hericium erinaceus. Hericium erinaceus is rich in nutrition, contains peptides, sugars and vitamins needed by human body, and has the functions of enhancing cell vitality, anti-cancer, beauty and fitness. Hericium erinaceus meat crisp fried, fried, stewed, steamed, etc. , is a rare delicacy.

form

The fruiting body looks like a Hericium erinaceus, hence the name Hericium erinaceus. Fresh white, light brown after drying, massive, with a diameter of 3.5 ~ 10 cm and a narrow base. Except the base, they are densely covered with fleshy needles, which are straight and developed, drooping, with a length of1~ 3cm and a diameter of1~ 2mm, and the surface of the needles is covered with a seed layer. Microscopically, the sporangium is nearly spherical or spherical, transparent and colorless, and the wall is smooth.

10、

Laorentou

Laotouma

Old man's head, the bacteria are white and tender, crisp and delicious. It is rich in protein, amino acids, vitamins and calcium. Covered mushrooms, also known as Xianrentou, Bigfoot Mushroom and Stepfather, are tender and tender, elastic and delicious, and can be compared with abalone, so they are called "plant abalone". Centipede is rich in plant proteins, minerals and vitamins, especially amino acids. Traditional Chinese medicine believes that this bacterium has the effects of invigorating spleen and kidney, nourishing yin and strengthening yang, regulating qi and expelling toxin, strengthening bones and strengthening the body, and can treat diseases easily accessible to middle-aged and elderly people, such as deficiency of both qi and blood, fatigue, soreness of waist and knees, and gloomy complexion.

1 1、

truffle

Basic introduction

truffle

Black truffle, commonly known as black truffle, is a famous wild edible fungus. It looks a bit like a potato covered with black litchi peel, sometimes called truffle. Black truffles grow underground all their lives, and there are usually no traces on the surface, but some animals with keen sense of smell can find them accurately. During the black truffle harvest season from 1 1 month to February of the following year, the truffle hunter will take specially trained dogs up the mountain to collect black truffles. The production of black truffles is very small, only the wild ones are distributed in the south of Alps and the southeast of Himalayas. Eating black truffles has a history of more than 2000 years in Europe, among which France, Italy and Spain are the most popular. Black truffles are especially suitable for adult men and women's daily fitness. In the Tibetan and Yi ethnic minority areas in southwest China, people use black truffles to soak wine and make soup, so as to enhance the body's resistance, or regulate male sexual function, prostate and female menstruation, with excellent results.

nutritive value

Modern scientific research data show that black truffles are rich in protein, 18 amino acids (including 8 essential amino acids that cannot be synthesized by human body), unsaturated fatty acids, vitamins, zinc, manganese, iron, calcium, phosphorus, selenium and other essential trace elements, as well as sphingolipids, cerebrosides, ceramides, triterpenes, androsterone, adenosine, truffle acid, sterols and so on. Among them, androsterone has obvious effects of supporting yang and regulating endocrine; Sphingolipid compounds have obvious anti-Alzheimer's disease, atherosclerosis and anti-tumor cytotoxicity; Polysaccharides, peptides and triterpenoids have the functions of enhancing immunity, anti-aging and anti-fatigue, and can be used for health care. After research, it can be made into concentrated powder and encapsulated, with better absorption effect.

12、

An edible fungus in bamboo forests in southwest China.

Zhusungan

Pinyin: zhúsn

English name: Netted Stinkhorn

Alias: bamboo ginseng, bamboo sheng, veil fungus, nettle fungus, bamboo girl.

Dictyophora dictyophora is a cryptophyte parasitic on the roots of dead bamboo, and its appearance is slightly like a net-shaped dried white snake skin. It has a dark green hat, a snow-white cylindrical handle and a pink egg-shaped volvox. At the top of the stalk, there is a delicate white net skirt spread down from the lid, and the whole cell looks very beautiful and colorful, so it is called "Snow Skirt Fairy", "Flower of Mountain Treasures" and "Flower of Fungi". Dictyophora is rich in nutrition and has been listed as one of the "eight treasures of grass" since ancient times.

Pay attention to the following points when eating wild mushrooms.

1, don't pick fungi that you are not familiar with, especially brightly colored fungi. Do not mix wild mushrooms. It's best to eat one wild mushroom at a time.

2. Don't fry all the collected wild mushrooms together, because mixed frying of different kinds of wild mushrooms is prone to chemical reaction, and non-toxic mushrooms become toxic. Be careful when processing, like eating boletus, the best way is to cook it first to reduce toxicity and the possibility of poisoning.

When you go to the market to buy mushrooms, you'd better buy mushrooms that have been eaten without any danger. After you buy it, you should fry it thoroughly before eating it.

4. Don't drink while eating bacteria. Although some wild mushrooms are non-toxic, some components contained in them will react with ethanol contained in wine to produce toxins and cause poisoning. So it is best not to drink alcohol when eating wild mushrooms.

5. If you feel unwell after eating this bacterium, and have symptoms such as nausea, dizziness, vomiting, blurred vision or auditory hallucination, you should go to the hospital immediately. In case it is too late to see a doctor, we should immediately adopt simple methods and easy-to-find drugs to induce vomiting, gastric lavage, catharsis or enema, so as to eliminate the unabsorbed residual bacteria in the body as soon as possible or slow down the absorption of toxic substances, thus reducing the degree of poisoning and preventing the deterioration of the disease. After these treatments, they should be transferred to the hospital as soon as possible.