Chapter 6 smells so good!
Li Xiang grew up in the mountains and is good at finding and identifying fungi.
Soon, Li Xiang harvested some small mushrooms and bigfoot mushrooms.
The bigfoot mushroom in particular is not only delicious, but also has certain medicinal value. The base of the stalk of this mushroom is enlarged, a bit like bigfoot, hence the name. It is also a common edible mushroom in the mountainous areas of Sichuan Province.
It also has several other names, including white beef liver, mountain black antler, and white cow head. Some people also call it mushroom directly.
"Hey~, that place should have the goods!"
Li Xiang noticed a few cracks in the soil about two meters away on the left, as if something was about to "break out of the ground," which immediately caught his attention.
There were a lot of weeds around, so Li Xiang used the long stick to beat them nearby to drive away any snakes that might be lurking in the grass, and then slowly walked over.
He squatted down, put down the stick, and used his hands to dig through the soft soil. Sure enough, he found many black lumps, as big as potatoes, but they were obviously not potatoes.
It's fluffy and soft, and feels great when held in your hand.
A total of seven or eight were dug out, and after wiping one of them clean, one could see the exquisite black marble cloud pattern.
“Black truffle!”
Li Xiang's mouth curled up slightly, revealing a knowing smile.
This kind of black truffle is actually very precious, especially in Europe, where the French and Italians love it most. There is a saying that "one gram of truffles is one gram of gold". Each kilogram of truffles sell for up to 10,000 yuan, and some are even sold for tens of thousands. They are called "black diamonds". However, in China, well, it has another The popular name is "pig fungus", and it used to be fed to pigs.
Ever since we learned about the high selling price abroad, this thing has also risen in price, and it is known as a "delicacy". Many European guys will come over secretly to buy it and then sell it to Europe at a high price.
The name "Pig Fungus" is actually very vivid, because pigs like to look for this kind of thing to eat, poke it with their noses, and then dig it out, and then chew it with big mouthfuls.
Wild boars cannot eat fine chaff, and this pig fungus was not considered a delicacy in China before. Among all the fungi in the southwest, it ranked at least outside the 20th place.
But there is a detail, not all pigs can find and like to eat, but only sows.
Therefore, if you want to find the pig arch fungus, it is best to lead a sow up the mountain.
Because the fungus A. suis exudes a smell similar to the secretion of boars during estrus, which is extremely attractive to sows.
Some people advocate that the truffles in Europe have a gasoline smell, which is a unique selling point, and this gasoline smell is what you eat. Without this "soul smell", Chinese truffles can only be fed to pigs and cannot be compared with European truffles.
In fact, this is not the case. Li Xiang once discovered that if Chinese truffles are stored for a long time, their freshness will disappear and they will have an unpleasant smell of gasoline.
Can the smell of gasoline also become a selling point? Can't you find a good word?
But it's hard to say, some people are just good at this.
Domestic truffles are actually similar to European truffles in terms of appearance, taste, nutritional value, etc. The only difference may be their maturity.
In foreign countries, because the price is high, the harvesting time and standards are better controlled, because it is more valuable, but in China, they can be dug up casually, and some are dug out very young, so the taste is naturally different.
Li Xiang speculated that the reason why some Europeans do not recognize Chinese truffles may be because they are afraid that the introduction of large amounts of truffles here will affect the price of their local truffles.
Then you can't just charge it to a cabbage price?
Of course, if there is profit, there will be exports, but just like diamonds, it controls sales.
Although the pig fungus is not particularly delicious, and Li Xiang actually doesn't like to eat it, considering that its current price in China is only 500 to 600 kilograms, he put it in his backpack.
In fact, there are still many fungi on this mountain, but Li Xiang has already harvested most of the basket. After checking his mobile phone, he went back home. If he didn't go back, he would not be able to make chicken stewed with mushrooms.
Oh, no, it’s because I couldn’t catch up with the chicken stewed bigfoot mushrooms and black truffles! "My Ji Po Long!" Li Xiang covered his chest, feeling heartache and infinite regret. He couldn't help but wipe the corners of his mouth... tears of sadness.
How could this wonderful future spiritual pet and beast master be so short-lived and end up in the pot?
Just imagine, the end of the world is coming, and in the endless darkness, you are riding on a chicken dragon that has restored the blood of the ancient dinosaurs. You can climb mountains and ridges as if walking on flat ground, and overturn a Lamborghini sports car with a casual grab of the chicken claws. How majestic. stern.
The chassis of the Lamborghini sports car is too low and has too many limitations. It will be rubbish in the end of the world. Compared with Li Xiang's dream car, a four-wheel drive agricultural tractor, it is nothing worth mentioning.
……
Once up the mountain, Li Xiang chopped a bundle of firewood and went down the mountain. It will get cold in a month or two, so we need to prepare more firewood at home. I usually accumulate them in bundles, so I don’t have to go up the mountain hard when it’s cold in winter.
Of course, there are certain things to pay attention to when cutting firewood. Dead trees are the first choice. Pine, chestnut, fir, and birch are all good choices.
Pine and chestnut wood are naturally good things. Pine wood has high oil content and is easy to ignite. The whole body is the best firewood, especially pine needles, which are the best kindling firewood and are called "lazy people's favorite".
Chestnut wood is strong, resistant to burning, and has long-lasting and powerful firepower. There is a saying in the countryside: "There is no good fire except chestnut firewood, and there is no good relative except chestnut wood."
Although fir stores a medium amount of heat, it produces less ash after burning, making it suitable for serving as a side stove on the dining table.
Although birch is not as resistant to burning as other types of firewood, it is better at burning quickly and can burst out a large amount of firepower in a short period of time. It is also plentiful and easy to find. This kind of tree is not worth much, so I won’t feel bad if it burns.
Check out the 16-9 book bar and see the correct version!
A bundle of firewood almost destroyed Li Xiang's hatchet.
"If a worker wants to do his job well, he must first sharpen his tools. It seems that it is necessary to make a sharp hatchet."
The hatchet in Li Xiang's hand has been passed down for many years. He had seen it when he was a child. Its shape can only be described as ordinary. It is no more than thirty centimeters long and six or seven millimeters thick. The weight is probably only three or four. It weighs 100 grams, has a flat head, and is quite satisfactory, but it is compact and portable. In fact, he prefers the high-density knife.
When Li Xiang returned home, it was almost ten o'clock and he lit a fire to cook.
His kitchen was built in a small tiled house on the side of the front yard. Grandma was responsible for lighting the fire and he was responsible for cooking.
Originally grandma wanted to come by herself, but Li Xiang said: "Grandma, your eldest grandson is back, so why do you still need to cook? Look at me!"
He came back to support his grandma in her old age, not to serve her who was over seventy years old.
Today’s main course is, of course, Chicken Po-roon.
Blanch the old hen in cold water in a pot, wash it with cold water and set aside. Add a small amount of rapeseed oil to the pot and stir-fry the old hen. Then add water, ginger and a little salt, simmer for a while, and put it into a clay pot. Place on charcoal fire and simmer.
Then Li Xiang started frying vegetables.
The old hens are killed in the morning, and the vegetables are picked from the garden in front. Such fresh ingredients often do not require too much seasoning.
As for the small mushrooms, bigfoot mushrooms, and black truffles, they are all freshly picked from the mountain. After the chicken soup is almost simmering, you can put it in and simmer for about ten minutes.
Especially the black truffle, after washing and cutting into slices, the texture is quite beautiful.
The rice is also braised over firewood, and real firewood rice is far more fragrant than rice cooked in a rice cooker.
In front of the dinner table, Li Xiang looked at Ji Po Long being potted and decided to observe a minute of silence.
"My future spiritual pet, you died miserably...Master, I'm sorry for you..."
A minute later, at the dining table, Li Xiang couldn't stop talking, "I'll go, it smells so good!"
(End of chapter)