Wild fungus soup

Wild fungus (Wildmushroom), which is unique to Yunnan province, tends to be found in coyote forests such as Yunnan pine, mountain pine, wind pine and mixed forest areas. Wild fungus tastes good, with fats, proteins, carbohydrates, coarse fibres, minerals and multiple vitamins, and often eats bacteria, and contributes a lot to health promotion and disease prevention. Yunnan wild edible bacteria are divided into two bases, eleven goals, thirty-five sections, ninety-six, or approximately 250 species, accounting for more than half of the world ' s edible bacteria and two thirds of the Chinese edible bacteria. In general, the color of the fungus is more colourful, with an apricot, with creeps on its hats, with red spots, gutters, cracks, some of the fungus have spores, rings, and the general fungus will come out of the slurry and smell. The fungus can also be identified in the following ways: In general, the colour of the fungus is more edible, with red purple, yellow or chromosomal spots on the umbrella, rings and torses on the handle. Smell. The fungus tends to be spicy, stenchy and bitter, while the fungus has the fragrance inherent in it. 3. Colour modification tests. Wipe it on the bacterium cover, if it turns tan and proves to be toxic, and vice versa. When the fungus is boiled, silver is often turned black and garlic blue or brown. 4. Milk test. A small amount of fresh milk is spilled on the microcosm surface, which may be toxic if the milk is lumped on its surface。