Chanterelles, also known as apricots, apricots, or xanthalox, are one of the four most famous fungi in the world. When cooking, the mushroom body of chanterelles is very absorbent, and the oil and water in the mushroom juice will be squeezed out when you bite into it, hence the name chanterelles.
The mature chanterelles are slightly trumpet-shaped in appearance, bright in color, delicate and tender in texture, more resilient and elastic than ordinary mushrooms, smell distinct apricot fragrance, have excellent taste, and are deeply loved by consumers.
Chanterelles are widely distributed and grow in temperate, **zone and tropical regions of Europe, Asia, North America, Africa and Oceania. In China, chanterelles are widely distributed, mainly including Fujian, Yunnan, Sichuan, Hunan, Hubei and Guizhou. Among them, the Chuxiong region of Yunnan Province is of better quality, while the chanterelles produced in Eastern Europe and Russia are well-known worldwide.
Chanterelles generally grow in scattered or clusters on the forest floor in summer and autumn, and there are also a few clumps. It forms ectomycorrhizal relationships with plants such as spruce, oak, chestnut, beech, and hornbeam. Chanterelles and plant roots form mycorrhizae in a symbiotic manner, establishing a mutually beneficial and symbiotic relationship with each other. Chanterelles promote the growth and development of plants and play an important role in maintaining ecological balance.
In addition, chanterelles also have good ability to enrich heavy metal ions, especially for heavy metals such as copper and zinc in the soil. Therefore, there is potential space for development and utilization in soil quality improvement and heavy metal pollution treatment.
Chanterelles are rich in a variety of nutrients, including protein, amino acids, fats, carbohydrates, vitamins, carotene, crude fiber, and many minerals such as calcium, iron, and phosphorus. During the dry winter months, eating more mushroom foods is very beneficial to the body. Chanterelles have a smooth and sweet taste and are relatively low in calories, so you don't have to worry about gaining weight even if you eat them in large amounts.
There are two main ways to eat chanterelles: making soup and stir-frying meat as a side dish. When simmered for a longer time, the characteristic flavor of chanterelles will become stronger. Among them, fried ham with chanterelles is a famous delicacy. Chanterelles are cold in nature, so if you use fresh mushrooms, it is best to blanch them in boiling water for 2-3 minutes before cooking. Chanterelles, whether fresh or dried, give off a pronounced aroma.
Here are the steps to make fried ham with chanterelles::
1.Clean the mud from the roots of chanterelles, soak in salted water for 5 minutes, and wash 3 times.
2.Tear the chanterelles into several petals, so that it is easy to absorb the flavor, and there is no need to squeeze out the water, and retain a certain amount of moisture.
3.Add an appropriate amount of lard to a hot pan, heat the oil and add the ham to stir-fry.
4.Add chanterelles and green peppers and stir-fry constantly.
5.When the water is almost evaporated, add an appropriate amount of salt and continue to stir-fry.
Chanterelles can be divided into two types: fresh and dry. When eating fresh mushrooms, you should first remove impurities, cut off the roots, wash and put them in boiling water for 3 5 minutes, then take them out and let them cool, which can be used for cooking, or soaked in cold water for later use. Before eating, dry chanterelles should be soaked in boiling water until soft, and impurities and roots should be removed, and then washed.
The following are the precautions for the purchase of chanterelles:
1.Good quality fresh mushrooms should be dry and intact, uniform in color, free of brown spots, and the edges of the cap should be slightly rolled inward. When choosing chanterelles, it is best not to buy them if you find the surface sticky and slippery and spotted.
2.When buying fresh mushrooms, you should choose those with less water content, which generally do not contain additives. In addition, the high-quality chanterelles have a neat appearance, normal color, fat and crisp texture, pure and fragrant smell, no miscellaneous taste, pests and diseases, and eighty percent mature. Its characteristics can be judged by touching the surface of chanterelles, which contain whitening agents with smooth surface, good feel and moist; The fungus without whitening agent has an astringent surface, the surface is stained with mud, and it is relatively rough and dry to the touch.
3.After receiving the fresh mushrooms, they should be taken out and placed in a container in the fresh-keeping layer, which can be stored for 3-5 days.
4.If you need to store it for a long time, you can dry the cleaned fresh mushrooms, divide them into portions for each serving, and then put them in a plastic bag and freeze them in the refrigerator. Cook without defrosting each time you use it to maintain optimal taste and freshness. It can be stored in the frozen state for 1-2 months.
5.Dried goods should be sealed and stored in a cool, dry place, and can be placed in the refrigerator if not used for a long time, and the shelf life is generally 6-12 months.
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