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Lichen is a kind of country food, which is wet and grows on the land at the foot of the mountain and on the roadside all the year round. It contains the breath of the earth, and its color and shape are very similar to that of a single piece of auricularia auricula, but its nutritional value is ten times that of auricularia auricula. Cut to the chase, go out and climb the mountains, this is the landscape of Pan 'an. Wherever you go, all kinds of wild vegetables are everywhere, but lichens are abundant in the early spring season. A spring rain has fallen, the grass has just turned green, and the hillside is still yellow, which looks like a warm carpet from a distance. Once you get closer, you will find that the carpet is dotted with beautiful "flowers". The first sun shines on it, just like a thin ink painting. The old farmers in the mountains know that this "flower" is lichen. Lichens born close to the ground cling to sand and hay. Carefully pick it up, skim the grass, wash it repeatedly with clear water, drain it, and you can serve it. The most common way is to add red pepper, garlic and appropriate amount of snow vegetables to stir fry. It tastes spicy and spicy, and it is served with rice and wine. Diners who avoid spicy food may wish to replace shredded red pepper with shredded thin bacon, which will make the flavor more fragrant. Some hotels also use clothes to make soup. The soup is made of pig bones. Besides lichen, there are edible mushrooms such as pocket mushrooms and boletus, which are white in color. Scoop a piece of badly cooked lichen into the mouth, only to feel fresh and refreshing, with a hint of sweetness in the fresh. "Singing opera, cooking soup" shows the importance of "soup" to cooking. Some gourmets commented that this lichen soup is "collected but not astringent, fresh but not falling" and is a treasure in the soup. If you pour egg flowers into the soup to make a soup, it is soft and slippery, and you can't keep it in your throat for a while.
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