Stir-fried wild mushroom puffballs
Overview
Puffball, commonly known as cow dung mushroom or water chestnut bun. Belongs to the basidiomycete family Mabolidae. It is white in color when young, spherical like a mushroom, but larger, delicious and edible, and as tender as tofu. When old, it becomes brown and soft, with dust flying out when playing, and the inside is like a sponge. I am from Lincang, Yunnan, and this place in our area is called Mapipao. When wild fungi appear in large numbers, Mapipao also appears, but not many appear, and it is not easy to find them. You need to be able to cook wild mushrooms before you can eat them. If you don’t know how to cook them, they can easily lead to poisoning. This year, a colleague got poisoned after eating them. However, I couldn’t resist the temptation and planned to buy porcini mushrooms for frying. However, I unexpectedly found the stuffed mushrooms that I hadn’t eaten in many years, so I decided to buy them for frying! It sells for 40 yuan per kilogram in Kunming. I didn’t dare to buy more, so I bought one for two people.
Tags
Ingredients
Steps
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This one looks like a puffball. If you didn’t look closely, you would think it was a small potato.
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After washing the puffball, there is no need to scrape or peel it, just wash it.
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Cut into thin slices, they must be thin slices. The inside of the puffball is like a sponge, ranging from snow white to black.
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Heat the oil in the pan and add the chili segments.
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When the peppers are slightly brown, add Sichuan peppercorns and minced garlic. When fragrant, add puffball slices and stir-fry.
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The stir-frying method is very simple and is actually the same as usual stir-frying. However, puffballs are wild mushrooms, so to be on the safe side, they need to be stir-fried for a while. Just add appropriate amount of salt when frying.
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Sautéed puffballs.
