Douluo Continent on the tip of the tongue

Dinghu Shangsu is a dish that Lan Xing is not that difficult to make.

Its characteristic is that it uses many and precious ingredients. No matter what ingredients are used in vegetarian soup, the main ingredients are three mushrooms, six ears, nine bamboo shoots and one sheng. Such a complex nineteen kinds of vegetarian dishes are indispensable. Several of them are in

It is difficult to buy on the market and cannot be cultivated artificially, which makes this dish precious.

Three mushrooms refer to mushrooms, straw mushrooms and winter mushrooms.

At first glance, I didn’t recognize any of them, only the mushrooms were relatively familiar.

But many people call most fungi mushrooms. Which kind of mushroom does this refer to?

In fact, among these three mushrooms, mushroom refers to the white mushroom.

Mushrooms are also known as white mushrooms. The name has nothing to do with the mouth. It is not named because it is petite and can be eaten in one bite. It is just because this special fungus is abundant in the Mongolian grasslands. It initially needed to be processed in the Zhangjiakou area before being sold.

That’s how the name “Mushroom” came into being.

Because this kind of mushroom has higher nutritional value than most mushrooms, it is still the most expensive among mushrooms until now.

Straw mushroom is a kind of fungus that is popular in Fujian and Guangdong. It is relatively rare in other parts of China. This kind of straw mushroom is shaped like a quail egg. The umbrella cover does not completely open, but wraps around the umbrella shaft. It looks like

The round head is quite cute, and the gradual tan color on the surface is also very beautiful.

As for shiitake mushrooms, they are a type of mushroom that is easily confused with shiitake mushrooms. The two have similar colors, so businesses often use shiitake mushrooms to pass them off as shiitake mushrooms.

In fact, shiitake mushrooms are smaller than normal shiitake mushrooms, smell more fragrant, and taste better. The biggest difference between shiitake mushrooms and shiitake mushrooms is that shiitake mushrooms will not wrinkle after being dried, while shiitake mushrooms will wrinkle severely.

Six ears refer to golden ear, white ear, fungus, elm ear, stone ear and osmanthus ear.

The first three are heard more often, while the latter three are almost never heard of.

Needless to say, fungus is the fungus we usually eat. Its surface is black or dark brown, and its texture is crisp, tender and smooth. It is very delicious whether it is stir-fried or cooked and served cold.

But there are even fewer people who can really tell the difference between white fungus and golden fungus.

Many people may think that among the white fungus sold in the market, the yellower one is golden fungus, and the whiter one is white fungus.

But in fact, both are Tremella fungus, and those that are whiter are often artificially bleached.

The roots of Tremella fuciformis itself are light yellow, and the open ears are white. The overall color is gradual, and they are as big as flowers and spread out.

The real golden ear is almost the same color. It is a real golden color that is somewhat similar to gold. It can be recognized almost at a glance.

The golden fungus does not spread out like white fungus, but wrinkles up like a brain. In terms of taste, golden fungus is soft and waxy, rather than crispy like white fungus.

The elm ear is produced in Gansu Province. Its surface is flesh-pink, with downy hair, and has a mushroom aroma after drying. The stone ear is brown on one side and carbon black on the other side. It grows flat in the cracks of moist rocks. As for the osmanthus ear, it is probably

It can be regarded as the most beautiful among the six ears. The petite fruiting body has a bright orange color and contains a lot of carotene.

After the six ears, there are nine bamboo shoots.

Nine bamboo shoots refer to bamboo shoots, golden bamboo shoots, asparagus, vegetable bamboo shoots, hairy tail bamboo shoots, pen bamboo shoots, ginger bamboo shoots, silk bamboo shoots and pork belly bamboo shoots.

What a lot of bamboo shoots!

Fresh bamboo shoots are short and thick. After the outer layer is peeled off, only the white and light green bamboo shoots are left. After being sliced ​​and fried, the bamboo shoots are especially tender and crispy, and the heat is refreshing.

As for golden bamboo shoots, they sound extraordinarily high-end, but they also have a name, called carrots.

Well...it's the carrot that everyone knows.

Asparagus is relatively rare. This kind of bamboo shoot is about the thickness of a finger. It is green and slender, with the same length from top to bottom. One bamboo shoot is about two to three fingers long. After frying, it tastes fragrant and delicious, with a crisp texture and a very good taste.

As for the bamboo shoots, it also has an alias called lettuce, which is a variety of lettuce, but it is not exactly the same as lettuce.

Generally, when we eat lettuce, both leaves and stems can be eaten, while only the stem part of lettuce is eaten.

After being cut into pieces, the lettuce is tender and green in color and looks soft and crisp. You only need to fry it casually to get a very wonderful texture and flavor.

As for the last five kinds of bamboo shoots, they are even rarer. The last bamboo shoots such as hanging silk bamboo shoots and pork belly bamboo shoots are so difficult to find in literature that the author is too lazy to introduce them.

Beyond the nine bamboo shoots, there is a sheng.

Yisheng refers to bamboo sheng, also known as bamboo fungus.

This is a rare fungus, known as the "Queen of Fungi". It has slender white bacilli, and the cap is dark green or brown-green. Around the cap, beautiful gauze-like bacteria are distributed.

The net is like a queen's long dress fluttering.

These are all the main ingredients of Dinghu Shangsu.

It is extremely difficult to collect these nineteen kinds of precious mountain delicacies. It is extremely rare to gather them all together and cook them together. Naturally, Dinghu Shangsu is expensive and cherished.

But for Qi Han, the situation was completely reversed.

With the ingredients provided by Ruyi, the difficulty of obtaining ingredients for Dinghu Shangsu is completely zero. However, in the version after the system modification, the cooking difficulty that was almost non-existent has been infinitely improved.

The reason is also very simple.

All the delicacies used in this dish have been optimized and modified by the system into corresponding natural and earthly treasures.

In order to fully integrate the flavors of more than twenty kinds of natural materials and earthly treasures, and at the same time let their effects be fully exerted, the medicinal effects of all natural materials and earthly treasures are superimposed together to obtain a perfect sublimation of medicinal effects. This process is not so much cooking, but more

It's like making alchemy.

A slight mistake can lead to a mistake of a thousand miles.

That's why this dish worth two thousand gold soul coins cost Qi Han such a long training time.

After sighing, Qi Han began to complete the first step of Dinghu Shangsu, making the Shangsu soup.

The so-called vegetarian soup is a special soup made from various vegetarian vegetables. When various vegetarian vegetables are boiled together, it can form a strange aroma similar to the aroma of meat.

Therefore, this may be the first time that Golden Pheasant has survived the soup-making process.

First, slice the celery and carrots, cut the kelp into sections and put them into the pot together with the bean sprouts. Add hot water and cook until cooked through, then take them out and put them in a casserole.

Many ingredients, especially vegetarian dishes, have one thing in common. When they are freshly picked, they will have some special taste, which will completely disappear after cooking.

This kind of smell is called natural smell.

Cutting off raw food is the process of completely removing raw odors to prevent the incorporation of raw odors from causing some changes in the taste of the dishes during the subsequent cooking process.

After cutting off the raw material, continue to add longan, tangerine peel, white pepper particles and peeled and diced Luo Han Guo to the casserole. Finally, add water to cover the ingredients, add salt to taste and simmer for two hours.

Each of the ingredients has its own unique and strange aroma when cooked separately. During the mixing and cooking process, these strange aromas will slowly blend together, no longer distinguishing each other, and eventually become a harmonious one.

The aroma of meat is unique and unique.

The meaty aroma of this vegetarian soup is the source of the meaty flavor in Dinghu Shangsu.

It has always been the concept of Chinese vegetarian cuisine to use vegetarian food to make meat and meat, and to use fake food to look like real food.