[分享]野生菌烹制十法
<p style="MARGIN: 0cm="0cm"0cm="0cm"0pt; TEXT-ALIGN: center; mso-pagination: widow-orphan; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" align="center"><span style="FONT-SIZE: 18pt; COLOR: #cc0000; FONT-FAMILY: 宋体; mso-bidi-font-family: tahoma; mso-font-kerning: 0.0pt; mso-ascii-font-family: tahoma; mso-hansi-font-family: tahoma">干炒法</span><span style="FONT-SIZE: 13.5pt; COLOR: #000099; FONT-FAMILY: 宋体; mso-bidi-font-family: tahoma; mso-font-kerning: 0.0pt; mso-ascii-font-family: tahoma; mso-hansi-font-family: tahoma">是急火快炒，油量适中，不放水或加汤，煸炒至熟。特别适应牛肝菌、干巴菌、鸡（土从）、虎掌菌等菌的烹制。干炒以取香为，主要调料以干辣椒、青辣椒、大蒜为主。当然也可以放一点火腿、腊肉、香肠、虾仁之类的配料共同来炒，但不宜多放。</span></p><p style="MARGIN: 0cm="0cm"0cm="0cm"0pt; TEXT-ALIGN: left; mso-pagination: widow-orphan; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" align="left"><span style="FONT-SIZE: 18pt; COLOR: #cc0000; FONT-FAMILY: 宋体; mso-bidi-font-family: tahoma; mso-font-kerning: 0.0pt; mso-ascii-font-family: tahoma; mso-hansi-font-family: tahoma">滚汤法</span><span style="FONT-SIZE: 13.5pt; COLOR: #000099; FONT-FAMILY: 宋体; mso-bidi-font-family: tahoma; mso-font-kerning: 0.0pt; mso-ascii-font-family: tahoma; mso-hansi-font-family: tahoma">又叫煮汤，</span></p>
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<p style="MARGIN: 0cm="0cm"0cm="0cm"0pt; TEXT-ALIGN: left; mso-pagination: widow-orphan; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" align="left"><span style="FONT-SIZE: 13.5pt; COLOR: #000099; FONT-FAMILY: 宋体; mso-bidi-font-family: tahoma; mso-font-kerning: 0.0pt; mso-ascii-font-family: tahoma; mso-hansi-font-family: tahoma">以喝鲜汤为主。煮汤可以先放少量的油煸炒后再放入水或汤煮熟，也可以将水或汤烧开后放入食用菌。注意汤水不能放得太多，调味料要清淡一些，以突出鲜醇的口味。适宜煮汤的有青头菌。猴头菌、北风菌、刷把菌、鸡（土从）、鸡油菌等。</span></p>
<p style="MARGIN: 0cm="0cm"0cm="0cm"0pt; TEXT-ALIGN: left; mso-pagination: widow-orphan; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" align="left"><span style="FONT-SIZE: 18pt; COLOR: #cc3333; FONT-FAMILY: 宋体; mso-bidi-font-family: tahoma; mso-font-kerning: 0.0pt; mso-ascii-font-family: tahoma; mso-hansi-font-family: tahoma">扣蒸法</span><span style="FONT-SIZE: 13.5pt; COLOR: #000099; FONT-FAMILY: 宋体; mso-bidi-font-family: tahoma; mso-font-kerning: 0.0pt; mso-ascii-font-family: tahoma; mso-hansi-font-family: tahoma">就是将原料整齐码放在碗中，上蒸笼蒸熟后反扣在盘子中。码放原料时可以涂抹一些鸡肉泥、鱼肉泥、虾肉泥或者蛋清等含胶元蛋白质之类的物质。以期荤素搭配合理，营养均衡，味道也更加醇厚。适宜扣蒸的有青头菌。猴头菌等。</span></p>
<p style="MARGIN: 0cm="0cm"0cm="0cm"0pt; TEXT-ALIGN: left; mso-pagination: widow-orphan; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" align="left"><span style="FONT-SIZE: 18pt; COLOR: #cc3333; FONT-FAMILY: 宋体; mso-bidi-font-family: tahoma; mso-font-kerning: 0.0pt; mso-ascii-font-family: tahoma; mso-hansi-font-family: tahoma">生炸法</span><span style="FONT-SIZE: 13.5pt; COLOR: #000099; FONT-FAMILY: 宋体; mso-bidi-font-family: tahoma; mso-font-kerning: 0.0pt; mso-ascii-font-family: tahoma; mso-hansi-font-family: tahoma">其特点是油多火旺，用这种烹调方法加工的原料加热前一般须用调味品浸渍（码味），晾干水气，然后再下油锅炸至色泽金黄或者水分收干。生炸菌的特点是香、酥、醇厚。适宜生炸的有鸡（土从）、虎掌菌、牛肝菌、干巴菌等。</span></p>
<p style="MARGIN: 0cm="0cm"0cm="0cm"0pt; TEXT-ALIGN: left; mso-pagination: widow-orphan; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" align="left"><span style="FONT-SIZE: 18pt; COLOR: #cc3300; FONT-FAMILY: 宋体; mso-bidi-font-family: tahoma; mso-font-kerning: 0.0pt; mso-ascii-font-family: tahoma; mso-hansi-font-family: tahoma">生煎法</span><span style="FONT-SIZE: 13.5pt; COLOR: #000099; FONT-FAMILY: 宋体; mso-bidi-font-family: tahoma; mso-font-kerning: 0.0pt; mso-ascii-font-family: tahoma; mso-hansi-font-family: tahoma">是把原料切成厚片，放在锅中用中至小火慢慢地煎至成熟。生煎时锅中油不能多，要两面煎黄。应具有外香脆内鲜嫩的特点。适宜生炸的有鸡（土从）、松茸、干巴菌等。</span></p>
<p style="MARGIN: 0cm="0cm"0cm="0cm"0pt; TEXT-ALIGN: left; mso-pagination: widow-orphan; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" align="left"><span style="FONT-SIZE: 18pt; COLOR: #cc0033; FONT-FAMILY: 宋体; mso-bidi-font-family: tahoma; mso-font-kerning: 0.0pt; mso-ascii-font-family: tahoma; mso-hansi-font-family: tahoma">烧烤法</span><span style="FONT-SIZE: 13.5pt; COLOR: #000099; FONT-FAMILY: 宋体; mso-bidi-font-family: tahoma; mso-font-kerning: 0.0pt; mso-ascii-font-family: tahoma; mso-hansi-font-family: tahoma">就是将菌直接放在火上烤至成熟。烤时要注意火力的大小不能烧焦，也不能涂抹油脂。要保持原汁原味的鲜香。吃时可以蘸椒盐、番茄沙司，辣酱油等。适宜烧烤的有鸡（土从）、松茸、青头菌。猴头菌、牛肝菌等。</span></p>
<p style="MARGIN: 0cm="0cm"0cm="0cm"0pt; TEXT-ALIGN: left; mso-pagination: widow-orphan; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" align="left"><span style="FONT-SIZE: 18pt; COLOR: #cc0000; FONT-FAMILY: 宋体; mso-bidi-font-family: tahoma; mso-font-kerning: 0.0pt; mso-ascii-font-family: tahoma; mso-hansi-font-family: tahoma">挂糊炸</span><span style="FONT-SIZE: 13.5pt; COLOR: #000099; FONT-FAMILY: 宋体; mso-bidi-font-family: tahoma; mso-font-kerning: 0.0pt; mso-ascii-font-family: tahoma; mso-hansi-font-family: tahoma">是炸的一种形式，它是将原料包裹上淀粉或者蛋糊、糯米皮再放到油锅之中炸至成熟。它要求外焦里嫩，色泽金黄。适宜挂糊炸的有鸡枞、松茸、青头菌。猴头菌、牛肝菌等。凉拌法凉拌法是把生的原料或晾凉的熟原料，切成小型的丁、丝、片、条等形状、加入各种调味品然后调拌均匀的方法，拌可根据原料的生熟分为生拌、熟拌和混合拌等方法。拌的特点是：现拌现吃，调味品多样，花色品种多。把野生食用菌过水或过油后再加上调味料就是一道鲜美的佳肴。适宜凉拌法的有鸡（土从）、松茸、青头菌。猴头菌、牛肝菌、羊肚菌、竹荪、灵芝菌、、虎掌菌、北风菌、鸡油菌。侧耳、香菇、金耳、银耳、木耳。谷熟菌、刷把菌、奶浆菌、养面菌。白参、金针菇等。</span></p>
<p style="MARGIN: 0cm="0cm"0cm="0cm"0pt; TEXT-ALIGN: left; mso-pagination: widow-orphan; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" align="left"><span style="FONT-SIZE: 18pt; COLOR: #cc0000; FONT-FAMILY: 宋体; mso-bidi-font-family: tahoma; mso-font-kerning: 0.0pt; mso-ascii-font-family: tahoma; mso-hansi-font-family: tahoma">微波焗法</span><span style="FONT-SIZE: 13.5pt; COLOR: #000099; FONT-FAMILY: 宋体; mso-bidi-font-family: tahoma; mso-font-kerning: 0.0pt; mso-ascii-font-family: tahoma; mso-hansi-font-family: tahoma">是通过微波炉的微波加热成熟的一种方法。它有方便快捷的工效。所有的野生食用菌都可以洗净后改刀加入调料用微波打至成熟。时间３</span><span style="FONT-SIZE: 13.5pt; COLOR: #000099; FONT-FAMILY: tahoma; mso-font-kerning: 0.0pt">—</span><span style="FONT-SIZE: 13.5pt; COLOR: #000099; FONT-FAMILY: 宋体; mso-bidi-font-family: tahoma; mso-font-kerning: 0.0pt; mso-ascii-font-family: tahoma; mso-hansi-font-family: tahoma">５分钟即可。</span></p>
<p style="MARGIN: 0cm="0cm"0cm="0cm"0pt; TEXT-ALIGN: left; mso-pagination: widow-orphan; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" align="left"><span style="FONT-SIZE: 18pt; COLOR: #cc0000; FONT-FAMILY: 宋体; mso-bidi-font-family: tahoma; mso-font-kerning: 0.0pt; mso-ascii-font-family: tahoma; mso-hansi-font-family: tahoma">火锅涮法</span><span style="FONT-SIZE: 13.5pt; COLOR: #000099; FONT-FAMILY: 宋体; mso-bidi-font-family: tahoma; mso-font-kerning: 0.0pt; mso-ascii-font-family: tahoma; mso-hansi-font-family: tahoma">是为喜爱火锅的朋友专门设计的，它可以把所有的野生食用菌都放在一锅中涮食。要求做到汤清、味醇、菌新鲜。当然还可以加入一些海味河鲜、鸡、鸭、肉、蔬菜之类的。目前火锅野生食用菌十分流行</span></p> 不过野生菌辨别不易，没有专业知识不敢乱吃哦。
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