Chanterelle;Chanterelle Mushroom;Chanterelle Mushrooms Dried;dried Chanterelle;Whole Dried Chanterelles;Dried Chanterelle Mushrooms Wild Mushrooms,Chanterelle Mushrooms Fresh (1000 g(2.20 Pound))

Chanterelle (scientific name: Cantharellus cibarius Fr.) is a fungus of the genus Chanterelle in the family Chanterelle, also known as Chanterelle, yellow fungus, Apricot fungus, etc. Chanterelle fruiting body fleshy, flaring, apricot or egg yellow. Pileus 3-9cm in diameter, margin undulate or lobed, inrolled. Mushroom meat egg yellow. The pleats are narrow and thick, interleaved with meshwork ribbed, and extended down to the stalk. Stem apricot yellow, 2-8cm long, 0.5-1.8cm in diameter, smooth, solid inside. The air is light and the taste is light.

• Chanterelle mushroom stew Ingredients: 500g pork, 50g chanterelles. 1. Wash the meat and put it in boiling water to remove the blood. Chanterelles with warm water bubble hair, wash with knife cut into pieces. 2. Heat the pot and add lard, cook the cooking wine, ginger, scallion, broth, fire boiling, skim the foam, add chanterelle mushrooms, boil, then simmer until the meat is thoroughly cooked, pick out the scallion, ginger with MSG, pepper seasoning.
• Potato and chicken chanterelle thick soup Ingredients: about 75g chanterelles, about 300g potatoes, half shallot, 1 carrot, 1 and a half tablespoons flour, 2 tablespoons corn, 1 bowl of shrimp. Seasoning: 2 tablespoons butter, some stock (fish), about 150-200ml milk. 1. Chop the onion. Dice the carrots and dice the potatoes. 2. Melt the butter in a wok, add the carrots and Onions and fry until the carrots are soft and the Onions are transparent. 3. Sprinkle in flour and stir.
• 4. Pour in the fish stock, stirring at first, and thoroughly incorporating the flour. The fish soup is more than everything. Bring to a boil and add the potatoes, corn kernels and milk. Bring to a boil, turn down to low heat, cover and cook for 20 minutes. 5. Wash chanterelles, add to the soup, bring to a boil over medium heat, and cook for 5 minutes. 6. Add the seafood to the soup and cook for about 5 minutes. Season with salt and pepper. Finish with green onion.
• For the cleaning of chanterelles, remove impurities directly after the fresh rinse, and before eating with boiling water, immersed in cold water can be cooked. The first thing to do is to soak dried chanterelles, with warm water, relatively warm water for more time saving, but some people worry about the sterilization of boiling water also lost nutrients, so the best or warm water. After the dried chanterelle is soft, remove the impurities and wash it.