Xinjiang Bachu Mushroom Pictures Xinjiang Bachu Mushroom How to Eat

There is a local specialty in Xinjiang called Bachu mushroom. People who have been to Xinjiang are familiar with it, but those who have not been to Xinjiang are relatively unfamiliar with it. In fact, Xinjiang Bachu mushroom is a highly nutritious wild vegetable. I will show you its picture and tell you how to eat Xinjiang Bachu mushroom.

Xinjiang Bachu Mushroom Pictures Xinjiang Bachu Mushroom How to Eat

1. Introduction to Xinjiang Bachu Mushroom

Xinjiang Bachu mushroom is a wild mushroom that grows mostly in the poplar forests in Xinjiang. It has thick flesh, delicious taste, and contains many nutrients that are beneficial to humans. However, its production is not high, and it has always been in short supply in the market. This mushroom is mainly produced in Bachu County, Xinjiang, so people habitually call it Bachu mushroom.

2. Xinjiang Bachu mushrooms can be eaten after stewing

Xinjiang Bachu mushrooms can be eaten after stewing. They can be stewed with a variety of meat ingredients. Spare ribs and native chickens are its ideal partners. Soak Xinjiang Bachu mushrooms in clean water, add seasonings and stew them with clean native chickens. Eat them after stewing. They have excellent nourishing effects.

3. Xinjiang Bachu mushrooms can be eaten after being fried

It is also a good choice to eat Xinjiang Bachu mushrooms after stir-frying. The specific method is to soak the Bachu mushrooms in clean water in advance, remove the mud and sand after soaking, wash them, and then cut them into slices. Also prepare some lean pork slices, chopped green onions and ginger slices. Put the meat slices in a bowl, add seasonings and marinate for a while. After heating the oil in the pan, add the chopped green onions and ginger slices and stir-fry. After a while, add the mushroom slices and stir-fry together. After stir-frying, add salt and chicken essence to season and it is ready to eat.