Reasons for the price increase of fresh bacteria

The reason for the price increase of fresh bacteria lies in temperature.

Fresh bacteria, also known as mushrooms. Usually, people refer to cultivated mushrooms and wild mushrooms as mushrooms. Mushroom is a delicious food that people often eat, that is, the fruiting body of edible fungi, which refers to mushrooms, mushrooms and ganoderma lucidum, and mostly comes from some families and genera of basidiomycetes.

Common edible fungi are Lentinus edodes, mushrooms, Hericium erinaceus, Auricularia auricula, Ganoderma lucidum and so on. In ancient times, it was mostly rare and wild. Now it can be cultivated artificially and produced on a large scale. The gentleman walked out of the mountain forest, not only into the hotel, but also into the homes of ordinary people. Many edible fungi are rich in nutrition and are the best in food, and their functions are well known.

Type of bacteria:

Chicken fir:

Chicken fir is a rare edible fungus produced in Yunnan Province. The meat is sweet, famous for its tender and refreshing meat, and contains many nutrients such as calcium, phosphorus, iron and zinc, which is particularly delicious.

There are many kinds of chicken fir, including black chicken fir, green chicken fir, white chicken fir and turf chicken fir. Among them, the quality of black-skinned chicken fir is the best. Chicken fir can be preserved for a long time and eaten all the year round after being dried, salted or fried in vegetable oil by different processing methods.

Bamboo sun:

Dictyophora, also known as bamboo sheng, bamboo ginseng and monk bamboo mushroom, is a rare edible fungus produced in Yunnan Province. Dictyophora indusiata is rich in minerals, protein, fat, sugar and other nutrients. The mushroom meat basket is dark white, fresh and tender.

Dictyophora dictyophora is a cryptophyte parasitic on the roots of bitter bamboo. It mainly grows in mushroom areas in Zhaotong, Yunnan and bamboo forests in southern Yunnan. It is shaped like a tulle lotus cover, with a dark green hat, a white cylindrical mushroom-scented handle and a pink egg-shaped Volvariella. There is a net skirt of white mushrooms at the top of the mushroom handle, which is spread down from the cap. The whole fungus looks very beautiful and is called the flower of fungus.

When cooking and cooking soup in summer, adding a little dictyophora can prevent rancidity and prolong the preservation time.

Matsutake:

Tricholoma matsutake, also known as Tricholoma matsutake, Tricholoma matsutake, Tricholoma matsutake and Tricholoma matsutake, is a rare wild edible fungus and is known as the "king of mushrooms" in Japan. Tricholoma matsutake often grows in pine forests or woodlands mixed with conifers and broadleaves, and produces mushrooms in July, August and September every year, especially in Yunnan.

Fresh Tricholoma matsutake is umbrella-shaped, bright in color, slightly brown in cap, with fibrous velvety scales around the thallus, tender in meat and rich in aroma. Tricholoma matsutake contains a variety of amino acids, vitamins, sugars and minerals, and is also rich in mushroom polysaccharides with anticancer effect.

Tricholoma matsutake has high nutritional value, delicious taste and high medicinal value. Japanese Tricholoma matsutake is a high-grade gift, which was presented to the noble royal family as a tribute by the people in ancient times.