Wild Yellowfoot Chanterelle (Chanterelle): Market Price and Recipes for the Queen of Edible Mushrooms
Yellowfoot Chanterelle, also known as chanterelle or apricot mushroom, is a common fungus found in forests and on decaying wood of birch and pine trees. It is deeply loved by people for its high nutritional value and versatile cooking methods. So what is the market price of wild Yellowfoot Chanterelle per jin? How do you cook it deliciously?
1. What is the market price of wild Yellowfoot Chanterelle per jin?
On the market, various brands of wild Yellowfoot Chanterelle make different claims, so prices naturally vary. Generally, the price is still around 50 yuan per jin. Some people may use the slogan of deep-mountain wild fresh Yellowfoot Chanterelle to drive the price up to a certain height, so at this point everyone needs to keep their eyes sharp and clearly distinguish true wild Yellowfoot Chanterelle from fake. Under normal circumstances, the Yellowfoot Chanterelle in shopping malls or vegetable markets may be either real or fake, so the method of identifying Yellowfoot Chanterelle is still quite important.
2. How do you cook Yellowfoot Chanterelle deliciously?
Method one: Yellowfoot Chanterelle stewed with chicken
Ingredients: hen, Yellowfoot Chanterelle, sliced bamboo shoots, refined salt, cooking wine, MSG, scallion sections, ginger slices, rendered lard, chicken broth
Instructions:
(1) Remove the feathers from the hen, take out the internal organs, wash with water, and chop into pieces. Soak the Yellowfoot Chanterelle in warm water until expanded, remove impurities, wash clean, tear open by hand, and squeeze out the water.
(2) Put a small amount of lard in the pot, heat it, use scallion and ginger to season the pot, add the chicken pieces, stir-fry until half-cooked, add chicken broth, refined salt, and cooking wine, bring to a boil over high heat, then change to low heat and stew until the chicken pieces are fully cooked, pick out the scallion and ginger, season with MSG, and serve.
Method two: Yellowfoot Chanterelle stewed with meat
Ingredients: lean pork, Yellowfoot Chanterelle, cooking wine, MSG, refined salt, lard, ginger slices, scallion sections, pepper powder, meat broth
Instructions:
(1) Wash the meat, put it into boiling water to remove the blood water, take it out and wash clean, and chop into pieces. Soak the Yellowfoot Chanterelle in warm water until expanded, remove impurities, wash clean, and cut into slices with a knife.
(2) Heat the pot, add lard, put in the pork and stir-fry for a moment, pour in cooking wine, add refined salt, ginger slices, scallion sections, and meat broth, bring to a boil over high heat, skim off the foam, add the Yellowfoot Chanterelle, bring to a boil, then change to low heat and stew until the meat is fully cooked, pick out the scallion and ginger, and season with MSG and pepper powder to finish.
3. What dietary restrictions are there for Yellowfoot Chanterelle?
1. Yellowfoot Chanterelle is cold in nature. When eating fresh mushrooms, it is best to blanch them in boiling water for two to three minutes, let them cool, and then use them. Whether fresh or dried, the aroma of Yellowfoot Chanterelle is very distinct.
2. According to traditional Chinese medicine records, “Although Yellowfoot Chanterelle can warm the middle and strengthen the stomach, it contains a lot of dampness, and eating it often causes bloating. Those who wish to eat it must roast it together with ginger to dispel its dampness.” Therefore, Yellowfoot Chanterelle can also be paired with ginger when eaten.
3. It is generally believed that the cap of the Yellowfoot Chanterelle has the highest nutritional content, and is relatively tender and smooth with a good mouthfeel, while the nutritional content gradually decreases toward the end. In addition, the root is also relatively difficult to cook, so it is generally best to cut off the very end of the root, which is the most ideal way to eat it.