Apricot mushrooms are not chicken-legged mushrooms。
Pleurotus eryngiii, an edible mushroom that grows in the euro-mediterranean region, the middle east and north africa, but also in parts of asia, is famous for its apricot and coli fat as abalone。
Chicken-legged mushrooms, known as hairy umbrellas because of their size as chicken legs and meat as chicken silks, are rare bacteria with commercial potential that have been artificially developed in recent years. Chicken-legged mushrooms are nutritious, tasted and tasted well and have high nutritional value。
The difference between almond mushrooms and chicken-legged mushrooms is that the almond mushrooms are closely organized, are flexible, and are kept longer after they are picked。
Extension:
Apricot mushroom
The sub-entities of almonds and mushrooms are single-born or group, the fungus covers 2-12 cm wide, first arched, then gradually flattened, when mature, the centre is shallow to the funnel, the surface is filamented, smooth, dry, fine fibre-formed, at a very young age, the lid is covered, and matures with waves or deep cracks。
The fungus is white, almondy and non-milk-free; the fungus is proliferating, dense, slightly wide, milk white, edge and sides flat, with microcosms; the bacterium is 2-8 cm to 0. 5-3 cm, tendentious or side by side。
Apricot mushrooms belong to the meso-low-temperature concubines. The sub-entity develops a temperature range of 10-15°c, which is usually planted in indoor fungus bags. Plantation consists of cotton husks, wood crumbs and other auxiliary materials such as beryllium, sugar and calcium carbonate。
The characteristics of chicken leg mushrooms
The sub-entity is larger. The bacterium cap is cylindrical and, within 40 minutes of the opening of the umbrella, the permafrost melts into ink-like liquids, while the bacterium handle becomes thin. It is 3-5 cm in diameter, 9-11 cm high, tan-to-light, and breaks into larger scales as the lid grows。
Bacteria white. It's white, cylindrical, long and thick down, 7-25 cm long, 1-2 cm thick, smooth。
