People who go to the market in the evenings are walking in the same direction, rushing, carrying their children's school bags, or trying to figure out how to do this dinner at night faster and hotter. The mushrooms are the easiest to be brought home with their own hands, making a meal, the next one, and the soup. But that's the kind of food that looks clean, like the easiest to make mistakes, and it's the easiest to let down。
You know, a lot of people pick their dishes. First thing they do is look at them. The whiter, the fresher, the cleaner the brighter, the harder it is, the more it feels, the better it is. But the fungus thing, it's not the better looking. Some of them are white and they don't waste much time。
It's not as perfect as normal. It tends to be a little yellow in white, dry on the surface, and occasionally a little bit of natural spots, smelling of a mild fungus. The white-eyed, white-skinned, strewn-in-the-breathing-of-the-speech, especially if it's a little sour, chemical or slidy, don't try to be "pretty."。
The mushrooms are the same. It's cheap, it's good, it's good. But it's not like it's a special thing. It's normal to buy it for two or three days, softer, yellower. If a mushroom is hard enough for a week, the colours are too smooth, and the smell of stingy noses is still on, it has to stay away. People who live understand that food is too “capable” and sometimes it's not a gift and it's a problem。
And golden needle mushrooms, hot pots, and cooling. A lot of people don't pay much attention when they buy them, and they think they look alike. Actually, really fresh golden needle mushrooms, color is light yellow, touch soft, not dead. Don't take it home if it's too white, if it touches it, if it smells sour, if it's even bitter. Especially when it's salined in bulk, or when it's grotesquely long, a bag of golden needles and mushrooms, it's better to have more questions。
What is most disturbing is the so-called “wild bacteria” sold by roadside stalls near industrial zones. A lot of people who listen to the word “field” feel natural, nourished, scarce, as if it were worth more than planted. But this thing, mushrooms, is really "eating the environment." where you grow, you suck things into your body. Wildlife near roadsides, industrial zones, smelters are at greater risk. It's not new or new to meet with toxic wild bacteria as edible。
In other words, the people who buy food at home are afraid not of spending more than a few dollars to cook decent meals for their families, but they end up eating trouble in their mouths. Especially when there are old people and children in the family, the food cooks' thoughts are simple: they just want to keep the family safe. But there's something that's going on here -- that you're going to pick "good-looking," that you're going to choose "dreaming" and that you're always trying to be convenient。
So why don't you take a look at the mushrooms? The colours are natural, more radiant than the white ones; the smell of the fungus is more reassuring than the smell of the weird ones; and the touch is dry and resilient, more like normal food than the wet and dazzling ones. Don't think of those little spots, the colours that aren't so smooth。
One more thing. Don't underestimate the source. Artificial mushrooms, such as mushrooms, mushrooms, almond mushrooms, which are regularly sold in formal supermarkets and vegetable markets, are at least more manageable in their growing environment and have a deep heart. The bulk, unlabelled, non-preventable duration and date of production, especially the wild bacteria sold on the side of the road, do not touch it. It's probably not money. It's a dump。
Take it home and clean it up. The flow of water has been repeated several times, and while not all risks can be eliminated, at least the surfaces can be removed as much as possible. Much of the cooking is not about the skill and willingness to spend another minute。
I always felt that luck was the last thing in the kitchen. A man standing in front of a cooker, with a grunt of heat in the pot, a child crying hungry, an old man waiting to eat, everyone just wanted to eat a wet meal. The more you buy it every day, the more you can cook it every day, the less you can see it's beautiful。
Sometimes it's more reassuring to have a simple, less eye-opening mushroom in the market. That's the way it is. It's too much of a perfect thing to reach out。
