My Deep-sea Fishery

He Mingde arrived late with a stainless steel lunch box after eating a pot of seafood pot.

Are you full after eating? He Mingde asked loudly as soon as he arrived, completely oblivious to the weird eyes everyone was looking at him.

Chen Qingsheng stood up and glanced at the stainless steel lunch box in He Mingde's hand. Inside were two small yellow croakers that had been cut into pieces, Brother De, why is there only so much meat? You wouldn't steal it on the way, would you?

Nonsense, do you think I'm a cat? You even steal raw fish. He Mingde rolled his eyes, I'm feeling sorry for you and you didn't leave anything for me after you finished eating the seafood pot. Are you thinking about the two little yellow croakers again?

How can I not keep it for you? Xu Fang scooped the soup spoon into the basin, and immediately fished out a palm-sized swimming crab from the bottom of the basin, I will keep the best ones for you, hurry up and put the small yellow croaker in the pot, everyone I've been waiting for half a day.

I didn't make you wait either

The crowd was arguing again, and He Mingde slowly poured the small yellow croaker from the lunch box into the seafood pot.

The small yellow croaker pieces are cooked as soon as they are rolled in the seafood pot, and the rich aroma wafts all around, making everyone's mouth water almost.

Of course, there are only so many small yellow croakers in total, no matter how greedy they are, there is no way to gobble them up, everyone is only given a small piece of fish.

After a seafood pot meal, everyone had a good time eating it, especially the two small yellow croakers were eaten by everyone, so that there was no soup left. This famous and rare delicacy is really too fresh, and it does not live up to the name of delicacy.

After eating the seafood pot, a group of people burped and sat on the beach chatting.

Xiang Yang led a few people towards the center of the island.

The center of the island is raised high, and the trees are gradually becoming lush, and there are many spore plants dotted among the trees.

Spore plants are commonly known as mushrooms and wild mushrooms. Countless mushrooms dot the trees to form a colorful world. The red, white, black, purple, and blue ones are very beautiful.

Wild mushrooms are very precious mountain treasures, but many wild mushrooms are highly toxic, and there are not a few people who are poisoned by eating wild mushrooms every year.

Most of these mushrooms, because Xiang Yang couldn't name them, didn't dare to pick them at will, but among them, there was a fungus that looked like a small black umbrella, but Xiang Yang recognized it.

It turned out to be a goose fungus. Xiang Yang plucked a black wild fungus the size of a beverage bottle cap from the ground, his eyes glowing.

The geese and goose fungus is also called the yellow fungus of the valley. It is named because it appears in the mountainous area every year when the millet turns yellow.

The goose and goose fungus is the best when the pine flowers fall to the ground during the cold dew. It tastes delicious and the fungus has a strange fragrance.

So far, there is no clear artificially cultivated species of swan goose fungus, and the goose and goose fungus seen on the market are generally pure natural strains

From the southernmost to the northernmost part of our country's territory, and from the westernmost to the easternmost, there are traces of Ancherichia spp., among which there are many hills and pine forests in the two lakes, and the humid climate is especially suitable for the growth of swanflies. The yield of goose fungus is the largest, the quality is also good, and the taste is excellent.

Xiang Chen also plucked a slap-sized Answan mushroom and said with bright eyes: I have eaten this kind of mushroom before, and the soup cooked with pork tastes so delicious.

There are many ways to make geese and goose fungus, but people in the southern coastal areas generally prefer to drink soup. Usually, they cut pork into slices and fry them in oil, and then add an appropriate amount of water to cook with geese and goose fungus.

When the soup is boiled to a golden yellow color, the ansmania will emit a unique fragrance. At this time, the soup tastes the most delicious, and one sip can make people's tongue fresh.

Go back and ask someone to take the net bag. Let's pick some and tell everyone not to pick mushrooms that you don't know. Xiang Yang ordered.

Yes, I'll go right away. Xiang Chen trotted all the way to the edge of the island.

Xiang Yang himself lowered his head and searched carefully in the vicinity. Anseria geese are usually found in large pieces, and they are easier to pick if they do not grow alone.

In just a short while, Xiang Yang has already found dozens of goose fungus.

However, the geese that Xiang Yang found are all too big, the smallest ones are as big as Laoganma’s bottle caps, and the big ones are even bigger than a palm. What Xiang Yang likes to eat is the goose that is the size of a drink bottle cap. bacteria.

Goose and goose mushrooms are listed among the delicacies of mountains and seas, but they are different from other delicacies of mountains and seas. Most of the delicacies of mountains and seas are the bigger the better, the more nutritious they are, and the more expensive they are.

The smaller the goose fungus, the more delicious it is, and the more expensive it is.

The root of the slap-sized goose fungus has a lot of sediment and is very difficult to clean. If you pick it up and sell it, the market price can only be sold for 30 to 40 yuan a catty, and the goose goose fungus with the size of a hot sauce bottle cap can be sold for seven or eight. Ten yuan per catty, but the price of swallow goose mushrooms with large beverage bottle caps exceeds one hundred yuan per catty.

The size of the cap of the drink bottle is not only easy to clean, but also has the same delicious taste as the goose fungus after being cooked. The most important thing is that it has the kind of crispy taste that the goose goose fungus does not have. One bite does not feel like eating The soft fungus, on the contrary, has a taste like chewing stewed radish. After chewing, the lips and teeth are fragrant, and it is fresh from the tip of the tongue to the stomach.

Where is it? Where are the geese and goose fungus? He Mingde's loud voice came from behind Xiang Yang, and a group of crew members rushed over when they heard Xiang Chen say that there were goose and goose fungus in the woods in the middle of the island.

Xiang Yang took a net bag from a crew member with a smile, stuffed the collected goose fungus into the net bag, and then shook it at everyone, Isn't this what it is?

I'm going, it's all bottle cap-sized goose and goose fungus, isn't your eyes too sharp, Captain? The crew immediately burst into exclamation when they saw Xiang Yang's raised net bag.

Chen Qingsheng's eyes were rounded. He was used to eating seafood while drifting at sea all year round. In fact, he really liked mountain delicacies. He immediately rubbed his hands and said, Captain, these goose mushrooms are the main course tonight, right? Come, come, hand them over. Give it to me, leave it to me, I am the best at cooking goose mushrooms.

Crack. Xiang Yang, who had already seen through Chen Qingsheng's nature as a foodie, immediately slapped Chen Qingsheng's paw away, Can I have a mouthful of soup if I leave it to you to cook? Don't even think about it. You want to take it home to stew pork, if you want to eat it, pick it yourself.

He Mingde looked around Xiang Yang carefully, Xiaoyang, where did you find these fungi? Why didn't I see any of them.

Xiang Yang rolled his eyes, Uncle, you are just opening your eyes and talking nonsense, you told me that you didn't see any of the wild goose fungus?

He Mingde glanced at a palm-sized fungus that Fang Youqun had just picked and said with disgust, I mean the small fungus in your net bag, the big ones chew like cotton candy It doesn’t even taste chewy, why should I take it back?”