Eat wild fungus of poisoning

China's traditional Chinese medicine to

        Wild fungus, mainly grow in summer, such as porcini, QingTou bacteria, rice water, rinse the bacteria, hot coals and chicken, etc.; Autumn growth is mainly yellow valley bacteria, dry bacteria, the bacteria in milk plasma, chanterelle, chicken, etc.; Winter growth mainly frozen bacteria, thatched bacteria, etc.

        In one of the most common dozens of wild fungus, with the highest probability of poisoning, when several porcini. Other fungi, especially chicken, the possibility of poisoning is very small. In order to prevent the poisoning, eat wild fungus to do four note:

        One is to put garlic Fried wild fungus. Fry what varieties of wild fungus no matter, want to put a few cloves of garlic. Such as wild fungus, stir until cooked garlic is black, prove its toxic, never eat. Such as garlic color is white, then edible.

        2 it is must and stir-fry until done. No matter what kind of varieties of wild fungus, fry not irritable, be sure to slowly and stir-fry until done. Fry are not ripe, not poisonous wild fungus, also can produce toxin and make the person poisoning after eating.

        Three is can't eat stir-fry a variety of wild fungus mixed together. Some wild fungus, Fried to eat alone, safe non-toxic. When mixed with other wild fungus scrambled to eat together, can produce toxins, poisoning.

        Four is to taste first after eat. After cooking when the first Fried wild fungus, stir-fry, try first, then fry the other dishes. Stay a few vegetables stir-fry well, the time also almost half an hour. If wild fungus poisonous, half an hour after eating will appear dizziness, nausea, vomiting, such as unclear vision reaction. If half an hour the body without any reaction to that wild fungus non-toxic. Then you can rest assured to eat. (Wang Yinji)

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