Pleurotus ostreatus, whose scientific name is Pleurotus ostreatus, is named after the lateral stalk. As a typical wood rot fungus, Pleurotus ostreatus is easy to cultivate and has a wide temperature range. It can be planted all year round and widely planted all over the world. In the Southern Song Dynasty, Chen praised "five smallpox" in his "Fungus Spectrum", which refers to Pleurotus ostreatus fungi mainly. Since 1930s, the cultivation of Pleurotus ostreatus has been developing continuously in China, and now it is the third edible fungus variety with output. Fresh Pleurotus ostreatus is delicious and nutritious. It can be fried, fried, boiled and scalded, and there are various cooking methods. Now it has become the most common dish in China. Because of the similar morphology and cultivation conditions, Pleurotus ostreatus, two wild relatives, is often eaten by ordinary people as "Pleurotus ostreatus".
Flammulina velutipes tastes tender and smells pleasant, and it is the best partner for hot pot or barbecue. But the day after eating, you always see it as soon as you wake up. This is because the slender handle of Flammulina velutipes is rich in chitin, which is the main component of shrimp and crab shells. Chitin is stable in nature and cannot be dissolved by water, weak acids, lye and organic solvents, so it is difficult to be decomposed and digested in the stomach. But don't worry, Flammulina velutipes can be digested and decomposed as long as you chew it carefully and break it fully.