In rural areas, there are often poisoned incidents caused by eating poisonous mushrooms. If faced with delicious mushrooms, can they be toxic? Here's a small series for everyone to introduce ways to identify poisonous mushrooms, let's take a look!
Identification method:
1. Comparing Laws: With the use of color mushroom catalogues suitable for local use, it is a good way to identify local edible mushrooms or poisonous mushrooms one by one.
2. Look at the shape: Poisonous mushrooms are generally more sticky and slippery, often covered with debris or grow like patches of patches: the stipe often has a ring of bacteria. Non-toxic mushrooms rarely have a ring of bacteria:
3. View color: Mushrooms are mostly golden, pink, white, black and green. Non-toxic mushrooms are mostly coffee, pale purple or gray red:
4. Smell smell: Poisonous mushrooms have potato or radish flavor. Non-toxic mushrooms are bitter apricot or fruity.
5. To see the secretions: The fresh wild mushrooms picked will be torn off the mycelium. The non-toxic secretions will be clear and bright. The individual is white and the mycelium will not be discolored. The poisonous secretions will be thick and auburn. After being torn in the air, Easy to change color.
First, the identification, you can look at the shape, poisonous mushrooms are generally more sticky slippery, often covered with debris on the bacteria cover or grow like patch-like patches. Stipes are often found on stipe, and non-toxic mushrooms rarely have a ring of bacteria. The poisonous mushrooms are brightly colored in golden, pink, white, black and green; non-toxic are mostly coffee, pale purple or gray-red. Poisonous mushrooms have potato or radish flavor; non-toxic mushrooms are bitter apricot or fruity. The fresh wild mushrooms picked will be torn off the mycelial stems. The non-toxic secretions will be clear and bright like water. Individuals will be white and the mycelium will not be discolored. The toxic secretions will be dense and auburn. After being torn, they will be easily discolored in the air.
Second, look at the growth zone
Edible non-toxic mushrooms grow on clean grass or pine and eucalyptus trees. Poisonous mushrooms often grow in dark, damp, dirty areas.
Third, see the color
Poisonous mushrooms are brightly colored, with red, green, black, cyan, and other colors, especially purple are often highly toxic, and are easily discolored after picking.
Fourth, look at the shape
The non-toxic mushroom has a relatively flat cap and smooth umbrella surface. The poisonous mushroom cap has a convex shape in the center, and the shape is strange. The cap of the mushroom is thick, and there are bacteria wheels on the stem, and the handle is slender or long and easy to break.
V. See secretions
Fresh wild mushrooms picked will be used to tear off the stipe, non-toxic secretions will be clear and bright like water (individual is white), and the discoloration will not occur after the bacterial surface is torn off; toxic secretions are thick and thick, showing auburn, easily discolored in the air after tearing.
Six, smell the smell
Non-toxic mushrooms have special aromas and poisonous mushrooms have strange flavors, such as spicy, sour, and acrid taste.
Seventh, it is a test
When picking wild mushrooms, you can use the green onion to rub on the cap, if the green onion becomes dark brown, proves toxic, non-discolored and non-toxic.
Eight, it is a cook test
When cooking wild mushrooms, put a few rushes or some garlic and rice to cook. After the mushrooms are cooked, the rushes turn blue green or purple green to be toxic. The yellowing is non-toxic; the garlic or rice is discolored and toxic, and no color changes Maintaining the color is non-toxic.
Nine, chemical identification
Pick up or buy back the suspected mushrooms, squeeze out the juice, wet the paper, and immediately add a drop of dilute hydrochloric acid or white vinegar. If the paper turns red or blue, it is poisonous.
Important reminder:
If it is impossible to determine if the wild mushrooms are poisonous, do not eat them by yourself!
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