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枞菌炖臘肉

枞菌又名松乳菇，主要分布在湘、鄂、黔、渝交界地區的大山之中，分烏枞菌、紅枞菌兩(liǎng)種(zhǒng)，以烏枞菌最爲美味，生長(cháng)季節一般爲三月、六月和重陽期間，營養價值很高，富含粗蛋白，粗脂肪、粗纖維、多種(zhǒng)氨基酸、不飽和脂肪酸，核酸衍生物，還(hái)含有多種(zhǒng)維生素，不僅味道(dào)鮮美可口，還(hái)具有藥用價值，尤其是重陽菌更是被譽爲“菌中王子”。 枞菌與臘肉合炖，是武陵源地區常用的做法，在小火中慢慢煨炖，臘肉的鹹香與枞菌的濃香相互交融，其鮮美讓人久久無法忘卻。（口味清淡）

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