Bacillus ganba, also known as Dermatomycetes or Fungi anthemata or flower fungus, is an edible fungus that belongs to the phylum Basidiomycetes, Apidophyta, Dermatomycetes, Dermatomyceae, and Dermatomycetes. It has the characteristics of delicious and delicious, unique fragrance, rich in nutrients, and is one of the precious wild edible mushrooms in Yunnan like bamboo sunflower, cordyceps sinensis, chicken fir mushroom, matsutake mushroom, etc.
It mainly grows in the central Yunnan Plateau of China, Kunming, Yuxi, Qujing and Chuxiong in Yunnan are the main production areas, followed by Simao, Lijiang, Baoshan, Dali and other places in Yunnan, and a small amount of distribution in western Guizhou and southern Sichuan.
The dried mushrooms have not yet been artificially cultivated, and the dried mushrooms sold on the market are all wild resources. There are two main reasons why it is difficult to artificially breed Gamba: first, its growth environment is very complex, and the fruiting body is often mixed with a large number of miscellaneous bacteria and other impurities, which makes it difficult to obtain pure strains, and it is easy to be seriously polluted during the separation process; Second, the mycorrhizal nutrition mode of Grimba is complex and cannot survive independently from the host plant. Therefore, dried bacteria are very precious.
As for the taste of dried mushrooms, because the bacteria are thin and need to be chewed slowly, some people think it looks like eating beef jerky, while others think it has the taste of seaweed. When eaten in the mouth, the dried mushrooms exude a strong mushroom aroma, thick and crisp in some places, and soft in others. The aftertaste is long and unforgettable.
In addition to being rich in protein and crude fiber and other fungal components, dry bacteria also contain trace elements such as calcium, phosphorus, potassium, iron, and most importantly, a variety of amino acids required by the human body, which is also the first of the fresh flavor of dry bacteria.
Dry bacteria also contain antioxidants, which can scavenge free radicals in the human body and have the effect of delaying aging; A variety of trace elements can enhance the body's resistance and ability; Nucleotides, polysaccharides and other substances help lower cholesterol, regulate blood lipids, and improve immunity. The benefits of Gribacillus are many, and its polysaccharides are the strongest immune agents and regulators in the field of medicine. Although it has no direct killing effect on cancer cells, it can stimulate antibody formation, regulate the body's internal defenses, and promote the transformation of lymphoid tissue.
Here are some tips on picking dry mushrooms:
Smell: Good dry mushrooms have a strong aroma, pure and no musty smell; Poor quality dried mushrooms smell bland.
Look: The color of good dry bacteria is black, with some white in the middle, and there will be white "fungus powder" left on fresh dry bacteria; Poor-quality dry bacteria are darker in color and longer in length.
Touch: Good dry bacteria contain a small amount of water, which is very fresh to the touch and has a certain crispness; However, the quality of dried bacteria that have too much water or will bubble up when pinched is poor, and this kind of bacteria is usually soft.
Translation: When buying dried mushrooms, be sure to look at the upper and lower layers of mushrooms to ensure that their quality is consistent. Especially in the case of bagging, be sure to look through it.
The methods of selection, cleaning and storage of dry bacteria are as follows:
1.Selection: Since the mushroom grows in the woods, there will be soil at the root of the fungus, and the fungus may also be mixed with some pine needles and dead leaves, so you need to pick it out carefully.
2.Cleaning: Tear the dried bacteria into small pieces, put them in salt and flour, soak them in water for 15 minutes, and then wash them repeatedly to remove the sediment in the bacteria.
3.Dry: Gently squeeze out the water with your hands before proceeding to the next step.
4.Storage: If you want to store it for a long time, you can choose one of the following two ways:
Put it directly in a cool, dry place without any treatment, so it can be stored for about 1 week or so.
Wash the dried mushrooms, remove dirt and weeds, keep them dry, put them in a plastic bag, and store them in the freezer layer of the refrigerator. Remove and thaw naturally before eating, and then rinse thoroughly with water.
Dried mushrooms can be used for cooking, stir-frying, dry-frying, pickling and other ways, and are widely loved by the public. When stir-frying, tear the dried mushrooms into fine strips, clean them, and stir-fry them with shredded green peppers, garlic and other seasonings until cooked. This dish has the characteristics of overflowing aroma and refreshing, and it is dry and sweet in the mouth, which makes people have an endless aftertaste and increase appetite. Stir-fried dried mushrooms can soak the washed mycelium in egg whites, then slide through the oil pan, and then serve with shredded ham and lantern chili peppers, and add sweet and salty soy sauce, monosodium glutamate and other seasonings to stir-fry. Finish on a plate and drizzle with a little sesame oil. This dish is served with ham stir-fried, which has the umami aroma of ham and mushrooms, and has a richer aroma and mellow taste, making it perfect for eating with rice and making it unforgettable.
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