Edible fungus and plant dry goods

Japanese mushroom ▼


Japanese mushrooms are the top mushrooms, thick meat, tightly rolled in the mouth, and the mushroom surface is white. The meat quality is crispy in the moon, and it has a bite feeling and good selling.

Japan began to cultivate winter mushrooms about 350 years ago. After the invention of bacteria technology in 1943, the planting of winter mushrooms has developed more. The usual approach is to cut the logs, millet trees, vertebral trees and other logs into about 1 meter 1 meter or so The length of the mushroom is implanted to make the mushroom grow and spread on the log until it is covered with the entire tree.

The annual output of mushrooms in Japan is about 10,000 tons, but the mushrooms account for only one percent, that is, about 100 tons, of which “Sky White Flower Mushroom” is also the title of “King of Flowers”.

To cultivate these mushrooms, the conditions of time and place need to be cultivated. The first necessary conditions are in the natural drying environment of about half a month, so that the long mushroom umbrellas are blown by the wet wind inside and outside. Naturally, a beautiful cracking pattern is formed, but if you encounter fog or rain at this time, the mushrooms will turn color and become a second -class “Camellia Mushroom”.

There are not many places to have this climate in Japan. Only the Northeast Sanyu Coast, Zodu Island, Fang Peninsula, Iah Peninsula, and Kyushu Guodong Peninsula, Malaysia and other places can grow mushrooms.

Japanese thick mushroom ▼

Japanese thick mushroom

This kind of mushroom surface layer is tightly folded, and it is quite thick, rolling up. It is also seven -separated as the mushroom noodles.

Winter mushrooms (inner people are called Hiram Mushrooms) If they are divided in the growth season, there are spring mushrooms, autumn mushrooms and mushrooms. The autumn mushrooms are thin, the output is small, the spring mushroom and winter mushroom body are thicker, and the output is more. According to the thickness, size, and color of the mushroom body, it can be divided into multiple grades, so there are “Japanese thick mushrooms” and “Japanese thin mushrooms”. The former mushroom heart and side are thick, while the latter is divided into superior and secondary.

The quality of high -quality mushrooms should be thick and light, uniform in color, dry body, and obvious patterns. Generally, the thick meat mushrooms are more refreshing, and the meat is soft and smooth.


The cultivation of winter mushrooms in Japan is very studied. The wood that grows mushrooms is cut, sawing wood, blowing dry, drilling, and beating them. Local, keep dry and temperature at 22 ° C -26 ° C, so that the mycelium is fully reproduced. After the rain in autumn, the wooden bone and wood epidermis began to grow out of winter mushrooms. Whether the mushroom pattern is obvious and the thickness of the mushroom is related to the climate and rain at that time.

Compare Japanese mushrooms with Chinese mushrooms, the former is fragrant, and the latter is particularly fragrant when cooking.


Chinese mushroom ▼

Chinese mushroom


Mushrooms, also known as shiitake mushrooms, are a edible fungus of the omer of the burden bacteria. The cultivation of mushrooms in China has a history of about seven or eight hundred years, and it is the earliest country in the world to cultivate mushrooms.

Among the Chinese mushrooms, “Beijiang Mushroom” is the best product. This kind of mushroom is produced in the North River area of ​​Guangdong, especially Shaoguan and Nanxiong, commonly known as “North Mushroom”. The taste is just a little bit tough. The people produced in September and October each year are the most precious. If the frost is cold, it is naturally cracked.

Both China and Japan are produced in winter mushrooms. In the past, due to the winning technology and equipment, Japan’s winter mushrooms were the best. However, after the introduction of Japanese mushrooms and technology in Chinese cultivation personnel in recent years, it has greatly improved whether it is quality and packaging and even sales. Japanese mushrooms are much cheaper, so they have a large market.

Chinese mushrooms are best soaked overnight, and it will be soft and slippery, otherwise it will be tough.


Xiangxin ▼



Xiangxin or straw, the mushroom body is thin, and the umbrella surface is full.

The growth of mushrooms requires a suitable temperature. If the high temperature above 20 ° C, although the mushrooms grow fast, the meat is thin and the bacteria cover is full, and the stalks are long, which will form a poor quality of Xiangxin.

Straw mushrooms ▼

straw mushroom

Mushrooms are also known as orchid mushrooms and buds. It is one of the four most widely cultivated mushrooms in the world. A high -temperature mushrooms in the family of burden bacteria and goose cream.

The straw mushrooms grow rapidly, and it is easy to open an umbrella. Generally, it will be harvested in time when the bud feet will be broken or just a bit ruptured. After picking it, use a knife to remove the impurities of the mushroom handle, cut it in half, spread the incision on the bamboo, spread it on the bamboo, spread it on the bamboo, spread it on the bamboo, spread it on the bamboo, and spread it on the bamboo. Dry or dry on the small hole sieve until the mushroom body is all crispy and hard. Generally, the fresh mushrooms can be made into about 10 dried mushrooms per 100 pounds of fresh mushrooms.


Dry grass mushrooms are better and tender, and they should be dry, yellowish and vivid in color, thick and uniform in the mushroom body, tenderness, mushroom umbrellas less, without coke, mold, and impurities.

Mushroom ▼


Mushroom scientific name Agaricus Bisporus, also known as bisoplastic mushrooms, mushrooms. It is currently the only edible bacteria for global cultivation. The earliest cultivation land in the world was in Western Europe and introduced China in 1935.

Category is a burden, umbrella mushrooms, mushrooms. After long -term selection, the color of the sub -entities is divided into three products: that is, French products, such as white mushrooms; British products, such as brown mushrooms; Colombian products, such as cream mushrooms. White mushrooms are most commonly cultivated, and Hong Kong people call white bacteria. The sub -entity is pure white, the umbrella shape is complete and beautiful, the meat is tender and crispy, and is suitable for canned food. The brown mushroom bacteria lid is dark brown, the umbrella shape is large, the meat is thick, but the meat is not as tender as white mushrooms, and less cultivation. Cream mushroom bacteria cover pink, thick, mostly used as mushroom sauce.

There are some wild mushrooms in North China, Northwest China, and other places. It has a fresh, tender, and strong flavor. Because Zhangjiakou is a distribution center, it is called “mouth mushroom”. Make more dry products for sale. Before eating, these dry products must be washed with cold water, soaked with boiling water and swollen, picked up and squeezed, sprinkled with a small amount of salt, and gently kneaded with your hands until you drifted without seeing the sediment.

Hericium mushroom ▼


Hericium Erinaceus, a scientific name of Hericium mushroom, is a famous edible fungus. It is classified as a belonging to the belly, non -pleated mobilizer, dental bacteria, and Hemorrheae. The sub -entities of the edible part, because the cloth is covered with needle -shaped meat, the image of the monkey head, and the color of the monkey, it is named “monkey head”.

It is widely distributed and the provinces are produced in various provinces. Western Europe, the United States, Japan, and Russia also came out. Because it grows in the old forests of the mountains, it is not easy to harvest, but now it can be cultivated artificially.


Hercho head mushrooms are tender and delicious, and in the past, there were “mountains and monkey heads, seafood bird’s nest”. Nutritional value is also the front of the edible bacteria.

There are two kinds of fresh and dry system on the market. Fresh and dry mushrooms are washed with water, cutting the mushroom needle to grow square thick slices, rolled with ginger and shame water, and you can go with other meat, vegetarian dishes or ingredients. Cook into delicious dishes. As for the dry product, you can soak it with warm water for about 15 minutes. After washing the monkey head mushrooms, roll the ginger and shallot water for about 3 minutes, remove it, squeeze the water, cut the mushroom needle to grow square slices, and other ingredients with other materials, and other materials, and other materials. Swan or stew. Generally speaking, the effect of stewing and soup is the best.

Fungus ▼


Auhcularia Auricula is a edible fungus that grows like human ear.

Good fungus should be black light, slightly gray, large and moderate with a wide back. The petals are extended and inflated. The identity is dry. If the ears are blackened or dull or even black. Use your hands to squeeze the fungus easily, and let it be elastic, and immediately stretch the body; the feel is tough, and the ears are stretched out slowly. The water content of fungus should not exceed 11%.


Fungus contains a variety of minerals and vitamins such as protein, sugar, phosphorus, calcium, iron.

There are many places and varieties of fungus. The best one is white -back black fungus. The color is dark and bright, dry body, tender and white back, mostly used for fried dishes, snakes and dumplings. Usually 1 or two (about 40 grams (about 40 grams ) Dry goods can be sent 8 or two (about 320 grams).

In some places, “fungus” is a general name, including a variety of bacteria, such as “white fungus”, which calls black fungus, cloud ear, sand fungus and other fungus.


Snow ear ▼

Snow ear

Snow ear, also known as white fungus, Tremella, scientific name Tremlla Fuciformis, is a consumption and medicinal fungi with high economic value. It is a category of bacteria.

The part of the snow ear for consumption is its sub -entity, which is chrysanthemum or cocky -like. Because the inside contains more glue, the dry items can absorb a large amount of water and swell. Essence


Snow ear was originally wild on dead wood. It is the most famous with Tongjiang Snow Ear in Sichuan and Zhangzhou in Zhangzhou, Fujian. A large number of artificial planting can be carried out.


Snow ear is dry, with a large shape, a relaxed volume, a beige, thick glue, a high inflation of water, and a slightly shiny fragrance. Before cooking, you can soak it with warm water for 2-3 hours. When the ears are completely swollen and thorough, pick the root piping, and then rinse with cold water.

Yellow ear ▼

Yellow ear


The yellow ears are yellow and have a fresh aroma. From the perspective of biological classification, it belongs to a fungus of burden bacteria, Tremella, Tremella, and Tremella.


The surface layer of the yellow -eared entity is composed of glue yellow fungus acetosus, while the core part of the sub -entity is another kind of fungus -Stereum Hirsutum. Huang Er’s robe is born on the surface of the sub -entity, and the sub -entity is wrapped outside the coarse hard hardness, while the rough hairy mesophage is born inside the wood (hemp, green nets, etc.), so its biological characteristics It’s quite interesting.

The yellow ears are good at large golden yellow impurities. In some places, it is also called osmanthus ears. Usually it (about 40 grams) of hair quality, high -quality ones can get 0.5 kg, and the secondary ones are about 0.07 kg.

Yuer ▼


The shape of the elm is like a chicken crown, so it is also known as the cockle ear, which is golden, tender and crispy. There is no umami flavor, and it is mostly used for fasting. Usually 0.01 kg of elm ear dry goods can be sent 0.05-0.06 kg.

Because of the homophonic “Ruyi”, it is commonly used in auspicious dishes.

Stone and sand fungus ▼

Stone ear

Stone ear is produced in Sichuan and Hubei. The shape and color are like fungus, but the shape is thinner and thinner. Usually 0.01 kg can be sent about 0.06 kg. In addition, there are sand fungus, which are similar to cloud ears and crispy, but in terms of overall taste, it belongs to the more ears.

Zhu Sheng ▼


Bamboo Sheng, also known as bamboo cricket, is a fungus of the burden, ghost pens, and commonly eaten for long skirts.

Bamboo Sheng grows in the Songshan Mountains of the Southwest Plateau in China. On the decaying bamboo body in the bamboo forest, or the deserted leaves and the thick layers of the planting quality. The sub -entity of this bacteria is upright, with bell -shaped bacteria lids at the top and mucus with odor. Under the lid of the bacteria is a mesh skirt.

Cut off the lid and clean the mucus. After drying, the stalks and bacteria skirts are edible. The smell of the bacteria skirt is fragrant, which is that the product is bamboo Sheng.

The quality of Zhusheng is mainly identified from two aspects: color and texture. The color is light yellow, the length is uniform, the texture is soft, the smell is delicious, and the color is deep and the texture is the secondary product.


Ganoderma ▼


Ganoderma lucidum is a type of fungi. Category is a burden of burden, porous bacteria, porous bacteria, and ganoderma. Although there are more than 50 types of bacteria that are currently discovered in China in China, Ganoderma lucidum, which is generally used as the concept of commodity, only refers to Ganoderma Lucidum and G.Japonidum. Essence

The sub -entities of Ganoderma lucidum are wood embolism, the bacteria cover kidney -shaped or semi -circular, with a diameter of 3-20 cm. It has ring rhombus and radiation wrinkles, mostly wild, and there are also artificial cultivation varieties.

Fair dishes ▼


Favorica is a kind of sanctuary of terrestrial algae, cyanobacterians, and pearls and algae plants. Because of its dark colors, slender as silk, rolled fluffy, the shape is very scattered, so it is named.

The scientific name of the dish is Nostoc Commune Var Flagelliform. In fact, it is a variant of Gexianmi (also known as water -ear, scientific name Nostoc Commune). Gexianmi is a kind of aquatic algae. Its cell group gathers shelled and has a gum outside. The cell group of the dishes is connected into a trace, and it is also glue outside. Therefore, the scientific name of the distribution is Var Flaglliform after Gexianmi’s scientific name, which means “silk variant”.

Most of the dishes grow on the stone slope and sandy land between the wet mountains in the plateau. Every fall, the rainwater in the northwest of Shaanxi, Gansu, Xining and Inner Mongolia has increased. Fair dishes on the stone slope. The fresh hair dishes are dark green, picking off sand and weeds, and dried in the sun after drying the black curls, which is the finished product.

The color of the dishes is dark, the silk strips are long, the impurities are small, the fluffy and dryness of the hand is slightly elastic, and the smell is good. There are ravioli and hair dishes on the market, which must be pretended to be used with corn. Therefore, you must pay attention to the following differences when buying, that is, the real hair is slightly expanded after moistness, and it is elastic. It is soft and smooth. It has a little elasticity with your hands. No such characteristics.

Dishes are high in calcium and 2500 mg of calcium with dried products per 100 grams. It is rare among other foods.

There is no umami flavor, but its flavor is delicious, and it can absorb the umami flavor of other dishes. It is very suitable for cooking or soup with other meats. And because of the harmonious “getting rich”, it is placed in the auspicious dish of the Spring Festival, which has become an indispensable material.

Before cooking, it should be cleaned to remove the fine sand. It can be immersed in the water for 20 minutes. Put up and put it in a little raw oil. Then use water to rinse 3-4 times, boil the vegetables with ginger juice, soak the dishes to remove the gray smell, and then use the soup to make the flavor, and cook it with other ingredients into a good dish.

Dried cabbage ▼


Dried cabbage


Cabbage is a very common cultivation of vegetables. The English name Chinese White Cabbage, the scientific name Brassica Chinese, is also the “cabbage”, which is the same as the “Chinese cabbage” named Yellow bud or Shao Cai. The edible part is mainly leaves and petioles.

The water content of cabbage is high. Each 100 grams of fresh vegetables contains 96 grams of water. It is dried into dried cabbage and can be used for soup.


Stone ear


Use cabbage or overlord flowers to boil soup, soak water in advance to the hair, wash and wrap the water before you can cook the soup.Water absorption.

Golden Needle ▼


Golden needle

Golden needle is also known as ligain and forgetful grass. It is the flower buds of HEMEROCALLIS FULVA L., H.Flava L. or H.MINOR MILL, because of its flower buds yellow, like golden needles like golden needlesThe name.The flower buds are steamed and dried, and they are golden needles. The color is light and fresh, the feel is soft and elastic, and the smell is good.It is a good material that is often used with Yun Er.