How much is dried bamboo fungus per jin on the market? Processing and cooking methods explained

Bamboo fungus is also known as long-skirted bamboo fungus, bamboo ginseng, veil fungus, net-veil fungus, bamboo maiden, monk's hat mushroom, and snow-skirt fairy. It has a delicious flavor and has been listed among the “eight delicacies of herbs” since ancient times. So how much is dried bamboo fungus per jin on the market? How is it processed? What cooking methods are there? According to Mr. He of Changning County, fresh bamboo fungus sells for about 200 yuan per kilogram on the market, and the dried kind, made into gift-box packaging, costs 600 yuan per kilogram even at wholesale price. Moreover, after deducting the cost of spawn and labor expenses, the net profit per mu of land can reach 20,000 yuan.

How is dried bamboo fungus on the market processed?

1. Bamboo fungus should be soaked in warm water. Water that is too hot will cause its nutrients to be lost. In addition, a small amount of table salt needs to be added to the warm water when soaking bamboo fungus, as this can kill many kinds of bacteria on its surface.

2. After the bamboo fungus is placed in warm water, it is best to change the water about every thirty minutes. From the start of soaking to completion, the water needs to be changed three to four times, and the soaking time for bamboo fungus should be about two to three hours.

3. While changing the water, the bamboo fungus should also be properly cleaned, and all dirt on it must be washed off. Then take it out and, using a pair of scissors, cut off the small white ring at one end of the bamboo fungus.

4. The small white ring at one end of the bamboo fungus is the root cause of the off taste after people prepare it. In addition, if you do not like the net-like material at the top of the bamboo fungus, you can also remove it before eating.

5. This kind of mushroom dish, bamboo fungus, is not suitable for long stewing in boiling water, otherwise its active ingredients will be greatly reduced. Therefore, when making bamboo fungus soup, you should add the bamboo fungus only when the soup is almost done stewing.

What cooking methods are there for dried bamboo fungus on the market?

Bamboo fungus chicken soup

Ingredients: half a free-range chicken, 10 bamboo fungi, an appropriate amount of goji berries, an appropriate amount of salt, an appropriate amount of ginger, an appropriate amount of scallions.

1. Wash the free-range chicken and chop it into pieces for later use. Soak the dried bamboo fungus in lightly salted water for several minutes, then cut off the white ring at the root, clean it, and set aside. Soak the goji berries in clear water;

2. Put enough water into a pot, add the chicken pieces to the pot with cold water, bring to a boil over high heat, turn off the heat after two minutes, then take out the chicken pieces and clean them;

3. Put the blanched chicken pieces, ginger slices, and scallions into a clay pot. After bringing to a boil over high heat, turn to low heat and simmer for about one hour, until the chicken pieces are tender and soft;

4. Add the bamboo fungus and continue simmering for 10 minutes, then add the pre-soaked goji berries and continue simmering for 5 minutes. Add salt and pepper to taste, and it is ready. When drinking, sprinkling on chopped scallions or cilantro is fine.

Sliced pork with bamboo fungus

Ingredients: 50g bamboo fungus, some pork, an appropriate amount of salt, an appropriate amount of scallions, an appropriate amount of ginger, an appropriate amount of blended oil.

1. Remove the skirt from the bamboo fungus, soak it in lightly salted water for more than ten minutes, remove the round dots at the root, and continue soaking for about ten minutes;

2. Slice the pork, chop the scallions and ginger, add oil to the pot, and saute the scallions and ginger until fragrant;

3. Add the pork slices and stir to separate them, add a little Weijixian and clear water, and stir-fry until the pork is seventy percent cooked;

4. When the pork slices are seventy percent cooked, add the bamboo fungus and stir-fry, add shredded chili, salt, and chicken essence, stir-fry evenly, and it is ready to enjoy.