How to Preserve Ganba Fungus? A Full Breakdown of the Latest Methods

Ganba fungus is a rare wild edible mushroom unique to Yunnan Province and Hubei Province, also known as duihua fungus, maya fungus and so on. It grows among the pine trees of the mountain forests in central Yunnan, western Yunnan and northwestern Hubei, and is rich in various vitamins, high-quality protein and other components beneficial to the human body. It is nutritious and has a unique flavor. Now let us take a look at how to preserve ganba fungus!

How to preserve ganba fungus?

1. After buying fresh Yunnan ganba fungus, as long as it is relatively dry it can be preserved for a long time. Remove the soil and weeds completely, keep it dry and put it in portions into a freshness bag, place it in the freezer compartment of the refrigerator, take it out before eating and let it thaw naturally, then rinse it clean with water and it is ready.

2. Cut off the root part and the outer skin with soil from fresh ganba fungus, sort it into strips of basically uniform size, wash it with water and then soak it in salt water for 5-9 days. Take it out, rinse it clean with water and put it into a watertight container, add preservation liquid to soak it. The preservation liquid is prepared by weighing salt at 10-25% of the total weight of the ganba fungus plus water, weighing sodium benzoate at 1-4‰ and weighing sodium metabisulfite at 1-4‰, and dissolving them in water. The liquid surface should be slightly higher than the piled surface of the ganba fungus, then seal the mouth of the container to isolate the air and maintain hygiene. After soaking for one month it can be taken out and packaged as a product, and the preservation period is more than 10 months.

How to clean ganba fungus?

1. The fruiting body of ganba fungus is mixed with rotten grass, pine needles and sand and mud, so it must be cleaned carefully. The ganba fungus bought home should be torn along its grain into pieces the size of sunflower seeds, removing the debris inside while tearing.

2. If the ganba fungus has pine needles, first remove the pine needles growing inside the ganba fungus, then use a small knife to gently scrape off the surface layer of the root part. Cut away the soil from the ganba fungus, pick out the impurities cleanly, and brush away the sand and mud piece by piece with a palm brush, and further remove the wood chips and weeds caught in the fungus body. After tearing and picking is finished, knead and wash it several times with clean water.

Who is ganba fungus suitable for?

1. Ganba fungus is suitable for obese people: ganba fungus has the characteristics of low fat, low cholesterol and low calories, and is a natural weight-loss food, especially suitable for obese people or people who are losing weight.

2. Ganba fungus is suitable for women: ganba fungus contains antioxidant substances, and antioxidant substances can clear free radicals in the human body, thus having the effect of delaying aging.

3. Ganba fungus is suitable for cancer patients: although the substances contained in ganba fungus have no direct killing power against cancer cells, they can stimulate the formation of antibodies, regulate the body's internal defense forces and promote the transformation of lymphoid tissue, so they have the effect of inhibiting the growth and spread of cancer cells.

4. Ganba fungus is suitable for people with anemia: ganba fungus has a relatively high iron content, can supplement the iron women lose due to menstrual blood, and is also one of the best foods for patients with iron-deficiency anemia. Regular consumption of ganba fungus can effectively avoid symptoms such as pale, dry skin and a dull complexion, and can also make the eyes bright and the hair black, shiny and lustrous.

Home-style recipes for ganba fungus

1. Ganba fungus with green peppers

[Ingredients]200 grams of fresh ganba fungus, 80 grams of green peppers, 10 grams of xiaomila chili, 15 grams each of chicken fat and lard, 15 grams of salt, 1 gram each of monosodium glutamate and chicken essence.

[Method]① First tear the ganba fungus into small pieces, mix in flour and wash it clean, then put it in a pan and dry-fry the moisture out. Cut the green peppers into small pieces and chop the xiaomila chili. ② Heat the wok, add the lard and chicken fat, add the ganba fungus and stir-fry until fragrant, then add the green peppers and stir-fry a few times, season and it is ready to serve.

2. Stir-fried ganba fungus with cured meat

[Ingredients]Cured meat, ganba fungus, scallion, ginger, garlic, dried chili, fermented black beans, abalone sauce.

[Method]① Soak and wash the ganba fungus in salt water, washing it several more times. ② Cut the cured meat. ③ Heat oil, add the ingredients, and stir-fry until fragrant. ④ Add the cured meat and continue stir-frying until the oil comes out; mine is relatively lean, so the time is a bit shorter. ⑤ Add the ganba fungus and continue stir-frying for a while. Add a little salt, soy sauce and abalone sauce. ⑥ Plate it, sprinkle with chopped scallion, and it is done.

3. Stir-fried ganba fungus with shredded chicken

[Ingredients]350 grams of fresh ganba fungus, 100 grams of tender chicken breast, 6 grams of refined salt, 4 grams of monosodium glutamate, 2 grams of pepper powder, half an egg white, 10 grams of starch, 5 grams of sesame oil.

[Method]① Remove the roots and weeds from the ganba fungus, tear it into strips and put them in a basin, pour in a little clean water and knead thoroughly, rinse and wash repeatedly many times, rinse away the sand and mud and wash clean, squeeze out the water and put them in a basin. ② Wash the tender chicken breast, cut it into thin shreds, soak them in clean water, and after they are thoroughly soaked, squeeze out the water and put them in a bowl, add an appropriate amount of refined salt, monosodium glutamate, starch, pepper powder and egg white, mix and knead thoroughly. ③ Place the wok over medium heat, pour an appropriate amount of salad oil into the heated wok, and when the oil is heated to 30% hot, pour in the shredded chicken and stir-fry until it separates and is cooked, then pour it into a slotted spoon. Next, add the ganba fungus and slowly stir-fry it. ④ After it is fragrant, drizzle in a little oil, add the remaining refined salt, monosodium glutamate and pepper powder and mix well, then pour the shredded chicken back in, drizzle with sesame oil, toss the wok a few times, and it is ready to plate and eat.