Can ground ear be artificially cultivated? The latest answer is here
Ground ear is a combination of fungi and algae, also known as di'er, diyi, dimuer, dipijun, etc. It generally grows in dark and damp places, somewhat like soaked black wood ear, and is rich in protein, a variety of vitamins, and minerals such as phosphorus, zinc, and calcium. It has relatively high edible value. Let us take a look below at whether ground ear can be artificially cultivated!
Can ground ear be artificially cultivated?
Ground ear currently cannot yet be artificially cultivated. Ground ear is an important wild vegetable resource, and market demand for it is very large. Because wild ground ear, whether in quality or quantity, is difficult to meet the demand of domestic and international markets, calls for artificial cultivation are growing. In recent years, more and more individuals and research institutions have begun to devote themselves to artificial cultivation techniques for dimuer and have achieved many good research results. It can be inferred that a set of practical cultivation techniques will soon emerge.
The growing environment of ground ear
Ground ear has a very wide survival range and adapts to a very broad range of temperatures. From cold Antarctica to hot deserts, from snowy mountains above 5000 m to places where volcanic lava has flowed, it can survive and reproduce. It has strong drought tolerance and low requirements for soil. In many places where even grass struggles to grow, it can still grow vigorously. Even after decades of dormancy, it immediately revives once it encounters water. Moreover, ground ear prefers calcium and is an indicator plant of calcium-rich soil. In limestone karst areas, the northern loess areas, and other calcium-rich areas, it grows abundantly, and in areas such as desert steppe with high calcium content and little pollution, it has considerable biomass.
The propagation method of ground ear
The main propagation method of ground ear is that heterocysts divide the algal filaments into several small segments called hormogonia, which are very easily broken off from the heterocysts. Each hormogonium then grows into a long filamentous body through cell division. This method of propagation by hormogonia is also a type of vegetative reproduction.
The nutritional value of ground ear
Every 100 grams of ground ear contains 15 grams of protein, higher than eggs, wood ear, silver ear, etc., and its total amino acid content is also higher than wood ear and lion's mane. It also contains 0.2 grams of fat, 51.2 grams of carbohydrates, 3.9 grams of crude fiber, 406 milligrams of calcium, 157 milligrams of phosphorus, and 290 milligrams of iron, all significantly higher than other algae. It is a supplementary food for calcium deficiency in children and is also extremely beneficial for supplementing iron and nourishing blood in the human body. It also contains a variety of vitamins, among which vitamin C is 19 times the content in nori. In addition, it also contains nutrients such as trehalose, sucrose, galactose glucose, fructose, xylose, mannitol, and sorbitol.
How to eat ground ear
1. Cold-dressed di'er: 250 grams of fresh di'er, an appropriate amount of chopped scallions. Wash the di'er, remove impurities, blanch in a pot of boiling water, remove and drain, place on a plate, add refined salt, soy sauce, chopped scallions, etc., then drizzle with sesame oil and mix well. This dish has the effect of clearing heat and improving eyesight, and is suitable for conditions such as red and swollen eyes, night blindness, and chronic dysentery.
2. Di'er tofu: 10 grams of di'er, 200 grams of tofu, an appropriate amount of fragrant scallions. First wash the di'er, cut the tofu into small pieces and blanch briefly in a pot, then remove. Heat oil in the pot, stir-fry the chopped scallions until fragrant, add the tofu, refined salt, and an appropriate amount of water, bring to a boil, and finally add the di'er and simmer until flavorful, then remove from the pot. This dish has the effect of clearing heat, boosting qi, and harmonizing the middle, and can assist in treating prolapse of the anus.
3. Stir-fried di'er with chives: 100 grams of di'er. 25 grams of chives. Wash the di'er and chives separately and drain well. Heat the pot and add oil. When the oil is hot, add the di'er and stir-fry, add an appropriate amount of refined salt, remove from the pot once flavorful and set aside. Cut the chives into sections, add to the pot and stir-fry, add salt for flavor, then pour in the di'er and simmer-stir-fry for several minutes before plating. This dish has the effect of boosting qi and tonifying the kidneys, and can assist in treating conditions such as prolapse of the anus, impotence and seminal emission, and uterine prolapse.
4. Braised pork with di'er: 200 grams of di'er, 150 grams of pork, appropriate amounts of ginger and scallions. Remove impurities from the di'er and wash it, wash the pork and slice it, heat the pot, add the pork slices and stir-fry until the water is gone, add ginger, scallions, cooking wine, and soy sauce and stir-fry until the meat is thoroughly cooked, then add refined salt and white sugar and cook for a moment, add the di'er and an appropriate amount of water, simmer until flavorful, and add a little monosodium glutamate to finish. This dish has the effect of tonifying the middle and boosting qi, and is suitable for conditions such as fatigue and weakness, prolapse of the anus, yin deficiency with dry cough, and constipation.