The Complete Guide to Cooking Ganba Fungus: Learn Several Home-style Dishes at Once
Ganba fungus is a rare wild edible mushroom from Yunnan, also known as duihua fungus, maya fungus and so on. In recent years it has also been found in the mountainous area of northwestern Yichang, Hubei. It is rich in various vitamins, high-quality protein and other components beneficial to the human body, is highly nutritious and has a unique flavor, making it extremely valuable as food. Let us now take a look at the complete guide to cooking ganba fungus!
Ganba Fungus with Green Peppers
[Ingredients] 200 g fresh ganba fungus, 80 g green peppers, 10 g xiaomila chili, 15 g chicken fat, 15 g lard, 15 g salt, 1 g monosodium glutamate, 1 g chicken bouillon powder.
[Method] ① First tear the ganba fungus into small pieces, add flour and wash clean, then put it in a pan and dry-fry off the moisture; cut the green peppers into small pieces and chop the xiaomila chili. ② Heat a 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 serve.
Stir-fried Ganba Fungus with Shredded Chicken
[Ingredients] 350 g fresh ganba fungus, 100 g tender chicken breast, 6 g refined salt, 4 g monosodium glutamate, 2 g pepper powder, half an egg white, 10 g starch, 5 g sesame oil.
[Method] ① Remove the roots and weeds from the ganba fungus, tear it into strips, put it in a basin, add a little clear water and knead it thoroughly, then rinse and wash it repeatedly to remove the sand and mud, wash clean, squeeze out the water and put it in a basin. ② Wash the tender chicken breast, cut it into fine shreds, soak it in clear water, and once it has soaked through, squeeze out the water and put it in a bowl; add an appropriate amount of refined salt, monosodium glutamate, starch, pepper powder and egg white, mix well and knead thoroughly. ③ Place a wok over medium heat, pour in an appropriate amount of salad oil, and when the oil is heated to 30 percent hot, add the shredded chicken and stir to separate and cook through, then pour into a slotted spoon; next add the ganba fungus and slowly stir-fry. ④ Once it is fragrant, drizzle in a little oil, add the remaining refined salt, monosodium glutamate and pepper powder and mix well, then add the shredded chicken, drizzle with sesame oil, toss the wok a few times and it is ready to plate and eat.
Stir-fried Ganba Fungus with Cured Meat
[Ingredients] Cured meat, ganba fungus, scallions, ginger, garlic, dried chilies, fermented black beans, abalone sauce.
[Method] ① Soak and wash the ganba fungus in salt water, washing it several 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 fat renders; mine is fairly lean, so the time is a bit shorter. ⑤ Add the ganba fungus and continue stir-frying for a bit. Add a little salt, soy sauce and abalone sauce. ⑥ Plate it, sprinkle with chopped scallions and it is done.
Stir-fried Ganba Fungus with Scallions, Garlic and Chili
[Ingredients] 200 g ganba fungus (dried goods), 10 g chili, 5 g Sichuan peppercorns, 2 g garlic, 2 scallions, 2 ml soy sauce.
[Method] ① Soak the ganba fungus open in warm water, about 15 minutes. ② Cut the scallions, garlic and chili into chunks and set aside. ③ Put all the ingredients into a boiling oiled wok and stir-fry until fragrant and you can smell it. ④ Stir-fry everything together, and be diligent to prevent sticking to the wok. ⑤ Add a few drops of soy sauce, then take it out of the wok and plate it.
Pickled Ganba Fungus with Chive Flowers
[Ingredients] 300 g fresh ganba fungus, 600 g red pointed chilies, 200 g chive flowers, 50 g salt, 2 slices ginger minced, 100 g brown sugar, an appropriate amount of Sichuan peppercorns.
[Method] ① Scrape the surface soil off the ganba fungus, pick out the impurities, then tear it into small strips so it is easier to further remove the sand, stones and weeds mixed inside the fungus body; then knead and wash it several times in clear water, wash it clean, then drain off the water and set aside. ② After cleaning the sorted chive flowers, drain off the water, then cut off the old stems and keep only the seeds. ③ Chop half of the chilies finely; this ensures the flavor while the intact chili rings look beautiful after pickling. ④ First pour the chilies and ganba fungus into a large bowl, add salt and mix evenly with your hands, then add the Sichuan peppercorns and shredded ginger and mix evenly again; then shave the brown sugar blocks into the bowl, mix well, pour in the chive flowers and mix thoroughly with your hands. ⑤ Finally put the mixed ingredients into a pickle jar, press flat with a spoon, cover with the lid, pour in purified water, seal against oxygen, and place the jar in a cool place for about a week; this side-dish pickle is then ready.