How to Preserve Ganba Fungus? A Detailed Guide to Practical Preservation 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 pines in the mountain forests of central Yunnan, western Yunnan and northwestern Hubei, and is rich in various vitamins, high-quality protein and other components beneficial to the human body, with abundant nutrition and a unique flavor. Let us take a look below 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 thoroughly, keep it dry, portion it into fresh-keeping bags, and store it in the freezer compartment of the refrigerator. Before eating, take it out and let it thaw naturally, then rinse it clean with clear water.

2. Trim off the root and the soil-covered outer skin of fresh ganba fungus, arrange it into strips of roughly uniform size, wash with clear water, then soak in salt water for 5 to 9 days. Take it out, rinse clean with clear water, and put it into a watertight container. Add a preservation liquid to soak it; the preservation liquid is prepared by weighing salt at 10 to 25% of the total weight of the ganba fungus plus water, sodium benzoate at 1 to 4‰, and sodium metabisulfite at 1 to 4‰, and dissolving them in water. The liquid level should be slightly higher than the top of the ganba fungus pile, then seal the container opening to isolate air and maintain hygiene. After soaking for one month, it can be taken out and packaged as a product, with a preservation period of 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, so it must be cleaned carefully. Follow the grain of the ganba fungus you brought home and tear it into pieces the size of melon seeds, removing the debris inside as you tear.

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. Trim the soil off the ganba fungus, pick out the impurities, and brush and wash the sand block by block with a palm brush, further removing wood chips and weeds caught in the fungal body. After tearing and picking is complete, rinse and rub it several times with clear water.

Suitable Groups for Ganba Fungus

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 those on a diet.

2. Ganba fungus is suitable for women: ganba fungus contains antioxidant substances, and antioxidant substances can scavenge 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 antibody formation, 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 and can replenish the iron women lose through menstrual blood. It 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 Ways to Cook Ganba Fungus

1. Ganba Fungus with Green Peppers

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

[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; dice the green peppers and chop the xiaomila chili. ② Heat the wok, add 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.

2. Stir-Fried Cured Meat with Ganba Fungus

[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 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 salt, soy sauce and a little abalone sauce. ⑥ Plate it, sprinkle with chopped scallion, and it is done.

3. Stir-Fried Ganba Fungus with Shredded Chicken

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

[Method] ① Remove the roots and weeds from the ganba fungus, tear it into strips and put them in a basin, add a little clear water and rub thoroughly, rinse repeatedly many times, wash away the sand, squeeze out the water and put it in a basin. ② Wash the tender chicken breast, cut into fine shreds, soak in clear water, and after it is thoroughly soaked, squeeze out the water and put it in a bowl; add an appropriate amount of refined salt, MSG and starch, pepper powder and egg white, mix well and rub 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, add the shredded chicken and stir to separate and cook through, then pour into a slotted spoon; next add the ganba fungus and stir-fry slowly. ④ After it is fragrant, drizzle in a little oil, add the remaining refined salt, MSG 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.