1. Sun-dried bamboo fungus

Put the bamboo fungus placed on the baking sieve and dry it in the sun, because the bamboo fungus will emit an aroma when exposed to the sun. In order to prevent insects from flying in and eating the bamboo fungus and contaminating the bamboo fungus, a layer of dry, white, hygienic gauze should be covered on the bamboo fungus to prevent insects. During the sun drying process, you should turn it over frequently to make the bamboo fungus dry evenly from top to bottom and from left to right. When the stems and skirts are soft and soft in the sun, spread out the bamboo fungus, straighten the shrunken skirts, and gently press the stems with your hands to reshape them. If the bamboo fungus is still not dry after a day of exposure, it cannot be put into a plastic bag. It should be spread out in a sieve, and then the semi-dried bamboo fungus should be placed in a ventilated place to gradually dry in the sun every day. The semi-dried bamboo fungus must not be exposed to water. Once it is exposed to water, it will turn black when exposed to the sun. Therefore, the bamboo fungus is dried continuously in the sun without covering it. Otherwise, the quality of the bamboo fungus will be affected.

2. Bake bamboo fungus with electric heating

Using an electric heating box to bake bamboo fungus must use a blast type, that is, there are ventilation holes on the top, and a blower blows hot air on the bottom for drying. When baking, ensure good ventilation and dehumidification. Because the bamboo fungus contains a lot of water, when exposed to high temperatures, high humidity, and no ventilation, the color of the baked bamboo fungus will turn yellow, or even black in severe cases, which will lower the grade of the bamboo fungus. During the baking process, the bamboo fungus should be turned frequently and the upper and lower baking sieves should be exchanged to ensure that the bamboo fungus is evenly dried up, down, left, and right. When the stipe and seedling skirt are semi-dry and become tough and soft, the bamboo shoots should be flattened, the shrunken skirt should be straightened, and the stipe should be gently pressed with hands for shaping. The baking temperature should be low in the early stage, slightly high in the middle stage, and low in the late stage. The initial temperature is generally around 35°C. After baking for 2 to 3 hours, the temperature will be raised to 45°C, then gradually raised to around 55°C, and finally the temperature will be lowered to 35°C. ℃ until dry. During the baking process, be careful not to break the bamboo fungus, especially not to remove the mushroom skirt. The dried bamboo fungus should be completely white and should not break your wrist when held in hand, and should not feel soft.

3. Roast bamboo fungus over charcoal fire

When roasting over charcoal fire, wait until the charcoal is fully burned and no longer smokes, then use the rest of the fire for baking. Place the baking sieve about 35 cm above the charcoal fire and bake slowly over a slow fire. Since it is difficult to control the temperature of roasting on the stove, it is better to roast slowly over low heat than to roast over high fire. Otherwise, the baked bamboo fungus will be charred on the bottom and raw on the top, seriously affecting the quality of the bamboo fungus. The process of baking over charcoal fire still requires frequent turning, and it also needs to be shaped when it is semi-dry. The finally dried bamboo fungus should be white and neither brittle nor soft when held in the hand.