Dried mushrooms can be preserved by frying with salt, which plays a role in seasoning and sterilization. The cleaned dried bacteria can be oiled at high temperature to form a protective film of grease to prevent deterioration. The method is as follows:

1. Wash the dried fungus with clean water, and be sure to wash it. If it is not clean, the taste of dried fungus may be bitter.

2. Open the pot, add vegetable oil after the pot is slightly warm, without any seasoning, without garlic and pepper, add dried fungus, and then stir fry.

3. Turn off the fire after frying, and put the dried fungus in the refrigerator after cooling.

Brief introduction of Gamba:

Dry fungi have the typical characteristics of dermatophytes. The whole fungus is dry and leathery, with fan-shaped or rosette-shaped petals at the base. The seed layer is neither porous nor wrinkled, but its surface is braided or warty.

Ganba bacteria are mainly distributed in the central Yunnan Plateau, and the main producing areas are Kunming, Yuxi, Qujing and Chuxiong, followed by Simao, Lijiang, Baoshan and Dali. In addition, there is a small distribution in western Guizhou and southern Sichuan, and its distribution area is 22 ~ 27 north latitude, 99 ~ 106 east longitude and 800~2200m above sea level.