Bamboo fungus is a fungus that belongs to the class of fungi. Due to the natural reproduction of the environment, only in Sichuan, Yunnan, Guizhou and other places in the deep forests of bamboo can grow a small amount of bamboo, not timely picking and will soon wither, in the case of "rare for expensive", so it has become a high-class vegetarian food materials. In recent years, many people say that bamboo piths have a strange flavor, as if they don't have the same fragrant taste as before. It turns out that the bamboo piths we eat now, which cost a few dollars for a big bag and are white and snowy, are the products of mass production of artificially cultivated bamboo piths that have been processed and bleached in recent years. There are varieties of bamboo pith such as long-skirted bamboo pith, short-skirted bamboo pith, and red-topped bamboo pith, but after they are dried, they are only graded and no longer divided into varieties. High-quality bamboo pith, light yellow in color and flavor, thick and soft meat, complete fungus. Some places according to the length of the dried product is different, from sixteen centimeters to ten centimeters and divided into the upper middle and lower three levels. Wild bamboo piths cost more than several hundred dollars a pound because of their wildness. Another reason is that it is dangerous to collect wild bamboo piths. You have to know the locals and carry a lot of cash to the remote mountainous areas to buy them. If you are unlucky enough to meet a bad guy, you will lose both your money and your family. The wild bamboo piths are not as white as the cultivated ones, but they are stronger and have an aromatic flavor. The flavor of the bamboo pith itself is not strong and refreshing, but mainly comes from absorbing the flavor of the broth. Although wild bamboo pith is much more expensive than man-made bamboo pith, it is worth every penny and many people miss its flavor. The life history of the bamboo fungus is interesting. Around October every year, mature spores are dispersed into the acidic red soil. After two months, the spores will sprout into mycelium, which spreads and grows when it encounters rotting bamboo, grows buds after five months, and sticks out of the ground after another two months, with snow-white stalks and thick green or red mushroom caps, and long skirts of white netted lattice, which is very pretty. At this time will be timely harvesting, cut off the cap, cleaning mucus, the rest to be fire-roasted or sun-dried, pressed into a flat shape, and then according to the quality of good and bad, the length of the strip, the flesh of fat and thin and sub-grade processing, with a rope tied into a small handful of 30-40 per handful of that is, into a commodity. Since 1980, all over the world have been cultivated in the laboratory of the bamboo fungus of the substrate, and outdoor artificial cultivation of the test has also been successful, so now artificial cultivation of a large number of goods on the market, the price is ten times cheaper than natural, of course, on the quality or to the natural product is better, artificial goods appearance of the network of loose and thin and sparse, put close to the nose in front of the nose is not as fragrant as the natural one, instead of a bit of savory, it is advisable to use the first with It is advisable to use the water boiled with tamarind to get rid of the odor. Some artificially cultivated bamboo piths are bleached

There are two major types of bleaching methods: one is to bake sulfur (S) and the other is to dip hydrogen peroxide (hydrogen peroxide). Baking sulfur bleaching is chemically known as reductive bleaching. The method is to bleach the bamboo piths by vaporizing the sulfur with heat. Bamboo piths with black heads and black faces turn a beautiful golden yellow color after being baked with sulfur, but they have a strong sour smell. Because sulfur produces sulfur dioxide (SO2) that attaches to the surface of the bamboo pith, and after soaking in water, the sulfur dioxide forms sulfites, so the bamboo pith soup will have a sour taste. If the amount of sulfite is high, it can *** our bronchial tubes. If you soak the bamboo piths in water for a few more times before serving, the sour flavor will be reduced. Another way to bleach bamboo pith is with hydrogen peroxide (H2O2), chemically known as oxidative bleaching. The method is to dilute industrial hydrogen peroxide, then put the bamboo piths into the water and wash and dry them, then the bamboo piths will become snow white. The heavier the amount of hydrogen peroxide, the whiter it will be. However, this method has two major drawbacks besides its good appearance: one is that the hydrogen peroxide will destroy the organization of the bamboo piths, and the other is that it will leave a strong smell of hydrogen peroxide on the bamboo piths, and even more soaking in water will not remove the smell because the organization of the bamboo piths has been destroyed, and the smell of hydrogen peroxide has penetrated into the entire bamboo piths. Theoretically, hydrogen peroxide will decompose by itself, and after decomposition, it will turn into water and oxygen, which should be harmless to human body, but we should not forget that hydrogen peroxide may be mixed with other impurities that can be harmful to the human body, and that the strange odor will be uncomfortable, and the wash will not go away. The strange odor of the bamboo pith wings that we are eating now is probably from the hydrogen peroxide. To cook with bamboo piths, soak them in cold water until they are big, cut off their heads and tails, wash them again, drain them over a cold river, and wipe them dry before using them with other vegetables. In restaurants, the more sophisticated ones will also simmer them in a pot of wine with stock until they become flavorful. Simple home-made dish "Mushroom braised bamboo pith": take one or two bamboo pith and process according to the above method, pour out a can of mushrooms and wash, burst ginger and mushrooms with oil, add one teaspoon of wine, add seasonings (one cup of soup, one tablespoon of oyster sauce, one-third of a teaspoon each of salt and sugar, and a little bit of sesame oil and light soy sauce), bamboo pith, and bamboo shoots and cook for five minutes, and then put the gravy on the plate. If you wrap the bamboo pith slices with various vegetables such as hairy vegetables and bird's nest, you can make a beautiful and tasty dish. According to Chinese medicine, bamboo pith has the purpose of relieving pain, lowering blood pressure and lowering cholesterol. People in the area where bamboo pith is produced say that it has the function of "scraping oil", but in fact, according to the modern medical point of view, it also means that it has the function of reducing the fat storage in the abdominal wall.

Bamboo fungus: Bamboo fungus is also known as bamboo fungus and bamboo ginseng. Bamboo fungus is parasitized in the withered bamboo roots of a kind of cryptogamic fungi, the shape is slightly like a gas lamp shade. It has a dark green cap, snow-white cylindrical stalk, pink egg-shaped butt, at the top of the stalk there is a delicate white net skirt, from the cap down to spread, the whole fungus looks very beautiful, colorful, rare and precious, was called "the flower of the fungus", "Queen of the fungus! "Bamboo fungus is rich in nutrients and has a strong flavor. Bamboo fungus is rich in nutrients, rich in flavor and delicious, and has been listed as one of the "eight treasures of grass" since ancient times. The freshness of bamboo fungus is due to the high content of amino acids, protein, carbohydrates, minerals and vitamins and other nutrients. Bamboo fungus has the characteristic effect of preventing food from rotting, in the hot summer when making dishes and making soup, put a little bamboo fungus into the inside, can prevent rancidity, prolong the storage time. It is also a good therapeutic food, which can reduce the fat of the abdominal wall; it also has the functions of analgesic, gas tonic and lowering blood pressure. Bamboo fungus is our country's high-grade export local specialties, people compared with one or two gold for a city catty of bamboo fungus. In recent years, many people say that bamboo fungus has a strange flavor, as if it does not have the same fragrant flavor as before. It turns out that the bamboo fungus we eat now, a few dollars a big bag, white snow, are in recent years, artificial cultivation of bamboo fungus, mass production and processing of bleached products. There are two major types of bleaching methods: one is baking sulfur (S) and the other is dipping hydrogen peroxide (hydrogen peroxide). Baking sulfur bleaching is chemically known as reductive bleaching, in which the sulfur is vaporized by heat to bleach the bamboo piths. Bamboo piths with black heads and black faces turn a beautiful golden yellow color after being baked with sulfur, but they have a strong sour smell. Because sulfur produces sulfur dioxide (SO2) that attaches to the surface of the bamboo pith, and after soaking in water, the sulfur dioxide forms sulfites, so the bamboo pith soup will have a sour taste. If the amount of sulfite is high, it can *** our bronchial tubes. If you soak the bamboo piths in water for a few more times before serving, the sour flavor will be reduced. Another way to bleach bamboo pith is with hydrogen peroxide (H2O2), chemically known as oxidative bleaching. The method is to dilute the industrial hydrogen peroxide and then put the bamboo piths under it to soak, then wash and dry the bamboo piths and they will become snow white. The heavier the amount of hydrogen peroxide is, the whiter it will be. However, this method has two major drawbacks besides its good appearance: one is that the hydrogen peroxide will destroy the organization of the bamboo piths, and the other is that it will leave a strong smell of hydrogen peroxide on the bamboo piths, and even more soaking in water will not remove the smell because the organization of the bamboo piths has been destroyed, and the smell of hydrogen peroxide has penetrated into the entire bamboo piths. Theoretically, hydrogen peroxide will decompose by itself, and after decomposition, it will turn into water and oxygen, which should be harmless to human body, but we should not forget that hydrogen peroxide may be mixed with other impurities that can be harmful to the human body, and that the strange odor will be uncomfortable, and the wash will not go away. The strange odor of the bamboo pith wings that we are eating now is probably from the hydrogen peroxide. Back to the topic, bamboo pith is a famous and valuable edible fungus in China, a kind of cryptogamic fungus parasitized on the roots of dead bamboo in the wild, with a dark green cap, cylindrical stipe, and a netted skirt at the top of the stipe spreading out from the cap downward, the whole fungus is very handsome, also known as the flower of the fungus. It is also known as the flower of the fungus. It is produced in the area of Yunnan, China. The bamboo fungus we eat now is the remaining stalk and net-like skirt after the cap is removed. Wild bamboo piths cost more than several hundred dollars a pound because of their wildness. Another reason is that it is dangerous to collect wild bamboo piths. You have to know the locals and carry a lot of cash to the remote mountainous areas to buy them. If you are unlucky enough to meet a bad guy, you will lose both your money and your family. The wild bamboo piths are not as white as the cultivated ones, but they are stronger and have an aromatic flavor. The flavor of the bamboo pith itself is not strong and refreshing, but mainly comes from absorbing the flavor of the broth. Although wild bamboo pith is much more expensive than man-made bamboo pith, it is worth every penny and many people miss its flavor. What is the original taste of bamboo pith August 10, 2002 In recent years, many people say that bamboo pith has a strange taste, as if it does not have the same fragrant flavor as before. It turns out that the bamboo pith we eat now, a few dollars a big bag, white snow, are in recent years the artificial cultivation of bamboo pith, mass production and after processing bleaching products. There are two major types of bleaching methods: one is baking sulfur (S) and the other is dipping hydrogen peroxide (hydrogen peroxide). Baking sulfur bleaching is chemically known as reductive bleaching, in which the sulfur is vaporized by heat to bleach the bamboo piths. Bamboo piths with black heads and black faces turn a beautiful golden yellow color after being baked with sulfur, but they have a strong sour smell. Because sulfur produces sulfur dioxide (SO2) that attaches to the surface of the bamboo pith, and after soaking in water, the sulfur dioxide forms sulfites, so the bamboo pith soup will have a sour taste. If the amount of sulfite is high, it can *** our bronchial tubes. If you soak the bamboo piths in water for a few more times before serving, the sour flavor will be reduced. Another way to bleach bamboo pith is with hydrogen peroxide (H2O2), chemically known as oxidative bleaching. The method is to dilute industrial hydrogen peroxide, then put the bamboo piths into the water and wash and dry them, then the bamboo piths will become snow white. The heavier the amount of hydrogen peroxide is, the whiter it will be. However, this method has two major drawbacks besides its good appearance: one is that the hydrogen peroxide will destroy the organization of the bamboo piths, and the other is that it will leave a strong smell of hydrogen peroxide on the bamboo piths, and even more soaking in water will not remove the smell because the organization of the bamboo piths has been destroyed, and the smell of hydrogen peroxide has penetrated into the entire bamboo piths. Theoretically, hydrogen peroxide will decompose by itself, and after decomposition, it will turn into water and oxygen, which should be harmless to human body, but we should not forget that hydrogen peroxide may be mixed with other impurities that can be harmful to the human body, and that the strange odor will be uncomfortable, and the wash will not go away. The strange odor of the bamboo pith wings that we are eating now is probably from the hydrogen peroxide. Back to the topic, bamboo pith is a famous and valuable edible fungus in China, a kind of cryptogamic fungus parasitized on the roots of dead bamboo in the wild, with a dark green cap, cylindrical stipe, and a netted skirt at the top of the stipe spreading out from the cap downward, the whole fungus is very handsome, also known as the flower of the fungus. It is also known as the flower of the fungus. It is produced in the area of Yunnan, China. The bamboo fungus we eat now is the remaining stalk and net-like skirt after the cap is removed. Wild bamboo piths cost more than several hundred dollars a pound because of their wildness. Another reason is that it is dangerous to collect wild bamboo piths. You have to know the locals and carry a lot of cash to the remote mountainous areas to buy them. If you are unlucky enough to meet a bad guy, you will lose both your money and your family. The wild bamboo piths are not as white as the cultivated ones, but they are stronger and have an aromatic flavor. The flavor of the bamboo pith itself is not strong and refreshing, but mainly comes from absorbing the flavor of the broth. Although wild bamboo pith is much more expensive than man-made bamboo pith, it is worth every penny and many people miss its flavor.

Reference: Own