Apricot mushrooms can be kept in the refrigerator for about a week. Wrap the mushrooms in plastic wrap or a paper bag and place them in the refrigerator. If there is a strange smell or liquid oozing out, it indicates that it has deteriorated and should not be eaten. Do not use plastic bags to pack the mushrooms, plastic bags will form water droplets, which will easily deteriorate, in order to avoid mold growth, deterioration and decay, it is best to eat as soon as possible.

Apricot mushrooms:

Apricot mushrooms are typical of the subtropical grassland arid desert region of the wild edible fungi, in late spring to early summer putrefaction, parasitism in the large umbrella-type flowering plants, such as prickly cress, Wei Wei, Raspergrass on the roots and the surrounding soil.

Apricot mushrooms are a kind of large fleshy umbrella fungi with good quality in the mountains, steppes and deserts of southern Europe, northern Africa, and Central Asia, belonging to the phylum Fungi, subphylum Staphylococcus, true Staphylococcus, subphylum Staphylococcus, order Umbelliferae, family Side-Earth, genus Side-Earth. Vasilkov (1955) of the former Soviet Union called it the delicious porcini mushrooms of the steppe, which can be seen as the most delicious flavor, and it is currently the scarce and highest priced mushroom among the cultivated edible mushrooms in the international market. Apricot mushroom is very rich in nutrition, the content of vegetable protein is as high as 25%, containing 18 kinds of amino acids and polysaccharides with the ability to improve human immunity, cancer prevention and anti-cancer. At the same time, it contains a large number of oligosaccharides, which is 15 times of ashwagandha, 3. 5 times of enoki mushrooms, 2 times of true shimeji mushrooms, which works together with bifidobacteria in the gastrointestinal area, and has a very good function of promoting digestion and absorption.

Apricot mushroom is a new species of rare edible fungus which is edible, medicinal and therapeutic. Apricot abalone mushroom flesh is fat and thick, the texture is crispy and tender, especially the stalk organization is dense, firm, milky white, can be eaten in its entirety, and the stalk is more crispy and smooth and refreshing than the cap, which is known as the king of the flat mushrooms, dried shell mushroom, with pleasant almond flavor and taste like abalone, suitable for preservation and processing.