1, because the dry fungus is mixed with rotten grass, loose hair and sediment, it must be carefully cleaned up. Therefore, the Ganba mushroom bought home should follow its texture, tear it into the shape of melon seeds, and remove the impurities while tearing it.
2. If there are loose hairs, clean the loose hairs growing in the dry fungus first, and then scrape off the surface layer of the root gently with a knife. Remove the dirt from Ganba fungus, pick out the impurities, brush the sediment one by one with a brown brush in blocks, and further remove the sawdust and weeds caught in the fungus. After tearing and picking, knead and wash it with clear water for several times.
3, Ganba mushroom, along with its texture, tear it into the shape of melon seeds. Tear and remove the impurities inside. After adding salt and rubbing it a little, wash it with clear water to remove sediment. Wash clean dry mushrooms, usually stir-fried with local turquoise thin-skinned screw lanterns and sea pepper, and add garlic rice, which is full of fragrance.
It's green, bright black, and white with stars. It's chewy like beef fiber, mellow and long-lasting, with endless chewing taste. It's delicious, inspiring, intriguing, appetizing, and unforgettable after eating. It's really a treasure. There are also dried mushrooms fried with green peppers and ham, and eggs scrambled with dried mushrooms. Imagine that this collocation must be a good dish with good color and flavor. Dried mushrooms can also be used as pickles, such as adding them to pickled radish and leek flowers. The unique taste of Ganba fungus is different from other fungi in that it can not be explained only by its fresh taste, but must be expressed by its strong flavor.