How much is the price of dried bacilli per jin?

Ganba is a popular delicious edible fungus in central and western Yunnan. It has the characteristics of mellow fragrance, crisp meat, endless chewiness and unusually delicious taste. Stir-fried with green chili and lean meat, its aroma is more intense, which is comparable to that of shredded chicken. It can be preserved in the sun and can be made into a unique can. Let's take a look at how much it costs per jin.

How much is dry bacilli per jin?

The market price of dry bacilli is about 150,250 yuan per jin. Ganba is a rare wild edible fungus unique to Yunnan Province and Hubei Province, which has not been found in other provinces and foreign countries. It grows in the mountain forests of central and western Yunnan and northwest Hubei. It is produced in the rainy season in July and August, and has not yet been artificially farmed. It is not handsome and black with a layer of white, but it tastes delicious. It is the top grade of wild edible fungi.

How to preserve dry bacilli?

1. After the fresh Yunnan dry bacilli are bought, as long as they are relatively dry, they can be preserved for a long time, remove the soil and weeds clean, keep the dry amount in the fresh-keeping bag, store them in the frozen layer of the refrigerator, remove them naturally before eating, and clean them with clean water.

2. Peel off the soil crust from the root of the fresh dried parasite, sort it into strips of basically the same size, wash it with clean water and soak it in salt water for 5 days, then rinse it with clean water and put it into an impervious container, add the fresh-keeping solution and soak it. The fresh-keeping solution is weighed as salt according to 10% of the total weight of dry parasite, sodium benzoate and sodium pyrosulfite in 1 ~ 4 ‰, and dissolved in water. The liquid level should be slightly higher than the dry bacillus stack surface, and then the container mouth should be closed to isolate the air and keep sanitary. After soaking for one month, the package can be taken out as a product with a shelf life of more than 10 months.

How to clean dry bacilli?

1. The solid body of dry bacillus is mixed with rotten grass, loose hair and sand, which must be carefully cleaned. The dried bacteria bought home should follow its texture, tear it into the shape of melon seeds, and remove the sundries inside while tearing.

2. If dry bacilli have loose hairs, first clean the loose hairs growing inside them, and then gently scrape off the surface layer of the roots with a knife. Cut off the soil, pick up the impurities, wash the sand one by one with a brown brush, further remove the sawdust and weeds sandwiched in the bacteria, tear and pick them, and then pinch and wash them with clean water several times.

The common practice of dry bacilli at home

1. Dried bacillus of green pepper

[materials] 200 grams of fresh dried bacillus, 80 grams of green pepper, 10 grams of spicy millet, 15 grams of chicken oil, 15 grams of lard, 15 grams of salt, 1 gram of monosodium glutamate and 1 gram of chicken essence.

[practice] ① first tear up the dried bacillus, transfer it into the flour and wash it, then stir-dry the water in the pan, dice the green pepper and cut up the millet spicy. Heat the ② wok, add lard and chicken oil, stir-fry with dried parsley and stir-fry with green peppers, season and serve.

2. Fried bacon with dried bacon

[materials] cured meat, dried bacillus, spring onions, ginger, garlic, dried chili, Douchi, abalone juice.

[practice] ① dry bacillus is washed with salt water and should be washed several times. Cut the ② bacon. ③ burn oil, add ingredients, and stir-fry until fragrant. ④ add bacon to continue to stir-fry oil, mine is relatively thin, the time is shorter. Add ⑤ and dry bacillus and continue to stir-fry. Add a little salt, soy sauce and abalone juice. ⑥ into a plate, sprinkle with chopped onions and finish.

3. Stir-fried dried bacillus with onions and garlic

[materials] 200 grams of dried bacillus, 10 grams of pepper, 5 grams of pepper, 2 grams of garlic, 2 strips of scallions, 2 milliliters of soy sauce.

[practice] ① soaked dry bacillus in warm water for about 15 minutes. ② scallions, garlic and chili peppers are cut into pieces and ready. ③ all ingredients in a boiling oil pan, stir-fry fragrance can smell. Stir-fry ④, hurry up, anti-stick pan. Add a few drops of soy sauce to the ⑤ and put it into the pan.