When the ears become soft and the edges begin to curl, the base of the ear tapers slightly, the stem contracts, and the color lightens. At this stage, white spores should be visible on the underside of the ear, indicating that it is mature and ready for harvesting. To pick, use a sharp knife to cut the ear from the base along the side of the bag. It’s essential to cut the ear stem completely to prevent infection or pest infestation through the root canal.
During spring and autumn, when temperatures are cooler and rainfall is more frequent, harvesting should follow the principle of picking large and small ears while preserving the original base. Harvest only what can be used immediately to maintain quality. In summer, when temperatures are high and the risk of contamination is greater, it's important to stop watering the bags for 3–5 days after harvest. Then resume misting to keep the environment clean and prevent infections. About 15 days later, you can harvest a second time. Typically, you can harvest 3–4 times, sometimes up to 5–6 times, until no more mushrooms grow.
For drying, it's crucial to maintain the three-dimensional shape of the fungus to ensure proper air circulation and even drying. After drying, store the black fungus in double-layered plastic bags to protect it from moisture and maintain its quality for longer storage. This method helps preserve the texture and flavor of the fungus, making it suitable for future use. Always check the drying process regularly to avoid over-drying or mold growth. Proper handling at every stage ensures a better yield and higher-quality product.
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