The straw mushroom, also known as the orchid mushroom, is not only delicious but also highly nutritious. It offers several health benefits, including helping to lower blood pressure and playing a role in cancer prevention. One of the advantages of cultivating this mushroom is that it requires minimal equipment, making it accessible for small-scale farmers. The main raw material used in outdoor cultivation is straw, which is both affordable and widely available. As a high-temperature mushroom, it has a short growth cycle, leading to quick production and low costs.
For successful cultivation, the growing area should be soft, rich in organic matter, well-drained, and convenient for watering. The soil should be prepared one week before planting, turned over, and left for 1–2 days. After turning, the surface of the clods should be broken and whitened, then shaped into wide furrows. The plot should be level or slightly raised, with the center 20–25 cm high, sloping gradually towards the edges. This design helps prevent subsidence after watering. The plots should be spaced 60 cm apart for easy access and management. Small ditches should be dug between the plots, and deeper drainage ditches around the field to manage excess water. After leveling, the soil should be moist and treated with lime or bleach to eliminate pests and bacteria.
When preparing the straw for cultivation, it should be fresh, dry, and free from mold. The straw should be cut into small pieces and tied into bundles, with each bundle weighing approximately 0.5 kg. These bundles are then shaped into a "torch" form and soaked in water for 9–12 hours to ensure full moisture absorption. For every 100 kg of straw or rice bran, 3 kg of culture medium is prepared.
To plant the mushrooms, start by sprinkling a 5 cm-wide ring of culture around the base of the pile. Then, place the soaked straw outward, arranging them closely so they touch the culture ring. Spread a layer of rice bran evenly on top. After the first layer, indent the surface by 3–4 cm inward and spread a 5 cm-wide ring of mycelium along the edge. Repeat this process for the next layers, ensuring each layer is compacted and watered properly. Typically, four layers are stacked, and each pile should contain 100–200 kg of straw, with 5–6 bottles of culture per 100 kg.
After planting, the grass pile needs to be trampled gently every morning for the first 3–4 days to make it denser, which helps retain heat and moisture, promoting mycelium growth. Temperature control is crucial—too high, and the pile should be opened for ventilation; too low, and it can be exposed to sunlight during the day. At night, cover the pile with additional straw or plastic to maintain warmth, ideally keeping the temperature between 30°C and 40°C. To maintain humidity at about 65%, spray water three times a day (morning, midday, and evening) starting four days after planting. Before fruiting, open the pile daily for ventilation to release sulfur dioxide and allow fresh air in.
Within 7–10 days, the mushrooms will begin to fruit. Initially, the caps are gray and resemble rapeseed grains, but they grow quickly, becoming large, smooth, and full within 3–4 days. Harvesting must be done promptly when the caps are fully developed, as delayed harvesting can cause the cap to break or stick to the stem, reducing quality. Mushrooms should be harvested twice daily, once in the morning and once at night, with 4–5 harvests possible. Once harvested, they must be processed immediately to prevent the cap from opening. Processing involves removing impurities from the base, grading the mushrooms, and preparing them according to specific requirements.
Dried Squid Body
Dried Squids are a popular snack in many Asian countries, especially in Japan, Korea, and Thailand. They are made by cleaning and drying fresh squids until all the moisture is removed, resulting in a chewy and flavorful snack.
Pure dried squids are made without any additional flavorings or seasonings, so they have a natural taste that is slightly salty and briny. They are often served as a bar snack or as a topping for rice dishes, noodles, or salads.
Dried squids are a good source of protein and low in fat, making them a healthier snack option than many other processed snacks. They are also rich in vitamins and minerals, including vitamin B12, selenium, and phosphorus.
Overall, dried squids are a tasty and nutritious snack that can be enjoyed on their own or used as a flavorful ingredient in many dishes.
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