The straw mushroom, also known as the orchid mushroom, is a highly nutritious and flavorful delicacy. It is known for its ability to help lower blood pressure and may even play a role in cancer prevention. Cultivating straw mushrooms is an ideal choice for farmers due to its low cost and high yield. The primary raw material used in outdoor cultivation is straw, which requires minimal equipment and simple techniques. As a high-temperature fungus, it grows quickly, making it a fast and efficient crop.
For successful cultivation, the growing area should be soft, well-drained, and rich in organic matter. The soil should be prepared one week before planting, turned over, and left for 1–2 days. After turning, the surface of the soil clods should be broken and whitened, creating wide furrows. The plot should be level or shaped like a turtle’s back, with the center raised about 20–25 cm and sloping down on both sides. This helps prevent subsidence after watering. The plots should be spaced 60 cm apart for easy management. Small ditches should be dug between the plots, and deep drainage channels around the field ensure proper water flow. After the entire area is prepared, the soil should be moistened and treated with lime or bleach to eliminate pests and bacteria.
When preparing the straw for cultivation, the material must be fresh, dry, and free from mold. The straw should be cut into small pieces and tied tightly at the top, forming a "torch" shape. Then, it should be 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 should be prepared.
To plant the mushrooms, first sprinkle a 5 cm wide ring of culture around the base. Then, place the soaked straw outward and inward, arranging them closely so that they make contact with the culture ring. Spread a layer of rice bran evenly on top. After the first layer, indent 3–4 cm inward and spread a 5 cm wide layer of mycelium along the edge. Repeat this process for the next layers, stacking up to four layers in total. Cover the grass pile with a layer of straw, typically 100–200 kg per pile, and add 5–6 bottles of culture per 100 kg of straw.
In the early stages, the grass pile should not be too tight, as it can hinder mycelium growth. After 3–4 days, gently trample the pile each morning to compact it, which helps retain heat and moisture. Monitor the temperature closely—keep it between 30°C and 40°C. If it gets too hot, lift the straw for ventilation; if it's too cold, expose it to sunlight during the day and cover it at night with straw or plastic to insulate. Maintain humidity by spraying water three times a day, starting four days after planting.
After 7–10 days, fruiting bodies will begin to appear. Initially, they are gray and resemble rapeseed grains, but they grow quickly, becoming large, smooth, and fully developed within 3–4 days. Harvest them promptly when they reach maturity, as delayed harvesting can cause the caps to break and stick together, reducing quality. Harvest once in the morning and once at night, and expect 4–5 harvests in total. Immediately process the harvested mushrooms to prevent the caps from opening. Processing involves cleaning the base, sorting the mushrooms, and preparing them according to your needs.
Dried Squid Illex Argentinus
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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