Bailing Mushroom

First, the cultivation period. The inoculation for back-season cultivation typically takes place between June and July. After 20 to 30 days, the mycelium begins to grow. During the summer months of July and August, the environment remains hot, and then from late September to October, the mushrooms start to fruit. Second, the culture material formula. Formula One consists of 94% cottonseed hulls, 2.8% corn flour, 1% gypsum, 2% rice husk ash, and 0.2% urea. Formula Two includes 40% cottonseed hulls, 40% wood chips, 10% bran, 8% corn flour, 1% sugar, and 1% gypsum. The moisture content of both formulas should be maintained between 60% and 65% to ensure proper growth conditions. Third, preparation of the culture material and fermentation. Water-soluble components such as sugars and urea are dissolved in water, while the remaining raw materials are mixed thoroughly. The mixture is then piled into a trapezoidal heap with a width of 1 to 1.5 meters, a height of 1.2 to 1.5 meters, and an unlimited length. Aeration holes, 7 to 10 cm in diameter, are made every 30 to 50 cm along the pile, with two rows on each side. The top of the pile is covered with a plastic sheet, but the bottom 30 to 50 cm remains uncovered. When the internal temperature reaches 65°C to 70°C, the pile is turned, and the fermentation process lasts 7 to 10 days, with three turnings in total. Fourth, bagging. The cultivated material is placed into bags made of high-density polyethylene or polypropylene film, with a thickness of 0.04 to 0.06 cm, a width of 15 to 17 cm, and a length of 35 cm. Before bagging, the fermented medium is adjusted to a moisture content of 60% and a pH level of 7.5 to 8.5. Each bag is filled evenly, and one end is securely tied. The weight of the material per bag should be between 0.95 and 1.05 kg. Fifth, sterilization. The filled bags are sterilized using an autoclave for 2 to 3 hours at normal pressure, or for 10 to 18 hours if using a different method. After sterilization, the bags are removed and cooled in the inoculation room or a clean, controlled area. Sixth, inoculation. Once the bag temperature drops to 30°C, the bags are opened in a sterile environment, such as an inoculation room or box. The fungal spores are introduced from both ends or one end, and the inoculation amount should be approximately 10% of the culture material. Seventh, bacterial management. The inoculated bags are moved into the culture room and placed on shelves. Before placing the bags, the room is sprayed with carbendazim for disinfection. Every 5 to 7 days, the bags are misted and disinfected again. The temperature should be kept between 22°C and 27°C, and the humidity maintained at around 70%. Light should be avoided during this stage. After 10 to 15 days, when the mycelium appears on both ends of the material, the bags are turned. It takes about 35 to 40 days for the mycelium to fully colonize the entire bag. Eighth, summer storage. After the bags are placed in the over-summering area, regular checks on humidity and ventilation are necessary. As the temperature cools in the fall, the bags are moved into the mushroom house for further management.

Dried Squid Strips

Dried squid strips are a popular snack in many parts of the world, especially in Asia. They are made by drying and preserving strips of squid meat, which results in a chewy and flavorful snack. The strips are often seasoned with salt, sugar, and spices to enhance their taste. Dried squid strips can be eaten on their own as a snack, or used as an ingredient in various dishes such as stir-fries, soups, and salads. They are a good source of protein, low in fat, and contain essential nutrients such as vitamin B12 and selenium. However, they can be high in sodium, so it's important to consume them in moderation.

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