Gutian Tremella: Traditional Chinese Recipe & Ratios
In short: Traditional Chinese How to make Gutian Tremella. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 4041 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Gutian TremellaPreparation method 1. Sun exposure. It is better to dry Tremella naturally in the sun. Tremella fuciformis can be grown indoors in bags. Each flower has a diameter of 8 to 12 centimeters and a fresh weight of 100 to 200 grams. It should be harvested during continuous sunny days. After harvesting, use a knife to dig out the sawdust impurities on the ear base and arrange them on the bamboo curtain. When arranging, they should be arranged with the ears facing the sky and the base against the curtain. They should be arranged one by one without overlapping. Expose it to the sun during the day and retract it together with the bamboo curtain at night to dry in a ventilated place indoors without turning it over. After being exposed to the sun for 2 days on a sunny day, the ears will shrink. At this time, you can adjust the flowers closer to each other and reduce the number of curtains. After another 2 days of exposure, the ears will be hard. At this time, turn them over one by one, put the ear bases facing the sun, and dry them until they can no longer be pressed with your fingers. Then you can store them.2. Drying: If the fruiting bodies of Tremella fuciformis are mature but encounter rainy weather, drying methods can be adopted after harvesting. The dried Tremella has a golden color. …
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