Strain Selection is Key, Post-Harvest Processing Requires Dehydration
Cultivating Nostoc commune (post-rain mushroom) is not labor-intensive, and manual weeding is also not tiring. However, there are many hidden challenges, especially regarding the strain. The strains of wild Nostoc commune are complex, and only those with high yield and stable quality can be cultivated successfully.

Even though artificially cultivated Yulai mushrooms have fewer impurities, fresh Yulai mushrooms still need to be cleaned after harvesting. Yulai mushrooms are highly nutritious; after drying, the calcium content is 7.45 times that of kelp, and the iron content is 40 times that of kelp. They are particularly rich in phycocyanin. The spherical Nostoc commune have more concentrated nutrients, which are beneficial for the consumer's absorption.

Post-Harvest Processing:
The water used to wash the algae is not spring water but specially applied for simple tap water, which is filtered through three large filters.

Processing steps: Harvesting - Sun Drying - Multiple Cleaning - Dehydration - Indoor Air Drying for 96 hours - Vacuum Packaging

20 grams of dried algae is made from 600 grams of fresh algae dried indoors with electric power for 96 hours.

Cooking Suggestions:
Rehydrate for 2 to 24 hours, depending on the rehydration time, the weight will change, and the texture will differ, making it suitable for various dishes.

For example:

Stewed cabbage or soups: rehydrate for 30 minutes and cook together.
Stir-fry, cold dishes, or juices: rehydrate for 24 hours before cooking.
1. Nostoc commune Health Soup Balls Ingredients:

60 grams of Nostoc commune
600 ml of drinking water
A box of small tangyuan (glutinous rice balls)
2-3 slices of ginger
5 red dates (pitted and cut into small pieces)
1 spoon of dried longan
Appropriate amount of black sugar
Appropriate amount of red sugar
Steps:

Blanch Nostoc commune in boiling water; boil small tangyuan until they float, then cool them in cold water. Remove pits from red dates and cut into small pieces.
In the original pot, add drinking water, ginger slices, black sugar, red sugar, dried longan, and red dates, and bring to a boil.
After the soup base boils, add Nostoc commune, small tangyuan, and goji berries. Bring to a boil again, stir well, and serve.
2. Stir-fried Nostoc commune with Eggs
Ingredients:

150 grams of Nostoc commune
2 eggs
A handful of basil
A little soy sauce
1 teaspoon of red sugar
1 teaspoon of oil
Optional ingredients: Garlic, chili oil, lemon

Steps:

Clean Nostoc commune and blanch them in boiling water; beat the eggs and mix well.
Heat 1 teaspoon of oil in a pan, add the egg mixture, and stir-fry until slightly set. Then add Nostoc commune and soy sauce, stir-fry, and reduce the sauce. Finally, add basil and serve.