How to eat matsutake?

How to eat matsutake? Tricholoma matsutake, also known as pine mushroom, is a valuable edible fungus with high nutritional value and delicious taste. When cooking, one or two pieces have brought out the fragrance of pine forest and the delicacy of fungi. Modern research has found that Tricholoma matsutake can whiten the skin, help the skin tissue run smoothly, and make the skin really healthy and white.

Fresh matsutake

Fresh or no more than 24 hours of matsutake, this way to eat the best, but also the best taste. Wipe the matsutake with a clean white towel and cut off the root of the tail with a knife. Do not wash with water, you will lose the fragrance of Tricholoma matsutake. The root is also very precious, don't cut it off in one breath, and then cut it into thin, thick and suitable slices. From below the cap, tear off the skin of Tricholoma matsutake with hand (or knife) until there is no outer skin on the stalk. Wipe off the bacterial cap with a slightly wet white towel and use it.

Dried matsutake

Rinse dry Tricholoma matsutake with water, soak for a while, then rinse with water and squeeze out the water. Other processing steps are the same as above.

Tips

Tricholoma matsutake is a medicinal fungus with special curative effect. According to medical literature, Tricholoma matsutake has the effects of strengthening the body, benefiting the intestines and stomach, relieving pain, regulating qi and resolving phlegm and deworming. Modern medical research believes that the matsutake fungus is thick, with a protein content of up to 17%, and contains eight essential amino acids, rich in vitamins B1, B2 and C. Tricholoma matsutake has delicate meat and rich flavor. In ancient Japan, it was a treasure for the people to pay tribute to the emperor and aristocrats.