1, drop a few drops of lemon juice to prevent oxidation: fresh Tricholoma can drop a few drops of lemon juice or add 0.7% citric acid water to prevent blackening, because lemon juice is acidic and can prevent food from browning due to oxidation.

2. Sealed and isolated from oxygen: The main reason for the blackening of Tricholoma matsutake is caused by oxidation, so the best way to keep Tricholoma matsutake from blackening is to isolate the yang. Tricholoma matsutake can be stored in sealed bags or cans, but make sure there is no water on it before sealed storage.

3. Frozen preservation: If you want to preserve Tricholoma for a long time, you can freeze Tricholoma, clean it, boil a small pot of water, add 1 teaspoon salt, add mushrooms, put them in water to boil, boil 1 minute, turn off the fire, soak them in cold water 1 minute, then dry them and put them in clean plastic bags.