2. Frozen storage: clean the root soil, wrap it in absorbent paper, put it in a fresh-keeping bag, vacuum it, and put it in the refrigerator, so it can be stored for half a year, or it can be sliced and frozen.
3. Slicing and drying: Fresh Tricholoma matsutake is sliced and dried, which can be preserved for a long time without deterioration. However, this preservation method will reduce the taste of Tricholoma matsutake and lose its umami flavor, but it will last for a long time.
Matters needing attention in purchasing matsutake
1, look at the color: pay attention to the bright color of good quality Tricholoma matsutake, brown cover, white handle, fibrous fluffy scales, white, tender and plump meat.
2. Smell: Tricholoma matsutake with good quality smells a unique fragrance, because Tricholoma matsutake has been growing in the original ecological forest without pollution, which will give Tricholoma matsutake a unique fragrance in the pollution-free environment.
3, look at the appearance: you can look at the shape of Tricholoma matsutake. Generally speaking, the bigger the fruiting body, the fuller the appearance, and the better the quality of Tricholoma matsutake.
The above contents refer to Baidu Encyclopedia-Tricholoma matsutake.