Fresh or less than 24 hours of Tricholoma matsutake, which tastes best.

Scrape the Tricholoma matsutake clean (preferably not washed with water) and wrap it in Xibo paper.

Put Tricholoma matsutake wrapped in Xibe paper into an iron pot, add salt, cover the salt on Xibe paper, and bring to a boil. When the salt is hot or 80-90 degrees, take out the Tricholoma matsutake wrapped in Xibe paper and put it on a plate to eat.

Features: fresh and tender, full of mushroom fragrance. Southerners can use rice wine and northerners can use dry wine.

The second type:

Heat the thick chicken soup to half water, add shredded ginger, garlic slices and onion segments, boil and add chopped pine mushrooms. 1 minute later, put a little coriander on the table and order one or two drops of sesame oil.

Features: fresh, fragrant, smooth and delicious,

The third kind: bamboo tube ginseng matsutake soup

Materials:

2 ginseng, 5 Tricholoma matsutake, 3 cauliflower, chicken oil 1 slice, 4 cups of water, sesame oil 1 tablespoon, 2 tablespoons of starch water and a little refined salt.

Cooking method:

Wash and slice ginseng for later use. Peel and slice Tricholoma matsutake. Wash the cauliflower, cut it in half and blanch it in boiling water. Dissolve chicken oil in clear water. Put some sesame oil in the pot. After the wok is boiled, add water and stir-fry ginseng and Tricholoma matsutake until cooked. Pour in chicken oil and water and cook over high heat. Season with a little starch water and refined salt after cooking. Fill the bamboo tube with soup and add the cauliflower. Finally, put the bamboo tube into boiling water and heat it, and you can drink it.

The fourth way: burning Tricholoma matsutake is acceptable, which can give full play to the taste of Tricholoma matsutake and is simple. Wash Tricholoma matsutake, cut it into large pieces, burn it with charcoal on an iron clip until it is slightly yellow, dip it in sesame oil with soy sauce, and cook fresh soup, monosodium glutamate and salt to highlight the sweet and tender characteristics of Tricholoma matsutake.