The economic value of Tricholoma matsutake is very high, and the price per ton of fresh Tricholoma matsutake in the international market is 30,000-50,000 dollars, which makes other fungi far behind.

Edible method of Tricholoma matsutake:

There are many ways to eat Tricholoma matsutake, such as frying and stewing soup. It can be fried with vegetables or meat. Stewed soup is a common stew. Attached is the Tricholoma matsutake recipe as follows:

First, stir-fried sliced pheasant with pine mushrooms.

1, raw materials:

(1) Ingredients: Tricholoma aquatica 100g, pheasant 150g.

(2) Seasoning, refined salt, cooking wine, monosodium glutamate, soy sauce, sugar, chopped green onion, shredded ginger, wet starch and white oil.

2. Methods:

(1) Remove impurities, wash Tricholoma matsutake and slice. Wash pheasant and slice it.

(2) Heat an oil pan, stir-fry sliced pheasant meat with onion and ginger, cook wine and soy sauce, stir-fry with refined salt, white sugar and appropriate amount of water, add sliced Tricholoma matsutake, stir-fry until pheasant is cooked, thicken with wet starch, add monosodium glutamate, and take out the pan.

Pheasants are rich in protein, fat, calcium, phosphorus, iron and vitamins, and have the effects of invigorating spleen and stomach, tonifying kidney and benefiting qi. This dish with Tricholoma matsutake can provide rich nutrition for the human body and has the effect of nourishing the spleen and stomach. It can be used as a dietotherapy dish for patients with physical weakness, diet loss, frequent urination, thirst, cough with excessive phlegm, tuberculosis, etc. It has a strong nourishing effect on healthy people. Eating too much is easy to grow hemorrhoids.

Second, the pine mushroom turtle soup

1. Ingredients: 20g of dried Tricholoma matsutake, one turtle (about 500-800g), refined salt, onion, garlic slices, ginger slices, monosodium glutamate and pepper.

2. Practice:

(1) Dried Tricholoma matsutake slices are soaked in warm water for 30-60 minutes and washed.

(2) Put the slaughtered soft-shelled turtle into a pot, add ginger slices and clear water, bring it to a boil with strong fire, simmer for about one and a half hours with low fire, then add pine mushrooms and stew for about 30 minutes until the soft-shelled turtle shell is crisp and tender, and then add salt, garlic slices, onion segments, monosodium glutamate and pepper to get out of the pot.

Note: it can also be made into whole chicken soup with pine mushrooms.