Treatment method:
1. When the water is heated to about 40 degrees Celsius, the dried Tricholoma matsutake will recover its original elasticity after soaking in the water for half an hour, which will make it taste very good.
2. If you can't know the specific water temperature, directly boil the water, let it cool for a while, and put your finger into the water to test the temperature. Don't pour out the water left by soaking dried Tricholoma matsutake. It can be used to make soup, and it is also very nutritious.
Extended data:
Tricholoma matsutake turns sour after thawing because the storage temperature is unstable. Normal frozen Tricholoma matsutake is stored at MINUS 18 degrees Celsius. After thawing, it turns sour and can be eaten, but it loses its own flavor, but it still has nutritional value.
Tricholoma matsutake, the scientific name of Tricholoma matsutake, also known as Tricholoma matsutake, Fusobacterium and thiram, belongs to Basidiomycotina and Tricholoma. It is an ectomycorrhizal fungus of pine oak and other trees, and has a unique and rich fragrance. It is a rare and precious natural medicinal fungus in the world and a national second-class endangered species.
Tricholoma matsutake is born in arid and nutrient-poor woodland, and is usually produced in autumn. Usually parasitic on the roots of Pinus densiflora, Pinus tabulaeformis, Hemlock and Hemlock. The main pilose antler producing areas in China are Shangri-La pilose antler producing areas, Chuxiong pilose antler producing areas and Yanbian pilose antler producing areas, among which the output of Shangri-La pilose antler producing areas accounts for 70% of the total national output and has been the champion of Tricholoma matsutake export for 30 consecutive years.
References:
Baidu encyclopedia-Tricholoma matsutake