Buy silk tofu, don't unpack it, steam it in a cage 10 minutes for disinfection. After cooling, put it in the refrigerator for about 5 hours.

2.

Peel and wash asparagus, just at the tip of bamboo shoots. Let the soup cool after it is cooked.

3.

Don't wash the fresh Tricholoma matsutake, peel off the pedicle by hand and cut off the pedicle. Wipe the cap stem with a clean wet towel, and then cut it into thick slices.

4.

Don't put oil in the pot, dry fry the Tricholoma matsutake until both sides are slightly yellow, so that the aroma of Tricholoma matsutake can be fully displayed.

5.

Use a little wind salad dressing, then add the dry fried Tricholoma matsutake slices in step 4, add a little water and mushroom essence, wrap them in plastic wrap, and steam them in a cage for 45 minutes. Take it out, air-cool, take out the pine mushroom slices, and make it into cold tofu sauce.

6.

Take the tofu from step 1 out of the refrigerator, cut it into cubes, and put it in a Korean dish. Step 4, put a piece of dry-fried Tricholoma matsutake, step 2, put an asparagus tip, and finally pour in the Tricholoma matsutake sauce from step 5.