Alias: Tricholoma matsutake, Tricholoma matsutake, Tricholoma matsutake, shredded chicken fungus, auricularia auricula, and Bigfoot mushroom. Nature and taste: flat in nature, sweet in taste, entering the kidney meridian and stomach meridian.

How to identify whether sulfur-smoked Tricholoma matsutake and Agaricus blazei contain sulfur? Sulphur-free Agaricus blazei Murill: It has rich natural aroma, natural color, brownish yellow color, fresh and tender taste, few broken hats and fullness. Agaricus blazei murill: chemically added, irritating, unnatural, golden yellow or light gray in color, stale in taste, odorless and full of debris.

Five steps in selecting Tricholoma matsutake: hope: complete cover, thick meat, bright color and luster. Smell: unique fragrance, pure heart fungus fragrance. Dry: good dryness, excellent quality, long taste without weighing. Soaking: after soaking, the mushroom body naturally stretches, firm and full, and the taste is crisp and tender. Products: thick and full, with a smooth mushroom cover.

How to eat Tricholoma matsutake: Agaricus blazei stewed lotus root, Agaricus blazei stewed chicken, Agaricus blazei stewed old duck soup.

Notes on brewing Tricholoma matsutake: 1 Prepare warm water of about 45℃. 2. Press a bowl as soon as the water has soaked the surface of the mushroom, so that Agaricus blazei will not float and be fully soaked. 3. Soak for 30 minutes, then rinse with clear water and squeeze several times to squeeze out the impurities in the mushrooms.