Pine Milkcaps are similar to other mushroom species, and the strains are generally seedling, original species, and cultivated species. Seedling medium agent: seedling medium with potato, glucose, agar medium (PDA). Potato (peeled) 200 grams, 20 grams of glucose, 20 grams of array, pine water 1000 square meters; 100 grams of cornstarch, 20 grams of glucose, 20 grams of array, pine water 10 o? 0 ml. Pine needle water must be boiled by infiltrating pine needles into the water first, and then use the plucked water to be used. Pine Milkcap Mushroom Tissue Separation: young strains of wild mushrooms are picked in the field, in good form, without discoloration, with roots and soil wrapped in white cloth or white paper. Tissue isolation is done by working in an inoculation box, taking the intersection of the small cap and the bag, picking the test tube slant with an inoculation needle and pressing gently. Pine Milkcap mycorrhizae are easily broken by wild organisms, so do not use drugs that are too irritating (for example, formalin) Growing mushrooms should be done carefully. It is best to complete the entire process of tissue separation over an alcohol lamp flame.

Recipe: 78% pine shavings, 20% rice bran or wheat bran, 1% powdered sugar gypsum, a little pine water. Recipe 1:35% pine wood chips, 25% corn cobs, 18% turpentine sand, 10% grain hulls, 10% wheat bran, 2% compound fertilizer; Recipe 2:45% pine wood chips, 25% cottonseed hulls, 18% pine forest soil, 10% wheat bran, 1% calcium superphosphate, 0.5% sugar and gypsum each. Pine Milk Mushroom is a precious fungus with high nutritional value, containing crude protein, crude fiber, a variety of amino acids, unsaturated fatty acids, nucleic acid derivatives, vitamin B1, B2, vitamin C, vitamin PP and other elements, which is not only tasty, but also has a medicinal value, which can make the body strong Mushroom is a round thick meat with a soft texture and a strong aroma, very refreshing. Used to stir-fry meat, the flavor is very good, used in the soup and then fresh, to make mushroom oil, and other flavors, meat stir-fry are very suitable. Milkcap is a natural, rare and expensive edible fungus, known as the "Prince of Mushrooms". According to the locals, the mushrooms are collected in mid-October and have the thickest flesh, good taste, particularly strong aroma, and very lubricating and refreshing.

Currently, the planting technology of matsutake mushrooms is relatively backward, and the production of artificial matsutake mushrooms is also relatively small, and its production is not enough to meet the mayor/market demand. Depending on how good the product is, its price is generally 50-100 won per pound. Of course, the price varies with the region. If you are close to the origin, you can buy it for as little as 30 ~ 40 won, and in more distant areas it may be 120 won or more. There are many people who artificially pass it off as wild nowadays, so you need to be more careful when buying it. China's more famous matsutake mushroom origin in Sichuan, Tibet, Shangri-La and other places, the Tibetan region of matsutake mushroom quality is better, matsutake mushroom selling price also has the size of the difference, the higher the higher the value.

The price of small matsutake mushrooms in Tibet is 60-80 won/catty, and matsutake mushrooms above 6-7 centimeters are 400 won/catty, of which the Sichuan area produces more and the price is 100-400 won/catty, and the Shangri-La area is generally 200 won/catty. Matsutake mushroom planting cost is high, usually planted in plastic greenhouses, the planting cost of matsutake mushroom includes land rent, plastic greenhouse materials and construction costs, strain costs, nutrients, preparation costs, hydroelectric power, planting equipment costs, labor management, transportation costs, etc. The total cost of 1 acre is around 25,000 ~ 30,000 Won, matsutake mushroom planting can be harvested several times a year after planting, and the yield is 300 kilograms each time. The total cost of 1 mu is about 25,000 ~ 30,000 won. After planting pine mushroom, it can be harvested many times in a year, and each time the yield is 300 kilograms.