Fried ham with red matsutake mushrooms is the most delicious.

Wash the fresh red matsutake mushrooms and cut them into slices, and cut the aged ham into slices. Heat oil in the pan and stir-fry until the ham meat is seven times cooked. Put the prepared garlic slices into the oil pan and stir-fry for about a minute. Add the red matsutake mushrooms and stir-fry until the water is completely dry. Remove from the pan and set aside.

Put the shredded green pepper into the oil pan and stir-fry until it changes color, add a little salt, then pour in the red matsutake and ham, and a plate of fried ham with red matsutake and full of color, flavor and flavor is ready. The umami flavor of red matsutake, the mellow aroma of ham meat, and the spiciness of green peppers are enough to make people salivate just by smelling it. Matsutake has large flowers, bright color, tender meat, smooth cover and crisp handle, and is fragrant and delicious. It has the characteristics of beautiful color, fresh taste, tenderness, crispness and good taste.

How to select red matsutake:

1. Look at the color. The color of fresh matsutake is light yellow or off-white. If you see the matsutake mushrooms turn yellow, the matsutake mushrooms may have gone bad.

2. Smell it. The smell of matsutake is a very unique and refreshing smell.

3. To the touch, the matsutake is fresh and the surface is moist but not sticky. Stickiness means it is not fresh.

4. Look at the size. The straighter and thicker the matsutake stems are, the better. Those with the same size of head and feet are of first-class quality, those with big heads and small feet are of second-class quality, and those with fully open canopy are of third-class quality. Grade matsutake.

5. Observe the moisture content: You can tell its freshness by looking at its moisture content.

6. Taste: Matsutake mushrooms that are fresh enough can be eaten directly. You can tear off a small piece and taste it.

7. Identify the age of the matsutake mushroom: There will be cracks in the cap of the matsutake mushroom at 48 hours.

8. Specifications: The bigger and straighter, the better.

9. Check for matsutake injuries: Check whether the matsutake mushrooms are damaged.