Tricholoma matsutake, which has existed in China for a long time, is called Tricholoma matsutake. According to the dictionary, it belongs to the mushroom family, born under the Korean pine tree and flourishing in late autumn. The mushroom umbrella is four or five inches in diameter and its surface is grayish brown or light black brown. There are many radial folds inside the umbrella, and there are microcells in the folds. This kind of mushroom is fragrant and delicious, and it is the best edible fungus.

You should go to Yunnan to eat mushroom seeds. When traveling, you visited the morning market in Lijiang. Naxi people dig wild mushrooms and sell them on the ground. Some of them were anonymous and bought some made by innkeepers. They are really fresh.

Pour the clear oil into the wok, fry the sliced pine mushrooms until cooked, and then dip them in some dry ingredients made of Chili powder and salt. Does it taste good？ Haha, let's put it this way. I think this is the most delicious food I have ever eaten. It's no exaggeration. Besides, I have eaten stewed chicken with pine mushrooms, which is another way to enjoy it. ...

Fortunately, I often go to Yunnan, spend a long time in Linzhi and have more contact with Tricholoma matsutake. In the past, matsutake in western Sichuan was mainly exported to Japan, and a group of foreign trade workers in Chengdu made a fortune. Now there are also exports of Tricholoma matsutake in Linzhi and Yunnan. Stir-fried Chili peppers and stewed chicken are both delicious, but the best thing is to brush oil in the pot, cut thick slices and put yak dung on the fire and stir-fry slowly. Sprinkle a little salt on it when it's cooked.

There is Tricholoma matsutake in my hometown, which began to be unearthed on August 20th. I went up the mountain to collect it myself. Beautiful environment, soft and mellow, it's really a fairy day. Looking forward to Yanbian and Dragon, Jilin's hometown in August.

Fresh Tricholoma matsutake should be kept moist and refrigerated, but the period is only a few days; There are two ways to preserve Tricholoma matsutake for a long time:

1, dried and preserved,

2, like canned food, sealed and preserved after high temperature sterilization. But it can't be frozen, which will destroy the cell structure of Tricholoma matsutake.

Sashimi: Similar to sashimi. Wash Tricholoma matsutake, slice it and dip it in soy sauce or mustard directly.

Deep-frying: Slice the floss and fry it in butter until cooked.

Fire roasting: roast Tricholoma matsutake with charcoal fire until it is slightly curled.

T: Any meat dishes will do, such as chicken, duck and fish. Remove fishy smell, add less seasoning, and slice Tricholoma matsutake into soup.