I now introduce two ways to eat Tricholoma matsutake:
The first kind:
Fresh or less than 24 hours of Tricholoma matsutake, which tastes best.
Scrape the Tricholoma matsutake clean (preferably not washed with water) and wrap it in Xibo paper.
Put Tricholoma matsutake wrapped in Xibe paper into an iron pot, add salt, cover the salt on Xibe paper, and bring to a boil. When the salt is hot or 80-90 degrees, take out the Tricholoma matsutake wrapped in Xibe paper and put it on a plate to eat.
Features: fresh and tender, full of mushroom fragrance. Southerners can use rice wine and northerners can use dry wine.
The second type:
Heat the thick chicken soup to half water, add shredded ginger, garlic slices and onion segments, boil and add chopped pine mushrooms. 1 minute later, put a little coriander on the table and order one or two drops of sesame oil.
Features: fresh, fragrant, smooth and delicious,
Cleaning:
1: The processing method of clear water Tricholoma matsutake is characterized in that the cleaned fresh Tricholoma matsutake is put into a steamer filled with boiling water, boiled, taken out, cooled to 20-30 DEG C, soaked in a clear water pool, rinsed, taken out and canned in stages. Characterized in that Tricholoma matsutake is taken out after boiling for 65438+/-0.5 minutes, then soaked in water for 20-36 hours, taken out and canned. Then unload it and put it on a level ground, pour the boiling water that has been boiling for 60 minutes into the cylinder until it overflows, immediately seal it with a special sealer, and finally put the sealed cylinder into cold water to cool it to normal temperature.
2. You can soak it in clean water for 15 minutes to initially remove the larger rubble, then rinse it with tap water with a certain pressure (which can cover some faucets and improve the water pressure at home), and then rinse it 1-2 times.
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.