1, bamboo knife or ceramic knife to take care of the matsutake mushrooms into about 3mm thin slices;

2, in advance lois good crushed ice in a tray, cut matsutake mushrooms thin slices on top of the ice;

3, take a dipping saucer, mixing the appropriate amount of handmade soy sauce, wasabi, lime juice;

4, the chilled Chilled slices of matsutake mushrooms are dipped in the sauce.

TIPS: Chilled matsutake sashimi will taste better

Top quality matsutake sashimi must be matched with top quality handmade soy sauce

Ancient classic - ghee frying matsutake

1, melt ghee in a hot pan;

2, put in the chopped slices of matsutake to fry on a low heat, and when one side of the matsutake is slightly browned, then turn over and fry the other side;

3, put in the chopped slices of matsutake to fry on a low heat;

4, mix with mustard and lime juice;

5, dip slices of matsutake into the sauce and eat.

3, ghee and matsutake mushroom aroma slowly fusion, until both sides of the frying golden, sprinkle a little salt (salt) can be served.

TIPS: ghee can be matsutake mushrooms rich turpentine aroma play add to the ultimate

ZiZhi wafting temptation action - carbon grilled matsutake mushrooms

1, matsutake mushrooms into a thick slice of about 3mm;

2, matsutake mushrooms slices brushed with a layer of olive oil, put in the wire mesh on the sizzling;

3, to be slightly curled, there is water overflow, turn over the roasted The other side;

4, both sides of the grilled when sprinkled with salt can be eaten;

5, recommended the use of smokeless bamboo charcoal for grilling.

TIPS: When using tweezers to turn the mushrooms over during the roasting process, hold them gently to minimize the loss of water

Don't step on these "mines"

1. Don't wash them

2. Don't use metal knives, use bamboo knives or ceramic knives to deal with the matsutake mushrooms

3. Don't scrape off the precious "hairs"

TIPS: The "hairs" at the connection between the head and the body of the matsutake mushroom are the precious anticancer substance, Pineol.