(1) Tricholoma matsutake was washed and sliced.

(2) Make a dip to eat according to my taste.

(3) eat! Sweet and refreshing matsutake sashimi!

2. Fried Tricholoma matsutake in salt-free butter

(1) Clean the Tricholoma matsutake without cutting it too thin, about 4mm up and down.

(2) the frying pan melts the unsalted butter with slow fire; Add Tricholoma matsutake and fry until golden brown on both sides.

(3) Sprinkle a little salt or black pepper and crush it.

3. Roasted Tricholoma matsutake

(1) Tricholoma matsutake was washed and sliced.

(2) Put a little oil on the pine mushroom slices and bake them on a charcoal stove.

(3) When the Tricholoma matsutake is unwound, sprinkle a little salt to take it.

4. Tricholoma matsutake rice

(1) After rice washing, add about 1.2 times of water and soak for 30 minutes.

(2) cleaning carrot rolls and cutting shallots; Wash Tricholoma matsutake, and cut two Tricholoma matsutake rolling blocks and one Tricholoma matsutake into pieces.

(3) Put a little oil in the wok. After the oil is boiled, put the carrots into the wok, add the diced pine mushrooms, add some salt to taste, stir well, and then turn off the heat.

(4) Put the fried Tricholoma matsutake and carrot into a rice cooker, add a tablespoon of soy sauce, and then start cooking to cook Tricholoma matsutake rice.

(5) Take another pot, add a small piece of salt-free butter, and when the water temperature is 60% hot, put the sliced pine mushrooms on the pot, sprinkle with appropriate salt to taste, turn it over and sprinkle with appropriate black pepper pieces, and fry until cooked.

(6) Put the cooked matsutake rice on a plate, cover it with two pieces of fried matsutake, and sprinkle with a little chopped green onion for decoration.