2, the ratio of old bacteria and tender bacteria: look at the ratio of old bacteria and tender bacteria. The old fungus opens an umbrella, but the young fungus doesn't. Old bacteria are cheap, but young bacteria are expensive.
3, the price is different: the price of white color is high.
4. Color: Dried Tricholoma matsutake is formed after fresh Tricholoma matsutake is drained. This process can effectively extend the shelf life of Tricholoma matsutake. The drained Tricholoma matsutake is lighter in color, so it can also be distinguished by the color of dried Tricholoma matsutake.
Extended data:
Precautions:
1, can't be eaten with high-calcium foods: Tricholoma matsutake contains a lot of oxalic acid and vitamin D, and it is very beneficial to take more vitamin D to promote the absorption of mineral calcium in food, and oxalic acid will first combine with minerals to form substances that are difficult to dissolve. If eaten together, it will lead to urinary calculi.
2, can't eat with soft crustacean food: Tricholoma matsutake contains a lot of vitamins C and E, and vitamin C and arsenic contained in soft armor foods will react with each other to produce arsenic, which is quite harmful to the liver.
3. Can't eat with high-fat foods: Tricholoma matsutake itself contains a high amount of unsaturated fatty acids, such as oleic acid, linoleic acid and palmitic acid. If Tricholoma matsutake is eaten with other fatty foods, it will reduce the absorption of unsaturated fatty acids contained in Tricholoma matsutake to a certain extent, and the nutritional value of Tricholoma matsutake will also be reduced.
Baidu encyclopedia-dried matsutake
Baidu encyclopedia-Tricholoma matsutake