July to September each year is the season to eat matsutake mushrooms, this time, matsutake mushrooms began to gradually emerge from the soil. In Tibet, Yunnan, Sichuan and other highland areas, people began to pick matsutake mushrooms, fresh matsutake mushrooms after picking to sell, basically will be snapped up. Matsutake mushrooms are very precious, because they are rare, but also because they are rich in nutrients. Matsutake mushrooms are rich in 99 kinds of substances needed by the human body, among which there are dozens of active substances, which are very beneficial to the human body.
Matsutake is very precious, because it can not be cultivated through artificial, can only grow in the altitude of 3,000-4,000 meters in the alpine pine forests, so whether from the yield or the difficulty of harvesting, matsutake is very rare.
There are several matsutake-like mushrooms on the market, such as Agaricus blazei and Akamatsutake, which are artificially cultivated in other varieties and are far from the real matsutake.
It is also good to distinguish when buying, first of all, the price, the price of matsutake mushrooms will not be less than a hundred dollars, while the different agaricus mushrooms and red matsutake mushrooms, the price is cheaper, dozens of dollars ranging.
Agaricus mushroom
Shape appearance is also different, matsutake mushroom surface light brown, its cap is not obvious, or there is no cap, because in the growth of the cap before it is necessary to pick, once the growth of the cap, it will lose a lot of nutrients, and its fresh flavor will be greatly weakened.
Matsutake mushrooms are delicious and highly nutritious, but they are not cheap, and many people have never eaten them. But this year, because of special circumstances, the export of matsutake mushrooms has become a problem, so in the price is much cheaper, so that many people have the opportunity to taste this rare natural ingredients.
But many people do not know how to eat? When eating matsutake mushrooms, do not use water to wash! Important things are only said once, to teach everyone the correct way to eat, do not waste the good ingredients.
Matsutake mushrooms are grown in the soil and have soil on the surface, but they don't need to be washed, and the nutrition and freshness will be lost after washing.
The correct cleaning method is to use a knife to scrape off the surface of the soil, scrape off the surface of the matsutake mushrooms a layer of skin, revealing the white mushroom meat, and then wet paper towels to wipe clean on it.
And when scraping with a knife, it is best to choose ceramic knives or bamboo and wood knives, avoid metal knives, which will affect the taste of matsutake mushrooms.
Treated clean matsutake mushrooms cut into slices, can be used to sauté, charcoal grill or chicken soup, it is delicious, and do not even need to add other seasonings, much less MSG and other seasonings to taste.
Sichuan Yajiang is China's highest production of matsutake mushrooms, where there are enough areas and growing conditions. At an altitude of 3,500 meters above sea level, in the rare pine forests, with zero pollution in the natural environment, the matsutake mushroom grows very well and is of excellent quality. In previous years, a large number of matsutake mushrooms have been exported abroad and have been loved by many foreign tourists.
This year, the price of matsutake mushrooms is cheaper, this kind of precious ingredients, have the conditions to buy some taste. The link below will allow you to place an order for fresh matsutake mushrooms, which will be quickly delivered to you by air, guaranteeing freshness!
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