Each person should prepare 1~2 pieces of fresh Tricholoma matsutake, and put them in clean water to boil. The amount of water per 1~2 pieces of Tricholoma matsutake is better. Add a little monosodium glutamate, chicken essence and salt to taste and stew for 15 minutes. Tricholoma matsutake slices are firm and elastic, and the soup is light. If you want to taste more delicious, you can add a little ribs, water bamboo, stew in clear soup, or add cordyceps, sea cucumber and morel to cook together.

2. The practice of matsutake old hen soup

Prepare fresh Tricholoma matsutake 200g, wash an old hen and cook the old hen soup first. Slice fresh Tricholoma matsutake, put the Tricholoma matsutake slices into chicken soup, and continue to cook with slow fire for 10 minute. You can eat it or stew it with ribs, geese and pigeons. It is nutritious and delicious.

3. Steamed egg custard with pine mushrooms

Beat the eggs into a paste with a little water, steam them in a cage until they are half-cooked, add fresh pine mushroom slices, continue steaming until the eggs are cooked, and add a little monosodium glutamate and vinegar to taste.

4. Tricholoma matsutake tofu

Slice fresh Tricholoma matsutake, steam it with tofu slices in a pot for 20 minutes, and pour the juice after steaming. You can also mix juice according to your favorite way or use bottled abalone juice to make your favorite matsutake food.