How to preserve matsutake? Tricholoma matsutake is a precious edible fungus. Tricholoma matsutake has certain medicinal value. Tricholoma matsutake can not be cultivated artificially, and there are few places where Tricholoma matsutake is produced, so it is not easy to pick, so it is more precious. The following is about how to preserve matsutake.

How to preserve Tricholoma matsutake 1 What are the preservation methods?

Tricholoma matsutake, the spirit of Changbai Mountain, has an attractive aroma. Tricholoma matsutake is the best mushroom dish This vegetable contains a lot of protein and vitamins, which is beneficial to people's health after eating. Listed in June 6- 10/0 every year.

The meat of Tricholoma matsutake is tender and smooth, and it has a special fragrance, which makes people feel particularly attractive when they smell it. It's just that preservation of fresh Tricholoma matsutake is a big problem. Many people find that Tricholoma matsutake begins to deteriorate after being bought for a day or two, which is also worrying.

Don't worry about this situation. Let me tell you the preservation methods of fresh Tricholoma matsutake, and what are the preservation methods of fresh Tricholoma matsutake.

Preservation of matsutake

1. Fresh Tricholoma matsutake wrapped in a layer of Chinese cabbage leaves has a short shelf life, and the shelf life is only about two days at room temperature. In order to extend its shelf life, people can wrap a layer of Chinese cabbage leaves on the surface of Tricholoma matsutake and store it in a cool place to extend its shelf life to five to six days.

2. Refrigeration is also a good way to keep fresh Tricholoma matsutake in the refrigerator. This method can prolong the shelf life of Tricholoma matsutake to seven to eight days. If you want to preserve Tricholoma matsutake for a long time, you need to take some special preservation methods.

3, freezing treatment, fresh Tricholoma matsutake is put into the refrigerator for freezing treatment, which can extend the shelf life of Tricholoma matsutake to several months, but when you eat frozen Tricholoma matsutake, you should melt it with boiling water, otherwise it will become thinner with Tricholoma matsutake, affecting the taste of everyone when eating.

4. Slice drying Fresh Tricholoma matsutake slices can be preserved for a long time without deterioration, but the taste of Tricholoma matsutake will change greatly, even if it is soaked in water when eating, it will lose its delicious flavor.

In addition to this method, fresh Tricholoma matsutake can be sliced and pickled in a container. When eating, you can take it out directly, wash it and cook it. 5. Make salty Tricholoma matsutake into salty Tricholoma matsutake, and put the whole fresh Tricholoma matsutake into boiling water for about 5 minutes.

Drain, put in a container and sprinkle with salt. Salt can further separate out the water in Tricholoma matsutake, and the amount of salt is such that the separated solution has salty taste. When eating, take out Tricholoma matsutake and rinse it with clear water for several times.

It is best to eat fresh Tricholoma matsutake. Don't soak Tricholoma matsutake in too much water when cleaning it. Generally speaking, as long as you scrape the soil off the mushroom handle with a knife, then rinse it with clear water to remove the floating dust. The classic practice of Tricholoma matsutake is also varied.

But in essence, it is to preserve its delicacy to the greatest extent, and it is a kind of delicacy that races against time and space. Tricholoma matsutake can only retain its fragrance if washed in this way. The biggest feature of Tricholoma matsutake is that its fragrance is water-soluble. Therefore, when cleaning, don't soak in water directly. Wash under running water and gently wipe with sponge or cotton cloth.

Matsutake can keep its original flavor in this way. In cooking, the more top-grade ingredients, the simpler the cooking method. Tricholoma matsutake broth 20g of Tricholoma matsutake is added with water, stewed 15min, and can be drunk with a little salt.

Because Tricholoma matsutake itself has a little mineral fragrance, it is better to use natural rock salt with the same mineral flavor. Pan-fried Tricholoma matsutake is the first dish introduced in the first chapter of China on the tip of the tongue. Melt butter in a pot and add sliced raw Tricholoma matsutake. Hot oil will make the moisture on the surface of Tricholoma matsutake disappear quickly, and the rich and complex fragrance will bloom instantly.

How to preserve Tricholoma matsutake 2 ① cabbage leaves. Fresh Tricholoma matsutake, which can't be eaten for a while, can be wrapped in Chinese cabbage leaves and then placed in a cool and humid place. Try not to keep this method for more than 4 days.

② Refrigeration in refrigerator. Wrap the fresh Tricholoma matsutake in plastic wrap and store it in the refrigerator. It can be kept for about a week, but not more than 1 week.

③ Freeze in the refrigerator. The shelf life of fresh Tricholoma matsutake can be extended to more than 2 months by freezing it in the refrigerator.

(4) curing preservation method. Boil fresh Tricholoma matsutake in boiling water for about 3 minutes, drain the water, put it in a container and sprinkle with salt, which can further separate out the water in Tricholoma matsutake. Rinse with clear water several times before cooking.

⑤ Slices are dried and preserved. Fresh Tricholoma matsutake can be preserved for a long time without deterioration by cutting it into pieces and drying it in the sun. This preservation method will greatly change the taste of Tricholoma matsutake, even if it is soaked in clear water, it will lose its fresh and fragrant flavor.

Well, this is the preservation method of fresh Tricholoma matsutake. If the fresh Tricholoma matsutake bought at home cannot be eaten at one time, you can choose the corresponding preservation method according to the length of preservation time. Of course, in order to taste the fresh taste, try to buy a proper amount of Tricholoma matsutake and eat it in time. It should not be left for too long to avoid the deterioration of fresh Tricholoma matsutake and affect the taste and health.

How to preserve Tricholoma matsutake 3 ① Wrap it in cabbage leaves. Fresh Tricholoma matsutake, which can't be eaten for a while, can be wrapped and covered with Chinese cabbage leaves and then placed in a cool and humid place. It is best not to keep this method for more than 4 days.

② Refrigeration in refrigerator. Wrap the fresh Tricholoma matsutake in plastic wrap and store it in the refrigerator. It can be kept for about a week, preferably no more than 1 week.

③ Freeze in the refrigerator. The shelf life of fresh Tricholoma matsutake can be extended to more than 2 months by freezing it in the refrigerator.

(4) curing preservation method. Boil fresh Tricholoma matsutake in boiling water for about 3 minutes, drain the water, put it in a container and sprinkle with salt to further separate out the water in Tricholoma matsutake. When eating, rinse with clear water for several times to cook.

⑤ Slices are dried and preserved. Fresh Tricholoma matsutake can be preserved for a long time without deterioration by cutting it into pieces and drying it in the sun. However, this preservation method will greatly change the taste of Tricholoma matsutake, even if it is soaked in clear water, it will lose its umami flavor.

The above is the preservation method of fresh Tricholoma matsutake. If the fresh Tricholoma matsutake bought at home can't be eaten for a while, you can choose the corresponding preservation method according to the length of preservation time. Of course, in order to taste the freshest taste, it is best to eat it in time, not for too long. (Source: Zibo Lin Jun Tianxia Edible Fungi)

How to preserve Agaricus blazei Murill?

1, fresh Tricholoma matsutake If it is fresh Tricholoma matsutake, then do not scrape the soil on the surface of Tricholoma matsutake, and directly put it in the refrigerator for at least three days. If it takes a long time, the taste of Tricholoma matsutake will drop a lot. The price of fresh matsutake is much higher than that of dry matsutake.

2. If Tricholoma matsutake is stored at room temperature, it can generally be stored for about 2 days, but the taste will also drop a lot and the fragrance of Tricholoma matsutake will be lost.

3. The temperature will be kept in an incubator. For example, if the temperature is controlled at about 3 degrees Celsius, the preservation effect will be better, and it will last about 10 days.