Don’t wash matsutake with water!
I will only say the important things once and teach you how to eat them correctly without wasting good ingredients. The season for eating matsutake mushrooms is from July to September every year. During this time, matsutake mushrooms begin to gradually emerge from the soil.
In plateau areas such as Tibet, Yunnan, and Sichuan, people have begun to pick matsutake mushrooms. After picking the fresh matsutake mushrooms, they are sold and basically all are sold out.
Matsutake is very precious because it is rare and because it is rich in nutrients. Matsutake is rich in 99 kinds of substances needed by the human body, including dozens of active substances, which are very beneficial to the human body.
Matsutake is very precious because it cannot be cultivated artificially and can only grow in alpine pine forests at an altitude of 3,000-4,000 meters. Therefore, matsutake is very rare in terms of yield and difficulty in picking.
There are several matsutake-like fungi on the market, such as Agaricus blazei blazei, red matsutake, etc. These are other artificially cultivated varieties and are far from real matsutake.
It is also easy to distinguish when buying. The first is the price. The price of matsutake will not be less than a hundred yuan, while different Agaricus blazei and red matsutake are cheap, ranging from tens of yuan.
The shape and appearance of Agaricus blazei blazei are also different. The surface of the mushroom is light brown, and its cap is not obvious or has no cap. This is because it must be picked before the cap grows. Once the cap grows, a lot of nutrients will be lost.
The delicious flavor will also be greatly reduced.
Matsutake mushrooms are delicious and have high nutritional value, but they are not cheap and many people have never eaten them.
However, due to special circumstances this year, the export of matsutake has become a problem, so the price has become much cheaper, allowing many people to have the opportunity to taste this rare natural ingredient.
But many people don’t know how to eat?
When eating matsutake, be sure not to wash it with water!
I only say the important things once, teach everyone how to eat correctly and not waste good ingredients.
Matsutake mushrooms grow in the soil, and there is dirt on the surface, but they do not need to be washed. After washing with water, the nutrients and umami flavor will be lost.
The correct cleaning method is to use a knife to scrape off the soil on the surface, scrape off the surface layer of matsutake skin to expose the white fungus flesh, and then wipe it clean with a wet paper towel.
And when scraping with a knife, it is best to choose ceramic knives or bamboo knives to avoid eating metal knives, which will affect the taste of matsutake.
Cleaned matsutake mushrooms can be cut into slices and can be fried, grilled or cooked in chicken soup. They are so delicious that you don’t even need to add other seasonings, let alone seasonings such as MSG.
Yajiang, Sichuan, is the production area with the highest matsutake production in China. It has sufficient area and growing conditions.
In a high mountain with an altitude of 3,500 meters, in an inaccessible pine forest, in a zero-pollution natural environment, matsutake grows very well and is of excellent quality.
In previous years, a large number of matsutake mushrooms were exported abroad and were loved by many foreign tourists.
The price of matsutake mushrooms has become cheaper this year. If you have the conditions, you can buy some of this precious ingredient and try it.