1 Matsutake sashimi:

Rinse fresh Tricholoma matsutake carefully with water, then gently scrape off the soil at the root with a knife (remember that the gray-black skin on the surface cannot be washed off), and then drain the water. (If you freeze fresh Tricholoma matsutake, please thaw it before operation), then slice it, spread it on crushed ice and ice it, then dip it in soy sauce and mustard and eat it raw.

2. Tricholoma matsutake tofu:

Slice fresh Tricholoma matsutake, steam it with tofu slices in a pot for 20 minutes, then pour in the juice. You can also mix fruit juice or use bottled abalone juice to prepare your favorite Tricholoma matsutake food.

3. Roasted Tricholoma matsutake:

Slice fresh Tricholoma matsutake and put it in the oven. It just needs a little salt. Sweetness, aroma and toughness will mix with unimaginable taste and kill meat.

4, green pepper Tricholoma matsutake:

Wash and cut Tricholoma matsutake, cut green pepper and cut garlic; When the oil temperature is 60% hot, pour the Tricholoma matsutake into the pot and stir fry, leaving the remaining oil in the pot. When the oil is hot, add the green pepper, salt, chicken essence and starch in the stock, stir well, and pour in sesame oil before taking out the pot, and this dish of Tricholoma matsutake is delicious.

5, butter matsutake:

Wash and slice Tricholoma matsutake, and cut a piece of butter for later use; Melt the butter in the pan, fry the pine mushrooms on low heat until the corners are slightly burnt. Sprinkle a little salt and serve. The rich aroma of butter just complements the aroma of Tricholoma matsutake.

6, pine mushroom broth:

The easiest way to absorb nutrients. Stew Tricholoma matsutake with purified water 15 minutes, and then add a little refined salt to serve. It's fragrant and refreshing. Each person only needs 20 grams of fresh Tricholoma matsutake, or stewed in clear soup, or stewed with Cordyceps, Dictyophora and Morchella, but no other seasonings such as monosodium glutamate are added.