August is the season when Tricholoma matsutake is on the market. Tricholoma matsutake is a kind of pure natural rare edible fungus, which is known as the "king of bacteria". Tricholoma matsutake is rich in protein, various amino acids, unsaturated fatty acids, nucleic acid derivatives, polypeptides and other rare elements. Tricholoma matsutake is picked and eaten from early August to mid-June in autumn. It has a special aroma, tastes like abalone, and is very smooth and refreshing.

Tricholoma matsutake contains trace elements chromium and polyol, which can increase the content of insulin, stimulate islet B cells to secrete a large amount of insulin, protect and repair islet B cells, increase the amount of insulin in the body, and effectively control blood sugar. Moreover, Tricholoma matsutake can also accelerate the metabolism of glucose in the liver and directly lower blood sugar.

Good ingredients should have good cooking methods and how to eat nutrition while enjoying taste buds. Today, Bian Xiao recommends several common matsutake practices for everyone:

Matsutake soup

Tricholoma matsutake soup can be stewed with common stew ingredients such as old hens and pigeons.

You can add some seafood, such as shrimp, fish and other fresh seafood as ingredients to stew together.

Do not stew too thick ingredients, so as not to destroy the nutrition and taste of Tricholoma matsutake.

roasted matsutake

Tricholoma matsutake can be roasted whole or sliced.

At home, you can choose an electric ceramic furnace, turn on 600W power and set up a baking net.

Don't add any seasoning and oil to roast the moisture of matsutake.

Turn it slowly, and you can eat it without water.

Fried pine mushrooms

Heat the pan and melt the butter.

Add Tricholoma matsutake and fry slowly. When the Tricholoma matsutake turns light golden yellow, add a little salt and put it into the pot.

Tricholoma matsutake, the favorite fungus of diners. The only drawback is that fresh Tricholoma matsutake is difficult to preserve. It can be stored at room temperature for about 3 days and in cold storage for about a week. The season of Tricholoma matsutake is only from August to the beginning of 10 every year, so it is very rare to eat fresh Tricholoma matsutake! The golden season for eating fresh Tricholoma matsutake has long passed. If you want to eat high-quality Tricholoma matsutake, you have to freeze-dry it. Tricholoma matsutake is a nourishing sacred product, and its freeze-dried product is a new luxury. Its taste is the same as fresh, and its nutrients are hardly destroyed. Therefore, freeze-drying Tricholoma matsutake is convenient and can well preserve the nutrition of Tricholoma matsutake.

Take out Tricholoma matsutake by freezing, then cut it into 3-5 mm thin slices without thawing, then mix it with soy sauce and mustard, and dip it in sauce according to personal taste, which not only retains the unique flavor of food, but also retains its high nutritional value. It's simple and delicious. There is another simple way to eat. Wash or freeze fresh Tricholoma matsutake. Tear it into strips, then burn a pot of oil pepper noodles to make oil pepper, pour it on the washed Tricholoma matsutake and stir evenly.