Put the Tricholoma matsutake in an incubator and control the temperature at about 3 degrees Celsius, the fresh-keeping effect will be better, and the quality can be kept for about 10 days.

Step 2 dry in the sun

Cut fresh Tricholoma matsutake into pieces, and then dry it in the sun to make dried Tricholoma matsutake, which can be preserved for a long time.

3, salted Tricholoma matsutake

Boil Tricholoma matsutake in boiling water for five minutes, then drain and add salt, that is, salt Tricholoma matsutake can be preserved for a long time.