About twenty minutes.

Dried matsutake is a product that we can eat all year round. Dried matsutake is generally used to make soup or stew, because the matsutake has dried and needs to be soaked until soft before stewing. The stewing time is much longer than that of fresh matsutake, which can be 20-40 minutes.

There is not much difference between frozen matsutake and fresh matsutake. The only difference is that fresh matsutake tastes better. However, if you cannot eat fresh matsutake, you can also eat frozen matsutake. Just defrost it. The frozen matsutake is still cooking. It needs to be defrosted naturally and then boiled for 5-8 minutes. There is no need to stew for too long. The same is true for fresh matsutake.

The value of matsutake

Matsutake has high nutritional value and is rich in protein, crude fat, crude fiber, vitamin B1, vitamin B2, vitamin C, niacin, various amino acids, and Saturated fatty acids, nucleic acid derivatives, peptides and other elements.

It also has the effects of strengthening the body, benefiting the stomach and intestines, relieving pain, regulating qi and reducing phlegm, deworming and treating natriuresis. Its kidney-tonifying effect is very significant. From the perspective of nutritional components, it is rich in trace elements, especially zinc, which must be the main element.