Nutritional value of Tricholoma matsutake: Yunnan wild Tricholoma matsutake is the best. High-quality Tricholoma matsutake is slightly white in color, hard in texture, richer in aroma, good in taste and high in nutrients. It has the functions of improving SOD activity, accelerating the elimination of free radicals, delaying the decline of tissues and organs, improving cardiovascular function, promoting metabolism, improving human antiviral, cell mutation and enhancing immune function.

Tricholoma matsutake

Accessories: green pepper

Seasoning: salt, garlic, starch, chicken essence, lard, sesame oil, soup stock, cooking oil.

1. Wash Tricholoma matsutake and cut into pieces, cut into green peppers and cut into garlic;

2. light the fire in the pot and add oil. When the oil temperature is 60% hot, pour in the pine mushrooms and stir fry, leaving the rest of the oil in the pot. When the oil is hot, add green and red pepper, salt, chicken essence and starch to thicken, stir-fry evenly, and pour sesame oil before taking out the pot.

Small knowledge

Tricholoma matsutake is a kind of precious wild edible fungus, with thick meat, rich aroma and delicious taste. This kind contains protein, fat, various amino acids and 8 essential amino acids. It also contains vitamins B 1, B2, C and PP, and Tricholoma matsutake has the effects of strengthening body, benefiting stomach and relieving pain, regulating qi and resolving phlegm. The inhibition rates of hot water extract from its fruiting body on sarcoma 180 and Ehrlich's cancer in mice were 9 1.8% and 70% respectively. This fungus is an ectomycorrhizal fungus of trees.

At present, the strain is in a semi-artificial culture state.