Dried Tricholoma matsutake needs to be soaked before eating. Generally speaking, warm water of about 40℃ is the most suitable, and it should be soaked for about 30 minutes until it recovers its elasticity. Tricholoma matsutake can also be soaked in cold water, but it takes a long time to soak in cold water, so it is more appropriate to soak in warm water. The water soaked in dried Tricholoma matsutake is nutritious and can be used for porridge. Don't pour it out. If it is Tricholoma matsutake skin, don't, because there is more sediment in the Tricholoma matsutake belt, which affects the taste.
Tricholoma matsutake, also known as dried Tricholoma matsutake, is a valuable edible fungus. Fresh Tricholoma matsutake is umbrella-shaped, with bright color, brown cap, white stipe, fibrous velvety scales, white and tender mushroom meat, fine texture and strong special aroma. Its flavor is unique and its taste is smooth. Full of elasticity, full of aftertaste after eating, fresh and unique.
The method of drying Tricholoma matsutake with water:
1, take a proper amount of dried Tricholoma matsutake and gently remove the dust on the surface with a small brush, focusing on the roots.
2. Pour a proper amount of water into the basin, soak the Tricholoma matsutake for about an hour, and then wash it again.
3. Put a proper amount of water into the pot, put the washed Tricholoma matsutake into the pot, turn the fire to a small fire, and simmer for about half an hour.
4. Add a small amount of edible salt and mix well.
5. Turn off the fire and put it in a bowl.
This kind of mushroom is rich in meat, fragrant and delicious, and it is a valuable wild edible fungus. In Tibet, the people baked this fungus with fire and dipped it in salt, which was delicious. This kind contains protein, fat, various amino acids, and 8 kinds of essential amino acids. It also contains vitamins B 1, B2, C and PP. Tricholoma matsutake has the effects of strengthening the body, benefiting the stomach, relieving pain, regulating qi and resolving phlegm.