Matsutake mushrooms so far can not be farmed, all wild, the agaricus mushrooms sold on the market is in fact Brazilian mushrooms, is artificially cultivated, and the two are completely different from the two kinds of plants, the main difference between the points: the Brazilian mushroom mycelium stem thinner, the mushroom cap to open the amplitude of the large.

The easiest way to identify matsutake mushrooms: 1, smell, bad quality matsutake mushrooms are generally soaked in chemical brine or pharmaceutical water, can smell the smell of preservatives. 2, look at the color, good quality matsutake mushrooms under the skin was white, poor quality yellow color. 3, rinse boiling water, good quality matsutake mushrooms are boiled in water, 2-3 minutes can be volatilized to send out the rich flavor, poor quality of the fragrance. 4, soak in fresh water! The poor-quality matsutake mushrooms will lose their color after soaking in water for about 3 minutes, making the water cloudy, while the good-quality ones will not.

Sale price: from tens of thousands to tens of

Fresh matsutake mushrooms are not easy to keep, up to a week will rot, the market sells matsutake mushrooms in salted, water, canned, baked dried pieces, frozen, frozen, vacuum freeze-dried and other forms. Matsutake mushrooms according to different qualities, the price varies greatly, the top vacuum freeze-dried matsutake mushrooms sold at tens of thousands of dollars per kilogram (per kilogram by 18 kilograms of fresh matsutake mushrooms processed), domestic hotels in the matsutake mushrooms used in the general frozen, priced from 400 yuan per kilogram to $ 100 ranging from the cheapest matsutake mushrooms crushed, only a few tens of dollars per kilogram. Because of the high and low prices, matsutake mushrooms are suitable for all levels of hotels.

Matsutake into the dish: one or two pieces enough

Matsutake is used in dishes similar to abalone, very lubricated and crisp, mainly to play a role in the freshness of the role of aroma, but also to make the dishes more apparent grade, the use of each dish without more, too much will cover up the flavor of the other raw materials and the cost of the high, just one or two pieces, you can play a "point of view! "

The flavor of matsutake mushrooms is strongest when heated for 2-3 minutes, so the heating time can not be long, usually added before the dish is served, otherwise the loss of flavor is serious. Ice cut, do not wash, a meal used up

Matsutake into the dishes in Shanghai, Beijing and other restaurants in the city has become a trend, Shanghai Lang Yifang restaurant with matsutake mushroom dishes nearly two years, they use the matsutake mushrooms are mainly frozen matsutake mushrooms, the use of the direct out of the "ice-cutting" (i.e., in the thawing of the time when the slices, the cut matsutake mushrooms cut in the shape of the rule), otherwise the frozen matsutake mushrooms after the thawing of the regular, the shape of the matsutake mushrooms. Otherwise, the frozen matsutake mushrooms become soft, not easy to change the knife), natural thawing into the dish can be (not thawed into the dish will increase the heating time, so that the matsutake mushrooms fresh flavor loss). This matsutake need to pay attention to is, 1, can not be cleaned before use, because the packaging has been washed, if then cleaned will make the loss of fresh flavor; 2, thawed matsutake to be a meal to be used up, can not be frozen again after the use, otherwise it will be acidic and deterioration, so try to use as much as possible to thaw how much, otherwise it will cause waste.