We first use a knife to remove the inedible parts of the black matsutake. You can prepare a small knife and then peel off the attached soil, mainly the soil at the roots. Since it grows in the mountain forest, the purpose of this treatment is to remove large soil or garbage. Then use a brush to brush off some fine soil or sticky leaves. Generally speaking, it is just debris and cannot be eaten.

Put the black matsutake under running water, rinse it and wipe it gently with a sponge or cotton cloth to prevent the matsutake from absorbing too much water and affecting the taste. If it still feels dirty, it is recommended to brush it a few more times with a toothbrush or brush. It can be cleaned very clean.

Fresh matsutake should look light brown in color, smell faintly of pine needles and earth, feel hard to the touch, and have no sticky feeling on the surface. When cut, the surface will appear white. Edible.

The efficacy and function of black matsutake is to improve the body's immunity, because the matsutake bacteria in black matsutake are rich in nutrients and energy needed by the body. These ingredients can activate T body cells, which is more suitable for those who are weak and postpartum. Women eat. The antioxidant content in black matsutake is very high, so eating it regularly can delay aging. The matsutake mushroom can also make the skin smoother, whiter and more tender. The more common way to eat it is to stir-fry.