Authentic ganzi matsutake can be divided into export type and economic type. According to the size, it can be divided into 3-5cm, 5-7cm, 7-9cm, 9-12cm, and above 12cm. The bigger and rarer the matsutake mushrooms without umbrellas and insect eyes are, the higher the price. The second step is to make pure milk hand-shredded toast. The first step is generally 3-5cm/5-7cm/7-9cm matsutake mushrooms sold in the market. Its nutritional value is not much different, and the cleaning and storage methods are the same. Below I will introduce in detail the matsutake mushrooms shown in Figures 7-9cm. The third step is to make space pure milk hand-shredded toast. The first step is to take the matsutake out of the foam box after the matsutake arrives and check whether there is any damage. Generally, matsutake mushrooms have an earthy flavor and are slightly moist on the surface. This is because after long-distance transportation, the matsutake mushrooms were stuffed in boxes. Sometimes, some of them are slightly open or their surface is slippery. This is normal. The fourth step is to make pure milk hand-shredded toast. The first step is to clean the matsutake mushrooms. First cut off the hardened soil at the bottom of the matsutake stalk and shape it into a pencil shape. In order to retain the matsutake body as much as possible, please do not cut it into one piece. Step 5: How to make space pure milk hand-shredded toast. The first step is to cut off all the soil on the stems of the matsutake mushrooms. Until this time, the matsutake mushrooms do not need to be dipped in water. Step 6: How to make space pure milk hand-shredded toast. The first step is to rinse the sediment on the surface of the matsutake one by one under running water. When rinsing, you can also use a soft damp cloth to help wipe off the sediment. Move gently and quickly. Do not soak matsutake mushrooms or you will lose a lot of their aroma.