1.

Cut off the soil and weeds on the fungus first.

2.

The cleaning of fresh matsutake is very particular. Can not be directly soaked in water, nor can it be gently wiped with a sponge or towel. Don't soak it in too much water, so as not to inhale too much water and affect the taste of Tricholoma matsutake. Carefully scrape off the soil on the mushroom handle with a ceramic knife or a bamboo knife, instead of a steel knife, it will make the matsutake smell fishy. Scrape the soil off the stem, then wipe it with a wet towel or rinse it with running water quickly. Don't soak fresh Tricholoma matsutake in water, because the taste of Tricholoma matsutake will be greatly reduced after absorbing water.

3.

Tricholoma matsutake is a mushroom. Tricholoma matsutake has the effects of strengthening brain, diminishing inflammation, tonifying kidney, lowering blood sugar, improving diabetes, lowering cholesterol, enhancing energy, improving arteriosclerosis, preventing and treating cardiovascular diseases, inhibiting tumors, enhancing energy and enhancing human immunity. Tricholoma matsutake not only has high nutritional value, but also makes the soup crisp, tender and smooth, refreshing and delicious. Tricholoma matsutake also has a unique aroma, and it is irresistible to use it to make soup.