Both will do. Cold storage can extend the shelf life of Tricholoma matsutake to seven to eight days, and frozen storage can extend the shelf life of Tricholoma matsutake to several months. Only when eating frozen Tricholoma matsutake, you need to melt it with boiling water, otherwise it will become thinner and affect the taste.

There are three ways to preserve Tricholoma matsutake: cold storage, frozen storage and sliced drying storage.

1, cold storage

It is also a good way to store fresh Tricholoma matsutake in the refrigerator, which can extend the shelf life of Tricholoma matsutake to seven to eight days. If you want to preserve Tricholoma matsutake for a long time, you need to take some special preservation methods.

2. Frozen storage

Freezing fresh Tricholoma matsutake in the refrigerator can extend the shelf life of Tricholoma matsutake to several months, but when you eat frozen Tricholoma matsutake, you should melt it with boiling water, otherwise it will become thinner and affect your taste.

3. Slice and save after drying.

Fresh Tricholoma matsutake can be preserved for a long time after being cut into pieces and dried in the sun, but the taste of Tricholoma matsutake will change greatly, even if it is soaked in water when eating, it will lose its delicious flavor. In addition to this method, fresh Tricholoma matsutake can be sliced and pickled in a container. When eating, you can take it out directly, wash it and cook it.