2. Dried Tricholoma matsutake needs to be soaked before eating. Generally speaking, warm water of about 40℃ is the most suitable, and it should be soaked for about 30 minutes until the elasticity is restored. Tricholoma matsutake can also be soaked in cold water, but it takes a long time to soak in cold water, so it is more suitable to soak in warm water. The water soaked in Tricholoma matsutake is nutritious and can be used to cook porridge. Don't pour it out If it is Tricholoma matsutake skin, don't leave it, because there are more sediments in the Tricholoma matsutake belt, which affects the taste.
3. Tricholoma matsutake, also known as dried Tricholoma matsutake, is a precious edible fungus. Fresh Tricholoma matsutake is umbrella-shaped, with bright color, brown cap, white stipe, fibrous velvety scales, white and tender mushroom meat, delicate texture and strong special aroma. Its flavor is unique and its taste is smooth. Full of elasticity, memorable after eating, fresh and unique.