1. Fresh-keeping storage: wrap or cover Tricholoma matsutake directly with absorbent paper to prevent the moisture in the refrigerator from affecting the taste of Tricholoma matsutake. Keep it dry and put it in the fresh-keeping layer of the refrigerator for 3-5 days.

2. Freezing preservation: Clean the root soil, wrap it with absorbent paper, put it in a fresh-keeping bag, vacuum it, and put it in the refrigerator for freezing preservation, so it can be preserved for half a year, or it can be frozen after slicing.

3. Slicing and drying: fresh Tricholoma matsutake is sliced and dried in the sun, which can be preserved for a long time without deterioration. However, this preservation method will reduce the taste of Tricholoma matsutake and lose its fresh flavor, but it will last for a long time.

Precautions for purchasing Tricholoma matsutake

1. Look at the color: It is necessary to pay attention to the bright color of Tricholoma matsutake with good quality, brown mushroom cap, white stalk, fibrous fluffy scales and white and tender mushroom meat.

2. Smell: Tricholoma matsutake with good quality smells a unique fragrance, because Tricholoma matsutake has been growing in a pristine ecological forest without pollution, and in a pollution-free environment, it will give Tricholoma matsutake a unique fragrance.

3. Look at the appearance: You can look at the shape of Tricholoma matsutake. Generally speaking, the bigger the body, the fuller the appearance is, the better the quality is.

what are the above references? Baidu encyclopedia-Tricholoma matsutake