1, iced Tricholoma matsutake
Picked fresh Tricholoma matsutake, scrape off the mud feet at the tail with a knife, wash it with clear water, slice it on an ice tray, and dip it in mustard soy sauce to eat. The method is simple, delicious and fragrant.
2. Stir-fried beef with pine mushrooms
Wash and slice fresh Tricholoma matsutake, slice beef, and marinate beef with salt, monosodium glutamate and powder for ten minutes. Hot pan with cold oil, stir-fry ginger and garlic slices, stir-fry beef for two minutes, pour chopped Tricholoma matsutake, add 100g water, bring to a boil, add a little salt, monosodium glutamate, a spoonful of oyster sauce and shallots, stir-fry evenly and thicken the starch, and serve.
3. Mushroom chicken soup
500g of native chicken, Tricholoma matsutake100g, 2 slices of ginger, soaked in water, put in a pressure cooker, add clean water1000g, add ginger slices, cook on high fire for 6 minutes, turn off the fire and let air out, pour in chopped Tricholoma matsutake, turn off the fire for 5 minutes, put in two teaspoons of salt, and take out.
How to preserve Tricholoma matsutake;
1, cold storage
Store fresh Tricholoma matsutake in the fresh-keeping layer of the refrigerator. The method can prolong the shelf life of Tricholoma matsutake to 3 to 7 days. Generally speaking, the best edible period of fresh Tricholoma matsutake is within 1 week, so that Tricholoma matsutake will be the most delicious.
2. Freezing treatment
The shelf life of fresh Tricholoma matsutake can be extended to six months by freezing it in the refrigerator.
3. Slice and dry
Fresh Tricholoma matsutake can be preserved for a long time without deterioration 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 due freshness.