1. Under normal circumstances, the surface of fresh Tricholoma matsutake bought home will have a layer of dark brown (black is also acceptable). Obviously, this thing is inedible, so it is necessary to remove these substances first, but it is necessary to pay attention to not using metal utensils when handling, because minerals and acidic substances in Tricholoma matsutake will form harmful sediments that the human body cannot absorb when contacting with metal components on the contact surface of Tricholoma matsutake, so,

2. The cleaning of Tricholoma matsutake is also very particular. Tricholoma matsutake can't be directly soaked in water, but the place with foreign bodies on the surface of Tricholoma matsutake can be wiped with cotton cloth. The reason why it can't be soaked is to prevent Tricholoma matsutake from absorbing too much water and affecting the taste when it is finally eaten. Wash under running water after wiping. This process must be fast, and don't let the matsutake get too much water.

If it is edible, it can be cooked after cleaning, but if it is to be preserved, it is not enough. Fresh Tricholoma matsutake has a certain shelf life, which can generally be kept fresh for one or two days in places with high temperature. In places with low temperature in Northeast China, the shelf life of Tricholoma matsutake has been extended to about three or four days. If you want to preserve it for a long time, you must rely on the power of science and technology. The method is to put the cleaned Tricholoma matsutake directly into the quick-freezing warehouse for quick-freezing. When quick-freezing, pine mushrooms should be laid flat and not piled together. The quick-frozen Tricholoma matsutake can be stored in the freezer of the refrigerator. The taste and delicious taste of frozen Tricholoma matsutake is far less than that of fresh Tricholoma matsutake.

4. In addition to this method, there is another way to preserve Tricholoma matsutake for a long time, which is to use the most primitive preservation method of Tricholoma matsutake: making Tricholoma matsutake into salty Tricholoma matsutake, which is relatively simple and can be operated at home. Blanch Tricholoma matsutake in boiling water for about five minutes, remove and drain, then put it in a container and cover it with salt. Don't worry about water shortage. No matter which method is used to treat Tricholoma matsutake, its nutrients will be lost to varying degrees, so you can buy this special fungus in small quantities for many times to avoid waste. If you want to preserve Tricholoma matsutake for a long time, you can consider slicing Tricholoma matsutake and making it into dry slices, which can last longer, but the loss of nutrients will be relatively more.