Fresh or not more than 24 hours of matsutake mushrooms, so that the best to eat, the taste is also the best.

The matsutake mushrooms will be scraped clean (preferably not washed with water) with Siber paper wrapped in good,

The matsutake mushrooms wrapped in Siber paper into the iron pot, put salt, salt will be covered with Siber paper, burn a large fire, and so the salt is hot or at 80 - 90 degrees to take away, the matsutake mushrooms wrapped in Siber paper to put the people in the plate on the table

Characteristics: fragrant, tender taste, full of fungus. Southern people can be accompanied by rice wine, northern people with dry wine is better.

The second:

The thick chicken broth to half of the water, heating, put ginger, garlic, scallions, rolled into the matsutake mushrooms sliced into the open 1 minute after a kind of pot on the table to put a little cilantro, a point of one or two drops of sesame oil is better.

Features: fresh flavor, tender and delicious,

The third: bamboo tube ginseng and matsutake mushroom soup

Materials:

2 water ginseng, matsutake mushrooms 5, 3 green stalks, 1 piece of chicken fat, 4 cups of water, 1 tbsp of sesame oil, 2 tbsp of cornstarch water, a little bit of salt

Cooking method:

Water ginseng wash and cut into slices and set aside. Peel and slice the matsutake mushrooms. Wash and cut in half, put in boiling water and blanch. Chicken oil in clean water to dissolve. Put some sesame oil in a frying pan and fry the ginseng and matsutake mushrooms. Pour in the chicken oil and water and cook on high heat. When cooked, add a little cornstarch and salt to taste. Put the soup into the bamboo tube and put the green cabbage on top. Finally, put the bamboo tube in boiling water and drink it.

The fourth: fire roasted matsutake mushrooms this way of eating are accepted, can better develop the flavor of the matsutake mushrooms, the practice is simple. Matsutake clean cut large pieces, in the iron clip on the charcoal fire until slightly yellow, with soy sauce king, boiling fresh soup, monosodium glutamate, salt seasoned with sesame oil dipping to eat, can highlight the matsutake mushrooms slightly sweet and tender features.