Wipe the matsutake with a clean white towel and cut off the root of the tail with a knife. Don't wash it with water, it will lose the fragrance of matsutake. Roots are also precious. Don't cut them off in one breath and then cut them into thin and suitable pieces. Tear off the skin of Tricholoma matsutake from under the mushroom cover by hand or knife until there is no skin on the stalk. Wipe the bottle cap with a slightly wet white towel.

There are many delicious ways to eat fresh matsutake: matsutake sashimi. If the matsutake in your hand is clean and flawless, the best way to eat it is to slice it with a little soy sauce. Fresh Tricholoma matsutake is crispy and sweet, which is definitely the most natural taste.

Roasted Tricholoma matsutake, fresh Tricholoma matsutake slices in the oven, only need a little salt, sweetness, fragrance and toughness will combine into unimaginable taste, killing all meat. Butter Tricholoma matsutake, wash Tricholoma matsutake and slice, and cut a piece of butter for later use; Melt butter in the pan, fry Tricholoma matsutake with low fire, fry until the corners are slightly burnt, and then remove; Sprinkle a little salt and serve. The rich aroma of butter just complements the aroma of Tricholoma matsutake.

Tricholoma matsutake with green pepper, washing Tricholoma matsutake, slicing green pepper, and slicing garlic; When the oil temperature is 60% hot, pour the Tricholoma matsutake into the pot and stir fry, leaving the remaining oil in the pot. When the oil is hot, add the green pepper, salt, chicken essence and starch in the stock, stir well, and pour in sesame oil before taking out the pot, and this dish of Tricholoma matsutake is delicious.

Tricholoma matsutake chicken soup, if Tricholoma matsutake is not delicious, use it to stew soup. Each person should prepare 1~2 pieces of fresh Tricholoma matsutake, and put them in clean water to boil. The amount of water per 1~2 pieces of Tricholoma matsutake is better. Add a little monosodium glutamate, chicken essence and salt to taste and stew for 15 minutes. Tricholoma matsutake pieces are firm and elastic, and the soup is light. Mushroom tofu, sliced fresh mushrooms, steamed with tofu slices in a pot for 20 minutes, and then poured into the juice. You can also mix fruit juice or use bottled abalone juice to prepare your favorite Tricholoma matsutake food.