The first type:

Fresh matsutake or matsutake that is no more than 24 hours old is best and has the best taste.

Scrape the matsutake clean (it is best not to wash it with water) and wrap it in tin paper.

Put the matsutake wrapped in tin paper into an iron pot, add salt, and seal the tin paper with the salt. Cover, turn on high heat, wait until the salt is hot or 80-90 degrees, then remove the matsutake mushrooms wrapped in paper on a plate and serve

Features: fresh fragrance, fresh and tender taste, full of fungus aroma on the table. Southerners can drink it with rice wine, while northerners can drink it with dry wine.

Second method:

Dilute half of the thick chicken soup with water, heat it, add shredded ginger, garlic slices, and green onions, bring to a boil, add matsutake slices, and boil for 1 minute After planting, put a little coriander on the pot and serve, and a drop or two of sesame oil is better.

Features: fresh fragrance, smooth and delicious,

Third type: Bamboo tube ginseng and matsutake soup

Ingredients:

Water 2 ginseng roots, 5 matsutake mushrooms, 3 green stems, 1 piece of chicken fat, 4 cups of water, 1 tablespoon of sesame oil, 2 tablespoons of starch water, a little salt

Cooking method:

Wash the ginseng and slice it into pieces for later use. Peel and slice the matsutake mushrooms. Wash the green stems, cut them in half, and blanch them in boiling water. Put the chicken fat in clean water until it dissolves. Put some sesame oil in the wok, and after it boils, add the ginseng and matsutake mushrooms and stir-fry until cooked. Pour in the chicken fat and water and cook over high heat. After cooking, add a little starch water and refined salt to taste. Pour the soup into a bamboo tube and add green stems. Finally, heat the bamboo tube in boiling water and drink it.

The fourth method: roasting matsutake mushrooms is acceptable. It can better bring out the taste of matsutake mushrooms and is simple to make. Clean and cut the matsutake into large pieces, grill it over a charcoal fire on an iron tong until slightly brown, mix it with light soy sauce, boiling fresh soup, monosodium glutamate, and salt and add sesame oil for dipping, which can highlight the slightly sweet and tender characteristics of the matsutake.