Dried Tricholoma matsutake needs to be soaked before eating. Generally speaking, warm water of about 40℃ is the most suitable, and it should be soaked for about 30 minutes until it recovers its elasticity. Tricholoma matsutake can also be soaked in cold water, but it takes a long time to soak in cold water, so it is more appropriate to soak in warm water. The water soaked in dried Tricholoma matsutake is nutritious and can be used for porridge. Don't pour it out. If it is Tricholoma matsutake skin, don't, because there is more sediment in the Tricholoma matsutake belt, which affects the taste.
Usually, before soaking the dried Tricholoma matsutake, you should first wash the prepared dried Tricholoma matsutake with clear water. When washing again, you can gently brush the dust on its surface with a small brush. Especially after its roots are scrubbed clean, put it in a clean basin and soak it in water for about an hour to continue cleaning.
manufacturing process
After washing again, the dried Tricholoma matsutake should be put into water again to continue soaking. At this time, the temperature of water can be slightly higher, and it can be kept at about 40 degrees when soaking. Add a proper amount of edible salt and soak the dried Tricholoma matsutake for four or five hours to completely soak the hair. After taking it out, rinse it with clear water and cook it according to your own needs.
Take a proper amount of dried Tricholoma matsutake and gently remove the dust on the surface with a small brush, focusing on the roots. Pour a proper amount of water into the basin, soak the Tricholoma matsutake for about an hour, and then wash it again. Put a proper amount of water into the pot, put the soaked and washed Tricholoma matsutake into the pot, turn the fire to a low heat and cook for about half an hour. Add a small amount of edible salt, stir well, turn off the heat and put it into a bowl.