Fresh matsutake can be stewed in soup, such as stewing matsutake in gravy. The meat can be used to enhance the aroma of the mushrooms while retaining the flavor of the mushrooms. In addition to pan-frying, steaming and other ways of eating that pursue the original flavor, stewing matsutake mushrooms with meat flavor can also create a unique flavor based on the fungus flavor. The specific method of stewing matsutake mushrooms in gravy is as follows:

1. Select the best lean pork meat, chop it into minced meat, then roll it into a cake shape, place it at the bottom of the stew pot, add mountain spring water, and stew it over high heat. Nearly 1 hour.

2. After the soup has completely stewed out the meat flavor, relax the antler and simmer for 1 hour. In this way, the original flavor of the fungus can be retained, and the fresh aroma of matsutake can be brought out with the meaty flavor. This stewed matsutake soup in gravy is refreshing and delicious, suitable for all ages.

Extended information:

1. August every year is the best time for matsutake mushrooms. At this time, the matsutake mushrooms are enlarged, with tender meat and rich fragrance. Just a little salt, without any other condiments, can give your tongue the special taste of this season.

2. Matsutake mushrooms are divided into 3 grades. The S grade is commonly known as "Matsutake BB". It is picked within 24 hours after the mushroom body emerges from the ground. It is when the matsutake mushroom is the freshest and tenderest. The mushroom cap silk has not yet opened. The spores have not fallen off at all, the taste is sweet, and the most important nutrients are completely retained. M-grade matsutake is in the "young adult" state where it is neither old nor tender. The fiber of the mushroom body is relatively mature and the mushroom aroma is rich. It is the peak period of nutritional value and is recommended for sashimi. L-level matsutake is known as the "best matsutake". Its mushroom body and cap are much stronger than other mushrooms. The best way to eat them is to fry them.

3. The sediment on the matsutake should be washed with running water. Its texture is relatively brittle. Be careful when cleaning. Do not use toothbrushes and other tools to clean the matsutake, as this will damage the matsutake. When cooking matsutake, be sure to use a ceramic knife, otherwise it will easily change flavor.

Reference: People's Daily Online_Bacteria are white, rich and beautiful, and the fragrance is intoxicating