1, fresh Tricholoma matsutake, if it is fresh Tricholoma matsutake, then don't scrape the soil on the surface of Tricholoma matsutake, and freeze it directly in the refrigerator for at least three days. If it takes a long time, the taste of Tricholoma matsutake will drop a lot. The price of fresh matsutake is much higher than that of dry matsutake.

2. At room temperature, if Tricholoma matsutake is stored at room temperature, it can generally be stored for about 2 days, but the taste will also drop a lot and the fragrance of Tricholoma matsutake will be lost.

3, temperature, put the matsutake in the incubator, for example, the temperature is controlled at about 3 degrees Celsius, then the fresh-keeping effect will be better, and it will probably last 10 days.

4. Dry in the sun, cut fresh Tricholoma matsutake into pieces, and then dry in the sun to make dried Tricholoma matsutake, which can be preserved for a long time.

5. Salt-pickled Tricholoma matsutake, put Tricholoma matsutake in boiling water for five minutes, then drain it and add salt, that is, salt-pickled Tricholoma matsutake, which can be preserved for a long time.