1. How to eat fresh Tricholoma matsutake: remove the mud from Tricholoma matsutake, soak it in warm water until soft, wash it, tear it into thin strips by hand from top to bottom, and then soak it until soft. You can eat it mixed or fried.
2. Tricholoma matsutake drying: fresh Tricholoma matsutake is classified according to its size, thickness and degree of umbrella opening, and the thick and open ones are selected for drying. Dry products of Tricholoma matsutake can be fried meat, stewed chicken, fried sauce and so on. After soaking in water, it has the unique fragrance of Tricholoma matsutake.
3. Pickling processing of Tricholoma matsutake: fresh unopened mushrooms are selected as raw materials, and impurities and diseased mushrooms are removed at the same time. Boil with 10% salt water and add salt.
4. Preserved Tricholoma matsutake: If the mushroom body is full and shaped, there is no umbrella and no mechanical damage, put the cooked and drained Tricholoma matsutake into the sugar solution for frying. Finally, coat with white sugar powder, the amount of white sugar powder is about 10% of the amount of Tricholoma matsutake, mix well, screen off excess sugar powder, and then package.
Growth environment of Tricholoma matsutake
Tricholoma matsutake mycelium began to grow at 8℃, and the optimum temperature was about 20-24℃, and stopped growing at 32℃. The relative humidity of the air during mushroom production is about 85%. The soils are mainly forest brown soil, mountain red soil and mountain yellow soil. The pH value of soil is generally between 4.5 and 5.5. The humus layer is very thin, usually less than 3 cm.
Tricholoma matsutake mostly occurs in areas with a slope of 20-40, west, southwest or northwest, with high and dry terrain and good drainage. The age of mushroom-producing forest is generally not less than 50 years. Mushrooms began to grow in Yanbian area of China in mid-July, and entered the rich period in mid-August.
The above contents refer to Baidu Encyclopedia-Tricholoma matsutake.