What should I pay attention to when identifying Tricholoma matsutake?

Identification: four methods are good or bad.

Tricholoma matsutake has not been cultivated so far, and it is all wild. Agaricus blazei sold in the market is actually cultivated in Agaricus blazei, which is two completely different plants. The main difference is that the mushroom handle is thin and the lid is wide open.

The easiest way to identify Tricholoma matsutake: 1. Smell it. Tricholoma matsutake with poor quality is generally soaked in chemical saline or medicine, and can smell the preservative. 2, look at the color, the good quality Tricholoma matsutake is white under the skin, and the poor quality is yellow. 3, boiling water, good quality Tricholoma matsutake is brewed with boiling water, and it can emit a rich fragrance in 2-3 minutes, and the poor quality has no fragrance. 4. Soak in clear water. Poor quality Tricholoma matsutake will fade in water for about 3 minutes, making the clear water turbid, while good quality will not.

Price: from tens of thousands to dozens.

Fresh Tricholoma matsutake is not easy to preserve and will rot within a week at most. Tricholoma matsutake sold in the market has the forms of pickling, water, canned food, baking, freezing, quick-freezing and vacuum freeze-drying. According to the quality of Tricholoma matsutake, the price varies greatly. First-class vacuum freeze-dried Tricholoma matsutake is per kilogram 10000 yuan (each kilogram is processed from 18 kilograms of fresh Tricholoma matsutake). Tricholoma matsutake used in domestic hotels is generally frozen, and the price ranges from 400 yuan 100 yuan per kilogram. The cheapest is chopped Tricholoma matsutake, which is only tens of yuan per kilogram. Because of the different prices, Tricholoma matsutake is suitable for hotels of all grades.

Tricholoma matsutake into the dish: one or two pieces will be enough.

Tricholoma matsutake used in dishes tastes like abalone, which is very smooth and refreshing. It mainly plays the role of refreshing and enhancing fragrance, making dishes more elegant. You don't need to put too much in each dish when you use it, which will mask the taste of other raw materials and cost a lot. It only takes one or two pieces to play a "finishing touch" effect.

Tricholoma matsutake has the strongest aroma after heating for 2-3 minutes, so the heating time should not be long. Generally, it should be added before the dish is cooked, otherwise the aroma will be seriously lost. Cut the ice cubes and use them up in one meal without washing.

Tricholoma matsutake has become a trend in restaurants in Shanghai, Beijing and other prosperous cities. Langyifang Restaurant in Shanghai has been cooking with Tricholoma matsutake for nearly two years. The main Tricholoma matsutake they use is frozen Tricholoma matsutake. When using, they directly take out the "ice cut" (that is, slice the matsutake before thawing, and the shape of the sliced matsutake is regular, otherwise the matsutake will become soft after thawing, and it is not easy to change the knife), and then it can be served naturally after thawing (it will increase the heating time and make it easier if the vegetables are not thawed). It should be noted that 1 can't be washed before use, because it has been washed when packaging, and it will lose its fresh fragrance if washed again; 2. Thawed Tricholoma matsutake should be used up in one meal, and cannot be used after freezing again, otherwise it will turn sour and deteriorate, so try to thaw it, otherwise it will cause waste.