At the Shangri-La Matsutake Trading Fair on July 20, 2022, "Matsutake King" No. 1 and No. 2 were sold for 52,000 yuan and 50,000 yuan respectively! Many netizens joked at that time, "Make the soup, one bite is worth 5,000 yuan (yuan)....."
" China on the Tip of the Tongue" Season 1 Episode 1 "Gift of Nature", the first ingredient introduced is Matsutake.
Matsutake, scientific name Matsutake mushroom, is mainly produced in Tibet, Sichuan, Northeast China and Yunnan. Yunnan is the largest production area in the country and is also the longest-term production area in all production areas!
, ecological characteristics
Matsutake fruiting body is thick, the cap is spherical to hemispherical in its initial growth, and then it is steamed bun to flat, with a diameter of 5-20 cm, with a total edge. When young, there are brown or light brown edge diaphragms. The cover surface is light yellow and dry, covered with fibrous villi scales, which are light yellow-brown to chestnut brown, and when old, they are dark brown, and sometimes clumpy hairy. After old, the scales are cracked to reveal white fungus. The mushroom meat is thick, solid and tight, and does not change color after injury, and has a strong and special fragrance.
is slightly yellow after growing, with white pleats, thick cylindrical stalks, equally thick upper and lower, or slightly pointed at the apex, and enlarged at the base. The interior is filled with fibrous, white, and white membranous bacterial rings, growing on the upper part of the stalk, and the parts below the stalks have fibrous scales with the same color on the cover.
spores are colorless and smooth, wide elliptical to nearly spherical, and spore prints white!
Matsutake grows on pine forests or coniferous and broad-wide mixed forests with a height of 1600-3000 meters, and grows in groups or scattered, and sometimes forms mushroom circles. It has a symbiotic relationship with the fibrous roots of pine and quefolium .
1, the environmental requirements for the growth of matsutake mushrooms are extremely strict, high-altitude, and there is no pollution or human intervention in the original forest.
2. Matsutake spores must be symbiotic with the root system of pine trees. The age of symbiotic trees must be more than 50 years before they can form mycelium and fungus ponds. At the same time, they also need to rely on oak tree and other broadleaf forest to provide support for Sugary raising to form healthy fruit bodies.
3, it takes 5-6 years for the growth of Matsutake mycelium to grow into Matsutake mycelium.
The growth of matsutake mushroom is divided into 4 stages: spores form mycelium, mycelium forms mycorrhizal , mycorrhizal fosters, and the fruiting body spreads spores. The whole process takes 5-6 years.
4, the growth cycle of Matsutake mushroom is only 7 days
0 Matsutake mushroom has a very short life span. It usually only takes 7 days for the fruiting body to be unearthed to mature. fruiting body will age rapidly after 48 hours of maturation, and the surface will have symptoms such as cracking, defiling, and defiling. It is also called old or umbrella matsutake mushroom.
5, Matsutake must have sufficient light and rainwater to grow
Matsutake must have sufficient rainwater before unearthing, and sufficient light must be obtained immediately after birth.
Pick up the matsutake matte or buy first remove the weeds and soil, use a bamboo knife or ceramic knife to scrape off the outer skin. The furry at the connection between the cap and the stalk is that matsutake matte alcohol is an anti-cancer substance, do not scrape it off.
Fresh Matsutake is particularly particular to clean. If it is used as a sashimi, it is best not to drip. Just use a ceramic knife to scrape it clean. Because water-soaked Matsutake will have a great impact on the taste and freshness.
1, the best service life of fresh matsutake mushroom is only 1-2 days. If you can't finish it, you can put it in the refrigerator for 4-7 days to extend it.
2, put fresh matsutake mushrooms in the refrigerator to freeze, which can extend the shelf life by half a year.
(1) Pack the washed matsutake into multiple bags with one edible amount and put them in a special plastic bag for freezing and put them in the refrigerator freezing layer.
(2) Put the washed matsutake mushroom into a vacuum bag, use vacuum machine to extract the air without any moisture. This method can preserve the original taste and taste of the matsutake mushroom and keep the quality longer.
3, slice fresh matsutake mushrooms and dried or dried, put them in a plastic bag and seal them in a dry and cool place. On average, 10-12 jin of fresh matsutake mushrooms can be made into 1 jin of dry goods.
Before introducing the method of consumption, let’s talk about the brown fungus on the surface of Matsutake. Brown fungus collection is of great nutritional value. It is usually only removed by making sashimi. The brown fungus collection is commonly used to make soup, clear soup, stew and stir-fry.
Matsutake umami flavor is 40 times that of MSG, and the taste is like abalone refreshing, the meat is delicious and fragrant.
1, Sashimi: Scratch the whole of fresh matsutake mushroom and slice it. (There is a saying that it is better to cover it with plastic wrap and refrigerate it in the refrigerator for more than 10 minutes). Personally, I think it should be the best way to eat Matsutake.
2, steamed: Wash the fresh matsutake mushroom and steam it directly to eat. This way of eating will not cause the nutrients of the matsutake mushroom to be lost.
3, fry: Wash the matsutake mushroom and slice it and fry it directly. You can also stir with the eggs and fry them evenly.
4, soup: Matsutake mushrooms and chicken are combined together to benefit essence and strengthen the kidneys, nourish the stomach and intestines, are easy to digest and taste delicious.
5, Matsutake wine soaked: 1 kg of fresh Matsutake, 10 kg of wine at 50-52 degrees, add appropriate amount of rock sugar. Matsutake wine has the unique aroma of Matsutake, which can unblock the stomach and intestines, regulate qi and eliminate phlegm and enhance the body's immunity.
Matsutake has high nutritional value and medicinal value. Contains amino acid , essential trace elements , active nutrients, unsaturated fatty acids, vitamin , glycoprotein and a variety of active enzymes.
has the effects of regulating qi and eliminating phlegm, removing dampness and turbidity, and can also help lower blood sugar and improve human immunity.
(1), the length is 7-9 cm without opening an umbrella.
(2), the whiter the color is as thick as the top and bottom.
(3), the brown fungus on the surface is like a fuzzy but not a fuzzy, and the skin is like a fuzzy but not a fuzzy but not a fuzzy.
(4), good matsutake has a special fragrance and will smell like earthy in more than three days!
High-end ingredients often only require the simplest way to cook!
That’s all for today’s writing about wild matsutake mushrooms!
For wild edible fungus , we are serious! Friends who like it can follow my follow-up!
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