Wild freshly pine brunt above 2000 meters above sea level, which is now adopted in the season, the cold chain is delivered to the home

In the Northern Song Dynasty, the "Economic and History Prepared Materia Medica" recorded that the bacteria were born under the pine forest.

Matsutake, also known as Matsukou mushrooms and pine mushrooms, is a rare and precious natural edible bacteria.

Picture source "China on the Tip of the Tongue"

There have also been matsutake in "China on the Tip of the Tongue", and it is called "nobles in wild bacteria".

It tastes delicious and its yield is very scarce. At present, it cannot be planted artificially in the world. It only grows at a high -polluting high -altitude mountain in thousands of meters.

The reason why wild Matsutake is expensive is also due to its very high nutritional value.

Modern studies have proved that Matsutake has rich protein and amino acids, more than ten essential trace elements of the human body, and three precious active substances: three precious active substances: Matsamiol, double -chain pine duster polysaccharides, and Matsutake polypeptides.

At the beginning of the rainy season of July and August, the wild fresh pine douga deep in the virgin forest began to break out of the ground, just as the early adopter season!

Now, a life museum has found this wild fresh pine douga from the pine downs of Western Sichuan Plateau.

For Matsutake, the smaller the umbrella, the more precious the umbrella; the fuller the body, the better the length; the longer the length, the thinner.

The furry body is thick and full, the bacteria shaped, and the bacteria cover is not unfolded.

The Matsutake this time is divided into 4 specifications according to the different length:

3 ~ 5cm, 5 ~ 7cm, 7 ~ 9cm, 9 ~ 12cm. (The above figure is from left to right in order)

Although the size is different, the taste is the same tender!

Matsutake growing at the roots of pine and cricket trees is inherently fragrant with pine wood.

Matsutake's meat is white and tender, delicate, and thick. No matter what kind of way of eating, stir -fry, soup, and fried, the deliciousness of Matsutake can make the index finger move!

The taste after cooking is slippery, tender, crispy, and elastic. The more chewing, the more you can taste its sweetness.

According to the order of the order, each part of Matsutake will be packed layer by layer, sucking water paper, adding ice packs, and insulating with foam boxes.

Strive for you to taste the original, natural and fresh taste of Matsutake season.

Western Sichuan Plateau Wild Fresh Songdo

Specifications: 3 ~ 5cm, 5 ~ 7cm, 7 ~ 9cm, 9 ~ 12cm

There are 500G, 1000G optional respectively

July 29, 2022 23:59 Special offer end

Wild freshly pine baupties on the plateau

Matsutake is a fungus that grows at the root of pine trees and the root of the trees. It is mainly produced in Sichuan, Tibet, Yunnan and other regions in my country.

The Matsutake brought by you this time is from Yajiang, Ganzi Prefecture, Sichuan, and is located on the western Sichuan Plateau at an altitude of 2000 to 3000 meters.

The original ecological forest environment, high altitude climate, and soil and water from pollution have created this high -quality Matsutake.

These wild Matsutake in the virgin forest buried under the thick soil layer, each with the essence of nature.

It has a symbiotic relationship with the pine root system in the forest. The age of the symbiotic tree must be more than 50 years to form a mycelium that can grow into Matsutake, and the conditions formed are very harsh.

After the rainy season, the old forest of the deep mountains accepts the rich rain, and Matsutake starts to grow. The locals who Caisato have taken advantage of this opportunity to pick it up.

The life of fresh pine bakery is very short. It takes five or six years from the mycelium to the root of the bacteria. It takes only 7 days from unearthed to mature. It will be aging quickly after 48 hours after maturity.

The matsutake in the season is full of heads, no umbrella, and a little dirt on the stalks, and it looks fresh!

If you miss this season, you can only eat dry pine douga that has greatly reduced the taste and nutritional value.

Cooking Suggestions

Mattake sashimi

Performable ingredients often do not need to be complicated processing procedures. The simpler cooking, the more you can taste its delicious flavor.

The superior wild Matsutake can be cut directly into thin slices after cleaning, dipped in a small amount of soy sauce.

There is no dizziness in Matsutake, but with a faint pine flavor, licorice aroma, and a trace of sweetness.

Fried pines

Friends who don't like raw Matsutake can also fry it.

Add some butter after the hot pot, put it in pine doo, and overflow the fragrance in a while. You can eat it until golden, or you can sprinkle black pepper fragmentation according to your personal taste.

Matsutake steamed egg

When steamed eggs, you can also put a few pieces of matsutake and freshly lift. The bacteria are white tender and thick, chewy, and the bacterial juice is rich.

Under the color of Matsutake, an ordinary steamed egg became extremely delicious.

Matsutake Chicken Soup

Fresh pine douga has a strong aroma and full of fungi. Put a few slices when stewed chicken soup, and the taste is more delicious.

Note: When cooked by Matsutake, do not soak it with water directly. After rinse the soil under the faucet, you should immediately use the kitchen paper to suck the surface water with the water, so that it will not affect the taste.

Western Sichuan Plateau Wild Fresh Songdo

This article is promoted

- END -