Is white matsutake the same as black matsutake There is a big difference and it is easy to identify

According to experts, judging from the shape and smell, the foot cap of matsutake is well-proportioned and will not be large at the top and small at the bottom, while the cap of agaricus is obviously large and small, and it is very uneven; The appearance of agaricus mushroom is black hat and white feet, the overall color of real matsutake is red chestnut, the smell of matsutake is fragrant, and the smell of agaricus is more pungent. There is also a wild mushroom that looks very similar to matsutake mushrooms, commonly known as flower matsutake or sharp-horned matsutake mushrooms, which are produced in the same season as matsutake mushrooms, and are also from May to December every year. In terms of color, the color of matsutake is chestnut, and the color of the flower matsutake is more dazzling red and bright red, and if you don't pay attention to it, you may be mistaken for a relatively fresh matsutake mushroom; In addition, the texture and fiber of matsutake mushrooms are straight filaments, and the lines are clear and very smooth, while the texture of flower matsutake mushrooms looks fluffy.

White matsutake and black matsutake are not the same, and their differences are mainly reflected in the following two aspects:

1.Appearance: The white matsutake mushroom has a large body, white flesh, a flat hemispherical cap, and a smooth surface. On the other hand, the surface of black matsutake is black-brown, and its bacteria are relatively small and the flesh is relatively thin.

2.Nutritional value: White matsutake mushroom is rich in a variety of nutrients, such as rich protein, vitamins, minerals and polysaccharides, etc., which has a variety of effects such as improving immunity, anti-cancer, and diabetes.

The nutritional value of black matsutake is also very rich, such as rich in protein, a variety of amino acids, unsaturated acids, polysaccharides and other nutrients, with anti-cancer, liver protection, enhance human immunity and other effects.

Therefore, although both white matsutake and black matsutake are mushrooms, they have obvious differences in appearance and nutritional value, and people can choose according to their needs.

1. Matsutake is a very precious natural fungus, with the reputation of the king of fungi, generally growing in the Korean pine forest with an age of more than 30 years, the growth conditions are very harsh, and there are few artificial plantings at present.

2. Pine mushrooms generally grow in pine forests, compared with matsutake mushrooms, its growth environment is simple, similar to other fungi, and can grow in ordinary pine forests.

3. The growth environment of matsutake mushroom is very harsh, generally in some environments that have not been polluted, there is no human intervention in the primeval forest, distributed in North China and Northeast China. In particular, the environment of Changbai Mountain is suitable for the growth of matsutake mushrooms.

4. The suitable growth temperature of pine mushroom is 20 to 24 degrees, so the temperature is lower than 8 degrees and cannot grow, mainly distributed in Sichuan, Hunan and Taiwan. Matsutake mushrooms are found in the northern regions, while matsutake mushrooms are very long in the southern regions.

1. The difference between fresh matsutake and dried matsutake mushrooms.

2. What is the difference between matsutake and dried matsutake mushrooms?

3. The nutritional difference between dried matsutake and fresh matsutake mushrooms.

4. Are fresh matsutake mushrooms the same as dried matsutake mushrooms?

1.The difference in nutrients: freeze-dried matsutake mushrooms are formed by vacuum ice dehydration, which does not contain any additives, so it is also a natural green food.

2.However, as long as it is freeze-dried food, its nutrients will undoubtedly be discounted, because it has been dehydrated by vacuum, so the nutrients will inevitably be lost.

3.The difference in eating methods: The way to eat fresh matsutake mushrooms is very simple, because it belongs to fresh mushrooms, so the cooking method is generally very simple stew, roast and eat.

4.It only needs to be washed, made into ingredients to personal taste, and ready to eat.

5.However, if it is a dried matsutake mushroom, it must be soaked before making it.

6.Just like fungus, freeze-dried matsutake mushrooms must first be restored to their ready-to-process state.

7.In fact, freeze-dried matsutake mushrooms must be thawed with boiling water before eating, so that they can be operated according to the recipe.

8.Difference in taste: Compared with dried matsutake mushrooms, fresh matsutake mushrooms lack the flavor in taste.

9.You must know that the freshly picked matsutake mushrooms are boiled and tasted, the taste is very tender and smooth, and the fresh fragrance remains between the teeth, which makes people have an endless aftertaste, and a sense of satisfaction is immediately generated.

10.The dried matsutake mushroom is eaten after the time of producing fresh matsutake mushrooms, suitable for brushing hot pot and soup, dried matsutake mushrooms are more tough, but the soup it cooks out tastes very fragrant, drink a sip, lips and teeth are fragrant, and the stomach has a warm feeling.

1. The growth environment is different.

Matsutake mushroom is an extremely precious natural mushroom, with the reputation of the king of fungi, it generally grows in the Korean pine forest with an age of more than 30 years, and the growing conditions are extremely harsh, so there are few artificial cultivation at present. Pine mushrooms generally grow in pine forests, compared to matsutake mushrooms, its growth environment requirements are extremely simple, similar to other fungi, can grow in ordinary pine forests, in June and August every year, after the rain will grow from the roots of pine trees, this is also the time to pick it.

2. The distribution is different.

The growth environment of matsutake mushroom is relatively harsh, generally in some primeval forests with harsh environment, no pollution and human intervention, are distributed in North China and Northeast China, especially in Changbai Mountain, the environment is suitable for its growth. The suitable growth temperature of pine mushroom is 20-24 degrees, so the temperature is lower than 8 degrees, and its main hyphae cannot grow, mainly distributed in Sichuan, Hunan and Taiwan. In general, matsutake mushrooms are found in the northern regions, while matsutake mushrooms are more common in the southern regions.

3. Difference in appearance.

Matsutake mushroom is a well-proportioned foot cap, the foot cap will not be large and small, the shape is like an umbrella, the appearance is bright, light yellow or off-white, and the cap is brown, with brown fibrous hairy cuticles on the surface. The size of the pine mushroom is medium to large, mostly flat to flattened, white in color, with yellowish-brown flat silky scales, and the ankle cap is unequal in length. As long as you know them well, you can see the difference between them at a glance from their appearance.

4. The smell and taste are different.

As a precious natural mushroom, matsutake mushrooms are extremely powerful, so the fresh fragrance of matsutake mushrooms is also relatively unique, with a fresh fragrance of pine wood, which is refreshing and smooth when eaten, accompanied by a rich fragrance. On the other hand, the smell of matsutake mushrooms is mild, so it is difficult to smell if you don't get close to them, and the taste is rough when you eat them.

1. Look at the color of the jujube: first of all, it is necessary to observe whether the color of the pine mushroom is a normal color, if you see the color of the matsutake mushroom yellow, the matsutake may be spoiled, or sulfite is added, which is harmful to the human body.

3. Look at the moisture: how to soak the matsutake mushrooms in some businesses on the market, how to have too much water in matsutake mushrooms will affect the taste, and in the process of matsutake preservation, moisture will destroy the fiber and active nutrients of fresh matsutake mushrooms, thereby affecting the quality.

<>1. The surface of the artificial dried matsutake slices is whitish, and it is very neat, and the taste is not as big as the taste of wild matsutake mushrooms, the edges of the wild dried matsutake slices are very rolled, and they will be a little yellow, and the taste of wild dried matsutake slices is very big, and some people think that it does not smell good, but it is because it is wild, so it has this taste.

2. After soaking, the aroma of good matsutake mushroom is natural and mellow, without peculiar smell and miscellaneous taste, because it is sun-dried, the aroma will not be too strong and dusty, the color is light yellow or dry yellow after soaking, there are no black spots, rot, and discoloration, and the taste is soft and elastic, without bitterness, astringency, sourness, and has a strong natural mushroom taste.

3. See whether the shape is complete, whether the color is white, the wild matsutake mushroom is complete, the fungus is thick, and the foot cap is symmetrical. The flesh of wild matsutake mushrooms is white and delicate, while the agaricus mushrooms are black caps and white feet.