Can you drink Matsutake wine after 3 years of soaking it?

When making Matsutake wine, you need to choose fresh Matsutake that is no more than 24 hours old. This is the freshest and most delicious. Scrape the Matsutake clean and wrap it with tin foil. Then, through a slow and repeated process, it can also be made into antler wine. Matsutake wine generally has a very long shelf life. The shelf life will be told to us when you buy it. Whether it can be drunk after more than three years depends on whether it has been opened and whether it has deteriorated. In addition, Matsutake can also be used to make many delicious foods.

Put pine mushrooms in wine and soak them in wine. Put pine mushrooms in wine and soak them in wine.

1. Fresh matsutake mushrooms or those that are no older than 24 hours have the best taste.

Scrape the matsutake mushrooms clean (it is best not to wash them with water) and wrap them in tin foil.

Put the matsutake wrapped in tin paper into an iron pot, add salt, and cover the tin paper with salt. Turn on high heat, and wait until the salt is hot or 80-90 degrees before removing it. Put the matsutake wrapped in tin paper on a plate and serve.

Features: Fresh fragrance, fresh taste, and the whole table is filled with mushroom aroma. People in the south can pair it with rice wine, while people in the north prefer dry wine.

2. Heat the thick chicken soup with half the amount of water, add the shredded ginger, garlic slices and green onion segments, then add the sliced ​​pine mushrooms after boiling. After 1 minute, remove from the heat and serve on the table with a little coriander and a drop or two of sesame oil.

Features: Fresh and fragrant, smooth and delicious,

3. Bamboo tube ginseng and pine mushroom soup

Material:

2 ginsengs, 5 matsutake mushrooms, 3 green onions, 1 chicken fat, 4 cups water, 1 tablespoon sesame oil, 2 tablespoons starch water, a pinch of salt

Cooking method:

Wash the ginseng and slice it for later use. Peel and slice the matsutake mushrooms. Wash the greens, cut them in half and blanch them in boiling water. Put the chicken fat in clean water and wait for it to dissolve. Put some sesame oil in the wok, and after it boils, add the ginseng and pine mushrooms and stir-fry until cooked. Pour in the chicken fat water and cook over high heat. After cooking, add a little starch water and salt to season. Pour the soup into the bamboo tube and add the green vegetables. Finally, heat the bamboo tube in boiling water and drink it.

4. This way of eating roasted matsutake is acceptable, as it can better bring out the flavor of matsutake and is simple to prepare. Clean the matsutake mushrooms and cut them into large pieces. Roast them on an iron tongs over charcoal fire until they turn slightly yellow. Season with light soy sauce, boiling soup, MSG, salt, and sesame oil to dip it in. This will highlight the slightly sweet and tender characteristics of the matsutake mushrooms.