Yanji matsutake (a specialty of Yanji, Jilin)

Introduction to Yanji matsutake

matsutake, scientific name matsutake, also known as matsutake, mycorrhizal fungi, and Taiwan fungi, belongs to the subphylum Basidiomycota and family Trichomycteridae. It is an ectomycorrhizal fungus of trees such as pine and oak, with a unique and rich aroma. It is a rare and precious natural medicinal fungus in the world and a second-class endangered species in China. Matsutake mushrooms thrive in forests with low nutrient content and relatively dry conditions. They usually grow in autumn and parasitize the roots of red pine, pine, hemlock, and Japanese hemlock. The main mushroom producing areas in China include Shangri La mushroom producing area, Chuxiong mushroom producing area, and Yanbian mushroom producing area

What are the nutritional values of Yanji matsutake mushroomsThe main nutritional elements of matsutake mushrooms include 18 amino acids, 14 essential trace elements for the human body, 49 active nutrients, 5 unsaturated fatty acids, 8 vitamins, 2 glycoproteins, abundant dietary fiber, and various active enzymes. In addition, it contains 3 precious active substances, namely double chain matsutake polysaccharides, matsutake peptides, and the world's unique anti-cancer substance - matsutake alcohol. Matsutake mushrooms are renowned internationally as a natural treasure trove of nutrients due to their balanced nutrition and abundant content

What are the product characteristics of Yanji matsutakeMatsutake mushrooms have four main nutritional characteristics: firstly, they are balanced. Matsutake mushrooms contain the vast majority of basic nutrients needed by the human body, and the overall nutritional structure is reasonably balanced. Especially, the content of 18 amino acids is closest to the standards proposed by the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO) among all foods; The second is sufficient nutritional content. A large amount of research data shows that the 100 gram nutritional content of matsutake ranks among the top in fungi. For example, matsutake has a high proportion of medicinal and essential amino acids in its amino acids, making it an excellent nutritional supplement food; The third is good absorption. The main nutritional elements of matsutake mushrooms are active nutrients with small molecules that are easily absorbed, making them widely used for nutritional supplementation in patients undergoing major surgery and those with weakened bodies; The fourth is very safe. Matsutake grows in an environment free from pollution and human intervention, and is a globally recognized safe food. Matsutake is suitable for nutritional supplementation in any age group and any physical condition

Method of making Yanji matsutake

Method of making matsutake chicken soup

Prepare 200g of fresh matsutake, wash one old mother chicken, boil the old mother chicken soup first, and during the process, slice the fresh matsutake and add it to the chicken soup. Continue to simmer on low heat for 10 minutes, and it can be eaten. It can also be stewed with pork ribs, geese, pigeons, etc. It is very nutritious and delicious