1. Remove the roots of Tricholoma matsutake, wash it, put it in an oil pan and stir-fry it for a while. Peel and slice Eleocharis tuberosa, slice bamboo shoots, pour into the wok of Tricholoma matsutake, add a little water, cook for a while, add refined salt and monosodium glutamate, thicken clams, and pour oil into the wok. Function: keep fit and prevent premature senility.

2, braised mushrooms raw materials: milk mushrooms, fresh pork, oil, salt, onions, ginger, soy sauce. Production: Wash and tear the mushrooms, put them in boiling water, and then take them out for later use. Pour the oil into the pot and saute the chives and Jiang Mo. Slice the fresh pork in the pot, add soy sauce and stir-fry until half cooked. Then add mushrooms and stir fry, add water and stew for a while.

Lactarius aegerita belongs to the genus Lactarius, also known as Lactarius deliciosa, Tricholoma matsutake, Tricholoma matsutake, Cunninghamia lanceolata and Agrocybe aegerita. It is a very popular and delicious edible fungus. The fruiting body is medium to large, the mushroom cover is flat and hemispherical, shrimp and carrot are yellow or dark orange, and the mushroom meat is white at first, and then becomes carrot yellow. Less milk, orange-red, pleated with the same color as the cap, nearly cylindrical stalk, tapering to the base, solitary or clustered on the ground in broad-leaved forest in summer and autumn, forming mycorrhiza. Edible. Soft taste, slightly spicy aftertaste and good taste. It is widely distributed in China, often with large output, which is convenient for collection, processing and sales. This fungus is an ectomycorrhizal fungus, which can form mycorrhiza with pine shirts, iron shirts, cold shirts and alpine horsetails.