This new flower mushroom can be preserved in the natural environment. As long as it is stored in a cool and ventilated place, it can be stored for five to seven days without deterioration, but before storage, it is necessary to separate the damaged mushroom from the intact mushroom, otherwise it will affect the storage time of the mushroom.

Don't touch the water after harvesting, put it in a fresh-keeping bag and put your hands up. After putting it away, seal the fresh-keeping bag, tie a few holes to breathe, and then put it in the refrigerator for refrigeration. This can keep the new mushroom for more than ten days, but by the same token, the damaged mushroom can't be kept like this.

The new flower mushroom must be dehydrated if it wants to be preserved for a long time. The specific fresh-keeping method is to put the mushroom in a fresh-keeping bag, remove the air inside, seal it, freeze it in the refrigerator for two days, take it out to let the paper absorb the moisture on its surface, put it in a new fresh-keeping bag, and then put it in the refrigerator for frozen preservation, so that it can be preserved for a long time without deterioration, and then take it out to melt when eating.

The practice of mushroom sparerib pot: soak mushrooms in water for 3 hours, then clean them and cut them into pieces for later use. Clean lean pork, cut into thin slices, add proper amount of raw flour and a little oil, mix well and marinate for 5 minutes. Cut ginger into powder and onion into sections for later use. Pour the right amount of oil into the wok, heat it, add the onion and ginger and stir-fry until fragrant, then add the mushroom slices, stir-fry for a while and then take out the wok. Leave the bottom oil in the pan and fry the bacon slices over high heat. When the meat slices change color slightly, you can fry the mushroom slices together. Add some salt and soy sauce to taste and refresh, and stir well.

Stewed mushrooms with fragrant dew: soak mushrooms in water for 10 minute, wash the cut stems, then soak them in 750g of clean water for 15 minute, scoop up and suck up the water, and filter the soaked mushrooms for later use; Put Tricholoma in a stew, first add lard and mix well, then add chicken oil, Shaoxing wine, sugar, monosodium glutamate, ginger and refined salt; 3. Put the soup and the filtered ancient water into a wok, boil it until it is slightly boiling, pour it into the wok, cover the lid, put it in a cage and stew it for 20 minutes, then take it out, remove the ginger and onion segments, skim off the floating oil on the noodle soup, and seal it with gauze paper.