(1) stew:

1. Tricholoma matsutake broth: stew Tricholoma matsutake with purified water 15 minutes, and add a little refined salt to serve. Delicious and refreshing. Each person only needs 20 grams of fresh Tricholoma matsutake at a time. (You can also stew it in clear soup, or stew it with Cordyceps, Dictyophora and Morchella. , but without monosodium glutamate and other seasonings)

2. Stew the grass chicken with Tricholoma matsutake: stew the washed fresh Tricholoma matsutake about 100g with the washed spare grass chicken, and only add refined salt without monosodium glutamate until cooked. (You can also stew it with ribs and pigeons. )

(2). Dishes:

1. Buttered Tricholoma matsutake: Slice washed fresh Tricholoma matsutake and fry it in heated butter. After the Tricholoma matsutake is fragrant, add refined salt and serve. If possible, it can also be baked in the oven, wrapped in tin foil and covered with pine mushrooms.

2. Steamed eggs with Tricholoma matsutake: beat the eggs into a paste with a little water, steam them in a cage until they are half-cooked, and add sliced Tricholoma matsutake to continue steaming until the eggs are cooked.

3. Roasting Tricholoma matsutake: Wash and drain the fresh Tricholoma matsutake, roast it on a charcoal grill, and put it in a small dish containing soy sauce and salt for later use when the fragrance overflows.