1. Tricholoma matsutake is best fried with high fire. When cooking, you can prepare a proper amount of garlic, dried red pepper, green pepper and other seasonings, then wash the prepared Tricholoma matsutake, take it out and drain it, put it in a wok and heat it with oil, add garlic, dried red pepper and other seasonings, stir fry with shredded green pepper and washed pine bones, stir fry quickly with high fire, add your favorite seasonings, and eat after frying. The made Tricholoma matsutake tastes particularly good.

2. Mushroom soup is also delicious. When making soup, you can mix it with other kinds of edible fungi to make soup, which will make the soup taste particularly good. But when using these edible fungi to make soup, you need to wash them, then put cooking oil in the wok, fry them first, then add water to the soup pot and cook them slowly. The chicken soup made in this way is more delicious.

Edible method of mushrooms

1. Braised chicken

This is also his most common way to eat mushrooms and stew muscles. If necessary, wash and dry the mushrooms, then wash and chop the prepared chicken, blanch it with boiling water to drain the blood, take it out and put it in the soup pot. Add the prepared mushrooms, then add onion ginger and appropriate amount of water, boil with strong fire, and then simmer with low fire. After the chicken in the pot is soft and rotten, add some edible salt to taste.

2. Outdoor barbecue

Tricholoma matsutake can also be fried with sliced meat, especially oil. Therefore, it is best to give him pork belly with high oil content when frying. Wash pork belly before frying, then slice it, add cooking wine and marinate it in soy sauce for half an hour. In the pickling process, the prepared Tricholoma matsutake is cleaned, fished out and drained, put into a wok and heated with oil, add garlic cloves and appropriate amount of red pepper, and fry the pork belly until it becomes discolored.