Agrocybe aegerita is a green food with high protein and low fat, which integrates eating and nutrition. It is a high-grade natural treasure in the banquet. Chinese medicine believes that Agrocybe aegerita is flat, warm and sweet, beneficial to appetizing, and suitable for all ages. Agrocybe aegerita tastes delicious and sweet. The cooking method is as follows:

(1) Stir-fry fresh Agrocybe aegerita to make soup.

Fresh Agrocybe aegerita can be fried with fresh fish, fresh meat or fresh eggs. Rinse with water before cooking and drain.

1. Sauté ed tea mushrooms with Chinese cabbage

(1) raw materials: 200g of fresh Agrocybe aegerita, 300g of Chinese cabbage, vegetable oil, refined salt, chopped green onion, Jiang Mo, mashed garlic and monosodium glutamate.

(2) Production method: fresh Agrocybe aegerita is pedicled, shredded and washed. Soak in boiling water, take out and drain. Wash and drain the cabbage heart. Heat a wok with high fire, add vegetable oil, Jiang Mo, chopped green onion and garlic until fragrant, add Chinese cabbage and stir-fry until half cooked, add Agrocybe aegerita and refined salt, stir-fry until cooked, and add monosodium glutamate.

2. Stir-fried Agrocybe aegerita with red pepper and green pepper

(1) Ingredients: fresh Agrocybe aegerita 250g, winter bamboo shoots 50g, green peppers 80g, red peppers 20g, vegetable oil, refined salt, shredded ginger, clear soup, starch, monosodium glutamate, soy sauce, cooking wine, sesame oil and pepper.

(2) Production method: clean fresh Agrocybe aegerita after removing its roots, tear (cut) it into sections, mix it well with wet starch, fry it in a semi-cooked oil pan until it is light yellow, take it out and drain it. Shred winter bamboo shoots, green peppers and red peppers respectively. Put oil in a wok, add shredded ginger, shredded winter bamboo shoots and shredded pepper, stir-fry until fragrant, add clear soup, refined salt, Agrocybe aegerita, cooking wine and monosodium glutamate, thicken with starch after boiling, pour in sesame oil, stir-fry and sprinkle with pepper.

3. Three Fresh Agrocybe aegerita Soup

(1) raw materials: fresh Agrocybe aegerita120g, 2 grams of pickled mustard tuber, 60g of lean meat, 30g of pork liver, 3 Chinese cabbage, 20g of cooked lard, clear soup, soy sauce, refined salt, cooking wine, monosodium glutamate and pepper.

(2) production method: clean fresh Agrocybe aegerita, tear it into strips, blanch it in boiling water, and take it out; Slices of lean meat, liver and mustard tuber; Cut the cabbage in half. Heat the pot, add clear soup, Agrocybe aegerita, sliced meat, liver slices and cooking wine, boil and skim the floating foam, then add refined salt, soy sauce, Chinese cabbage and mustard tuber, pour in cooked lard, add monosodium glutamate and pepper, and put in a bowl.

(2) Cooking method of dried products

Dried products can cook all kinds of Chinese and western cuisines. Especially cooked with poultry meat such as chickens and ducks, it tastes good.

First, put the dried Agrocybe aegerita into a sieve container, rinse it quickly with clear water, then put Agrocybe aegerita into the container and foam it with clear water. When foaming, you can add a little tea oil for about half an hour. The soaked Agrocybe aegerita can be boiled, stewed, boiled and fried in any kind of fresh meat. When cooking, you should pay attention to the fact that the water used to make Agrocybe aegerita can't be poured out, so you must use it together when cooking to ensure the original flavor of the dish.

1. Dry tea and mushroom soup (steamed)

(1) Raw material: Agrocybe aegerita fresh meat. Such as lean meat, chicken, duck, mutton, beef, frog, fried eggs and so on.

(2) Seasoning: edible oil, salt, monosodium glutamate, ginger and onion.

(3) Production: adhere to the principle that the proportion of live mushrooms is more than that of tea mushrooms, and one serving of tea mushrooms is 30-50g. First, cut the fresh food into pieces, and put it into a pot to cook or steam with the water of Agrocybe aegerita and Agrocybe aegerita. When steaming, salt, ginger and onion are steamed with Agrocybe aegerita and fresh meat. Then add salt and ginger, cook the soup until it is out of the pot, then add monosodium glutamate and chopped green onion, and eat it out of the pot.

(4) Features: strong color (sauce color), with the fragrance of tea mushrooms, original flavor.

2. Agrocybe aegerita fried egg soup

First mash 2 ~ 3 fresh eggs and fry them in oil, but don't fry them too hard. Use a colander to scoop it up for later use (the oil will be dry). Then put the soaked Agrocybe aegerita and the soaked water in a pot, add salt, and cook the fried eggs in Agrocybe aegerita for 2-3 minutes before beating. Put monosodium glutamate, ginger and chopped green onion in the pot and serve. It is characterized by bright color and rich flavor.

3. Stewed chicken with Agrocybe aegerita

(1) raw materials: 500g of whole chicken or chicken nuggets (whole duck or duck nuggets) and 25g of Agrocybe aegerita.

(2) Seasoning: salt, monosodium glutamate, ginger, onion and cooking wine.

(3) Making: firstly, clean the fresh whole chicken or chicken pieces (whole duck or duck pieces), stew the soaked Agrocybe aegerita with soaking water, and add ginger, onion, salt and cooking wine. Get out of the pot and put monosodium glutamate on the table.

(4) Features: fresh and delicious.

4. Dry pot Agrocybe aegerita

(1) raw materials: Agrocybe aegerita and bacon.

(2) Seasoning: salt, monosodium glutamate, chicken essence, shallots, white sugar, red oil, pepper, dried sea pepper and lard.

(3) Production: Soak Agrocybe aegerita at 60 degrees 1 hour, steam in lard pot for 5 hours, then take out and cut into pieces for later use, and replace the waxy meat with thin strips. Light a fire in the pot, add salad oil, add bacon, dried sea pepper and pepper and stir-fry until fragrant.