Of course. But it is recommended to eat it as soon as possible, because scalding and putting it in the refrigerator will affect the taste of mushrooms. To preserve fresh mushrooms, you can spread them on the newspaper and dry them in the shade. Because there is less water, the shelf life can naturally be extended. It should be noted that plastic bags should not be put into storage, because this will lead to the inability to divide water and accelerate the mildew of fresh mushrooms.

To preserve mushrooms, you can wash them, put them in a container, pour water into them, and hold them down with heavy objects. Be careful not to use iron containers to prevent fresh mushrooms from turning black, so that they can be stored for three to five days. You can also dry fresh mushrooms, put them in colored containers, and then sprinkle a layer of salt on each layer of fresh mushrooms. This method can be preserved for more than one year.

Braised mushrooms practice: wash and slice mushrooms, blanch them with boiling water and remove them; Heat a little olive oil in the pot, add the mushroom slices and stir-fry for a while. Add some water, braise in soy sauce, sugar and pepper and bring to a boil. Turn to medium heat until the juice is collected.

Dry-stir-fry mushrooms: first put soy sauce into a bowl, then add monosodium glutamate, sugar and yellow wine and mix well for later use. Stir-fry mushrooms in hot oil until slightly Huang Shi and sprinkle with a little black pepper. Stir-fry until the black pepper is fragrant, put it in a bowl of juice and stir-fry evenly over high heat. Stir-fry the colored peppers. Stir-fry the soup until it is dry, and the soup is adsorbed on the mushrooms. Stir-fry for a few times after collecting the soup.

Method of frying mushrooms: Remove the stems of mushrooms, add 1 tbsp flour and 2 tbsp corn flour, and stir well. Roll the mushrooms in the batter, wrap the mushrooms in the batter and fry them in the oil pan. The oil doesn't need to be too hot, just 70% hot.