Every time I go home on holiday, my mother always cooks my favorite mushroom for me. Tricholoma, like most fungi, has a delicate and smooth taste. Whether it is stir-fried or soup, people can taste the delicious taste, which is simply delicious on earth.

If you want to ask Tricholoma how to cook the best, it depends on your own taste. However, I can share with you several practices that I find particularly delicious.

First, let's try fried mushrooms. Prepare a piece of butter, fry the mushroom with the mouth down for one minute, then turn over and continue to fry slowly on low heat. You will find that the concave place of Tricholoma will slowly juice out. At this time, dip some salt in chopsticks and you can go out of the pot!

Braised Tricholoma is also a classic practice. Cut the Tricholoma into four pieces, then mix a bowl of sauce, then stir-fry the onion, ginger and minced garlic in the pot, and then stir-fry the Tricholoma. Finally, pour the prepared sauce into the pot, stir-fry evenly and wrap it on the mushroom, and you can go out!

Sauté ed Tricholoma in sauce is also a delicious choice. If you sprinkle chopped green onion after cooking, the face value and taste are irresistible!

These practices are simple and delicious. You might as well try them. I believe you will also fall in love with Tricholoma!