1, fried potatoes with camellia mushroom: wash the potatoes and cut them into small pieces. Wash fresh mushrooms, blanch with boiling water and cut into shreds; Heat the oil in the pan, add potato pieces and fry until golden brown, add mushrooms, add water, salt and shredded onion, bring to a boil, turn to low heat and stew until the potatoes are ripe, and sprinkle with coriander and sesame seeds.

2, camellia mushroom fried chicken: chicken chop, pickled with salt, Shaoxing wine, pepper, tea tree mushroom soaked in warm water. Slice the onion and ginger, and cut the soaked Agrocybe aegerita into long sections. Heat the pan with a little oil. First stir-fry shallots, ginger, garlic, star anise, fennel, pepper and cinnamon. Add the marinated chicken pieces and stir-fry until the skin is tight and the water is gradually reduced. Boil the soy sauce, add the dark plum, white wine, boiled water, Agrocybe aegerita, and bring to a boil with high fire. Cover and change to low fire, stew for about 1 hour, add salt and sugar, change to high fire to collect juice for about 10 minute, then turn off the fire, take out the pot and plate. The chicken with dark plum tastes a little fragrant, and some are slightly sweet and sour, so it may not be enjoyable in hot summer.

3, can also be used as ingredients when stewing chicken soup, nourishing, smooth and tender taste.

4. Cut the camellia mushroom into segments and make it with braised pork.

5. The camellia mushroom itself is not heavy in taste, so it needs to be flavored with oily meat in the process of cooking, or it can be seasoned with green onions, which will be delicious.