The word "Kou" in Tricholoma actually comes from a place name, which is the "Kou" in Zhangjiakou City, Hebei Province.

Tricholoma usually refers to a fungal food of the genus Edible Mushroom, which mainly refers to a mushroom with a diameter of about 3-1 cm and a dome shape or a semicircle. It is delicious and nutritious. Tricholoma is a characteristic food in southern China, and it is also a common wild fungus.

Tricholoma is widely used in cooking. It is often used to make stews, soups, etc. It tastes delicious and fragrant. In addition, Tricholoma has certain medicinal value, contains vitamins and trace elements, and has the function of regulating immune system and physiological metabolism.

As for the methods of Tricholoma, introduce several simple and easy-to-do methods of Tricholoma:

1. Stir-fry the eggs with Tricholoma: Wash and slice the Tricholoma, add it into the beaten egg liquid, stir well, add oil to the hot pot, pour in the Tricholoma egg liquid, and stir for a few minutes.

2. Stir-fry Tricholoma: Wash Tricholoma with clear water, remove dirt and impurities at the root, and slice it for later use. Add a proper amount of oil to the pot, add onion and ginger until fragrant, then add mushrooms and stir fry, add salt and monosodium glutamate to taste, and then serve.

3. Stewed chicken soup with Tricholoma: Prepare ingredients such as Tricholoma, chicken, soybeans, carrots, etc., wash them, add clean water, simmer for 1-2 hours after boiling, add appropriate amount of salt and some seasonings, and serve.

4. Fried rice with sliced meat with Tricholoma: Slice Tricholoma and lean meat, stir-fry with minced garlic, ginger slices and onion, add rice and stir-fry until fragrant, add salt and a little soy sauce, and stir-fry evenly.

In short, the practices of Tricholoma are very diverse, and different ingredients can be matched according to personal tastes and preferences to cook rich Tricholoma cuisine with different flavors.