1. Preservation at room temperature: Fresh Agaricus blazei contains more water because it is easy to rot. If handled properly at room temperature, it can also be preserved for a long time. The method is: wrap the fresh Agaricus blazei with fresh Chinese cabbage leaves, put it in a cool place, and often sprinkle some water on the leaves of Chinese cabbage, so that it can be preserved for 1-2 days.

2. Refrigerator storage: Fresh Agaricus blazei Murill tastes delicious, but it is also difficult to keep. If it is kept at room temperature, it will go bad for several hours. And the low temperature in the refrigerator can firmly lock this delicacy. The practice is: wash the Tricholoma matsutake, wrap it with plastic wrap, and put it in the fresh-keeping layer of refrigerator to keep it fresh for 2~4 days.

3. Dry preservation: Agaricus blazei, like other mushrooms, can be dried in the sun. The practice is: wash fresh Agaricus blazei Murill, slice it, dry it in the sun, pack it in a box, and put some water-absorbing ingredients such as pepper and dried tangerine peel together, so that it can be preserved for 1-3 years without deterioration.

4. Frozen storage: Fresh Agaricus blazei can actually be transported for a long distance, just freeze it before transportation. The method is: wash the fresh Tricholoma matsutake, put it in the frozen layer of the refrigerator, and adjust the temperature to MINUS 1 degrees for rapid freezing. This frozen Tricholoma matsutake can keep fresh and is also suitable for long-distance transportation.

5. Salting preservation: In Yunnan, many people use this method to preserve Agaricus blazei. The method is: boil the whole fresh Tricholoma matsutake in boiling water for about 5 minutes, drain it, put it in a container and sprinkle with salt. Salt can further separate out the water in Tricholoma matsutake, and the dosage of salt is that the separated solution tastes salty. When eating, take out Tricholoma matsutake and rinse it with clear water for several times to cook.