1, Pleurotus eryngii needs to be blanched, because Pleurotus eryngii has the odor of all mushroom plants, which will affect the taste of Pleurotus eryngii. Blanched Pleurotus eryngii tastes better when fried. It is generally recommended to blanch before cooking. However, it is not toxic in itself, and it will not cause adverse effects on the human body without blanching.

2. The fruiting body is single or group. The diameter of the cap is 2- 12cm, which is round when young, shallow round or fan-shaped when mature, and funnel-shaped at the later stage. The surface is silky smooth and dry; When young, the ink is light gray, and when mature, it is light brown (or yellowish white), and there are often radial black-brown fine stripes around the center; When young, the eyelid margin rolls inward, and gradually flattens when mature. Mushroom meat is white, with almond flavor and no milk secretion; Fungal folds extend downward, dense, slightly wide, milky white, smooth edges and sides, with small bacterial folds and white spores; The stipe is 4- 12cm×0.5-3cm, eccentric to the side or middle, rod-shaped to bulbous, smooth, hairless, nearly white, medium solid, fleshy and fine fibrous. Sterile ring or agar.