Tricholoma is a kind of white Agaricus wild mushroom that grows on Mongolian grassland. Although it is a wild mushroom, Tricholoma is easy to cook, and it can be cooked in 5 minutes by general practice. The taste is soft and tough, and it is cooked without raw taste. If it is the method of frying, add more oil, fry for 2 to 5 minutes, add some salt and juice, and it will be cooked, and it can be cooked in 5 minutes at most.

Usually, when cooking soup, put the mushrooms down and drain the water before boiling, and it will take 3 to 5 minutes. In addition, you can just wash, cut and stir-fry it twice. In fact, it is relatively simple to stir-fry this kind of mushroom, and it is also one of the ways to eat it often every day. If you eat it in a very special way, you can actually make various meatball soups, which is slightly simpler.

Introduction of main varieties of Tricholoma

1, white mushroom

After the rain in summer and autumn, especially around beginning of autumn, a large number of mushrooms were produced on the grassland, forming mushroom circles. Distributed in Hebei and Inner Mongolia. The grassland soil under the jurisdiction of Manzhouli City is loose, rich in organic matter and not polluted. The climate in summer and autumn is warm, cool and humid, and the illumination time is long, which provides a good ecological environment for the growth of white mushrooms.

2, green legs

Green Legs are mainly produced in Northeast China, Hebei, Inner Mongolia and other places, especially in Zhangjiakou. In addition to the place of origin, green legs are mostly listed as dry products, which need to be used after they are raised. Warm water should be used when swelling, and the amount of water should not be too much. The swollen water can be used as fresh soup after precipitation and filtration.

The above contents refer to Baidu Encyclopedia-Tricholoma