1, pan-fried Tricholoma. Ingredients: 8 Tricholoma. Accessories: 25g olive oil. Seasoning: 3 grams of salt and 2 grams of black pepper. Practice: remove the handle after washing the mushroom. Put olive oil in the pot. Put the big head of the mushroom in the pot. Cover the lid on a small fire and fry for a while. When you open the lid halfway, you will see that the juice has overflowed. Cover it and continue frying. When the juice overflows the inside of the mushroom, it will be cooked. Sprinkle salt and black pepper on the plate.

2, mushrooms and tofu. Ingredients: Tofu (650g), Tricholoma (75g), shredded green onion (40g), shredded ginger (2 large pieces), yellow wine (a little), white sugar (a little), soy sauce (a little), monosodium glutamate (a little) and clear soup (200g). Practice: cut the tofu into large squares first, then split it into pieces, and finally cut it into a triangular piece with a thickness of one minute. Soak the mushrooms in boiling water and secrete the soup. Take out the Tricholoma, wash it, and slice it into thick slices. In a wok with lard, stir-fry shredded onion and shredded ginger first, then cook with yellow rice wine, then add sugar, soy sauce, monosodium glutamate, clear soup, original soup of dried mushrooms (appropriate amount), sliced dried mushrooms and tofu blocks, and continue to stew with warm fire until the tofu turns from hard to soft, and the soup will be dried.

3. Mushroom broth. Ingredients: Tricholoma (250g), salt (3g), monosodium glutamate (2g). Practice: Wash the Tricholoma, soak it, light it in a pot, add the broth, add the Tricholoma slices, and add refined salt and monosodium glutamate to taste after boiling.