Tricholoma is a common edible fungus, which is not toxic in itself. The main purpose of blanching before cooking is to remove some unfavorable components and bacteria in Tricholoma, thus reducing the possible risk of indigestion.

Scalding water can help remove some naturally occurring organisms and microorganisms in Tricholoma. Improper heating of these substances will cause adverse reactions and digestive problems.

By blanching, some unfavorable ingredients can be removed and the risk of gastrointestinal discomfort can be reduced.