Prepare the necessary ingredients in advance. Tricholoma takes off its tail, tears off the skin on the surface by hand, or it can be washed directly with clean water. It's more convenient to peel the tail first, so don't throw the tail and fry it together. After peeling, the surface of Tricholoma is smooth, white and tender. Rinse the processed Tricholoma with clear water to control the moisture. Cut into thin slices, and the thickness is slightly thicker than 1 dollar coin. Slice the pork belly for later use, and add some pork belly when frying mushrooms. It's really delicious.

Do you want to blanch the mushrooms before frying them?

I would like to share with you the question of whether to blanch Tricholoma before frying. Some friends may think that it is unnecessary to blanch Tricholoma. After blanching, Tricholoma loses its fresh flavor. In fact, Tricholoma itself has a certain earthy smell and contains more water. We blanch Tricholoma before frying, which can not only remove the earthy smell, but also remove the mouthwash after blanching.

Roasted Tricholoma is a classic and popular way to eat Tricholoma in recent years. "One mouthful of soup and one mouthful of mushroom" means roasted Tricholoma. Roasted Tricholoma doesn't need to add a drop of oil at all. The roasted Tricholoma comes with its own original soup, which is extremely delicious and doesn't need too much seasoning. It is delicious just by sprinkling a little salt. Roasted Tricholoma can be made in a baking tray, oven or pan.

You can also sprinkle some black pepper, or stick some Chili powder according to the taste, or add a little garlic to the mushroom when baking. One bite is too delicious, because almost no oil is added, especially for friends who want to lose weight. You can make these five ways to eat the mushroom according to your favorite taste. You can adjust the seasonings according to your own taste.