1, white jade mushroom is a nutrient-rich fungal ingredients, generally speaking, white jade mushroom fried after the bitter is able to eat, because the normal white jade mushroom is not bitter, and bitter is mainly due to the white jade mushroom contains guanosinic acid substances in the boiling water will be easy to volatilize, so the other ingredients stay to eat up the taste of bitterness, but non-toxic.

2, bitter is due to the delicious ingredients of white mushrooms in addition to a variety of amino acids, but also contains different nucleotides, guanosine is the main white mushrooms and mushrooms in the fresh flavor substances, due to the role of enzymes, guanosine will be volatilized by hot water after scalding. So the other ingredients left behind will have some bitter flavor. It is not poisonous and can be consumed safely.

3, white jade mushroom: belongs to the umbrella fungi, mushroom family, white mushroom genus, is a rare edible fungi. The body is white, crystal clear, giving people a new visual effect; in the taste performance is more superior, the mushroom body is crispy and smooth, sweet and delicious, is a very tasteful delicacy.

4, white jade mushroom's substrate clusters, each clump of 15 ~ 50 plants, less scattered; cap young hemispherical, white, gradually spreading; cap surface smooth, with 2 ~ 3 circles of mottled, flat or slightly recurved cap edge, slightly undulate, cap diameter 1.5 ~ 2.0cm; flesh white, tough and brittle, dense; gills white to light yellow, curved, sometimes slightly straight, dense, unequal, away from the birth of the mushroom; Mycelium stalk mesophilous, cylindrical, 3-12cm long; tensor spores colorless, smooth, spherical, spore print white.