Fresh Agrocybe aegerita doesn't need blanching. After washing Agrocybe aegerita, there is no need to remove water. After constant stir-frying, the soup will evaporate clean, so that the fried Agrocybe aegerita has a stronger taste. There are many ways to make Agrocybe aegerita, but dry pot or stir-fry is the most suitable and can perfectly reflect its taste.

After washing Agrocybe aegerita, you don't need to go to water. After constant stir-frying, the soup of Agrocybe aegerita will completely evaporate, so that the fried Agrocybe aegerita has a stronger flavor. Agrocybe cylindrica, a Chinese scientific name, is a kind of edible and medicinal fungus with delicate cover, crisp handle, mellow taste and delicious taste. Because it is wild on withered camellia oleifera, it is also called Agrocybe chaxingu.