Morchella can be divided into three forms: fresh, frozen and dried. For dried morels, you don't have to cut them, because dried morels will shrink to the naked eye and become bigger when soaked, but they won't be particularly big. Therefore, when cooking dried morel, it is not necessary to cut it, and the subsequent cooking can be directly started after soaking.

If it is fresh Morchella, and its head is relatively large, that is, the head of fresh Morchella is more than 5 cm, then we need to cut the Morchella when cooking, so that it is easier to cook and taste when cooking. You can cut the fresh Morchella in half, or you can cut it in half again, depending on how big the Morchella is.

If the fresh morels are small, then we don't need to cut them when cooking. Clean the fresh Morchella, drain the water, and then start the subsequent cooking. Similarly, when we deal with frozen morels, we should not cut them according to size.