Fresh Morchella is a common edible fungus, which is called Morchella in many places because it looks a bit like a sheep's stomach. Fresh Morchella has high nutritional value, rich in vitamins and protein, especially its crude protein, and is also known as one of the most nutritious foods in the world. There are many practices, such as stewed chicken with Morchella and braised Morchella.

1. Stewed chicken with morel

Ingredients: 1 Broiler, Morchella, Ginger, Onion, Jujube, Lycium barbarum, salt and water.

Practice: 1. Wash the broiler, remove the chicken feet and buttocks. Slice ginger. Onions are tied into knots;

2. Pour onion ginger and chicken into clear water and bring to a boil. Wash the Morchella several times with cold water first;

3. After cleaning, start soaking in warm water. After soaking soft, remove the roots, because there is a lot of sand inside. Wash it several times and drain it for later use;

4. Soak jujube and medlar in warm water. At this time, the pot should be boiled, and the blood foam floating on the surface should be cleaned;

5. Wash the blood foam after boiling, and put the morel, jujube and medlar into the pot together. After stewing 1 hour for 30 minutes, add a little salt.

Second, braised Morchella

Ingredients: 200g of Morchella, 50g of ham, green pepper 1 piece.

Seasoning: bean paste 10g, soy sauce 10g, monosodium glutamate 3g, appropriate amount of broth, raw flour 10g, sesame oil 5g and peanut oil 25g.

1, wash the morel bubble; Cut ham and green pepper into diamond-shaped pieces for use;

2. Put the clean pot on a big fire, pour in peanut oil and heat it, add bean paste and stir-fry until fragrant, add broth, ham, green pepper, morel and soy sauce and cook for about 3 minutes, add monosodium glutamate to taste, thicken with raw flour and water, and pour in sesame oil.

The above are the practices introduced by Morchella for everyone. You can try it at home if you are interested. There are two kinds of Morchella that can be bought now. One is the frozen fresh morel in the supermarket. The other is dry goods. Everyone must soak the morels in water after buying dried products. One thing to note here is that the soaked water will turn into wine red. This water can't be poured out at once. After precipitation, the upper layer is cleaned and used for cooking and soup making. This is because this wine-red water is full of the essence of Morchella.