Morchella, the scientific name of Morchella. Dried morels need to be soaked before they can be eaten. The amount of water soaked in Morchella should be moderate, and it is advisable to just soak the mushroom noodles. After about 20 to 30 minutes, the water turns burgundy, and the Morchella can be completely softened and then taken out and washed for later use. The original wine red soup with fungus should be used for cooking and stewing after settling mud and sand. Remember that this wine-red original soup is the essence of the taste and nutrition of Morchella.

Therapeutic effect Morchella is flat, sweet and cold, and non-toxic; It has the effects of invigorating stomach, promoting digestion, resolving phlegm, regulating qi, invigorating kidney, strengthening yang, strengthening brain and refreshing, strengthening body constitution, preventing colds and enhancing human immunity.

Pay attention to your diet. Because of its rich nutrition, Morchella is an ideal health food for all ages, especially teenagers and middle-aged and elderly people, with a dosage of about 30 grams each time.

Stewed chicken with morel

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

Exercise:

1. Wash the broiler, and 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.

Braised morel

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.

Morchella barbecue

1, raw materials: 20 grams of dried morel, 200 grams of pork belly with skin, 50 grams of pea seedlings, egg white, soy sauce, refined salt, monosodium glutamate, honey, cooking wine, pepper, soybean oil and soybean powder.

2. Practice:

(1) Soak the dried Morchella in warm water for about 30 minutes and wash it.

(2) Wash pork belly with skin, cut into 6 cubes, add soy sauce, cooking wine and honey and mix well for 20 minutes, then add egg white and bean powder and mix well.

(3) Heat the oil pan to 50% heat, add pork belly and stir-fry until golden brown, take it out, leave oil in the pan, and add morel to stir-fry. Add monosodium glutamate and soy sauce, cook for a while, add broth to boil, add pork belly, move to slow fire and cook for about 20 minutes, add chicken essence, pepper and pea sprouts, and pour sesame oil on the pot.

Morchella fish soup tablets

1. Ingredients: 20g dried Morchella, one carp (about 1.2kg), ginger slices, onion slices, garlic slices, refined salt, monosodium glutamate, pepper, soybean oil and cooking wine.

2. Practice:

(1) Soak the dried Morchella in warm water for about 30 minutes and wash it.

(2) Slaughter, clean and slice the fresh fish.

(3) Heat the oil pan to 50% heat, add ginger slices and garlic slices, stir fry to taste, add appropriate amount of water, cooking wine and refined salt to boil, add morel for about 5 minutes, then add fish fillets, and after boiling, add onion, pepper and monosodium glutamate.