Morchella is no stranger to everyone. Morchella is a rare wild fungus. Because its covering is uneven and looks like a sheep's belly, it is called Morchella. We are all mountains. There are all kinds of mushrooms and fungi on the mountain, as well as Morchella, but few people will pick them up and sell them. We often make soup with Morchella, which is nutritious and delicious. Here it is.
Morchella ribs soup 1. Ingredients: Morchella, ribs, yam, corn, jujube, ginger, onion, cooking wine, salt and sesame oil.
2. Morchella is generally dry. Put the Morchella into the pot and soak it in warm water for half an hour. Wash the ribs and soak them in water for half an hour. Wash ginger and onion, slice ginger and cut onion.
3. Wash the morel after soaking, boil the water in the pot, blanch the ribs in the pot with cold water, add ginger slices, cooking wine and onion, boil over high fire, blanch the water and rinse.
4. Put the ribs in the casserole, add enough water, add the morel and ginger slices, and wash the jujube. Bring them to a boil and simmer. If there is floating foam, skim it off in time and stew for 40 minutes.
5. Wash yam, peel and cut into small pieces, and peel and wash corn and cut into small pieces. It's time to stew. Put the yam and corn in, simmer for half an hour, and season with salt and sesame oil. It's delicious, very delicious.
2. morel and sea cucumber soup 1, ingredients: morel, sea cucumber, chicken, red dates, medlar, ginger, onion, salt and chicken essence.
2. Soak the Morchella in warm water for half an hour, then wash it. Fresh sea cucumbers are salted, washed and cut into small pieces for later use; Wash ginger and onion, slice ginger and cut onion.
3. Wash the chicken, remove the blood, blanch it with cold water, add ginger slices and onion segments, cook it with strong fire, skim the floating foam, blanch it, take it out and wash it, and wash jujube and medlar for later use.
4. Put the chicken, morel and sea cucumber into a casserole, add enough water, add ginger slices and jujube, boil over low heat, stew for one and a half hours, add Lycium barbarum half an hour in advance, and finally add salt and chicken essence to taste.
Summary: Morchella is rich in nutrition. Used to make soup is not only nutritious, but also delicious. Morchella can make soup with its favorite ingredients. You must choose high-quality morels, and the soup will be delicious. No matter what ingredients are used to make soup, the ingredients should be fresh, clean and cooked.