To know how to eat Morchella, we must first understand what Morchella is. Morchella is a kind of wild and precious bacteria. Because of its uneven surface, it looks like a lamb belly, so it is named Morchella. Growing in natural environment, the monomer can reach more than 200 grams. Of course, Morchella is now cultivated artificially, not completely wild. Anyone who knows Morchella knows that the artificially cultivated Morchella is not worse than the wild Morchella, and the wild Morchella is just a gimmick. Only when the corresponding growth conditions are met can the Morchella grow, because the yield of Morchella is extremely high within two to three years after the mountain fire, so North American pickers will collect Morchella according to the mountain fire. But when the fire is controlled, its growth will decrease year by year in the same area.
Therefore, Morchella itself is relatively rare, only once a year. In late winter and early spring, the price is definitely not cheap. Generally, fresh mushrooms are around 180-200 kg, and dried mushrooms are generally between 180 yuan -200 yuan. A better grade will be more expensive, and the cheap ones sold in the market are basically inferior. Because the ratio of fresh bacteria to dry bacteria is about 10 to 1.
Regarding the eating method, Chongqing Fenghuanggou Ecological Park and Special Food Research Institute have created a series of recipes and fresh eating methods about Morchella. You can share them!
Fried morel
Need materials
8 Fresh Morchella-10
Peel off the quality asparagus.
A small amount of red pepper
50 grams of small bowl of meat
? working methods
1. Soak the dried Morchella until soft, wash it, drain it, and cut it into large pieces (hob cutting);
2. Peel the asparagus at the top, wash it and cut it into hob blocks;
3. Cut the red pepper into diamond-shaped blocks;
4. Add a proper amount of salt, sugar, water starch and broth to the small bowl of meat, and stir-fry the bowl for later use;
5. Boil water in the pot, add appropriate amount of salt, sugar and oil, and quickly blanch the morel, asparagus and red pepper;
6. Put the oil in the pot. When it is 50% hot, put the materials soaked in water, quickly pour them into the bowl, and turn them over to eat.
Stewed morel with diced yellow pepper soup.
Materials required:
6-8 Morchella
500g diced pepper.
Ginger, onion and tomatoes are appropriate.
Exercise:
1. Soak dried Morchella in light salt water for 20 minutes, wash and drain;
2. In a non-stick pan, put a proper amount of olive oil. When the oil temperature reaches about 80%, add the old ginger slices and stir fry;
3. Pour in diced yellow pepper and fry for 3 minutes;
4. Pour in the right amount of hot water, bring it to a boil, add morel, salt, onion and tomato, and simmer for about 30 minutes.