braised morel
main ingredients: 2g of morel, 5g of ham and 1 green pepper. Seasoning: 1 grams of bean paste, 1 grams of soy sauce, 3 grams of monosodium glutamate, an appropriate amount of broth, 1 grams of raw flour, 5 grams of sesame oil, and 25 grams of peanut oil. 1. Wash the morels in a bubble; Cut ham and green pepper into rhombic pieces for later use; 2. Put the net pot on a strong fire, pour in peanut oil to heat it, add bean paste to stir fry until fragrant, add broth, ham, green pepper, morel and soy sauce to cook for about 3 minutes, add monosodium glutamate to taste, thicken it with raw flour and water, and pour in sesame oil.
roast meat with morel
1. raw materials: 2g of dried morel, 2g of pork belly with skin, 5g of pea sprouts, egg white, soy sauce, refined salt, monosodium glutamate, honey, cooking wine, pepper, soybean oil and water bean powder. 2. Practice: (1) Soak the dried Morchella in warm water for about 3 minutes and wash it. (2) Wash the pork belly with skin, cut it into six-square pieces, add soy sauce, cooking wine and honey and mix well for 2 minutes, then add egg white and bean powder and mix well. (3) Heat the oil pan to 5% heat, add pork belly and 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 for about 2 minutes, add monosodium glutamate, pepper and pea sprouts, and pour sesame oil on the pan.
morel fish soup tablets
1. raw materials: 2g of dried morel, a 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 3 minutes and wash it. (2) The fresh fish is slaughtered, washed and sliced. (3) Heat the oil pan to 5% heat, stir-fry the ginger slices and garlic slices to taste, add a proper amount of water, cooking wine and refined salt to boil, add the morel for about 5 minutes, then add the fish fillets, and after boiling, add the onion, pepper and monosodium glutamate to get out of the pan.
question 2: how to make fresh morels? Stewed soup
Question 3: How to eat fresh morels? Stewed sparerib with morel
As the first of the four famous wild mushrooms in the world, the aspect that morel conquers gourmets most is its tender taste, indescribable delicacy and its unique shape. I'm afraid you will never forget it once. The appearance of Morchella is very special, and the odd cap on the white stalk is bumpy and bumpy, which is very similar to the belly of sheep, hence the name of Morchella. Although Morchella is delicious and tender, its surface is covered with small holes and it is easy to contain sludge. Even if it is delicious, as long as it is not cleaned, it will make people unable to swallow. However, as long as you master the correct cleaning method, no matter how you cook, Morchella can make your dishes lively and fragrant. Foamed Morchella is very skillful. You can't use boiled water or cold water. You should use warm water with a temperature of about 4 to 5 degrees. This temperature of water can not only ensure the fragrance of Morchella to spread out, but also won't destroy the taste of Morchella. The amount of water should be moderate, and it is advisable to just soak the mushroom noodles. After about 2 to 3 minutes, the water will turn into wine red, and the morels will be completely softened and then removed and washed for later use. The wine red original soup with mushrooms will be used for cooking after settling mud and sand. Remember that this wine-red original soup is the essence of the taste and nutrients of Morchella.
ingredients
Morchella sparerib with rock sugar, ginger, garlic and scallion, soy sauce and oyster sauce
Practice of stewed sparerib with Morchella
1. Soak the dried Morchella in clean water at a temperature of about 45 degrees for 3 minutes, then pick it up and gently squeeze out the water, put aside the original soup for precipitation, and take a proper amount of clean water, pour in the soaked Morchella and wash it in circles quickly, and repeat it for 2-3 times. Take out the morel for standby
2, pour out the top part of the original soup, discard the black sludge at the bottom of the bowl
3, and then precipitate it once. Finally, keep the original soup completely free of impurities
4, wash the spareribs with water, add a little oil to the pot, stir-fry the processed spareribs, add ginger slices, garlic and onion slices of rock sugar to stir-fry the fragrance, and add appropriate amount of soy sauce, light soy sauce and a little oyster sauce to stir-fry. Then pour in the processed morel and stir-fry evenly
5. Pour in the precipitated original soup and boil it on low fire for 4-45 minutes
6. When the ribs are crispy and deboned, turn to high fire to collect the soup, and sprinkle with chopped green onion to get out of the pot
Tips
1. Soak the morel in about 45 degrees water to keep the original soup, and wash the cells repeatedly. After treatment, you can take it first.
2. Morchella is delicious, so there is no need to add other flavoring marinades, such as star anise, to the stew.
3. Finally, don't collect the soup too dry. It is especially delicious to let each morel suck up the sauce.
question 4: how to eat braised morel with fresh morel
main ingredients: 2g of morel, 5g of ham and 1 green pepper. Seasoning: 1 grams of bean paste, 1 grams of soy sauce, 3 grams of monosodium glutamate, an appropriate amount of broth, 1 grams of raw flour, 5 grams of sesame oil, and 25 grams of peanut oil. 1. Wash the morels in a bubble; Cut ham and green pepper into rhombic pieces for later use; 2. Put the net pot on a strong fire, pour in peanut oil to heat it, add bean paste to stir fry until fragrant, add broth, ham, green pepper, morel and soy sauce to cook for about 3 minutes, add monosodium glutamate to taste, thicken it with raw flour and water, and pour in sesame oil.
Question 5: How to make fresh morel soup
Appropriate amount of pork bone
Small amount of morel
Small amount of stone mistletoe
How to make morel pig bone soup
Wash the pork bones well! Soak the morel and the stone mistletoe. I soaked the stone mistletoe and the morel together
Pour the morel into the casserole!
pour the pig bones in! Bring it to a boil over high heat, turn to low heat for an hour and a half, and cook all the stone mistletoe until it stretches out!
Question 6: How to prepare the freshly picked wet morels? Fresh morels can be eaten, but not raw, but cooked before eating.
Morchella is also called mutton tripe, sheep mushroom and mutton tripe mushroom. It is used for food stagnation and qi stagnation, abdominal distension, phlegm and qi stagnation, asthma and cough.
Morchella esculenta is a famous delicious edible fungus among ascomycetes, and its cap contains seven essential amino acids, namely isoleucine, leucine, lysine, methionine, phenylalanine, threonine and valine, which are sweet and cold, non-toxic, beneficial to the stomach, and effective in resolving phlegm and regulating qi. Morchella is rich in nutrition. According to the determination, Morchella contains crude protein 2%, crude fat 26%, carbohydrate 38.1%, and also contains a variety of amino acids, especially glutamic acid, which is as high as 1.76%. Therefore, some people think that it is a "very good source of protein" and has the reputation of "vegetarian meat". Protein in human body is composed of 2 kinds of amino acids, while Morchella contains 18 kinds, of which 8 kinds of amino acids are not made by human body, but they are particularly important in human nutrition, so they are called "essential amino acids".
Morchella is flat, sweet and cold, and non-toxic. It has the effects of benefiting the stomach, helping digestion, resolving phlegm, regulating qi, tonifying kidney and strengthening yang, nourishing brain and refreshing, and also has the effects of strengthening the body, preventing colds and enhancing human immunity.
It is suitable for eating. Because Morchella is rich in nutrition, it is an ideal health food for all ages, especially teenagers, middle-aged and elderly people, about 3 grams each time.
question 7: how to clean the foaming morels with fresh morels is very skillful. You can't use boiled water or cold water, but warm water with a temperature of about 4-5 degrees. This temperature of water can not only ensure the fragrance of morels to spread out, but also not destroy the taste of morels.
the amount of water should be moderate, and it is advisable to just soak the mushroom noodles. After about 2 to 3 minutes, the water will turn into wine red, and the morels will be completely softened before being taken out and washed for later use. The original wine red soup with mushrooms will be used for cooking after settling mud and sand.
soak the dried Morchella in clean water of about 45 degrees for 3 minutes, then pick it up and gently squeeze out the water, put aside the original soup for precipitation, and take a proper amount of clean water, pour in the soaked Morchella and wash it quickly in a circular motion, repeat it for 2-3 times, and take out the Morchella for later use.
Pour out the top part of the original soup, discard the black sludge at the bottom of the bowl, and then precipitate again, and finally keep the original soup completely free of impurities.
question 8: how to clean fresh morels. 1. When cleaning morels, you can't use boiled water or cold water, but you need warm water of about 45~5 degrees Celsius. This temperature can not only make the fragrance in morels emit, but also won't destroy the taste of morels.
2. When soaking Morchella esculenta, the amount of water needed is just soaked in Morchella esculenta. After soaking for about half an hour, the clear water will turn into wine red, and then the Morchella esculenta can be fished out and cleaned.
3. Don't pour out the water soaked in Morchella. After it is precipitated, it can be used for cooking, because this wine-red water is the essence of Morchella.
4. Put the soaked Morchella in another bowl, pour a proper amount of water, and circle clockwise, so that the dirt in the small hole of Morchella can be washed out, and it takes about 2 to 3 times to clean the Morchella.
5. The settled burgundy juice can be used for cooking after the bottom sediment is dumped.
question 9: how to dry fresh Morchella? Put the Morchella on the mat, dry it in a sunny and ventilated place for one day to half-dry, and then naturally dry it in a ventilated and cool place, so that the dried Morchella is bright in color and does not lose nutrition.
Mutton tripe is also called Morchella esculenta, Morchella esculenta, and Sheep Mushroom. It is a precious edible fungus and medicinal fungus. Morchella was discovered in 1818. Its structure is similar to that of Tricholoma, and its upper part is folded and reticulate, which is like a beehive and a lamb belly, hence its name. It is used for food stagnation and qi stagnation, abdominal distension, phlegm and qi stagnation, asthma and cough.
Question 1: How can fresh morels be washed with white vinegar?