As the first of the four famous wild mushrooms in the world, Morchella can conquer gourmets with its fresh and tender taste, unspeakable delicacy and unique appearance. I'm afraid I'll never forget it after eating it.

The shape of Morchella is very special, and the odd hat on the white stalk is uneven, much like the belly of a sheep, so it is named Morchella.

Although Morchella is delicious and tender, its surface is covered with small holes and easy to contain mud. 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.

Recipe ingredients:

Morchella 200g, ribs 300g, yam 100g, ginger 5g, onion 10g, salt 4g, monosodium glutamate 2g, chicken essence 2g, pepper 2g, garlic 2 cloves, crystal sugar, soy sauce and oyster sauce.

Production method:

1. Soak yam in warm water overnight, peel and cut into pieces, wash ribs, chop into sections, pat ginger loosely, and cut onions into sections;

2. Soak the dried Morchella in clean water of about 45 degrees for 30 minutes, then pick it up and gently squeeze out the water. Put aside the original soup for precipitation, take a proper amount of clear water, pour it into the soaked morel and rinse it repeatedly for 2-3 times, and take out the morel for later use; Pour out the top part of the original soup, discard the black sludge at the bottom of the bowl, then precipitate 1 time, and finally keep the original soup completely free of impurities (the original soup will turn into wine red, which is the essence of the taste and nutrients of Morchella);

3. Add a little oil to the pot, stir-fry the processed ribs, add ginger slices, garlic and onion slices, and rock sugar to stir-fry until fragrant, add a proper amount of soy sauce, soy sauce and a little oyster sauce to stir-fry evenly, and then pour in the processed morels to stir-fry evenly;

4. Pour the precipitated original soup into the fire and boil it, and then stew it with low fire for 40-45 minutes;

5. When the ribs are stewed until they are 5 ripe, add yam. When the ribs are stewed until crispy and boneless, add salt, monosodium glutamate, chicken essence and pepper, turn to high heat to collect soup and sprinkle with chopped green onion.

Intimate reminder:

1, Morchella is soaked in water of about 45 degrees to keep the original soup, and the bacteria are washed repeatedly. After processing, you can take a small piece and chew it. If it is not cleaned up, it will soon be discovered;

2. Morchella itself is delicious, so there is no need to add other seasoning marinades, such as star anise. Stewed meat;

Finally, the soup should not be too dry, so it is especially delicious to let every morel suck the sauce.

This recipe has the functions of invigorating spleen and lung, consolidating kidney and stopping leukorrhagia. It is suitable for women with diarrhea due to spleen deficiency, chronic dysentery, fatigue cough, thirst quenching, nocturnal emission, leukorrhagia and frequent urination.