Morchella can be eaten in many ways, such as stewing, frying, stewing and steaming. For example, braised Morchella, roasted Morchella, fried Morchella, stewed chicken with Morchella, stewed ribs with Morchella, stewed black-bone chicken with Morchella, stewed bean sprouts with Morchella, soaked Morchella in Cordyceps soup, dried shrimps with Morchella soup, steamed meat with Morchella, and yam cakes with Morchella.

How to eat Morchella

Morchella is a fungus belonging to Morchella. Its cap is nearly spherical, oval to oval, and its height can reach 10 cm. Its top is blunt and round, and there is a pit like a sheep's belly on its surface.

Morchella mostly grows on the humus layer of broad-leaved forest or mixed coniferous and broad-leaved forest, mainly in sandy loam, cinnamon soil and brown soil rich in humus.

Morchella is a kind of edible and medicinal bacteria, which has a unique flavor and is rich in various amino acids and organic germanium needed by human body. It has been used as an advanced tonic for human nutrition in Europe and America.