Morchella is a rare fungus and a precious food, which is mainly distributed in Yunnan, Gansu, Qinghai, Tibet, Xinjiang, Sichuan and other places in China. Because of its uneven surface, it looks like a lamb belly, so it is named Morchella. Studies have shown that Morchella is rich in a large number of essential mineral elements. The contents of potassium and phosphorus are 7 times and 4 times that of Cordyceps sinensis, zinc is 4.3 times that of Lentinus edodes and 4 times that of Hericium erinaceus, and iron is 3 1 times that of Lentinus edodes and 12 times that of Hericium erinaceus. Morchella is rich in nutrition, contains many vitamins and more than 20 amino acids, and contains anti-bacterial and anti-viral active ingredients that inhibit tumors. It has the functions of enhancing immunity, anti-fatigue, anti-aging, inhibiting tumor and anti-cancer, and is a veritable "health food".

Spring is the main production season of Morchella. Morchella, which is common in Hakka market, is usually dried. But in today's highly developed logistics, it is not difficult to place an order online, deliver it in cold chain and arrive the next day. No, I'm too lazy to go out to buy food in this rainy season. With a mouse click, I bought two Jin of fresh morel from Yunnan for three or four hundred yuan, and then cooked two dishes for my family to taste in the simplest way, one for soup and the other for cooking. Natural and delicious ingredients have won unanimous praise.

Below, introduce the specific practices:

Step 1: Prepare materials. Place an order online, and order an appropriate number of fresh morels according to everyone's needs. In order to ensure the freshness as much as possible, it is recommended to cook it once after purchase and not to store it in the refrigerator.

Step 2: Wash the ingredients. The surface of fresh Morchella is covered with uneven pores and easily contains impurities such as sediment. Just prepare a pot of warm water at about 40 degrees Celsius, add a little salt, pour the morel into the water, stir it clockwise for a few times, and generally wash it three times to remove impurities such as sediment.

Step 3: Eat fresh Morchella twice. First, fresh morels are marinated in lean broth. Select 300g tenderloin, 500g morel, add cold water to casserole, cook for 5min, then add tenderloin, cook for 2min, and only add proper amount of salt to taste. The second is to fry fresh morels. Select celery and onion, slice pork belly, put pork belly in a large oil pan, stir-fry until pork belly is slightly golden yellow, add a few drops of fresh morel, stir-fry for 3-4 minutes, and finally add celery, onion and appropriate amount of salt to taste.

Compared with the "fragrance" of dried morels, the biggest feature of fresh morels in the above two ways is "freshness", which is a clear and incomparable "freshness with sweetness", which is by no means comparable to other condiments! Of course, there are many other ways to make fresh morel, no matter which one, it is very worth a try!