Morchella is called vegetarian meat, and many people like to use it to make soup. It is not only delicious, but also rich in nutrients such as amino acids, vitamins, protein and various trace elements. Morchella is mild in nature and generally has no obvious food taboos. You can use ribs, chicken, pigeons, old ducks, donkey-hide gelatin, sea cucumbers and other ingredients to make soup. Here are two classic methods of Morchella:

1. Stewed chicken with morel

Ingredients: 30g of Morchella, one chicken, salt, cooking wine, onion, ginger, ginger, medlar, red dates and broth.

Exercise:

1. Soak Morchella in warm water and wash it. Wash the chicken and cut into pieces. Remove foam with hot water and wash.

2. Put the broth (clear water) into the pot, stew the chicken with high fire until it is boneless, add morel, salt, cooking wine, onion, ginger, medlar and red dates, and stew the chicken until it is rotten.

Second, stewed pork ribs with morel.

Ingredients: 30 grams of Morchella, ribs, ginger, onion, wolfberry, salt.

Exercise:

1. Soak Morchella in warm water and wash it. Remove the foam from the ribs with hot water, and then wash them.

2. Put clear water in the pot, add ribs and cooking wine, stew until the ribs are boneless, add morel, salt, onion, ginger and medlar, and stew until the ribs are rotten.