(1) Morchella has the effects of invigorating stomach, promoting digestion, resolving phlegm, regulating qi, tonifying kidney, strengthening yang, nourishing brain and refreshing, strengthening body constitution, preventing colds and enhancing human immunity.

(2) Morchella contains anti-tumor polysaccharide and antibacterial and antiviral active ingredients, so it has the functions of enhancing immunity, anti-fatigue, anti-virus and inhibiting tumor.

(3) Some Japanese scientists found that the extract of Morchella contains tyrosinase inhibitors, which can effectively inhibit the formation of lipofuscin.

(4) Morchella is rich in selenium, which is a component of glutathione peroxidase in human red blood cells and can transport a large number of oxygen molecules, thus inhibiting malignant tumors and inactivating cancer cells. Moreover, selenium can also strengthen the antioxidant effect of vitamin E. The antioxidant effect of selenium can change the direction of carcinogens and detoxify them through combination, thus reducing or eliminating the risk of cancer.

2. How to eat:

(1) Stewed lean meat with Morchella

Ingredients: 40 grams of dried morel, 20 grams of lily, one piece of lean meat, 4 slices of ginger, and appropriate amount of salt;

Practice: soak the dried Morchella in warm water for 30 minutes, and then clean the sediment inside, because it is easy to hide sediment in the folds, so this must be cleaned; Lily can be washed with clear water; Wash lean meat and cut into pieces for later use; Add 4 bowls of water, ginger, lean meat, morel and lily to the saucepan, then stew for 2 hours, and add appropriate amount of salt when drinking.

(2) Morchella ribs soup

Ingredients: 40g dried Morchella, ribs 1 root, 8g Lycium barbarum, and proper amount of salt;

Practice: soak the dried Morchella in 45℃ warm water for 30 minutes, drain the water, precipitate the original soup for later use, and rinse the Morchella with clear water; Soak Lycium barbarum in advance; After cleaning the ribs, blanch them in cold water, skim off the floating foam, take them out for later use, cook the ribs, and keep the broth with the floating foam removed; Put the ribs in a pressure cooker, add water, broth, broth and morel, cook for 25-30 minutes, and add salt before taking out.