1, Morchella has the effects of invigorating stomach, promoting digestion, resolving phlegm, regulating qi, tonifying kidney, strengthening yang, strengthening brain and refreshing. Used for dyspepsia, excessive phlegm and shortness of breath. In addition, it also has the effects of strengthening the body, preventing colds and enhancing human immunity.

2. Morchella has the functions of tonifying kidney and strengthening yang, nourishing brain and refreshing. It can obviously improve kidney deficiency, impotence, sexual dysfunction and frigidity. Some data show that Morchella contains natural medicine "hormone" and a lot of arginine, which can promote male sexual desire.

3. Morchella contains anti-tumor polysaccharide, antibacterial and antiviral active ingredients, and has many functions such as enhancing immunity, anti-fatigue, anti-virus and inhibiting tumor. Long-term consumption can prevent cancer, resist cancer, inhibit tumors, prevent colds and enhance human immunity.

4. Japanese scientists found that the extract of Morchella contains tyrosinase inhibitor, which can effectively inhibit the formation of lipofuscin.

5. Morchella is also very effective for weight loss and beauty, especially for women who often eat Morchella, which can not only beautify and whiten, but also eliminate facial dark spots, spots, freckles and acne, and keep the skin delicate, white and smooth for a long time.

6. Morchella has a good effect on eliminating anxiety and improving sleep quality, so Morchella is suitable for men, women and children.

7. 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, inhibit malignant tumors and inactivate cancer cells; On the other hand, it can strengthen the antioxidant effect of vitamin E. The antioxidant effect of selenium can change the direction of carcinogen production and detoxify through combination, thus reducing or eliminating the risk of carcinogen.

Recommend two drugs to treat Morchella:

1, for dyspepsia: 60g of Morchella, boiled in soup twice a day.

2, cure phlegm and shortness of breath: 60 grams of Morchella, stir-fried. #p# Subtitle #e#

Fourth, how to eat Morchella:

Stewed chicken with morel

Ingredients: 1 Broiler, Morchella 30g, Ginger, Onion, Jujube, Lycium barbarum, salt and water.

Exercise:

1. Wash the broiler, and remove the chicken feet and buttocks. Slice ginger. Onions are tied into knots.

2. Pour onion ginger and chicken into clear water and bring to a boil. Wash the Morchella several times with cold water first.

3. After cleaning, start soaking in warm water. After soaking soft, remove the roots, because there is a lot of sand inside. Wash it several times and drain it for later use.

4. Soak jujube and medlar in warm water. At this time, the pot will boil, and the blood foam floating on the surface should be cleaned up.

5. Wash the blood foam after boiling, and put the morel, jujube and medlar into the pot together. After stewing 1 hour for 30 minutes, add a little salt.

Morchella fish soup tablets

Ingredients: 20g dried morel, 1 carp (about 1.2kg), ginger slices, onion slices, garlic slices, refined salt, monosodium glutamate, pepper, soybean oil and cooking wine.

Exercise:

1. Soak the dried Morchella in warm water for about 30 minutes and wash it.

2, fresh fish slaughter, wash and cut into pieces.

3. Heat the oil pan to 50% heat, add ginger slices and garlic slices to stir fry, add appropriate amount of water, cooking wine and refined salt to boil, add morel to cook for about 5 minutes, then add fish fillets, add onion, pepper and monosodium glutamate after boiling, and take out the pan.

Five tips for eating Morchella:

1. Morchella foam is very skillful. You can't use boiled water or cold water. You should use warm water of about 40 to 50 degrees. This water temperature can not only ensure the fragrance of Morchella, but also not destroy the taste of Morchella.

2. The amount of water soaked in Morchella should be moderate, and it is advisable to just soak the mushroom noodles. After about 20 to 30 minutes, the water will turn into wine red, and the Morchella can be completely softened, and then removed and washed for later use. The original wine red soup with fungus should be used for cooking after settling mud and sand.

14. Finally, don't collect the soup too dry. Let every Morchella suck up the sauce, which is especially delicious.

5, Morchella is suitable for vegetarian dishes, both cooking and soup. As long as you use the original soup of auricularia auricula, any home cooking method can make delicious food.

How to select Morchella

1, Morchella should not contain too much water, especially heavy, which is often mixed with water by unscrupulous vendors. This kind of Morchella is not only a serious nutrient loss, but also very difficult to preserve.

2, carefully observe the surface of Morchella, to complete the structure, and there is no sour taste.

3. Don't buy cooked morels. Observe the lid. If it is not completely opened, or it is not broken and withered after opening, it is a good morel.