1. Morchella can't be soaked in cold water at first. First, soak the dried Morchella in hot water at about 70 degrees for half an hour, then remove and cut off the mushroom roots, wash the sediment in the mushroom interlayer, and soak it in cold water until it is soft.

2. Morchella can be soaked with white sugar. Pour the white sugar into warm water of about 40 degrees, and pay attention to the ratio of 100 grams of warm water to add 25 grams of white sugar. After the sugar is dissolved, put it into dried Morchella and keep shaking the water until it becomes soft. In this way, the dried morel is delicious and can maintain its original flavor and nutrition, just like fresh morel.

3. When soaking and washing, the surface washing of dried Morchella can be cleaned with cold water first, and then the folds of dried Morchella can be opened with warm water, and then gently stirred in one direction by hand, so that the sediment can slowly sink to the bottom of the basin.

4. When soaking hair, be careful not to squeeze the dried morel. Squeezing the morel will not only lose a lot of fragrance and nutrition, but also make the sand squeezed into the mushroom folds, which is difficult to clean, and it is inevitable to eat. In addition, the soaked water can be clarified and added to dishes to make the soup taste more beautiful.

Extended data:

Morchella is a typical "winter planting and spring harvesting" strain, which is sown in September ~1February and harvested in March ~ April every year, and can only be cultivated for one season a year. The harsh environment and low yield make Morchella doubly precious.

Among the 20 amino acids that can make up protein, Morchella contains 18 kinds, among which 8 kinds of amino acids are essential amino acids that the human body cannot make by itself. In addition, Morchella is also rich in vitamins, polysaccharides, organic germanium and a large number of mineral elements such as selenium, zinc, iron, potassium, phosphorus, etc. It is known as "a very high-quality source of protein" and has the reputation of "a vegetarian meat".

In addition to its rich nutritional value, Morchella has long been popular at home and abroad because of its unique taste and fragrant smell, and has become the darling of multinational state banquets. He has appeared on important occasions such as the Council of Heads of Government of the member States of the Shanghai Cooperation Organization and the Royal Dutch Dinner.

Weihai News Network-Morchella planting specialist told you that dried Morchella should be soaked like this.

People's Network-Morchella: a wonderful gift from nature, a feast for precious strains.