Morchella, also known as Morchella, is a rare edible fungus. Morchella contains many vitamins, amino acids, protein and trace elements. Morchella has the function of nourishing and preserving health after eating. Because of its flat nature and no special compatibility taboo, it can be stewed with common ingredients in life.

Common ingredients are: lean pork, ribs, pigeon meat, pig's trotters, donkey-hide gelatin, sea cucumber and so on.

2 Recommended recipe: morel ribs soup Material: 5 morels, 300g ribs, ginger, cooking wine, salt.

Exercise:

1. Wash Morchella and soak in warm water for later use.

2. Wash the ribs after cutting them into pieces, and put them into the pot to remove blood for later use.

3. Cut the soaked morel and put it in the stew pot with the ribs.

4. Pour in the water soaked by Morchella and add some water.

5, add ginger and cooking wine, simmer on high fire.

6. stew 1.5-2 hours or so, and the soup will be served.

7. Season with salt according to your own taste.

3 Recommended recipe: Morchella jelly soup Material: 20 grams of Morchella and jelly, 300 grams of pig bone, carrot 1 root, medlar, red dates, ginger and salt.

Exercise:

1. soak Morchella and lac respectively, wash, and change knives for later use.

2. Chop the pig bones into large pieces, put them in a pot for a while, remove the blood and fish them out for later use.

3. Wash carrots and cut hob blocks, and use red dates and medlar for later use.

4. Put the pig bones, carrots, gelatin and ginger into the pot together.

5, add enough water, the fire to boil, and then turn to low heat for about 1 hour.

6. Add Morchella, Fructus Jujubae and Fructus Lycii, and stew for 30-40 minutes.

7. Season with salt before cooking.

4 Recommended recipe: Stewed turkey and duck with Morchella Material: 300g of turkey and duck, 20g of dried Morchella, fresh soup, onion, cooking wine, ginger slices, monosodium glutamate, salt and pepper.

Exercise:

1. Wash the local ducks, cut them into strips 5 cm wide and 2 cm wide, and wash the blood for later use.

2. Soak the Morchella and wash it for later use.

3. Put the soup pot on the fire, add fresh soup, add pepper noodles, cooking wine, ginger, onion, duck and morel.

4. Then bring the fire to the boil and beat off the foam.

5. Then simmer for 2 hours on low fire until the duck is soft and cooked.

6. Remove ginger and onion, and add salt and monosodium glutamate.