Is Morchella really poisonous?

Morchella is the most famous delicious edible fungus in ascomycetes, also known as Morchella mushroom, asparagus, Morchella and so on. It is a fungus of the genus Morchella of the family Saddle family. Its fruiting body is small or medium, its structure is similar to that of disk fungus, and the upper part is folded and reticulated. It looks like a beehive and a sheep tripe, hence its name. Let's take a look at whether Morchella is really poisonous.

Is Morchella really poisonous?

Morchella is not poisonous. Morchella is a natural tonic without any hormones and side effects. It has the same function as Cordyceps sinensis. It is rich in protein, vitamins and more than 20 kinds of amino acids. It is delicious and nutritious. It contains 20% crude protein, 26% crude fat, 38.1% carbohydrates, and a variety of amino acids, especially glutamic acid as high as 1.76%, so it is considered to be a "very good source of protein". And it has the laudatory name of "meat in vegetarian", which is often called "healthy food" in the world.

Nutritional value of Morchella

1. Morchella has the function of digestion, resolving phlegm and regulating qi, which can be used for indigestion, phlegm and shortness of breath.

2. Morchella has the effect of tonifying kidney and strengthening yang, tonifying brain and refreshing spirit, and can obviously improve the loss of essence and kidney, impotence, decreased sexual function and apathy of libido.

3. Long-term consumption of Morchella has the effect of preventing cancer, inhibiting tumor, preventing cold and increasing human immunity.

4. Morchella can not only beautify and whiten, but also eliminate facial black spots, maculae, freckles and acne.

5. Morchella has a good effect on eliminating anxiety and enhancing sleep quality, so Morchella is suitable for both men and women, old and young.

Edible method of Morchella

1. Stewed chicken with Morchella

[materials] 1 child chicken, Morchella, ginger, spring onions, red jujube, Chinese wolfberry, salt, water.

[practice] ① Boy Chicken is washed, sliced ginger and spring onions are knotted. ② spring onions, ginger and chicken, pour in water, boil, wash Morchella with cold water several times, soak in warm water, remove the root, wash again, drain and set aside. Soak jujube and Chinese wolfberry. When the ③ pot is about to boil, skim the floating blood foam. After the pot is boiled, put the Morchella, jujube and Chinese wolfberry into the pot together, simmer for 1 hour and 30 minutes and then add a little salt.

2. Braised Morchella

[materials] 200 grams of Morchella, 50 grams of ham, 1 green pepper, 10 grams of bean paste, 10 grams of soy sauce, 3 grams of monosodium glutamate, right amount of broth, 10 grams of cornflour, 5 grams of sesame oil, 25 grams of peanut oil.

[practice] ① wash the Morchella, cut ham and green pepper into diamond slices and set aside. Heat peanut oil, stir-fry bean paste, add stock, ham, green pepper, Morchella, soy sauce and cook for 3 minutes in ② pan. Season with monosodium glutamate, thicken with cornflour and water, sprinkle with sesame oil.

3. Roast meat with Morchella

[materials] 20 grams of dried Morchella, 200 grams of skinned pork, 50 grams of pea seedlings, egg white, soy sauce, refined salt, monosodium glutamate, honey, cooking wine, pepper, soybean oil, water bean powder.

[practice] ① dried Morchella is soaked in warm water for about 30 minutes and washed. Wash ② pork with skin and cut into six square pieces. Add soy sauce, cooking wine and honey for 20 minutes, then add egg white and bean powder. Mix well. Heat ③ oil pan until 50% hot, deep-fry pork until golden brown, add oil, stir-fry Morchella, add monosodium glutamate and soy sauce to cook for a while, add broth to boil, add pork belly to simmer for about 20 minutes, add chicken essence, pepper and pea seedlings, sprinkle with sesame oil and serve.