1. Sheep Belly Mushroom Cuisine

Morels, as a rare edible fungus, is favored by many food lovers for its unique flavor and rich nutritional value. Its unique shape and appearance like the folds of a sheep's belly give people a mysterious and elegant feeling. In cooking, morel mushrooms can not only enhance the taste of dishes, but also add a unique aroma. In this article, we will introduce you to several classic morel mushrooms cuisine, let's explore the charm of this delicious bar!

· Pan Fried Morels

Ingredients: 50g of dried morels, 200g of shrimp glue, 200g of minced pork, 150g of apricot mushrooms, 30g of minced sprouts, 10g of minced ginger, 10g of minced garlic, 5g of minced edamame, 20g of oyster sauce, 15ml of soya sauce, 5ml of soya sauce, 3g of sugar, 20ml of sesame oil, 1g of savory powder, 1g of chicken powder, 50ml of broth, red and green bell peppercorns, cooking oil, each in moderation.

Preparation method:

1. Soak the morel mushrooms in cold water, absorb the water, and flesh into the shrimp glue. Minced meat into the pan fried, standby.

2. Heat the oil in a clean pot, add in the mushroom, sprouts, ginger, garlic and black beans, then stir fry, add in the minced pork and morel mushrooms, and ladle in the soup.

3. Reduce the heat and slowly dry the soup in the pot, add oyster sauce, soy sauce, sugar, flavor powder, chicken powder, and finally put the old soy sauce color, sprinkle green and red pepper rings, drizzle sesame oil to start the pot, a little garnish into the dish.

Note: Flesh morel mushrooms should first puff some powder in the morel mushrooms, to prevent shrimp gum fall into the dish. This dish is a sauce dish, can not be thickened.

· Centifloral truffle morels.

Ingredients: 8 morel mushrooms, 85g of shrimp glue, 100g of lily, 15g of Soga black truffle sauce, 10g of Soga black truffle oil, 120g of asparagus, 6g of ginger slices, 8g of garlic slices, 2g of flavor powder, 3g of chicken powder, 2g of salt, cornstarch, water starch, egg whites, cooking oil, each in moderation.

Production.

1. morel mushrooms on the broken one open two, smeared with cornstarch stuffed with shrimp glue, under the oil pan fry until golden brown standby.

2. pan into the oil into the ginger, garlic slices burst incense, and then into the asparagus, lily stir-fry evenly, seasoning powder, chicken powder, salt, Zeng flavor black truffle sauce, water starch and stir-fry evenly over high heat, drizzle into the Zeng flavor black truffle oil can be.

· Morel mushrooms, chrysanthemum and tofu soup

Ingredients Yunnan morel mushrooms, tender tofu, soup, salt.

Method

1. tender tofu knife into chrysanthemum-shaped, let go of the water scalded, fish out into the soup cup, rushed into the soup, plus cleaned morels, steamed for 3 minutes, add salt for seasoning, on the table to do garnish can be.

Production key Scalded tofu chrysanthemums have the role of stereotypes, but also can play the effect of de-odorization; tofu scalded has been cooked, so the steaming time can not be too long, otherwise it affects the appearance.

· Dry-roasted morel mushrooms

Ingredients 12 morel mushrooms 100g pork stuffing 150g marinated pork strips 100g bamboo shoots 100g sliced apricot mushrooms 100g onion strips 100g bell pepper strips 50g broccoli 3 ginger and garlic 10g homemade sauce 20g sprouts 10g salt, sugar, monosodium glutamate, soya sauce, water starch, sesame oil, vegetable oil.

Preparation

1. take about 6 cm long dry morel mushrooms washed, soaked in cool water for 2 hours, fish up and squeeze out the water; pork filling into a laminating bag, one by one into the morel mushrooms, steamed for 5 minutes out of the cage.

2. pot into the water to boil, seasoned with a little vegetable oil, salt, sugar, monosodium glutamate, down into the safflower cooked, fished up and drained standby.

3. frying pan into the vegetable oil boiled to 30% hot, under the apricot mushrooms, fresh bamboo shoots fried until golden brown, pour out the oil.

4. In a net pot into a little vegetable oil to heat, into the marinated pork strips, ginger and garlic particles stir-fried, add onion strips stir-fried, and then mixed into the water, into the fried fresh bamboo shoots, apricot mushrooms slices, crushed sprouts, homemade sauce, dark soy sauce, steamed morel mushrooms.

5. small fire until the juice is almost dry, add bell pepper strips slightly burned, hooked into a little water starch to collect thin thickening, dripping sesame oil, from the pot will be auxiliary ingredients into the plate padding, and then the morel mushrooms arranged into a “wind model”, garnished with cooked broccoli and so on that is done.