Morel mushrooms are very precious edible mushrooms, of course, wild ones, can be called the "king of mushrooms" and "mushroom queen" reputation. Wild morel mushrooms are the most valuable mushrooms in addition to millions of kilograms of white truffles and hundreds of thousands of kilograms of cordyceps.
We can't afford to eat wild morel mushrooms, but artificially grown morels have the same value. It contains 20 amino acids necessary for the human body: isoleucine, leucine, lysine, methionine, phenylalanine, threonine and valine. In addition, morels contain at least 8 vitamins: vitamin B1, vitamin B2, vitamin B12, niacin, pantothenic acid, pyridoxine, biotin, folic acid, etc. There are also a large number of mineral elements, such as potassium is 7 times that of cordyceps, zinc is 4 times that of lion's mane mushroom, and iron is 31 times that of shiitake mushroom.
Morel mushrooms are a very delicious ingredient and are often used in stewed soups, where their rich amino acids are dissolved in the soup and the taste becomes very delicious. Therefore, if conditions permit, you can buy some morel mushrooms to store, and add a few at a time to stew soup to increase freshness and nutrition.
Here's a recipe to share: morel steamed meatloaf soup
Ingredients: 6 morel mushrooms, cordyceps flowers, pork, ginger slices, wolfberry.
Seasonings needed: salt, pepper, monosodium glutamate, cooking wine, starch.
1. Stir the pork, grind it into a meat filling, then add a spoonful of salt, pepper and a little cooking wine and stir well. Add a tablespoon of starch and stir well to increase the stickiness of the meat filling, otherwise the meat filling will fall apart, and the soup will become cloudy and not clear.
2. Soak morels in advance, soak for about 10 minutes, and then prepare a little cordyceps flowers, soak for 10 minutes for later use. Spread the ground pork on the bottom of the casserole, press it into a meatloaf, prepare a few more slices of ginger and place it on top of the meatloaf.
3. Put the soaked morel mushrooms and cordyceps flowers into the meatloaf, and then pour in an appropriate amount of hot boiling water. Heating boiling water can quickly set the surface of the patty. You can also use water that has been soaked in morels, this water has a taste, don't waste it, but remember to wash it a little before soaking.
4. Then put the casserole into the steamer, then cover the casserole lid, boil over high heat, cover the steamer lid, and steam for 1 and a half hours through water.
5. Finally, sprinkle some wolfberries to add a hint of fresh and sweet taste, then add a spoonful of salt and monosodium glutamate to taste, and you can eat it out of the pot.