In the spring, fresh wild fungus, morel, and morel are the first of the four rare bacteria. The potassium and phosphorus content per 100 grams of dry sample is 7 times and 4 times that of Cordyceps sinensis. The zinc content is 4.3 times that of the mushroom. 4 times; the iron content is 31 times that of mushrooms and 12 times that of monkey heads. Morel should be fresh, so the simpler the better, the less seasonings the better, in order to retain the unique flavor of the morel.
Wash the Morchella with water (the morel leaves are very brittle, lighter when washing), and after the water is dry, use a knife to set the morel to the two halves.
The scallion and green onion were sliced separately for use.
Bring the tender tofu into boiled water for 2-3 minutes.
Cook the tender tofu and cut into small pieces and fry in a hot oil pan.
Fry until double-sided golden and then pan. Leave a small amount of oil at the bottom of the pot.
After chopping the onion with a chopped green onion, pour the fried tofu into the pan and stir fry a few times. Pour the cut morel into the pot and stir fry.
Morel is very easy to cook. Pour in two spoons of soy sauce and seasoning.
Out of the pot. Sprinkle the chopped green on top of the plate. A very delicious and delicious morel tofu is ready.
The fresh morel leaves are very brittle and should be handled with care.