Morel-the “Queen of Bacteria” among rare strains

Morel (Morchella esculenta) is a rare and valuable edible fungus, known as the “queen of bacteria”.Its shape is unique, the cap is honeycomb-shaped, and the milky white stipe supports this delicate structure, like a delicate small umbrella.Morels are not only beautiful in appearance, but also highly respected for their rich nutritional value and medicinal effects.

Morel is rich in protein, amino acids, unsaturated fatty acids and a variety of mineral elements, especially its high content of selenium, which makes it have a significant antioxidant effect.Traditional Chinese medicine believes that morels are flat and sweet, belong to the spleen and stomach meridians, and have the effects of digestion, stomach, phlegm and qi.Modern studies have shown that morels also have a variety of pharmacological effects such as anti-tumor, anti-fatigue, anti-oxidation, and hypolipidemia. They are a kind of “natural, nutritious, and multifunctional” healthy food.

In cooking, morels have become a delicacy on the table with their unique fragrance and delicious taste.Whether it is stewed soup, stir-fry or as a hot pot ingredient, morels can add a unique flavor to dishes.