Question 2: How to dry fresh Morchella? Put the Morchella on the dining table, dry it in a sunny and ventilated place for one day to half-dry, and then naturally dry it in a ventilated and cool place, so that the dried Morchella has bright color and no loss of nutrition.

Mutton tripe is also called Morchella, delicious Morchella and Morchella. It is a precious edible fungus and medicinal fungus. Morchella was found in 18 18. Its structure is similar to that of Tricholoma, and the upper part is folded into a net, which looks like a honeycomb and a sheep's belly, hence the name. Used for food stagnation, abdominal distension, phlegm stagnation, asthma and cough.

Question 3: What is the drying speed of Morchella 10 kg in the sun? According to the drying speed of Morchella in different periods, the early futures are generally 8 kg to 9 kg, and the tail futures 10 kg or more. There is also a low drying rate after rain. You know, the highest drying rate here is five or six kilograms to one kilogram. This is because the management is not in place, the bacteria in the field are seriously dehydrated and the shipment rate is high. Of course, this is related to the variety and drying process. For example, the weight of the same plot after drying in the shade is generally higher than the shipment rate after drying in the shade. The reason is not explained, which is roughly the case.

Question 4: Does Morchella need to be dried before drying? Raw material treatment: cut fresh Morchella into sections. The length of the cutting handle should be determined according to the shape, meat, quality and noodles of Morchella, and it can be divided into three grades: bran removal, half-foot cutting and flat-foot cutting. Generally speaking, the fragrant morel with small face, thin meat and long feet should be bran-removed (left). For Morchella esculenta with large round surface, thin meat and soft texture, its half foot can be taken (that is, the half foot of Morchella esculenta is cut off), and the value range is about1~1.5 cm; Morchella is big and round, and its meat is thick and hard. It is advisable to have flat feet, that is, cut off your feet and leave them about 0.5 cm. According to the size of Morchella noodles, the thickness of Morchella meat, the roundness of Morchella noodles and the quality of Morchella, cutting off different lengths of Morchella feet has great influence on the price and output of dried Morchella products.

Question 5: Morchella has a layer of white powder on its surface when it is dry. How to remove the hard brush?

Question 6: I don't know how much a catty of Morchella is, but it's a bit expensive.

Question 7: Fresh Morchella is easy to grow white meat worms. How to dry quickly in 30 minutes? Is the white meat bug broken?

Question 8: Hello, how much is Morchella? They have not been dried. Where can I sell it? toadstool

In our Yunnan province

, 40 yuan 1 kg.

That's right. New Human Being

Pick it out.

Question 9: How many Jin of dried boletus? Usually, the dry rate of fresh ginseng is. This means it's about. A catty of fresh ginseng can be dried to produce a catty of dry ginseng. Just a catty of fresh ginseng, dried.

Question 10: Where do you usually buy wild Morchella? What's the current price? The old people in the countryside picked a lot, which has been dried, about dozens of pounds, looking for sales. In recent two years, China has developed a large number of Morchella cultivation. Lead to market saturation. Sales are not going well. The price has dropped. Therefore, there are not many buyers. The price is unstable. Up and down.