羊肚菌，形如羊肚，纹络有致，乃山珍之佳品。这一在自然界中独具魅力的食用菌，不仅以其独特的外观和风味赢得了食客们的青睐，更因其丰富的营养价值和广泛的功效作用而备受推崇
羊肚菌含有多种维生素和矿物质，如维他命 D、钙、锌等，这些营养素有助于增强免疫系统，提高抵抗力，使身体更能抵抗疾病的侵害。另外羊肚菌富含多酚和多糖等天然抗氧化剂，能有效中和体内自由基，减缓细胞老化的速度，有助于保持皮肤的弹性和延缓衰老过程。而羊肚菌含有丰富的膳食纤维，有助于促进肠道蠕动，改善便秘问题，并有助于维持肠道健康。

Morels, shaped like morels, have consistent lines, and are a treasure of the mountains. This edible fungus with unique charm in nature has not only won the favor of diners for its unique appearance and flavor, but also is highly respected for its rich nutritional value and extensive efficacy.

Morels contain a variety of vitamins and minerals, such as vitamin D, calcium, zinc, etc. These nutrients help strengthen the immune system, improve resistance, and make the body more resistant to disease. In addition, morels are rich in natural antioxidants such as polyphenols and polysaccharides, which can effectively neutralize free radicals in the body, slow down the rate of cell aging, help maintain skin elasticity and delay the aging process. Morels are rich in dietary fiber, which helps promote intestinal peristalsis, improve constipation, and help maintain intestinal health.

浸泡： 将干羊肚菌放入温水中（40℃），确保羊肚菌完全浸没。 浸泡时间通常为30分钟至1小时，根据羊肚菌的干燥程度而定。

换水清洗： 待羊肚菌软化后，捞出羊肚菌，用清水冲洗去表面的灰尘和杂质。 同时，将浸泡羊肚菌的水通过纱布或滤网过滤，保留清澈的浸泡水，用于后续烹饪。

清洗注意事项 羊肚菌的泡发过程中，不要使用开水或过热的水，以免破坏其营养成分和口感。 清洗时动作要轻柔，避免破坏羊肚菌的形状和完整性。

Soaking: Put the dried morels in warm water (40℃) to ensure that the morels are completely immersed. The soaking time is usually 30 minutes to 1 hour, depending on the dryness of the morels.

Rinse and cleaning: After the morels have softened, remove the morels and rinse with water to remove dust and impurities from the surface. At the same time, the water soaked in morels is filtered through gauze or strainer to retain the clear soaking water for subsequent cooking. Precautions for cleaning, do not use boiling water or overheated water during the foaming process of morels, so as not to destroy their nutrients and taste. Be gentle when cleaning to avoid damaging the shape and integrity of the morels.

一般情况下，干的羊肚菌只需浸泡1-2小时即可烹饪食用，若是浸泡过久的话，不仅容易滋生细菌等有害微生物，还会导致营养流失过多的现象，尤其是夏季天气炎热温度较高的时候，羊肚菌泡发最多不可超过6小时，最好是吃多少泡多少，随吃随泡，若是浸泡时间过长，发现泡羊肚菌的水有泡泡、带有异味、菌肉质地糜烂等变质现象的，则不能继续吃

Under normal circumstances, dried morel mushrooms only need to be soaked for 1-2 hours before cooking and consumption. If soaked for too long, it can not only easily breed harmful microorganisms like bacteria but also lead to excessive nutrient loss. Especially during the hot summer months when temperatures are high, the soaking time for morel mushrooms should not exceed 6 hours at most. It's best to soak only the amount needed and prepare them as you go. If the soaking time is too long and signs of spoilage appear—such as bubbles in the soaking water, an off odor, or a mushy texture—the mushrooms should not be consumed.