Stir fried four colors(chao si se )

Stir fried four colors

Introduction:

"The so-called four colors is a home cooked stir fry with four colors of ingredients. Green peppers, red carrots, black fungus and white bean skin. The colorful plants in nature are moistened by sunlight, rain and dew, which provide a food source for the soul of all things. The five internal organs of the human body are closely related to the five colors of nature. Green nourishes the liver, red nourishes the heart, yellow benefits the spleen and stomach, white moistens the lung, and black nourishes the kidney. So this dish is a private dish for health care. "

Production steps:

Step 1: main and auxiliary materials: green pepper, carrot, bean skin, black fungus

Step 2: soak Auricularia auricula in advance and set aside. Wash and slice carrots.

Step 3: cut the bean skin into pieces.

Step 4: wash the green pepper, remove the pedicels and seeds, and slice.

Step 5: heat up the oil and saute the scallions. Put in the carrot slices. Stir fry again and again over low heat until the carrot is raw.

Step 6: add the bean skin and black fungus and stir fry evenly. Cook in the soy sauce.

Step 7: add appropriate amount of water, simmer the soybean skin until soft and glutinous. Season with salt.

Step 8: add green pepper slices, stir evenly, put monosodium glutamate extract fresh.

Step 9: pour in the starch and thicken it. After the sauce is gelatinized, turn off the heat.

Step 10: take out the pot and put it on the table.

Materials required:

Green pepper: 2

Carrots: 3

Bean skin: 200g

Black fungus: 100g

Oil: right amount

Salt: right amount

Soy sauce: moderate

MSG: right amount

Starch: appropriate amount

Note: 1, pay attention to stir fry order, must first stir fry carrot slices, easy to absorb carotene. 2. Put black fungus and bean skin in the middle to make the bean skin soft and waxy. 3. Finally put green pepper, in order to ensure that green pepper crisp.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : Chao Si Se