Auricularia auricula with hot pepper(jian jiao mu er )

Auricularia auricula with hot pepper

Introduction:

"Northeast China is rich in Auricularia auricula, especially after a few rainy days, there will be a lot of Auricularia auricula under the trees on the hill. I remember when I was a child, my mother always took us to pick Auricularia auricula, picked it back to dry, and soaked it in warm water in advance when cooking. It can be fried or cold mixed. Stew can be used with many vegetables and meat, and we can't finish it until winter, sometimes we have to deliver it To relatives and friends, now people pay attention to health, eating Auricularia auricula is a good choice, introduce the benefits of often eating Auricularia auricula. 1, beauty and beauty of the best product. Auricularia auricula is rich in protein, its protein content is comparable to animal food, so it has the reputation of "meat in vegetarian". In addition, the content of vitamin E is very high, it is the best product for whitening skin. The most important thing is the highest content of iron, said to supplement iron It is generally believed that spinach, lean meat and animal liver are rich in iron. In fact, in all foods, Auricularia auricula has the highest iron content, more than 20 times that of spinach and more than 7 times that of pig liver. Therefore, it is a high-quality food source to nourish skin and blood and prevent iron deficiency anemia. 2. Black fungus is rich in cellulose and a special plant collagen. These two substances can promote gastrointestinal peristalsis, prevent constipation, facilitate the timely removal and excretion of toxic substances in the body stool, and help to resolve endogenous foreign bodies such as gallstones and kidney stones. For patients with initial cholecystitis and stones, if they eat Auricularia auricula 1-2 times a day, the pain, nausea and other symptoms can be relieved in 2-5 days. 3. Prevention of cardiovascular and cerebrovascular diseases Auricularia auricula contains vitamin K and rich calcium, magnesium and other minerals, can reduce blood clots, prevent thrombosis and other diseases, has the role of prevention and treatment of atherosclerosis and coronary heart disease. Auricularia auricula has the function of promoting blood circulation and anticoagulation, which is not suitable for people with hemorrhagic diseases. Pregnant women should not eat more. Normal people eat 10-15g a day. "

Production steps:

Step 1: soak Auricularia auricula and tear it into small pieces

Step 2: cut pepper into hob pieces and carrot into slices

Step 3: heat the pan, add the oil and remove the meat

Step 4: add a little thirteen spices, then pour in the right amount of yipinxian soy sauce, oyster sauce, fry the meat and color it

Step 5: stir fry the fungus for a while

Step 6: add pepper, carrot slices, salt and stir fry

Step 7: add some monosodium glutamate and stir well

Materials required:

Auricularia polytricha: 300g

Peppers: 2

Pork hind leg: 100g

Carrot: right amount

Oil: right amount

Salt: right amount

Scallion: right amount

Minced garlic: right amount

Oyster sauce: right amount

Soy sauce: right amount

MSG: right amount

Thirteen spices: appropriate amount

Note: 1. Dry agaric should be soaked with warm water before cooking, and the parts that are still tight after soaking should not be eaten. 2. Fresh Auricularia auricula contains toxin and is not edible. 3. Auricularia auricula has the function of promoting blood circulation and anticoagulation, which is not suitable for people with hemorrhagic diseases. 4. Pregnant women should not eat more.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Jian Jiao Mu Er