Mushroom and yam casserole(shi gu shan yao bao )

Mushroom and yam casserole

Introduction:

"This is a delicious, nutritious and healthy soup. It's easy to make, and it's easy to cook. It's very suitable for eating in the hot and humid weather before and after Xiaoman. Yam's appearance is not surprising, soil brown skin, cylindrical shape, white and strong meat, taste slightly sour and sticky when chewing. However, "medicine can not be looked at". According to ancient books, eating yam has the functions of "bright ears and eyesight" and "no hunger for prolonging the year", which is very beneficial to human health. Yam has the effects of strengthening spleen, removing dampness, tonifying Qi, benefiting lung, strengthening kidney and essence. Yam contains soluble fiber, which can delay the emptying of food in stomach and control the rise of blood sugar after meals. It is worth mentioning that yam is a kind of natural slimming food for mm. It contains enough fiber, after eating will produce a sense of fullness, so as to control the desire to eat. Secondly, yam itself is a kind of high nutrition, low calorie food, you can safely eat more without the worry of getting fat

Production steps:

Step 1: prepare materials.

Step 2: prepare the ingredients.

Step 3: cut the fungus into even pieces, blanch in boiling water, add appropriate amount of salt to remove bacteria for about 2 or 3 minutes.

Step 4: remove the attached froth with cold water and drain for standby.

Step 5: peeled yam, cut hob pieces, soak in water with white vinegar to prevent oxidation and blackening.

Step 6: cut onion, ginger, sweet peas and water (I use frozen)

Step 7: heat the pan, pour the oil, add onion and ginger, stir fry until fragrant.

Step 8: pour in the dried mushrooms and stir fry well.

Step 9: quickly drain the yam, put it into the pot and stir fry with mushroom.

Step 10: add cooking wine to remove the earthy smell, add half a spoonful of sugar to make it fresh.

Step 11: add hot water instead of cold water.

Step 12: start another stove and heat the sand pot. (don't dry for too long)

Step 13: pour the soup and vegetables into the hot sand casserole, add the thick soup treasure, roll over high heat and simmer over low heat.

Step 14: before turning off the heat, add peas and taste the salt. I think the soup is salty enough, so there is no need to add salt.

Step 15: you can add some black pepper when you come out of the pot, or you can add a few drops of sesame oil to your taste.

Materials required:

Yam: 200g

Mushroom: 100g

Mushroom: 100g

Pleurotus ostreatus: 80g

Coprinus comatus: 80g

Pleurotus eryngii: 80g

Onion: 80g (or scallion)

Sweet pea: 80g

Ginger: 15g

Edible oil: 20ml

Cooking wine: 10ml

Baojungu soup: 1 box

White vinegar: right amount

Sugar: 8g

Note: 1, yam peeled easily cause skin allergy, you can wear disposable gloves. 2. Yam cut to quickly into the water, add a little white vinegar, in order to prevent black. 3. Use hot water for hot dishes and soup. Cold water will make mushrooms tight and hard to taste.

Production difficulty: ordinary

Technology: pot

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Shi Gu Shan Yao Bao