Stir fried pork with black fungus and water bamboo in sauce(qian zhi hei mu er jiao bai chao rou xiang tu xiao chao )

Stir fried pork with black fungus and water bamboo in sauce

Introduction:

"The so-called local stir fry, in fact, is: water bamboo, black fungus and lean pork. Because the materials are simple and give people a kind of "village spirit", so it has a nice name - local stir fry. Today, I strongly recommend this dish for white-collar workers because it not only provides nutrition in the body, but also cleans up our "intestinal environment", so that the fat distribution is reasonable and the body is symmetrical, which is conducive to weight loss. It is a very good healthy dish. "

Production steps:

Step 1: soak the dried Auricularia auricula in advance, then wash it and break it into small pieces.

Step 2: peel and wash water bamboo as shown in the picture.

Step 3: mince garlic and ginger, cut Zizania latifolia in half, and then slice.

Step 4: slice the lean pork, stir in soy sauce and starch, and marinate for 10 minutes.

Step 5: Sauce: mix the right amount of refined salt, pepper, chicken essence, soup (or water) and starch into salty sauce for standby; (I usually stew soup every day, so what I put in is soup, if not, I can put in water as appropriate).

Step 6: heat the oil in a hot pan, add minced garlic and ginger and saute until fragrant.

Step 7: put the marinated pork in, stir fry until it changes color, and take out the sliced pork.

Step 8: wash the pan, then heat the oil, add minced garlic and ginger, stir fry water bamboo and black fungus, add some soup, cover and simmer for 1 minute.

Step 9: take out the lid of the pot, put in the fried meat and stir fry it quickly.

Step 10: pour in the sauce, continue to stir fry until the sauce is collected, and then put it on a plate.

Step 11: Zizania latifolia is rich in vitamins with the function of antialcoholism. The organic nitrogen of Zizania latifolia is in the state of amino acid, and can provide sulfur. It tastes delicious, has high nutritional value and is easy to be absorbed by human body. However, because Zizania latifolia contains more oxalic acid, its calcium is not easy to be absorbed by human body. Zizania latifolia is also rich in crude fiber, which can help to clean the intestines.

Step 12: Auricularia auricula has the functions of Invigorating Qi and nourishing blood, moistening lung and relieving cough, anticoagulant, reducing blood pressure and anticancer; the iron content is extremely rich, so eating Auricularia auricula often can nourish blood and keep face, make skin ruddy and radiant, and prevent iron deficiency anemia; it is conducive to the complete consumption of fat in the body, promote the movement of fat in the body, make the fat distribution reasonable and symmetrical; cellulose promotes intestinal peristalsis and promotes the growth of body Into the fat excretion, conducive to weight loss. Pork, on the other hand, can provide us with essential protein.

Materials required:

Zizania latifolia: moderate

Auricularia auricula: right amount

Starch: right amount

Lean pork: moderate

Soup: right amount

Garlic: right amount

Ginger: right amount

Refined salt: right amount

Pepper: right amount

Chicken essence: appropriate amount

Edible oil: right amount

Note: warm tips of Jingchu: edible fungus is not suitable for eating with snails: from the perspective of food properties, cold snails and slippery edible fungus are not conducive to digestion, so they are not suitable for eating with snails. Radish and agaric can not be rinsed together: mutton is warm and easy to get angry when eating too much. Traditional Chinese medicine stresses the dietotherapy of "hot then cold". Therefore, it is best to match mutton with some cool and sweet vegetables. Auricularia auricula is a good product for tonifying blood and reducing blood pressure, especially suitable for pregnant women with high blood pressure. Zizania latifolia is not suitable to be eaten with tofu, it is easy to form stones.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Qian Zhi Hei Mu Er Jiao Bai Chao Rou Xiang Tu Xiao Chao