Stewed towel gourd with agaric and light vegetable(dan cai mu er hui si gua )

Stewed towel gourd with agaric and light vegetable

Introduction:

"Dad pulled out his teeth today, because he was afraid of eating hard food to the wound, so I made the following dish -- pickled sponge gourd with agaric. It's the first time I've made it. I didn't expect that it tasted good. My father didn't feel any pain in the place where he had pulled out his teeth

Production steps:

Step 1: soak and wash black fungus, then chop it.

Step 2: soak the light vegetables for a while, wash and chop them.

Step 3: peel luffa and cut it into small pieces.

Step 4: pour proper amount of edible oil into the pot, add chopped black fungus, add salt and chicken powder, stir fry, then pour in proper amount of water, cover the pot and cook until boiling.

Step 5: then pour in minced light vegetables, black pepper and rice wine (to remove the fishy smell of light vegetables) and continue to simmer.

Step 6: about 15 minutes after cooking, pour in the sponge gourd diced, stir fry.

Step 7: add a little soy sauce and stir fry until the towel gourd turns green.

Materials required:

Auricularia auricula: 5

Light dish: 20 pieces

Luffa: 2

Salt: 1 teaspoon

Chicken powder: 1 tsp

Black pepper: right amount

Soy sauce: moderate

Rice wine: moderate

Note: towel gourd is very tender, so it's not suitable to cook for a long time. Add it at the end. Stir fry it to make it green and soft.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Dan Cai Mu Er Hui Si Gua