Stir fry in lotus pond(he tang xiao chao zi chuang )

Stir fry in lotus pond

Introduction:

"For light food, it is recommended to blanch the main ingredients before frying."

Production steps:

Step 1: yam cucumber black fungus Coprinus operation start: yam and cucumber cut diamond pieces, black fungus bubble hair Coprinus, wash with cold water, and then hand dry water, boil a pot of water, respectively blanch yam black fungus Coprinus, divide the blanching water [not all the ingredients] gradually take out Coprinus, cool in cold water, and then hand dry water.

Step 2: This is one after another after blanching water into the plate.

Step 3: cool the oil in a hot pan, add the scallion and a clove of garlic to saute until fragrant, add the coprinus comatus and black wood, stir fry, sprinkle some vinegar, add yam and cucumber, stir fry, and then add salt, sugar and mushroom essence.

Materials required:

Yam: right amount

Cucumber: moderate

Suitable amount: Auricularia auricula

Coprinus comatus: right amount

Vinegar: right amount

Sugar: right amount

Salt: right amount

Mushroom essence: moderate amount

Scallion: right amount

Garlic: right amount

Note: Chinese yam blanching does not affect the crispness at all. It also ensures that the food is cooked. I hate and am afraid of the result of not blanching the ingredients.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : He Tang Xiao Chao Zi Chuang