Stir fried three kinds of Jiangsu cuisine(su cai qing chao san yang )

Stir fried three kinds of Jiangsu cuisine

Introduction:

"It's a light dish."

Production steps:

Step 1: cut the yam into pieces and tear the fungus into small pieces by hand.

Step 2: cut the vegetables into inch sections.

Step 3: cut green onion, ginger, garlic and pepper.

Step 4: add boiling water to the pan and drop a few drops of oil.

Step 5: blanch the vegetables and take them out.

Step 6: pour in the yam and fungus, bring to a boil for another half minute, remove and drain the water.

Step 7: set the pot on the fire, heat up the oil, add onion, ginger, garlic and pepper, and saute until fragrant.

Step 8: stir fry yam and Auricularia auricula, add a little sugar to adjust the taste.

Step 9: stir fry, then add the vegetables and stir well.

Step 10: add salt and monosodium glutamate, thicken with starch, pour in sesame oil and mix well.

Materials required:

Water hair fungus: 100g

Yam: 250g

Vegetables: 200g

Scallion: right amount

Ginger: right amount

Garlic: right amount

Pepper: right amount

Sugar: right amount

Salt: right amount

MSG: right amount

Starch: appropriate amount

Sesame oil: appropriate amount

Salad oil: right amount

Note: when scalding vegetables, please don't scald them too much.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: light

Chinese PinYin : Su Cai Qing Chao San Yang