Sauteed Chinese Yam with Black Fungus(mu er chao shan yao )

Sauteed Chinese Yam with Black Fungus

Introduction:

"The colloid contained in Auricularia auricula can also absorb the dust and impurities left in the human digestive system and discharge them out of the body. It has a cleaning effect. Yam is also a good food for strengthening the spleen. Both of them are special for health preservation. Today, we'll fry them in a pot."

Production steps:

Step 1: soak and slice the yam in water.

Step 2: tear Auricularia auricula into small flowers after soaking, and soak medlar in water.

Step 3: saute garlic rice with hot oil, pour lean meat and stir fry.

Step 4: stir fry the meat until it turns white and discolored, then add a little soy sauce, and set aside.

Step 5: leave the oil in the pan, pour in the fungus and stir fry for two minutes.

Step 6: pour in the dried yam.

Step 7: add dried Lycium barbarum.

Step 8: add a spoonful of salt to taste.

Step 9: pour the previously fried shredded meat back into the pot.

Step 10: add a little soy sauce to taste.

Materials required:

Yam: right amount

Wolfberry: moderate

Auricularia auricula: right amount

Lean meat: moderate

Garlic rice: right amount

Salt: right amount

Note: yam must be soaked in water after peeling, otherwise it is easy to oxidize. Stir fry Auricularia auricula for two minutes before putting yam.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: Original

Chinese PinYin : Mu Er Chao Shan Yao