Stir fried wild fungus(qiang chao ye sheng mu er )

Stir fried wild fungus

Introduction:

"Stir fried wild fungus is both plain and delicious. Wild Auricularia auricula is a gift from nature. Stir frying can keep its most delicious taste. Wild Auricularia auricula not only has nutritional function, but also has the functions of Supplementing Qi and strengthening body, nourishing kidney and stomach, promoting blood circulation, etc. it can resist blood coagulation, antithrombotic, reduce blood lipid, reduce blood viscosity, soften blood vessels, make blood flow smooth, and reduce the occurrence of cardiovascular disease. Wild Auricularia auricula is rich in plant collagen, which has a strong adsorption effect. It can also dissolve and oxidize the indigestible foreign matters such as hair, chaff, wood dregs, sand, metal scraps and so on. Often eat wild Auricularia auricula can play a role in clearing the digestive tract, stomach and intestines

Production steps:

Step 1: peel the carrot and change it into a diamond,

Step 2: wash wild Auricularia auricula and remove the root,

Step 3: pour the oil into the frying pan, heat it over medium heat, add the carrot and stir fry,

Step 4: stir fry until cut and serve,

Step 5: pour a little oil into the frying pan, heat it over high heat, add onion, ginger and garlic and saute until fragrant,

Step 6: add black fungus and stir fry until it is broken,

Step 7: add carrot slices,

Step 8: add 1 tbsp oyster sauce and stir fry,

Step 9: add 1 teaspoon salt,

Step 10: stir fry quickly and evenly, then turn off the heat.

Materials required:

Wild Auricularia auricula: 100g

Oil: 1 tbsp

Scallion: 1 Section

Garlic: 3 cloves

Carrot: 1

Refined salt: 1 teaspoon

Ginger: 2 tablets

Note: if you like to eat spicy, you can add some dry pepper when frying.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Qiang Chao Ye Sheng Mu Er