Colorful Chinese yam(wu cai shan yao ding )

Colorful Chinese yam

Introduction:

"This colorful yam is rich in nutrition, low in fat and few in calories. After eating, it can not only increase the sense of satiety, but also strengthen the spleen and lose weight!"

Production steps:

Step 1: prepare materials. Soak Auricularia auricula in cold water. Dice.

Step 2: peel the yam and dice the yam, cucumber and pumpkin.

Step 3: blanch the yam for 1 minute. Take up the supercooled River and drain it.

Step 4: blanch the pumpkin for 1 minute and take it out.

Step 5: cut green onion and garlic separately.

Step 6: heat the oil in a hot pot, stir fry shallot and garlic, pour in boiled yam, pumpkin, cucumber, corn and Auricularia auricula, stir fry for 3 minutes, add salt, sugar and black pepper to taste; stir fry evenly.

Materials required:

Yam: 200g

Pumpkin: 50g

Cucumber: Half Root

Corn kernels: right amount

Auricularia auricula: right amount

Scallion: right amount

Garlic: right amount

Black pepper: moderate

Salt: right amount

Oil: right amount

Note: 1 yam contains more mucus, direct cooking will make dishes turbid, viscous, not refreshing, should first use boiling water to blanch excess mucus. 2. The yam should not be fried for a long time after flying in water, otherwise it is easy to be broken and rotten, which makes the appearance of the dishes not good, and it is not convenient for the entrance. The mucus of yam can make people's skin allergic and itchy, so gloves should be worn when handling yam. 4. After cutting yam, soak it in clean water to avoid oxidation and blackening.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Wu Cai Shan Yao Ding