Stir fried Chinese yam with wolfberry and Auricularia auricula(gou qi mu er chao shan yao )

Stir fried Chinese yam with wolfberry and Auricularia auricula

Introduction:

"This stir fried yam with Chinese wolfberry and Auricularia auricula is a stomach nourishing dish suitable for eating after the festival. The main ingredient is Auricularia auricula, which is widely recognized as a scavenger. The yam has the function of strengthening the spleen and stomach, helping digestion. It is also decorated with a little Chinese wolfberry which can mildly tonify the kidney. Eating this dish after the festival can help regulate the body after overeating."

Production steps:

Step 1: Materials: yam, black fungus, medlar, green pepper, Chicken salt, white vinegar

Step 2: soak wolfberry and wash; soak Auricularia auricula in hot water and wash; cut off the root and tear into small pieces; wash green pepper and cut into pieces

Step 3: wash the yam, peel and slice it, immerse it in boiling water with a little white vinegar to prevent oxidation and blackening, and take it up and cool it with cold water

Step 4: heat the frying pan, add oil to 70% heat, add green pepper and Auricularia auricula and stir fry;

Step 5: add yam, add 2 tbsp water and stir fry for 2 minutes

Step 6: add salt and medlar chicken essence and stir well

Step 7: white, red, black and green, bright color, crisp and refreshing.

Materials required:

Yam: right amount

Auricularia auricula: right amount

Wolfberry: moderate

Green pepper: right amount

Salt: right amount

Vegetable oil: right amount

White vinegar: right amount

Chicken essence: appropriate amount

Note: raw yam is easy to turn black after peeling, which is the result of oxidation with air. The color is not good-looking. How can yam remain black? It's very simple. Reduce the exposure time of yam to air. Use water under the tap to wash yam and peel it quickly. Slice the peeled yam and put it into boiling water mixed with white vinegar to cut off the contact with air. In this way, the cut yam will not turn black. Yams are also very crisp. You can also soak in cold water mixed with white vinegar. You can also add a few drops of white vinegar when frying, so the yam is very crisp.

Production difficulty: simple

Technology: stir fry

Production time: one hour

Taste: Original

Chinese PinYin : Gou Qi Mu Er Chao Shan Yao