Fried bean with lotus root slices in abalone juice(bao zhi ou pian chao dou jiao )

Fried bean with lotus root slices in abalone juice

Introduction:

"I like to make dishes with several ingredients. They are rich in nutrition. They have various tastes and bright colors, which can arouse appetite. In this steaming summer day, making a stir fry of seasonal vegetables will not only supplement nutrition, but also give people a pleasant feeling. Even if you eat, you will be in a good mood, and let the sultry boredom of summer melt away with the enjoyment of a delicious food In fact, delicious food is also a kind of fun. Learn to enjoy it. "

Production steps:

Step 1: remove the cowpea horn, cut into sections and let it go into the water

Step 2: blanch the lotus root slices in the pot

Step 3: sliced pork, tomato, sliced agaric

Step 4: heat the pot, add oil and put the meat slices into the pot

Step 5: stir fry the scallion, garlic slice and five spice powder

Step 6: put proper amount of soy sauce in the pan

Step 7: stir fry lotus root slices and beans

Step 8: add abalone juice

Step 9: add some Meiji juice and salt

Step 10: add persimmon and fungus to stir fry

Step 11: add chicken essence

Step 12: stir fry evenly

Materials required:

Lotus root slices: 200g

Cowpea horn: 200g

Pork: 50g

Auricularia polytricha: 30g

Tomato: 1

Oil: right amount

Salt: right amount

Chicken essence: 3G

Meiji delicious juice: 5g

Abalone juice: 10g

Wuxiangfen: 3G

Soy sauce: 5g

Precautions: 1. This dish is suitable for quick frying; 2. The cooking time should be long rather than short, to ensure that the beans are thoroughly cooked; 3. It has the functions of harmonizing viscera, nourishing spirit, benefiting qi and spleen, eliminating heat and dampness, promoting diuresis and detumescence; it can also be used for heat dampness injury, vomiting, diarrhea and tendon transformation

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Bao Zhi Ou Pian Chao Dou Jiao