Fried sliced meat with scallion and fungus(jia chang cai da cong mu er chao rou pian )

Fried sliced meat with scallion and fungus

Introduction:

"A few days ago, my niece sent me two bags of wild northeast black fungus. No preservatives, easy to foam. After bubble hair hypertrophy soft, meat is particularly delicious. Every time I soak more and put it in the refrigerator, it's very convenient to grab one when cooking. Wild Auricularia auricula is relatively small, its ears are relatively broken and thin, its back is slightly gray white, its flower piece is elastic, and it has a delicate smell. The higher the quality, the better the water swelling. Auricularia auricula, also known as black fungus, light fungus. Mycological classification belongs to basidioidea, Auricularia, auriculariaceae. It is dark brown in color, soft in texture, delicious in taste, rich in nutrition, and can be either vegetarian or meat. It not only adds to the style of Chinese cuisine, but also nourishes the blood and keeps the face, makes the skin ruddy and radiant, and can prevent iron deficiency anemia and other medicinal effects. "

Production steps:

Step 1: prepare the ingredients.

Step 2: cut the tenderloin into slices, add salt and starch, and set aside.

Step 3: soak and wash Auricularia auricula in advance.

Step 4: slice the scallion.

Step 5: add oil into the pan, heat up, saute shredded ginger, put in sliced meat and stir well.

Step 6: stir fry until the meat changes color, add sauce, oil, wine and sugar, and continue to stir fry.

Step 7: put down the soaked agaric.

Step 8: stir well and add salt.

Step 9: add scallion and stir fry quickly. Add chicken essence to taste.

Materials required:

Auricularia auricula: 20g

Loin: 100g

Scallion: right amount

Shredded ginger: right amount

Salt: right amount

Chicken essence: appropriate amount

Sugar: right amount

Soy sauce: right amount

Cooking wine: moderate

Note: soak agaric in cold water. In this way, the nutritional value of Auricularia will not be lost, and the taste and taste of Auricularia will not change.

Production difficulty: simple

Technology: explosion

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Jia Chang Cai Da Cong Mu Er Chao Rou Pian