Sauteed Chinese Yam with Black Fungus(mu er chao shan yao )

Sauteed Chinese Yam with Black Fungus

Introduction:

"Autumn is coming, we will start to take tonic, and yam is a very suitable food for tonic."

Production steps:

Step 1: wash black fungus after soaking, peel yam and carrot

Step 2: cut carrot into rhombic slices, yam into rhombic slices, soak in water to prevent yam oxidation

Step 3: heat the pot, add proper amount of peanut oil, add onion and ginger powder, saute until fragrant, pour in carrots and stir fry until golden yellow

Step 4: add black fungus and stir fry

Step 5: take out the yam slices in clear water and put them into the pot, stir fry evenly

Step 6: take out the yam slices in clean water and put them into the pot. Take a little water with you

Step 7: stir fry all the raw materials in the pot evenly, add a little salt, and turn off the heat when there is no soup in the pot

Step 8: the light and nutritious auricular yam is ready

Materials required:

Yam: 200g

Auricularia auricula: 10 pieces

Carrot: 1 small heel

Scallion: right amount

Ginger: right amount

Edible oil: right amount

Five spice powder: a little

Precautions: 1. When removing the yam skin, a plastic bag can be put on the left hand to prevent the yam liquid from sticking on the back of the hand and itching the skin; 2. After cleaning, the yam should be sliced immediately and put into clean water.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : Mu Er Chao Shan Yao