Fried pork slices with lotus root and Auricularia auricula(lian ou mu er chao rou pian )

Fried pork slices with lotus root and Auricularia auricula

Introduction:

"There are many advantages to eating lotus root. It's suitable for raw and cooked lotus root, but the effect is completely different after eating raw and fried. "Lotus root raw, heat clearing and cooked, tonifying the spleen and stomach.". After the lotus root is fried or cooked, its nature changes from cool to warm. It loses the function of eliminating stasis and clearing heat, and becomes beneficial to the spleen and stomach. It has the functions of nourishing stomach, nourishing Yin, benefiting blood and stopping diarrhea. It is suitable for all kinds of people to eat. "

Production steps:

Step 1: peel lotus root, soak Auricularia auricula in cold water, wash and tear into small flowers. A piece of pork.

Step 2: peel the pork and cut it into thin slices (it's better to freeze it before cutting it. You can make it thinner). Use cooking wine, a little soy sauce, salt, thirteen spices, monosodium glutamate and water lake powder to marinate it for about 10 minutes in advance, which can make it tasty, tender and deodorize.

Step 3: cut lotus root into thin slices.

Step 4: if the cut lotus root is not fried immediately, it's better to soak in water, which is not easy to oxidize and turn black.

Step 5: pour a little oil into the pot. After the oil is hot, throw in ginger slices, scallion and pickled pepper to stir up the fragrance.

Step 6: pour in a good meat slice.

Step 7: stir fry until the meat turns white.

Step 8: stir fry for 5 or 6 more times and serve.

Step 9: add lotus root slices.

Step 10: a spoonful of vinegar.

Step 11: a spoonful of sugar.

Step 12: half a teaspoon salt, stir fry quickly and evenly. (because the meat has been tasted before)

Step 13: when frying, if you feel a little dry, you can pour in a little water.

Step 14: put in black fungus.

Step 15: continue to stir well.

Step 16: finally pour in the fried meat and stir fry for 4 or 5 times.

Step 17: serve the dish.

Materials required:

Lotus root: one

Pork: 150g

Auricularia auricula: 20g

Scallion: right amount

Ginger: right amount

Pickled pepper: appropriate amount

Salt: half a teaspoon

Vinegar: a spoonful

Sugar: a spoonful

Starch: 2 teaspoons

Thirteen spices: half a teaspoon

Cooking wine: 2 teaspoons

MSG: a spoonful

Raw soy sauce: a spoonful

Note: 1. Lotus root is cold and has the function of clearing heat and cooling blood. When the weather is hot, whose child has nosebleed, just eat some raw lotus root. Because lotus root contains a lot of tannic acid, has the effect of vasoconstriction, can be used to stop bleeding. Lotus root can also cool blood and disperse blood. Traditional Chinese medicine believes that it is a good food therapy for febrile disease. 2. After boiling, lotus root has the function of nourishing yin and relieving heat, which is beneficial to people. 3. Lotus root has high iron content, so it is suitable for patients with iron deficiency anemia. 4, because it is quick fried, so the best Kwai skin is removed. If it's braised or stewed, the skin of the meat must be kept. The stewed meat is soft and glutinous. It's delicious. 5. The meat must be tasted in advance. It can be directly fried with firewood, which is also fishy.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Lian Ou Mu Er Chao Rou Pian