Stir fried sponge gourd with black fungus(hei mu er chao si gua )

Stir fried sponge gourd with black fungus

Introduction:

"Luffa is green, fresh and tender, crisp and sweet. It is a favorite vegetable food in summer. No matter it's fried or made soup, it's fresh and beautiful. It can also dispel fire and heat. Kwai Sai, a quick cook, is very good. Luffa contains protein, fat, carbohydrate, crude fiber, calcium, phosphorus, iron and other nutrients. Auricularia auricula is "the meat in the vegetable". Auricularia auricula has the function of clearing fat and reducing blood pressure. Stir fried with Chinese yam, it is crisp, tender and refreshing. It is a refreshing dish suitable for all ages. This vegetable dish is unusual. Ingredients: red pepper, garlic, refined salt and edible oil

Production steps:

Step 1: ingredients.

Step 2: soak Auricularia auricula and pick small flowers.

Step 3: peel luffa and cut hob block.

Step 4: cut garlic and red pepper.

Step 5: stir fry garlic slices in warm oil.

Step 6: add sponge gourd and stir fry.

Step 7: add some boiling water.

Step 8: stir fry Luffa until soft, add black fungus and stir fry.

Step 9: add shredded red pepper.

Step 10: add salt and stir well.

Step 11: load the plate.

Materials required:

Luffa: 300g

Red pepper: right amount

Refined salt: right amount

Dried black fungus: 5g

Garlic: right amount

Edible oil: right amount

Note: when frying vegetables, add water, suitable to add boiling water.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: light

Chinese PinYin : Hei Mu Er Chao Si Gua