Stir fried cabbage stem with black fungus(hei mu er chao bai cai geng )

Stir fried cabbage stem with black fungus

Introduction:

"Auricularia auricula is the scavenger of human body, has a strong adsorption effect, often eating is conducive to the timely discharge of garbage generated in the body, can play a good role in clearing lung. Auricularia auricula can also antithrombotic, hypolipidemic, soften blood vessels, make blood flow smooth, reduce cardiovascular disease. Cabbage is rich in crude fiber, which can moisten the intestines, promote detoxification, stimulate gastrointestinal peristalsis, promote stool excretion and help digestion. "

Production steps:

Step 1: prepare raw materials;

Step 2: soak Auricularia auricula in warm water, remove the pedicel and tear the small flower, wash the cabbage, cut the stem into diamond shape, and I use the leaves to make soup;

Step 3: add proper amount of oil into the pot, stir fry with minced garlic until fragrant, then stir fry with black fungus;

Step 4: add cabbage stalk and stir fry;

Step 5: stir fry until the cabbage stalk is soft, quickly squeeze in the lemon juice, put in the sugar, and stir a few times;

Step 6: pour in the starch and thicken, then add the juice;

Step 7: add salt and chicken powder to taste;

Step 8: finished product.

Materials required:

Cabbage stalk: 200g

Dried black fungus: 20g

Lemon: small half

Sugar: 10g

Starch: 30 ml

Garlic: half head

Oil salt: right amount

Chicken powder: a little

Note: 1. The amount of black fungus in the main ingredient is the weight of dry black fungus; 2. The sour and sweet taste made this time is more crisp.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hei Mu Er Chao Bai Cai Geng