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

Sauteed Chinese Yam with Black Fungus

Introduction:

Production steps:

Step 1: wash and reserve the materials

Step 2: cut the yam in half, slice and soak it in water

Step 3: bring to a boil with water in the pan, and blanch the tablet for 1 minute. Take out the drain

Step 4: add the boiled yam slices and stir fry them

Step 5: put oil in the pan, stir fry garlic cloves, and stir fry Auricularia auricula for a while

Step 6: stir fry with salt

Step 7: add the boiled yam slices and stir fry them

Step 8: stir fry with salt

Step 9: stir fry with a little oyster sauce

Step 10: pour in a little water and cook

Step 11: finally add some chicken essence to stir fry, and then out of the pot

Materials required:

Yam: right amount

Auricularia auricula: right amount

Garlic: right amount

Salt: right amount

Chicken essence: appropriate amount

Oyster sauce: right amount

Note: the last sprinkling of water will make the fungus taste softer. After slicing, the glutinous yam needs to be soaked in salt water immediately to prevent oxidation and blackening. There will be mucus when cutting the fresh yam, which is easy to slip and hurt the hand. You can wash it with water and a little vinegar first, which can reduce the mucus

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: other

Chinese PinYin : Mu Er Chao Shan Yao