Sauted Chinese fungus with sausage(la chang chao mu er )

Sauted Chinese fungus with sausage

Introduction:

"Every 100 grams of Auricularia auricula contains 10.6 grams of protein, 0.2 grams of fat, 65.5 grams of carbohydrate, 7.0 grams of crude fiber, 357 mg of calcium, 201 mg of phosphorus, 185 mg of iron; it also contains vitamin B1, vitamin B2, carotene, nicotinic acid and other vitamins, inorganic salts, phospholipids, plant solid alcohol, etc. The iron content of Auricularia auricula is very high, which is 20 times higher than celery in vegetables and about 7 times higher than pig liver in animal food. Is a very good natural blood food

Production steps:

Step 1: slice the sausage. (bacon is OK)

Step 2: soak Auricularia auricula in warm water, wash and tear into small flowers.

Step 3: roughly cut the garlic into sections.

Step 4: put the right amount of oil in the pot, and put in the sausage.

Step 5: after frying out the oil of sausage, put in the garlic stick.

Step 6: add a little carrot slices and stir fry.

Step 7: when the carrot is soft, put in the fungus.

Step 8: season with salt.

Step 9: turn off the fire and add sesame oil.

Step 10: add a few drops of fresh chicken juice and stir well.

Materials required:

Auricularia auricula: right amount

Garlic: right amount

Spicy sausage: moderate amount

Moderate amount: carrot

Sesame oil: right amount

Salt: right amount

Fresh chicken juice: right amount

Note: 1, black fungus to warm water bubble hair. 2. Adding a little salt to wash black fungus can quickly remove impurities.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: garlic

Chinese PinYin : La Chang Chao Mu Er