Stir fried cucumber with fungus(mu er chao huang gua )

Stir fried cucumber with fungus

Introduction:

"Now the global environmental pollution problem is more and more serious, so we can often eat some black fungus to discharge the body garbage. Auricularia auricula is rich in plant collagen, which has a strong adsorption effect. It can also dissolve and oxidize the indigestible foreign matters such as hair, chaff, wood dregs, sand and metal scraps. Often eat black fungus can play a role in cleaning the lungs and digestive tract. And Auricularia auricula also contains a lot of polysaccharides and lecithin, which can remove the excess fat in blood vessels and prevent the deposition of fat in the wall of blood vessels, so as to prevent atherosclerosis

Production steps:

Step 1: soak the Auricularia auricula with water, wash away the sediment, and then tear it into small pieces.

Step 2: wash cucumber, slice and cut scallion into sections.

Step 3: take a small bowl, add two spoonfuls of boiling water, pour in half of the concentrated broth, and make a high soup.

Step 4: heat up the frying pan, pour in the cooking oil, heat up and stir in the scallion.

Step 5: stir fry the fungus and cucumber twice.

Step 6: add the soup and stir fry until the cucumber is soft.

Step 7: thicken with starch and pour in a little sesame oil.

Materials required:

Cucumber: 100g

Auricularia auricula: 20g

Oil: right amount

Salt: right amount

Scallion: right amount

Concentrated soup: half a stick

Starch: appropriate amount

Sesame oil: appropriate amount

Note: concentrated soup contains heavy salt, according to personal taste of this dish to put less or no salt.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: light

Chinese PinYin : Mu Er Chao Huang Gua