Stir fried sliced meat with agaric(mu er cai chao rou pian )

Stir fried sliced meat with agaric

Introduction:

"Also known as rattan, sunflower, bean curd and purple horn leaf, it is an ancient vegetable in China. Because its leaves are round, thick and sticky, like the feeling of Auricularia auricula, it is commonly known as agaric. After cooking, the tender leaves of agaric are fragrant and delicious, and taste tender and smooth, which is deeply loved by Southern residents. Northerners also taste its delicacy. It is an ancient vegetable in China. The tender leaves of Nostoc Commune are delicious, tender and smooth after cooking, which is deeply loved by Southern residents. For several years, northerners have also tasted its delicacy

Production steps:

Step 1: slice the lean pork, add wine to remove the fishy smell, add a little salt, knead the meat and marinate for 10 minutes

Step 2: wash bean curd

Step 3: pour oil into the hot pot

Step 4: add ginger, garlic and sliced meat, stir fry until the sliced meat changes color

Step 5: add vegetables, stir fry for a while, put a little salt, MSG

Step 6: take out the pot and put it on the plate

Materials required:

Agaric: moderate

Lean pork: moderate

Ginger: right amount

Garlic: right amount

Edible oil: right amount

Salt: right amount

MSG: right amount

Cooking wine: moderate

Note: edible agaric note 1. Hypertension, liver disease, constipation patients can eat more, very suitable for the elderly to eat. 2. Pregnant women and those with deficiency of spleen and stomach should be cautious. 3. Agaric is suitable for vegetable frying. It should be quickly fried with high heat. It is easy to produce mucus after a long time of frying, and it is not suitable to put soy sauce.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Mu Er Cai Chao Rou Pian