Fried meat with cucumber and fungus(huang gua mu er chao rou )

Fried meat with cucumber and fungus

Introduction:

"Auricularia auricula can nourish yin, moisten lung, generate fluid and lower blood lipid. Auricularia auricula is rich in iron, calcium and phosphorus, rich in vitamin C. its unique fat and plant gum have excellent nourishing effect. Auricularia auricula also has the function of detoxification. Every 100 grams of Auricularia auricula contains 98 mg of iron, which is about 5 times higher than pig liver with the highest iron content in animal food, and 30 times higher than spinach with the highest iron content in green leaf vegetables. Known as "the meat in the vegetable", it is an ideal blood tonic. In autumn, Auricularia auricula should often appear on the children's table. "

Production steps:

Step 1: slice pork and marinate with cooking wine, soy sauce and starch for 10 minutes.

Step 2: soak Auricularia auricula in cold water.

Step 3: wash cucumber, slice and set aside.

Step 4: put the right amount of oil in the pot, add the scallion and stir fry the meat.

Step 5: stir fry until the meat is discolored, add appropriate amount of bean paste.

Step 6: add the soaked fungus and stir fry for a while.

Step 7: add appropriate amount of water, add cucumber slices, stir fry.

Step 8: add appropriate amount of salt to taste, stir well, and then out of the pot.

Materials required:

Auricularia auricula: 50g

Cucumber: 100g

Pork: 150g

Oil: right amount

Cooking wine: moderate

Starch: right amount

Bean paste: right amount

Soy sauce: moderate

Scallion: right amount

Salt: right amount

Note: agaric with cold water bubble hair best. Pork is fresher and tenderer after curing.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Huang Gua Mu Er Chao Rou