Stir fried fungus with Chinese yam(shan yao chao mu er )

Stir fried fungus with Chinese yam

Introduction:

"Healthy seasonal vegetable yam, with Auricularia auricula, full of nutrition and delicious. Let's tell you a trick to increase the taste of Chinese Yam: after cutting Chinese yam, blanch it first, because blanching can remove the mucus on the surface of Chinese yam, keep the crisp and tender taste of Chinese yam, at the same time, it won't pull sticky, and solve the problem of oxidation. But don't blanch the yam, bring it to a boil, put it in the cut yam, and take it out as soon as it's over water. "

Production steps:

Step 1: cut the side dishes and set them aside.

Step 2: slice yam, stir fry it with boiling water, and take it out.

Step 3: heat the pan, add the cool oil to the ham sausages and stir fry.

Step 4: stir fry until the ham sausages are yellow, then put in the scallion pan.

Step 5: stir out the flavor of scallion, add the boiled yam and continue to stir fry.

Step 6: add the side dishes and stir fry.

Step 7: finally add green and red pepper (green and red pepper section raw) seasoning, add salt, chicken powder. Turn off the fire.

Step 8: black and white match is nutritious, beautiful and more delicious.

Materials required:

Yam: 200g

Auricularia auricula: 50g

Ham sausage: right amount

Garlic bolt: appropriate amount

Green pepper: right amount

Oil: right amount

Salt: right amount

Chicken powder: right amount

Scallion: right amount

Red pepper: right amount

Note: when blanching yam, it must be done quickly. This dish is very clean, no color, no soy sauce, simple and delicious.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Shan Yao Chao Mu Er