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

Stir fried Chinese yam fungus

Introduction:

It can cool blood and stop bleeding, replenish qi and moisten lung, nourish yin and moisten dryness, nourish stomach and strengthen spleen. The combination of the two will benefit the spleen, kidney, stomach and intestines. Regular eating can promote health. It's a must-have dish in the festival

Production steps:

Step 1: remove the fibrous roots of yam with fire, remove the epidermis with tools, wash, cut into trapezoidal inch sections, blanch for 30 seconds, remove and cool, cut into diamond pieces, blanch for 30 seconds and cool for standby;

Step 2: remove and wash the foamed Auricularia auricula, tear it into small pieces, blanch it for 1 minute, take it out and cool it;

Step 3: add vegetable oil in the pan, heat up the oil, saute the onion and ginger, pour in oyster sauce, add Chinese yam and Auricularia auricula, stir fry, add cooking wine, sprinkle refined salt and monosodium glutamate, stir fry evenly, thicken the pan, pour the oil out of the pan and put on a plate.

Materials required:

Yam: 400g

Water hair fungus: 150g

Vegetable oil: 40g

Refined salt: 1 teaspoon

MSG: 1 teaspoon

Cooking wine: 1 tbsp

Oyster sauce: 0.5 tbsp

Starch: appropriate amount

Shredded scallion: right amount

Appropriate amount of shredded ginger

Note: raw materials have been boiled, are mature, stir fry time to quickly, so as not to affect the crisp taste.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Qing Chao Shan Yao Mu Er