Fried Flammulina velutipes with carrot(hu luo bo chao jin zhen gu )

Fried Flammulina velutipes with carrot

Introduction:

Carotene is known as "native ginseng", which can nourish the liver, improve eyesight and enhance immunity. The vitamin B contained in it has a good preventive effect on preventing spring sleepiness. Flammulina velutipes, also known as "yizhigu", can inhibit the rise of blood lipids, reduce cholesterol, and prevent cardiovascular and cerebrovascular diseases. Edible Flammulina velutipes has the functions of anti fatigue, anti-bacterial, anti-inflammatory, eliminating heavy metal salts and anti-tumor. These two kinds of food materials are more nutritious and have a good therapeutic effect on preventing spring sleepiness. "

Production steps:

Step 1: prepare all the ingredients.

Step 2: remove the old roots of Flammulina velutipes, wash, shred carrot, shred Auricularia auricula.

Step 3: blanch Flammulina velutipes in boiling water and drain.

Step 4: stir fry scallion and ginger with oil.

Step 5: add carrots and stir well.

Step 6: add the fungus and stir fry.

Step 7: add salt and sugar.

Step 8: add fish sauce and stir well.

Step 9: add Flammulina velutipes and garlic sprouts and stir fry.

Step 10: pour in a little vinegar and stir fry well.

Step 11: · add chicken essence and pour in sesame oil.

Step 12: stir well and turn off the heat.

Materials required:

Carrot: 100g

Flammulina velutipes: 100g

Agaric: 30g

Garlic sprouts: 2

Scallion: right amount

Ginger: right amount

Salt: right amount

Sugar: 1g

Fish sauce: 10 ml

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Note: Flammulina velutipes blanching do not need a long time, if the water becomes soft, you can drain water. Blanch and stir fry the golden needle until it is hot, which can reduce the amount of water in the process of stir frying and make the finished dish taste good. Finally, pour in a little vinegar to enhance the taste of the dish.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : Hu Luo Bo Chao Jin Zhen Gu