Stir fried fungus with mung bean sprouts and leek(lv dou ya jiu cai chao mu er )

Stir fried fungus with mung bean sprouts and leek

Introduction:

"For many people, leeks are food that makes people happy and worried. Many people like the taste of it, but they are worried that they will feel uncomfortable after eating it. Experts say that there is a famous saying in Zhou of the Southern Qi Dynasty: "early leeks in early spring, late Song in late autumn". Naturally, the "leeks" are leeks. The quality of leeks in early spring is the best, followed by late autumn, and the worst in summer. Leek, also known as the grass, is very delicious and has its unique flavor. The unique pungent flavor of leek is formed by its sulfide, which has certain bactericidal and anti-inflammatory effect and helps human body improve its immunity. The content of iron in Auricularia auricula is very rich, so often eating Auricularia auricula can nourish the blood and keep the face, make the skin ruddy, radiant, and prevent iron deficiency anemia. Mung bean sprout is the sprout of mung bean. Mung bean in the germination process, vitamin C will increase a lot, and part of the protein will be decomposed into a variety of amino acids, which can reach seven times the content of mung bean, so the nutritional value of mung bean sprouts is greater than mung bean. Raw materials: 400 grams of mung bean sprouts, 100 grams of leeks, 50 grams of Auricularia auricula, peanut oil, salt, soy sauce, chicken essence

Production steps:

Materials required:

Mung bean sprouts: 400g

Leek: 100g

Auricularia auricula: 50g

Peanut oil: right amount

Soy sauce: moderate

Chicken essence: appropriate amount

Salt: right amount

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Lv Dou Ya Jiu Cai Chao Mu Er