Fried fungus with bean sprouts and bean curd

Fried fungus with bean sprouts and bean curd

Introduction:

"This week, pregnant women need to take enough protein, vitamin C, B vitamins, iron and calcium. At the same time, avoid the use of food with pigment and preservative, such as canned food, sausage, smoked fish, bacon, etc.; caffeinated and alcoholic drinks; high salt fried food, spicy seasoning; moldy food, raw meat, raw fish, raw eggs, etc. Pregnant mothers should eat more milk or soy milk, bean products, kelp, laver and so on this week. These foods contain higher calcium, kelp and laver contain higher iodine, which is conducive to the development of the fetus. Bean products are rich in protein, carbohydrate, calcium, iron, phosphorus, zinc, vitamin C and other nutrients. They have the functions of Invigorating Qi, strengthening spleen and stomach, moistening dryness, promoting diuresis and detumescence. They can treat hypertension and are also essential nutrients for fetal bone and brain development. Sweet potato has the effect of strengthening spleen and stomach, moistening Qi and defecating, but pregnant women with diabetes and gastric ulcer are not easy to eat more. Today, we made Yuzhu bean sprouts fried fungus and sweet potato japonica rice porridge. It's still good as a nutritious dinner for pregnant mom, isn't it

Production steps:

Materials required:

Yuzhu: 50g

Mung bean sprouts: 100g

Auricularia auricula: 5

Salt: right amount

Sesame oil: appropriate amount

Ginger: right amount

Starch: right amount

Peanut oil: right amount

Scallion: right amount

matters needing attention:

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh