Stir fried water chestnut with carrot and fungus

Stir fried water chestnut with carrot and fungus

Introduction:

"Water chestnut can not only be used as a fruit, but also as a vegetable. Its functions are to prevent acute infectious diseases, clear away heat and fire, cool blood and detoxify, diuresis, defecation and expectorant, eliminate food and distension, and regulate hemorrhoids or dysentery and hematochezia. In addition, water chestnut contains an antiviral substance, which can inhibit meningitis and influenza virus, and can be used to prevent the spread of meningitis and influenza."

Production steps:

Step 1: wash and tear Auricularia auricula into small pieces.

Step 2: wash and cut the water chestnut into slices.

Step 3: prepare some onion segments.

Step 4: heat up the oil in the wok and add the scallion to the pan.

Step 5: stir fry the fungus, carrot and water chestnut until done.

Step 6: stir in the right amount of salt and a small amount of cooked mushroom powder.

Step 7: pour a little sesame oil into the pan before cooking, stir well and serve on a plate.

Materials required:

Water chestnut: 300g

Carrot: 100g

Watery black fungus: 100g

Oil: right amount

Salt: right amount

Scallion: right amount

Cooked mushroom powder: appropriate amount

Sesame oil: appropriate amount

Note: no cooked mushroom powder can be replaced by chicken essence.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: light