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
Chinese PinYin : Hu Luo Bo Mu Er Chao Bi Qi
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