Sauteed Chinese Yam with Black Fungus

Sauteed Chinese Yam with Black Fungus

Introduction:

"It's a delicious dish."

Production steps:

Step 1: take about 10g of northeast Auricularia auricula to soak in advance.

Step 2: peeled yam slices, green pepper seeds cut.

Step 3: soak the cut yam in water, otherwise it will change color easily. Before cooking, blanch the yam for about 30 seconds.

Step 4: hot pot cold oil, add green pepper slices, stir fry slightly.

Step 5: stir fry the Auricularia auricula for about 5 minutes, and add a little soy sauce.

Step 6: add yam and stir fry for about 5 minutes, reduce the heat, add salt and stir fry evenly. Add a little chicken essence. Mix well and turn off the heat.

Step 7: done. Finished product drawing.

Materials required:

Yam: 200g

Dried agaric: 10g

Green pepper: 1

Red pepper: 1

Salt: a little

Chicken essence: a little

Note: the edible fungus chooses the Northeast small edible fungus to be quite delicious. In my opinion, the Northeast fungus is more delicious than the southern fungus. After soaking the Auricularia auricula, sprinkle two spoonfuls of starch directly, mix well, and then soak for half an hour. Starch has the function of absorbing dirt, which can easily absorb the dust and other dirty things in the drying process of Auricularia auricula into the water, so it is more convenient to clean again.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: light