stir-fried yam fungus
By LonProhaska
Yams nourish qi and strengthen the spleen and kidneys, and promote moisture. Fungus is calm and sweet in nature. It can cool blood and stop bleeding, replenish qi and moisten the lungs, nourish yin and moisten dryness, nourish the stomach and strengthen the spleen and other functions. When the two are combined, it will be beneficial to nourish the spleen, kidneys, stomach and intestines. Regular consumption can promote health. This dish is refreshing, light and easy to make. It is a must-have stir-fry during festivals.
Recipe Recommendations
- yam 400 grams
- water fungus 150 grams
- vegetable oil 40 grams
- refined salt 1 teaspoon
- MSG 1 teaspoon
- cooking wine 1 spoon
- oyster sauce appropriate amount
- water starch appropriate amount
- green onion appropriate amount
- ginger appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for stir-fried yam fungus
1
Remove the fibrous roots of the yam with fire, use a tool to remove the skin and wash it, cut it into trapezoidal sections, blanch in water for 30 seconds, remove it and cool, cut it into diamond-shaped slices, blanch in water for 30 seconds and cool it for later use;
2
Pick and wash the foamed fungus, tear it into small pieces, blanch it for 1 minute, remove it and cool it for later use;
3
Add vegetable oil in the pan, add vegetable oil, add shredded spring onions and ginger, stir fry until fragrant, add oyster sauce, add yam fungus, stir fry, add cooking wine, sprinkle with refined salt, and monosodium glutamate, stir fry well, thin sauce, sprinkle with clear oil, and serve in the pan and plate.stir-fried yam fungus Make Tips
The raw materials have been blanched in water and are ripe. The stir-fry time should be fast to avoid affecting the crispy taste.