colored yam
By TyraWuckert
Ingredients: chicken essence
Recipe Recommendations
- yam art. 1
- carrots 1 segment
- mushrooms 7-8 duo
- corn kernels a little
- black fungus 5-6 duo
- green pepper 1 each
- lettuce leaves 3-4 sheet
- red pepper appropriate amount
- green onion 1 handful
- diced green onion appropriate amount
- water starch 1 teaspoon
- salt appropriate amount
- cooking wine 1 teaspoon
- minced garlic appropriate amount
- ginger appropriate amount
- chicken essence appropriate amount
- white sugar appropriate amount
Steps for colored yam
1
5 mushrooms and 5 black fungus, soak in warm water to soften, remove the stalks and cut into strips for later use
2
Blanch one yam in boiling water for 2 minutes and remove it, peel it, cut it obliquely, and soak it in light salt water for later use. Cut carrots and green and red peppers into slices.
3
Blanch all the ingredients of green and red peppers, diced carrots, corn kernels, mushrooms, and black fungus in boiling water for 1 minute, pick up, and dry with cold water. (Add some salt and oil to boiling water)
4
Heat the pan, pour in the oil, wait until the oil temperature is 6- 70% hot, add the onion, ginger, and garlic and stir-fry until fragrant; quickly pour in all the ingredients and stir fry quickly, sprinkle with some salt, sugar, 2 teaspoons of cooking wine, 1 tablespoon of stock or boiling water, 1 teaspoon of chicken essence; finally thicken with water starch, sprinkle with a few drops of sesame oil, and serve in the pan and plate
5
Red, yellow, green, white and black, colorful; beautiful color, crisp and tender taste; light, fresh, nutritious; it is a boutique vegetarian dish!colored yam Make Tips
Be sure to stir-fry quickly over high heat, otherwise it will not be crispy or tender. In addition, the scalding time should not be too long to avoid being soft and rotten. Add some salt and oil when blanching water to keep the vegetables bright.