assorted stir-fried

1

Hair the fungus well, pick and wash it clean, and cut it into silk about 0.5 cm for later use.

2

Pick and wash the garlic sprouts, and cut them into small pieces about 3 cm for later use. (My mother raised my garlic sprouts in a flower pot at home. They are absolutely green!)

3

Prepare sea clams with water in advance. If it is very salty, use it to change the water several times during the foaming process, otherwise the food will affect the taste. After soaking the hair well, it is basically dry and dry.

4

Take 3 eggs and beat them.

5

Put oil in the wok, because you need to scramble the eggs first, you need to put a little more than usual when cooking. Wait until the oil is hot (personal experience: when scrambling eggs, the oil temperature can be very hot. I usually pour in the eggs when I see green smoke) and then pour in the beaten egg liquid. The egg liquid will expand when it is put into hot oil. Hold it for about 10 seconds, then use chopsticks to stir the eggs in the pan (personal experience: it is best not to stir fry with a shovel at this time, because the egg pieces will be larger when stir-fried with a shovel) to make the eggs fall into small pieces. All the egg liquid has been solidified.

6

Don't take out the eggs after they are fried, just continue to put them in the pan. Then add chopped green onion and shredded ginger, stir-fry slightly to create the fragrance (personal experience: you must turn down the heat on the stove at this time, otherwise the fried eggs, chopped green onion and shredded ginger will all be burnt), add some cooking wine, directly pour in the chopped fungus, and continue to stir until evenly.

7

After stir-frying the fungus evenly, add in the chopped garlic sprouts and continue to stir fry. Stir fry until the garlic sprouts are wilted, then add the foamed sea clams, then add a little salt, continue to stir well, and then start the pan. (Personal experience: The sea clams must be put in the pot last and stir-fry them a little, otherwise they will become gelatinous and difficult to chew.) At this point, a plate of delicious, salty assorted stir-fried food can be served!

Introduction to knowledge of sea clams: Sea clams are a mollusk. Their shell is shaped like a heart and has circular patterns. They are born in freshwater mud. The meat can be eaten and the shell can be used as medicine. Nutritional analysis of clams: 1. clams contain protein, multiple vitamins, calcium, phosphorus, iron, selenium and other nutrients needed by the human body;2. The trace amount of cobalt contained in clams meat is effective in maintaining human hematopoietic function and restoring liver energy. Good effect. Clams are suitable for the crowd: it can be eaten by most people. 1. It is suitable for people with yellow eyes, damp toxic beriberi, thirst, and furuncle and carbuncle. It is suitable for consumption in the hot seasons of summer and autumn;2. The clams are very cool and are usually cold in the spleen and stomach, kidney deficiency and smooth sperm. It is also not suitable for people with cold tracheitis; it is not suitable for people with cold cold; it is not recommended for people with menstrual cramps and women during postpartum recovery. Therapeutic effect of clams: clams meat is sweet, salty and cold in nature and enters the stomach meridians; it can clear heat, remove dampness, detoxify, treat diabetes, jaundice, wet poison beriberi, furuncle and carbuncle, diet poisoning, etc. Clams food is opposed to each other: clams meat should not be eaten with celery.