How to fry yam and fungus

Ingredients

Yam 300g

Fungus 20g

Salt

Monosodium glutamate, a little

Powder

Garlic, a little

Cooking oil, moderate

Vinegar, a little

Methods and steps

1, soak black fungus in cool water for 2 hours in advance, pick and wash the fungus after it is completely soaked.

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2, the long yam peeled off the skin and cut into thin slices of rhombus, and then rinsed twice with water, placed in a basin, add the right amount of water, then add a little white vinegar, soak and spare. When cleaning long yam, it is best to bring a pair of gloves, because the mucus on the surface of the long yam is easy to itch the skin; long yam slices should be soaked in white vinegar water, which not only can play a role in preventing oxidation and blackening, but also can make its taste more crispy.

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3, prepare a small bowl, the bowl add a little cornstarch and water, then add the right amount of salt and monosodium glutamate mix evenly into the sauce. Mixing the sauce ahead of time will make the long yam more evenly flavored.

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4, add a suitable amount of water in the pot, add a little salt and cooking oil after the water boils, into the cut yam slices blanching, blanching yam, the yam cooked to seven or eight minutes cooked and then fish out of the water standby.

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5, then the cleaned black fungus blanching pot, cook for about 20 seconds out of the water.

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6, frying pan add a proper amount of cooking oil, oil hot into the garlic stir fry, and then into the blanched long yam and black fungus and stir fry a few times.

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7, the pre-mixed sauce stirred to prevent the raw powder to sink to the bottom, and then poured into the pan, quickly stir fry a few times.

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