Sauté ed auricularia with cantonese sausage
Cantonese sausage is a delicacy of Cantonese people, especially those living in the south, while auricularia auricula produced at the foot of Changbai Mountain is a contribution of the northeast jungle. It's not enough for a plate of fried fungus with sausage to have only the ingredients from north and south, but also a little bit of leather teeth that Xinjiang people like. Purple onion is not only beautiful, but also has high nutritional value.
Soak auricularia auricula in water, take it out and tear it into small pieces; Peel, wash and slice onion; Cutting the sausage into hob blocks; Cut ginger into powder. When the raw materials are stir-fried, take out the pan, pour in salad oil with 30% heat, pour in Jiang Mo and sausage, stir-fry until the sausage is oily, cook the cooking wine, soy sauce, salt, sugar and vinegar, pour in onion and fungus, stir-fry, pour out sesame oil, and take out the pan and plate.
Purple onion
Onions, round. Originated in Asia, the skin is purple-red, yellow or green-white, in which the scales on the cross section of the yellow-skinned onion bulb are arranged in two concentric circles, which is light, spicy and tender, and is a good raw material for cooking and soup making.
Onion contains vitamin C, calcium, phosphorus, iron, selenium, methyl sulfide, prostaglandin A, volatile oil and so on. The volatile liquid of diallyl disulfide in onion can reduce blood lipid, blood pressure and cholesterol, prevent arteriosclerosis and myocardial infarction, and reduce the incidence of hypertension and heart disease. Generally, patients with coronary heart disease and arteriosclerosis eat 50~75 grams of onion every day, which is more ideal than taking lipid-lowering drugs. Prostaglandin A can relax blood vessels, reduce blood viscosity and increase coronary blood flow. It helps to relieve brain fatigue and improve oxygen supply to the brain by promoting blood circulation. Onions can remove body waste, delay skin aging and prevent senile plaque. It is best to eat raw onions, and it is best to eat half an onion every day.
Auricularia auricula contains protein, fat, sugar, calcium, phosphorus, iron and other substances, as well as carotene, nicotinic acid, vitamin B 1, vitamin B2, phospholipids and sterols.
Auricularia auricula contains protein, fat, sugar, calcium, phosphorus, iron and other substances, carotene, nicotinic acid, vitamin B 1, vitamin B2, phospholipids, sterols and other nutrients, and also contains plant gum beneficial to human body. Tonify blood, invigorating qi, stop bleeding, promoting blood circulation, preventing blood from sticking, nourishing and strengthening, moistening intestine and relaxing bowels, and can be used for treating hemorrhoids. Auricularia auricula can obviously dissolve endogenous foreign bodies such as gallstones, kidney calculi and bladder stones.
Sauté ed auricularia with cantonese sausage
Ingredients: 200g of Cantonese sausage, 5g of auricularia, 50g of onion and 50g of bamboo shoots.
Seasoning: Jiang Mo 5g, cooking wine 10g, soy sauce 10g, salt 3g, sesame oil 3g and salad oil 20g.
Making:
1. Soak auricularia auricula in clear water for 30 minutes. Slice onion for use; Cantonese sausage is cut into hob blocks for later use;
2. Pour water and fungus into the pot, cook the bamboo shoots, take them out and soak them in cold water for later use;
3. After the pan is on fire, pour the salad oil and heat it to 30%. Stir-fry Jiang Mo, pour in Cantonese sausage, cook cooking wine, soy sauce and salt, stir-fry, add onion, fungus and bamboo shoots, stir-fry, and sprinkle with sesame oil, and serve.
Cooking at home, just like yourself, no matter what you cut, stir-fry, how to mix, come on.