Asparagus 300g

Auricularia auricula 50 grams

Onion 1 root

Garlic 2 cloves

1 spoon oyster sauce

Proper amount of salt

A little sugar

Production method:

1. Cut off the hard roots of asparagus, then cut the rest in half in the middle, cut the tips and roots of bamboo shoots diagonally, and put them on a plate for later use.

2. a handful of black fungus, soaked in warm water, torn into small flowers and washed away the sediment.

Cut the onion into chopped green onion, slice the garlic and put it on a plate for later use.

3. Boil the water in the pot, add a spoonful of salt and cooking oil, first add asparagus root, blanch 1 min, then add bamboo shoot tip, blanch for 30 seconds, take it out, let it cool, and drain the water for later use. Blanch the fungus in a pot. Take it out for later use.

4. Add base oil to the pot, add onion and garlic to saute, and add fungus to stir fry.

Add asparagus and stir well, add a spoonful of oyster sauce, a spoonful of salt to taste, and a little sugar to taste. Stir-fry the fire for a minute.

Add the soaked Lycium barbarum, stir well, thicken and serve.

Characteristics of dishes: clear color, crisp and refreshing, delicious and nutritious.

Tip: When scalding asparagus, add salt to season the base. Adding oil can make the dish brighter. Asparagus roots are older, bamboo shoots are tender, and the maturity time is different, so cut them separately. First, scald the asparagus roots, and then add bamboo shoots to make them mature and taste the same.