Sautéed Chinese Yam with Black Fungus
1. First, let's prepare the ingredients and prepare a handful of dried fungus. Auricularia auricula is easy to soak in hot water, so it should be soaked in cold water for two hours in advance, so it is delicious.
2. Prepare a plate of clear water, add salt and white vinegar for later use. Peel the yam and cut it into diamond-shaped pieces. After cutting, quickly soak it in water with salt and white vinegar to prevent oxidation and blackening.
3. Half a red pepper and half a green pepper. After removing seeds, cut into diamond-shaped pieces, put them in a pot, cut garlic into thin slices and store them separately.
Soaked auricularia auricula, remove the roots, tear the larger ones and put them in a basin for later use.
Let's blanch the raw materials to avoid raw and cooked food. Boil the water in the pot. After the water is boiled, pour the yam into the boiling water and blanch it for 40 seconds, then pour the green pepper, then pour the soaked auricularia auricula, blanch it for 20 seconds, and take out the water control.
5. Next, we start cooking. When the oil in the pan is hot, add garlic and stir-fry until fragrant, add boiled yam, green pepper and auricularia auricula, add 2g salt, monosodium glutamate 1g and chicken powder 1.5g to the spoon, add a little water to the spoon, hook in a little starch and shake well to melt the seasoning.
6. Pour into the pot, then pour in a little sesame oil, stir-fry over high heat until the juice is collected, and serve.
Little knowledge:
Peel the yam. You'd better wear gloves when peeling yam. The skin of Chinese yam contains saponin and plant alkaloids contained in mucus, and the skin will itch when it comes into contact with these two components.
Melt the seasoning with a spoon, then add the water starch and mix well. Water starch is sticky after being gelatinized by heating, and the seasoning can be attached to the ingredients, which is more delicious.