[Ingredients] yuba 150g, mung bean sprouts 100g, auricularia auricula 100g.

[Seasoning] 20g of peanut oil, 5g of sesame oil and salt, 2g of monosodium glutamate, water starch 15g, ginger 10g, and 200g of soybean sprout soup.

[Features] This dish is rich in protein, fat, carbohydrates, calcium, phosphorus, iron, zinc, vitamin C and other nutrients. Has the effects of invigorating qi, invigorating stomach, moistening dryness, promoting diuresis, and relieving swelling, and can be used for treating hypertension.

【 Practice 】 Put the yuba in the pot, pour boiling water to cover it tightly, soak it until there is no hard core, take it out and cut it into 3-4 cm long sections.

2. Wash ginger and cut into pieces; Wash the mung bean sprouts, drain and take them out; Wash the auricularia auricula, tear the big flowers into small flowers, or fish them out with boiling water.

3, wok fire, put oil to heat, Jiang Mo slightly stir-fry, add mung bean sprouts, black fungus stir-fry a few times, add bean sprouts soup, refined salt, monosodium glutamate, pour yuba, simmer for 3 minutes, turn to high fire to collect juice, thicken water starch, and pour sesame oil, and serve.