Required materials: proper amount of auricularia auricula, one carrot, peas 150g, yam 200g, proper amount of oil and salt, 3 cloves of garlic, chicken essence 1 teaspoon, proper amount of water starch,
Practice steps:
1. Prepare the required materials, soak dried fungus in advance, soak dried fungus in clear water for about 2 hours, remove the head of peas, wash and peel carrots.
2. Cut the yam into pieces, soak it in clear water and drop a few drops of vinegar, so that the yam color will not be oxidized to black. Slice the carrot. Pat garlic and cut it into minced garlic.
3. Add water to the pot. When the water boils, put the yam slices and carrot slices into the pot and blanch for about 1 minute, and take out the yam and carrot slices.
4. After taking out the yam and carrot slices, immediately put them in cold water for cooling, and take them out and drain them. After blanching the yam, immediately put it in cold water to cool it, so as to keep the crisp taste of the yam without overdoing it.
5. Add a few drops of oil and a little salt to the water in the pot, add peas and fungus to blanch, blanch the peas until the color turns dark green, remove the peas and fungus together, cool them in cold water, and drain. When scalding peas, add a little salt and a few drops of oil to the water, which will make the peas greener, and put them in cold water to cool.
6. Add oil to the pot and heat it. Add minced garlic and stir-fry until fragrant. Fried garlic.
7. Add peas and fungus, stir-fry evenly over high heat, and stir-fry for about half a minute.
8. Add yam and carrot slices, then add chicken essence and appropriate amount of salt, stir-fry evenly over high fire, add a little starch thickening, add a little sesame oil, stir-fry evenly over high fire, turn off the fire and serve. A plate of four-color seasonal vegetables with good color and fragrance is ready.