Accessories: green pepper and carrot
Seasoning: chicken essence, salt and oil.
1, hot oil pan, add yam to fry, and pour carrot slices;
2. Add shredded green pepper and shredded mushroom;
3, a spoonful of salt, a spoonful of chicken essence, stir the seasoning evenly, you can put it on the plate.
Choose yam editor
1, the root block is large, and the pulp has a lot of mucus, which can be seen when it is broken.
2, there are many roots, of course, the yam bought in the vegetable market has no roots, but you can see the traces left after removing the roots.
3, the skin is not damaged.
4, the meat should be white.
5, more mucus, less water is better.
Ingredients: yam100g, fresh peach kernel150g.
Accessories: 2 onions (cut into sections), garlic sprouts 1 root (chopped). 50g of Guanghong, 50g of asparagus, 0g of ginkgo nuts10g, 0g of corn kernels10g, 5g of kumquat and 4g of orange shells.
Seasoning: 5g of salt, 4g of chicken essence, 3g of monosodium glutamate, 20g of water starch and 30g of scallion oil. Ginger slices, vinegar, sesame oil, a little pepper.
Method editing
1, wash and drain all the main and auxiliary materials for later use (unfreeze the fresh peach kernels first). Peel the yam, wide red and asparagus, and cut them into 0.5cm dices. Orange shells are trimmed into lace cups for later use.
2. Put all the main and auxiliary materials into a boiling water pot for tamping, and let them cool and drain for later use.
3. After the pan is cooked, fry the scallion oil until it is 5% cooked, stir-fry the rammed main and auxiliary materials evenly, add salt and chicken essence, thicken it with water starch, add monosodium glutamate when taking the pan, push it evenly, put it into orange shells one by one, put it on a plate, and garnish it slightly.
Prompt editing
1, remember to mix the meat slices with a little starch.
2, yam should be cut into small pieces.
3. When the meat slices are fried until the color turns white, the yam can be poured.
4, keep a small fire, occasionally stir-fry a few times at the beginning to avoid frying.
5. When the color of yam becomes less transparent, start the pot.
6, pay attention to maintain the shape of yam, do not make paste.