1, prepare ingredients, a handful of dried fungus, fungus is easy to soak in hot water, so it should be soaked in cold water for two hours in advance, so that the soaked fungus is delicious.
2. Prepare a plate of clear water, add salt and white vinegar and set aside. Remove the skin of Chinese yam, then cut it into rhombic pieces. After cutting, it should be quickly soaked in clean 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 them into rhombic pieces, put them in a basin, 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.
4. Boil the water in the pot. After the water is boiled, pour the yam into the blanching water for 40 seconds, pour the green pepper, then pour the soaked fungus, blanch for 20 seconds, and remove the water.
5. Heat the oil in the pan. When the oil is hot, pour in garlic and stir-fry garlic. Pour in blanched yam, green pepper and black fungus. Add 2g of salt, 1g of monosodium glutamate 1 g of chicken powder1.5g to the spoon. Add a little water to the spoon, hook in a little starch, and shake well to melt the seasoning.
6. Pour in a little sesame oil, stir-fry over high fire until the juice is collected, and then serve.
Little knowledge:
1, peeled yam, it is best to wear gloves when peeling yam, yam skin contains saponin, mucus contains phytoalkaloids, skin will itch when it comes into contact with these two ingredients.
2. Melt the seasoning in the spoon, then add the water starch and mix well. Water starch is sticky when it is gelatinized when heated, which can attach the seasoning to the ingredients and make it more delicious.