You can eat it, and it turns black because the yam is oxidized. You can blanch it in water before frying it, or soak it in water to avoid this phenomenon. Here are the practices:

Preparation materials: yam 100g, a dozen auricularia auricula, a spring onion, garlic, lean meat, salt and water.

Production steps:

1, auricularia auricula soaked, lean meat sliced, yam peeled and sliced.

2. Boil water, and the yam slices are boiled in the pot.

3. Add the fungus to the water and cook for one or two minutes. Remove and drain.

4. Put a little oil and garlic in the wok, stir-fry the meat slices and change color.

5. Add fungus and yam and stir fry.

6, add salt to taste, stir fry over high fire, add some water appropriately, add some chicken essence before cooking, and turn off the fire.

7. Sprinkle chopped green onion on the plate

People's Network-How to keep yam from changing color when it is cut well?