Nourishing lung

Process explosion

Tasty home-cooked Wei

Fried pork lungs with yam and eggs

Preparation materials of fried pork lungs with yam and eggs;

Material: 300g of pig lung.

Accessories: yam 100g, egg 200g, starch (corn) 100g,

Seasoning: ginger 10g, onion 15g, salt 6g, cooking wine 10g, monosodium glutamate 2g, pepper powder 2g, pepper 5g, sesame oil 5g, peanut oil 150g.

Fried pork lungs with yam and eggs;

1. Peel the yam, cook it and mash it;

2. Rinse pig lungs with clear water to white, and cut into pieces;

3. Wash ginger and onion, slice ginger and onion and cut some flowers;

4. Break the eggs and put them in a bowl;

5. Add wet starch and yam powder to the eggs and beat them into paste;

6. Put the pig lungs in a bowl, add onion, ginger, cooking wine, pepper, salt and monosodium glutamate for pickling;

7. Sizing pig lungs with egg paste and mixing evenly;

8. Heat the wok and pour in peanut oil. When the oil is 60% hot, put the pig lungs piece by piece, fry them until golden brown, and take them out;

9. After frying, fry again;

10. Heat another pot, add pork lungs and stir fry, add chopped green onion and pepper powder, and pour sesame oil. Serve.

Making skills of fried pork lungs with yam and eggs;

This product is fried, and it needs about1000g peanut oil.

Grams of food stage

Yam: Yam and Gansui should not be eaten together; Nor should it be taken with alkaline drugs.

Eggs: Eating with goose will damage the spleen and stomach; Eating with rabbit meat and persimmon leads to diarrhea; At the same time, it is not suitable for eating with turtles, carp, soybean milk and tea.