Required ingredients: soybean (200g), dried auricularia (50g) and towel gourd (1 root); Oil, salt and starch (appropriate amount)

Detailed steps

Step 1: After preparing the required ingredients, firstly, the edamame is shelled and washed for later use; Soak dried auricularia auricula in warm water for later use; Remove the epidermis from the towel gourd and soak it in clear water for later use.

Step 2: After the first step, add oil to the pot and heat it. Take the loofah out of the water and quickly cut it into sections and pour it into the pot to stir fry.

Step 3: After the loofah section is evenly fried, add the washed and drained edamame, stir-fry with high fire for two minutes, then add the soaked and washed auricularia auricula, and stir-fry for one minute.

Step 4: After all the woks are stirred evenly, pour in half a bowl of water and bring to a boil.

Step 5: In the boiling stage of the pot, take a proper amount of starch, add water and mix well. When the juice in the pot is dry, add a proper amount of salt and evenly mixed starch water, then stir the pot evenly, turn off the fire and serve. A delicious Fujian dish is ready.

Fried auricularia auricula with loofah and soybean.

Clam and pig liver

The materials are actually very simple, that is, clams, garlic and pork liver.

Slice the pork liver, then wash it, remove the odor, drain it and marinate it with a little oil. Oil consumption has two functions, one is to taste, and the other contains a certain amount of starch, which can make the pork liver more tender and smooth.

Boil a pot of water, add the marinated pork liver, and blanch it for about 1 minute. After a long time, the pork liver will get old. Take it out and put it on the final serving plate. This plate is better to be deeper, because there are still a lot of soup and clams ~

Then fish out the clams, put them in the pot, and simmer in boiling water for about 2 minutes. If there are many clams, if there is not enough time, the clams can't be opened, and the time is not certain. When you see the clams open, you can fish them out and put them on the pig liver.

Then make a seasoning. It's very simple. Put 10g sugar in the bowl, make it with 50ml boiling water, and then add 30ml soy sauce.

Heat the pan a little oil, onion oil is the best. Add minced garlic, saute until fragrant, and pour it on the surface of the dish.

Pig liver with clam