Prepare ingredients:
Chinese yam, auricularia auricula, green and red pepper, garlic, ginger, pepper, edible oil, salt, white vinegar and monosodium glutamate.
Operating steps:
1, wash the soil on the skin of the bought yam, peel off the skin, wash and cut into rhombic pieces for later use.
2. Soak the black fungus in warm water in advance, wash it and tear it into small pieces for later use.
3. Wash the green and red peppers and cut them into rhombic pieces for later use.
4. Wash the garlic and cut it into thin slices. Peel the ginger and wash it. Cut it into thin slices for later use.
5. Boil the pot with clear water, put a little salt into the boiling water, pour the cut yam slices into the boiling water pot, take them out when the water boils, soak them in clear water for cooling, and drain them for later use.
6. Pour cooking oil into the pot, heat it, add pepper, garlic slices and ginger slices, stir fry for a few times, then add yam tablets and salt, pour white vinegar and stir fry for a few times, and immediately turn off the fire.
Important link:
Many friends found that after the yam was cut, the color began to turn yellow when it was put there, and the fried color was not white. Why?
After peeling and slicing Chinese yam, it begins to oxidize when exposed to air, just like apples. When cut, it is easy to oxidize and turn yellow.
How can we make yam stir-fried in vain?
After the yam is sliced, it needs to be soaked in clear water for a while, which will prevent the yam from turning yellow, just like the shredded potatoes we usually cut. After cutting, soak it in clear water and the color will be beautiful.
How can we make yam stir-fry white and crisp?
Blanch the yam with boiling water after slicing. Don't blanch it for too long, just take it out after boiling. Put a little salt in the boiled water of the yam, so that the blanched yam slices will be whiter, and the yam will be crisper and taste better after frying!