Chinese Food
Three kinds of yam elements for tonifying the kidney and nourishing the face
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At the age of 30, I began to know how to keep healthy. I only knew that the diet should be balanced. The body needs all kinds of food materials. My father used to cook according to the season. He would cook whatever he wanted in large quantity. He didn't know how to criticize whether to eat or not. Now I have no chance to eat. In my memory, my father made this dish simple but nutritious.
Cooking ingredients
Cooking Steps
Step1:Tear the foam hair of Auricularia auricula into even small pieces. Cut the carrots in half. The thinner the slices, the better. Because this dish is fast maturing. The thick carrots will taste raw. The green section of scallion is changed into a small section of oblique knife after being cut. Slice yam (be careful when slicing yam with mucus
Step2:Blanch the fungus in water for two minutes. Remove and drain. When the oil is 50 or 60% hot, stir fry the fungus. Stir fry the yam and carrot. Stir fry the yam for a few times. The yam will produce mucus and make the vegetable sticky. Then add chicken soup (without water).
Step3:Add a teaspoon of salt to the medium heat for two or three minutes. Add the onion (if the chicken soup is salty, reduce the salt properly) and stir well. Add the chicken essence and pepper to stir well and quickly. Turn off the heat and take out.
Cooking tips:I used to boil the fungus in hot water for two minutes after soaking it in hair. This can remove the special smell of the fungus. Yams are easy to oxidize and discolor when they are cut to the end. There are skills in making delicious dishes.
