Today, I will share with you a home cooking method of "black fungus yam". Yam is an ideal nutritious food with high nutrition and low calorie. Its biggest feature is that it can supply a large amount of mucin to human body. Yam is rich in plant fiber, which will make you feel full after eating, thus reducing your appetite. It is a natural nutritious diet food. Let's share the practice of this dish in detail, and friends who like it should learn it quickly.

The chef learns one of the skills of frying auricularia auricula with yam. Yam is neither sticky nor black.

Mushroom yam

1. Prepare a handful of auricularia auricula and soak it in clear water for 2 hours in advance. Cut the skin of a yam into diamond-shaped pieces and put them in clear water. Pour in a little white vinegar and soak for a while to avoid oxidation and blackening.

Then prepare half a red pepper, cut it into diamond-shaped pieces for color matching, soak it soft, take out the fungus, and tear it into small pieces by hand for later use.

2. Next, we blanch the ingredients, boil the water in the pot, add a spoonful of salt to taste, and pour a little vegetable oil to form an oil film on the surface of the ingredients to prevent the loss of nutrients. After the water is boiled, drain the yam and pour it into the pot, blanch for about one minute, then clean the floating foam in the pot, and then pour the black fungus and red pepper into the pot to continue blanching.

3. Cook the oil in the pot. After the oil is hot, pour the yam, fungus and red pepper into the pot and stir-fry a few times. Add 2g salt, 2g chicken powder and a little sugar to taste. Stir-fry quickly on high fire to melt the seasoning, then hook in a little starch to increase the adsorption of the seasoning, pour in a little bright oil to brighten the color, and then take it out of the pan and put it on the plate.

Technical points:

1. Wear gloves when handling yam to avoid skin allergy;

2. Adding salt and vegetable oil during blanching can not only taste the foundation, but also prevent the loss of nutrients in the ingredients;

3. hook a little water starch before cooking, and the ingredients will be more delicious.