Ingredients
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100g asparagus lettuce
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100g carrots
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100g potatoes
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50g beech mushrooms
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50g black fungus
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onions
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sliced ginger
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seasoning
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10g soy sauce
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10g sugar
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salt
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white pepper
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sesame oil
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cornstarch
Directions
Tips:
1. Soak lettuce, carrot, and potato in salt water (brine) can remove their peculiar smell. Also, it makes these vegetable ingredients crispy taste.
2. Do not blanch for a long time, otherwise, it results in the loss of nutrients and vitamins.
Steps
|
1
Done
|
Wash beech mushroom and black fungus. Blanch in boiling water. Set aside. |
|
2
Done
|
Peel asparagus lettuce, carrots, and potatoes. Dice into small pieces and soak in the brine for 10 minutes. Drain and set aside. |
|
3
Done
|
Add oil and preheat the pot. Fry green onions, ginger slice until fragrant. Add asparagus lettuce to stir-fry until medium done. Then add beech mushroom, black fungus and a little amount of water to saute. |
|
4
Done
|
Add soy sauce, salt, white sugar and white pepper powder for seasoning. |
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5
Done
|
Use another bowl, mix cornstarch and water. Pour into the pot and cook until thickens. |
|
6
Done
|
Sprinkle with sesame oil before serving. |
