Shiitake and Yam Pot

Name: Shiitake and Yam Pot
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Yam; 100g Shiitake Mushrooms; 100g Tricholoma; 80g Pleurotus ostreatus; 80g Coprinus comatus; 80g Pleurotus eryngii; 80g (or green onions) onion; 80g Sweet peas; 15g ginger; 20ml Cooking oil; 10ml Cooking Wine; 1 box Concentrated Mushroom Soup; Some White vinegar; 8g Sugar

by Air pilot

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

This is a delicious, nutritious and healthy soup. The preparation is simple, and the aroma will be produced quickly. It is very suitable to be eaten before and after Xiaoman, in the hot and humid weather in summer. The appearance of the yam is not surprising. The earthy brown skin is cylindrical, the flesh is white and firm, and the taste is slightly sour and sticky when chewed. However, “medicine can’t look good.” According to ancient records, edible yam has the functions of “smart ears and eyesight” and “not hungry and prolonging life”, which is very beneficial to human health. The folks also spread that yam is good for regulating physiological ability and weakening after illness Physical fitness, women's postpartum care, and children's physical fitness have significant effects, so it is called "food medicine".
Yam has the effects of invigorating the spleen, dehumidifying, tonifying qi, replenishing the lungs, strengthening the kidney, and replenishing essence. Yam contains soluble fiber, which can delay the emptying of food in the stomach and control the increase in blood sugar after meals. What's more worth mentioning is that yam is a natural slimming delicacy for MMs. It contains enough fiber, it will produce a feeling of fullness after eating, thereby controlling the desire to eat. Secondly, yam itself is a kind of high-nutrition, low-calorie food, you can safely eat more without worrying about getting fat. "

Shiitake and Yam Pot

1. Prepare materials.

2. Prepare the ingredients.

3. Cut the fungi into even pieces and blanch them in boiling water. Add appropriate amount of salt to sterilize for about 2 to 3 minutes.

4. After removing it, use cold water to wash away the attached scum, and drain it for later use.

5. The yam is peeled, cut into hob pieces, and can be soaked in water with white vinegar to prevent oxidation and blackening.

6. Cut the onions, ginger slices, and water the sweet peas (I used frozen ones)

7. Heat in a pot, pour the bottom oil, add onion and ginger slices, and sauté until fragrant.

8. Pour the drained mushrooms and stir fry evenly.

9. Drain the yam quickly, add it to the pot and stir-fry the mushrooms evenly.

10. Add cooking wine to remove the smell of soil, and add half a spoon of sugar for freshness.

11. Add hot water instead of cold water.

12. Set up another stove to heat up the casserole. (Don’t dry it for too long)

13. Pour the soup and the vegetables into a hot sand pot, add the thick soup, and simmer on a low fire after the high heat is over.

14. Before turning off the heat, add the diced peas and taste the saltiness. I think the thick soup is salty enough, so there is basically no need to add salt.

15. You can add some black pepper when it comes out of the pot, or you can add a few drops of sesame oil to your taste.

Tips:
1. When yam is peeled, it is easy to cause skin allergies. You can wear disposable gloves.

2. The yam should be cut into the water quickly and add some white vinegar to prevent it from turning black.

3. Hot water should be used to add soup to hot dishes. Cold water will make the mushrooms tighter and harder to taste.