Stir-fried Fungus with Pumpkin and Potatoes
1.
Peel the pumpkin, remove the flesh, wash it, and cut it into appropriate sized pieces.
2.
Peel the potatoes, clean them, and cut them into pieces about the size of a pumpkin.
3.
Soak the fungus in cold water. Here is a little common sense. It’s best to use cold water to soak the fungus. Unless you are in a hurry, do not use hot water to soak the fungus. It is crisp and will soak a little bigger, which will bring the fungus closer to the state of growth, and the fungus soaked in hot water will have a sticky feeling.
4.
Wash green onion, ginger, garlic and mince,
5.
Put oil in the pan. After the oil is hot, put the onion, ginger, and garlic until fragrant, and then add the pumpkin cubes and stir fry. Because the pumpkin is relatively hard and hard to cook, it is necessary to fry it for a while.
6.
Then add the potato wedges and stir fry together,
7.
Finally, add the fungus and stir fry evenly,
8.
Fry until all the ingredients are evenly dipped in oil, and the pumpkin and potatoes are also discolored, put a little salt, add half a bowl of water, cover and simmer for a while, then simmer the pumpkin and potatoes until soft.
9.
When the water in the pot is almost gone, the pumpkin and potatoes will be cooked and ready to be served.
Tips:
1. It is best to use cold water for soaking fungus. Although the time can be longer, the taste of the fungus from the cold water bubble is chewy, and the cold water will make the fungus bubble bigger and better.
2. Don't add too much salt at one time. Adding salt during stewing is to make the ingredients more easily cooked. If the stew is good and the taste is not enough, you can add an appropriate amount of salt to season it.
