1.
Material: Chinese yam, green red pepper, lotus seed, black fungus, white fungus
Seasoning: stock, salt, water starch, vegetable oil
2. Soak the black fungus, lotus seeds, and white fungus, remove the old tea and sprinkle into small flowers; peel the yam and slice it; wash the green and red peppers, remove the stem, and cut the seeds into prismatic slices.
3. Wash the fungus, white fungus, and lotus seeds, wash and steam for 10 minutes until cooked.
4. Put a little oil on the pot and saute the sliced shallots and garlic, add the green and red peppers and stir-fry evenly.
5. Pour the broth, add yam, white fungus, fungus and lotus seeds and stir fry.
6. Add salt, chicken powder, and water starch to thicken.
7. Stir quickly to prevent starch from pilling, just take it out of the pan.
8. Features: Bright color, rich nutrition and good taste.
Tips:1. When handling yam, avoid direct contact with the skin and wear disposable gloves to prevent allergies and itching.
2. The yam should be soaked in salt water immediately after being cut to prevent oxidation and blackening.
