Introduction: Fried yam is exquisite, do not slice on the stir-fry, teach you the correct method, yam white net crisp taste fragrant
Autumn is coming, there are more and more yam on the market, fresh and cheap, two pieces to four more than a pound, the price of iron stick yam is slightly higher, but the quality is very good, use it to cook soup fragrant and delicious, you can also use yam to stir-fry, and it is another taste, crisp and tender, I don't know if you prefer soft glutinous or prefer crisp? If I want to say, I like the crisp taste more, eat very refreshing and very rice, and the method of frying yam is simple, time-saving and labor-saving, I believe you also like, a plate of yam fried fungus, white and black color is clear, look at it will make people appetite greatly increased.
Before eating wood ear fried yam in the restaurant, giving people a bright feeling, after eating a plate and want to eat the second plate, and then do it at home, but how to do it badly, easy to appear these situations, yam black, the taste is not crisp, yam and black fungus fusion is not high, these situations lead to yam fried fungus ugly and unpalatable.
Until I consulted my uncle's chef, I learned that stir-fried yam is also exquisite, not as simple as pouring ingredients into the pot and stir-frying, and you need to master the correct method if you want to do it well.
How to make the best way to cook fried yam? Remember not to slice and fry, teach you the correct way, yam does not turn black, white net crisp taste fragrant!
Let me share a trick, talk about the detailed practice of yam fried fungus, follow this step to do, make sure that you can do the color and flavor, in the future you want to eat do not have to go to the restaurant, do low cost at home, spend less money, come and do it with me, follow the steps to do a success.
Steps to prepare yam stir-fried fungus:
Prepare fresh yam and good black fungus, yam first do not rush to deal with, black fungus with cold water soaked in advance, if you use hot water, the speed of foaming is fast, but the taste is relatively poor, nutrition is also lost, with cool water is the best, in order to taste good recommended to prepare in advance, the black fungus is fully soaked.
After the black fungus is soaked, remove the root by hand, grasp and wash it several times, wash the black fungus and set aside.
Prepare some accessories, generally green onions, green peppers, red peppers, but also with lean meat slices, eggs, sausages, carrots, you can do it according to your own preferences.
Then prepare the yam, rinse the surface of the sediment first, and then use a spatula to remove the skin on the surface of the yam and rinse again.
Add enough water to the bowl, cut the yam into thin slices and put it into the bowl, don't let the yam show the water, wait for all the cuts, and then rinse several times to remove more mucus, add water to soak for a while.
Add water to the pot, boil and add a spoonful of salt and a little cooking oil, after the yam control the water, add a spoonful of white vinegar to the pot, pour the yam into the pot, blanch the water for about half a minute to fish out the cool water control water.
Other black fungus and green and red peppers are also blanched and cut off, and the water control can be fished out.
Add salt, sugar, chicken essence, starch and water to the small bowl and stir evenly, which is used to hook the starch water, the amount of starch can not be too much a little on the line, too much will be counterproductive to make the taste worse.
When the wok is filled with oil and heated to 40% or 50% heat, put the green onion into the pot to fry out the aroma, clip out the green onion, and pour the green and red peppers, black fungus, and yam into the pot and stir-fry.
After stir-frying evenly, the starch water is stirred a few times into the pot, stir-fried again, you can see that the yam tablets are white and not black after being put out, and the yam, black fungus surface is very shiny, such an effect shows that it is very successful, which is the credit of starch water.
Although the dish of yam stir-fried fungus is simple, the taste is not bad at all, crisp and refreshing, and it can be eaten all year round.
To make this dish well, note the following:
First, after the yam is sliced, a large amount of mucus should be rinsed off, and then soaked in water to avoid oxidation and discoloration;
Second, yam before frying to blanch water, after boiling water yam is more white and crisp and tender, when blanching water to add salt to increase the bottom taste, add oil to increase the shine, add vinegar to increase the brittleness, but also to avoid yam blackening, add vinegar attention to tips do not add too early, to add yam is about to enter the pot a second before the best.
Third, when frying yam, first use green onions to fry out the aroma, and when you are about to come out of the pot, you should add starch water to hook the leaves, so that it is more shiny and the taste is more uniform and delicious.
In addition, some people say that the above steps have been done, but why the yam is still blackened, if so, most of the quality of the yam itself is not good, you need to pay attention to when buying, to buy the freshest, otherwise the yam is easy to change color when cooking, affecting the quality of the dish.
Have you learned anything about fried yams? Now is a good time to eat yam, you can consider yam more when buying vegetables, use it to simply fry without trouble and delicious, try it. Sharing is here, like me, please pay attention to me.