Ingredients
Coarse yam ( 1/4 root ) | Dried fungus ( Soak a little ) |
Onions (1 handful diced) | Salt ( a small spoonful ) |
Chicken essence ( a small spoonful ) | Sugar ( a small spoon ) |
How to braise fungus with yam slices
1. Peel the yam and cut it into thin slices.I used a vegetable cutter to cut the slices.I'm sorry for my bad knife skills.Rinse away the sticky juices as much as possible.
2. Soak the dried fungus one day in advance, wash it and drain it for later use.
3. Add a little more oil.When it is hot, add the yam slices and stir-fry until they change color.No longer transparent.Add the fungus and stir-fry for a few seconds.Add seasonings and stir-fry, just a small spoon each of sugar, salt and chicken essence.Pour in 1/4 of a small bowl of water, because the yam is thick and is equivalent to thickening.When it's almost dry, add the green onions and stir a few times, and it's done!
Tips
It will be more delicious if you use the juice of the yam itself to thicken it.
Don’t over-fry the onions.Decorate with Titian.
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