Health benefits
Fungus: nourishes blood
Ham: strengthens the spleen and replenishes qi
Mung bean sprouts: activates blood circulation and removes blood stasis
Ingredients
Auricularia fungus (appropriate amount) | Ham ( Half root ) |
Mung bean sprouts (appropriate amount) | Garlic (five or six cloves ) |
Oil ( appropriate amount ) | Salt (appropriate amount) |
Seasoning ( appropriate amount ) | June Fragrant Doubanjiang ( a spoonful ) |
Soy sauce ( Half a spoon ) | Chicken essence ( A little ) |
How to make fried rice noodles
1. Soak the fungus, wash and tear into small florets.
2.Wash the mung bean sprouts and slice the ham.
3.Cut the garlic into small pieces.
4.This is the pho I bought today.
5. Pour oil into the wok and turn the pan so that the sides of the pan are covered with oil.Heat the oil and stir-fry the garlic until fragrant.
6.Pour in ham and stir-fry until oil comes out.
7. Pour in the fungus and bean sprouts, stir-fry until cooked, add half a spoonful of bean paste and stir-fry, add A little water.
8.Turn to low heat, pour in the rice noodles, add salt, seasonings, soy sauce, and turn to medium Turn up the heat, use a spatula and chopsticks to stir-fry evenly, stir-fry until the rice noodles are transparent, add chicken essence, and turn off the heat.
9. Remove from the pan and plate.
Tips
1.After pouring the oil in, turn the pan so that there is oil around the pan, otherwise it will stick to the pan.
2.After frying the vegetables, add some water before adding the rice noodles so that the rice noodles can be heated.
3.When adding the rice noodles and seasonings, turn down the heat, then turn on medium heat and stir-fry after adding the rice noodles.
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