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Stir-fried Tofu Skin Sprouts with Wood Ear Mushrooms and Carrots
Xinjiang-style onion, known as piyazi, tumbles with crunchy wood ears and sweet carrot rounds in a simple savory stir-fry. Colorful, crisp and light, it rounds out any hearty lamb feast.
Instructions
- 1
Soak the wood ear mushrooms in plenty of water until they expand, then clean and set aside.
- 2
Peel the sprout and set aside the old peel.
- 3
Cut into small pieces.
- 4
Peel 1 carrot.
- 5
Cut and mix.
- 6
Cut into small pieces diagonally.
- 7
Pour a small amount of Baoyuan soup into the crucible and add the carrot.
- 8
Add black fungus and white sprout buds.
- 9
Stir-fry evenly and add a little salt.
- 10
Finished product image.
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Ingredients
Main Ingredients
- Carrot1 stick
- Pea sproutl个
- black fungus50 g
- Homemade calcium powderto taste