Early Autumn Pastoral Stir-fry

Early Autumn Pastoral Stir-fry

1. Prepare the raw materials, peel the lotus seeds, and cut the others into small cubes;

2. Boil water in a boiling pot, add a few drops of oil and an appropriate amount of salt, and blanch the lotus roots;

3. Take out the lotus roots that are blanched to eight or nine mature and put them in cold water;

4. Then add diced pumpkin and diced purple potatoes to blanch;

5. After blanching, remove it and put it in cold water;

6. Heat a pan, add a little oil, add diced red pepper and lotus seed rice, stir fry;

7. Stir fry a few times and then add the blanched lotus root, purple potato and pumpkin cubes;

8. Continue to stir fry, add a little salt to taste at the same time, and finally add some water starch to thicken the gorgon;

9. Into the plate

Tips:

1. This homemade dish uses seasonal ingredients from the end of summer and early autumn. It is mainly white dried autumn food, with different colors. Of course, you can mix and match according to your own taste;
2. First blanch the hard-to-cook ingredients such as lotus root, pumpkin and purple potato in advance. To avoid staining, blanch the lotus root separately; and put all the blanched ingredients in cold water to keep the ingredients crisp. ; Both lotus seeds and colored peppers can be eaten raw, all do not need to be blanched;
3. Pay attention to the order of frying, first fry the red pepper and lotus seeds, then add other blanched ingredients, add salt to taste, and finally add water starch to thicken the thin gorgon. Note that it does not need to stir for too long.