Hawthorn Fry

Name: Hawthorn Fry
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: Small half Lotus root; 1 small handful Black Fungus; 1/2 piece carrot; 1 piece Snow peas; 1 teaspoon Camellia oil; 1 teaspoon salt

by Fatty Mushroom

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

Today’s "Lotus Pond Stir-Fry" is based on lotus root, with snow peas, black fungus and carrots as accessories, a variety of healthy vegetables, balanced nutrition, delicious, refreshing and refreshing. Although it is simple to make, it is quite outstanding in terms of nutrition and color. Being vegan can also make your index finger move and salivate. Coupled with Heran organic camellia oil, it nourishes yin, clears away heat, and nourishes the lungs. It's really moisturizing in autumn, delicious seasonal vegetables. Today, Fei Xiaogu has a new signature and officially launched.

Ingredients

Small half Lotus Root
1 small handful Black Fungus
1/2 piece Carrot
1 piece Snow Peas
1 teaspoon Camellia Oil
1 teaspoon Salt

Hawthorn Fry

1. Peel and wash lotus root, cut into even thin slices, remove the head and tail and tendon of snow peas, soak and tear the dried fungus into small pieces, and cut carrots into flowers

2. Boil half a pot of boiling water. After boiling, add lotus root slices and carrots in sequence, then snow peas and fungus. After blanching, remove and drain the water.

3. Put an appropriate amount of Heran camellia oil in a frying pan and heat until 70% hot

4. Pour all the ingredients into the stir fry

5. Stir-fry evenly for about 1-2 minutes, add appropriate amount of salt to taste

Tips:
At the end, you can add a little thin water starch to thicken or not add it. The whole dish only needs to be seasoned with a little salt to keep the original flavor of the seasonal vegetables.