Hawthorn Fry

Name: Hawthorn Fry
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Dried fungus; 2 Snow peas; 1 measure Lotus root; 1/2 piece carrot; 1 tablespoon Corn flour; a little oil; Some salt; 2 cloves garlic

by Kitchen Secrets of Wu Xiaochu

4.9 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

I believe you have eaten a lot of big fish and meat during the Chinese New Year, and now you want to be vegetarian! Today, I specially made this lotus pond stir-fry. It is rich in nutrition and has a good appearance. It is suitable for all people. The key is simple. One blanching, two stir-frying is done!
Personal Food Weibo: Xiaochu Wu’s life notes, a beautiful recipe updated daily

Ingredients

1 Dried Fungus
2 Snow Peas
1 measure Lotus Root
1/2 piece Carrot
1 tablespoon Corn Flour
a little Oil
Some Salt
2 cloves Garlic

Hawthorn Fry

1. Soak the dried fungus in advance and cut into small pieces; peel the carrot and lotus root and cut into thin slices, which are easy to cook, and are not easy to oxidize and turn black when soaked in water; the two ends and side tendons of snow peas are removed.

2. Mix one spoonful of cornstarch and 2 spoonfuls of water into starch, which is used for thickening when the vegetables are cooked

3. Pour water that can submerge all the ingredients in the pot, and put the chopped fungus into a pot of cold water and cook together. After the water is boiled, put the lotus root slices and carrot slices first, blanch for 1 minute and immediately remove all the ingredients in the pot.

4. Blanch snow peas again, remove them immediately after the water is over, no need to boil.

5. Raise a pot, put a small amount of oil in the pot, add garlic cloves and fry until the oil is hot

6. Add all the blanched ingredients and stir-fry on medium heat for 1-2 minutes. Before starting the pan, evenly pour the adjusted starch on the ingredients, add an appropriate amount of salt, and quickly stir for a few seconds.