Name: Hawthorn Fry
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Lotus root; 100g Yam; 80g carrot; 80g Snow peas; 10g Black Fungus; 2 tbsp Vegetable oil; 1 teaspoon salt; 1 teaspoon Water starch; 1 teaspoon Chicken Bouillon Powder; 3 cloves Garlic cloves

Hawthorn Fry

by Milk tea ink ink

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

This "Lotus Pond Stir-Fry" can be regarded as a classic among vegetarian dishes. It has a fragrant taste, rich nutrition, and eye-catching color. It is especially suitable for eating while losing weight.

Hawthorn Fry

1. Prepare ingredients

2. Soak the fungus with warm water and tear it into small flowers

3. Carrots and lotus roots, peeled and thinly sliced

4. Sliced yam, cut both ends of snow peas

5. After the water in the pot is boiled, blanch one by one. Blanch snow peas for 20 seconds first, remove them for later use

6. Blanch the carrot and lotus root for half a minute to remove

7. Finally put in the yam and black fungus and cook for 1 minute to remove

8. Slice garlic cloves, prepare a little water starch (mix the starch with water)

9. Put vegetable oil in the wok, when the oil is 70% hot, add garlic slices and sauté

10. Put in the black fungus and yam and quickly stir a few times

11. Put the carrots, lotus root and snow peas into the pot and stir fry for 2 minutes

12. Add salt and chicken essence to taste

13. Add a spoonful of water starch to thicken, and it can be out of the pot

Tips:
1. When blanching the water, blanch separately in order, don't put it all in at once. The yam contains mucus, and finally blanch it;
2. Water starch should not be too thick, just a thin layer.