Hawthorn Fry

Name: Hawthorn Fry
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Lotus root slices; a little Carrot slices; a little Fungus; 1/2 spoon salt; 1 tablespoon Oyster sauce; a little Cooking oil; a little Minced garlic

by Life fast

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

I went to the supermarket near my home to buy snow peas, but unfortunately it was sold out, and I didn't want to go far, so I simply didn't put snow peas in today's lotus pond.
Not to mention, although this dish today lacks snow peas, it is also delicious. "

Ingredients

Some Lotus Root Slices
a little Carrot Slices
a little Fungus
1/2 spoon Salt
1 tablespoon Oyster Sauce
a little Cooking Oil
a little Minced Garlic

Hawthorn Fry

1. Boil the water in the pot, blanch the lotus root slices and carrot slices first, and then remove them. Then wash the fungus that has been soaked in advance, blanch it, and drain it for later use.

2. Heat the oil in the pan, add the minced garlic and sauté fragrant, first add the carrot slices and stir-fry, then add the lotus root slices and fungus, stir-fry evenly, add salt, oyster sauce, and a little water to quickly stir-fry.

3. This dish is light and refreshing with less oil and salt.

Tips:
The ingredients have been blanched, and the whole process is fast-fried out of the pot, reducing the nutrient loss of the dishes and ensuring that the dishes are good-looking.