Hawthorn Fry

Name: Hawthorn Fry
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Lotus root; 20g, water hair Black Fungus; 50g carrot; 30g Fresh Lily; 50g parsley; 2 cloves garlic; 2g (can not be put) Chicken Essence; Some Water starch; Some salt; Some Cooking oil

by Food world

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

The lotus pond stir-fry is a traditional famous dish in Guangdong. The lotus pond stir-fry is very cute in the combination of color and nutrition.
If you can buy lotus leaves, blanch the lotus leaves as a whole and spread them on the bottom of the plate. The lotus fragrance will be overflowing, and the name of the lotus pond Xiaochai will be more appropriate and poetic! "

Hawthorn Fry

1. Wash the ingredients.

2. Peel the lotus root and cut into thin slices.

3. Cut parsley into small pieces.

4. Slice garlic.

5. Trim the carrots and cut into thin slices to form a flower-like shape.

6. Bring half a pot of water to a boil, add a little oil and salt, add lotus root, parsley, black fungus, carrot, and lily in turn, and quickly blanch for 10 seconds.

7. Remove the cold water and drain it.

8. When the oil is 70% hot, add garlic slices and sauté until fragrant.

9. Put all the ingredients in the wok and stir fry quickly for 2 minutes.

10. Season with salt and chicken essence.

11. Pour in water starch to thicken the thick gorgon, stir fry evenly.

12. Out of the pot, beautifully set the plate!

Tips:
1. The ingredients for lotus pond stir-fry can be more diversified. In short, it is enough to maintain the overall mix of ingredients. There is no problem in changing the ingredients properly. For example, broccoli, yam, etc. can also be added.
2. It is better if the raw materials can be blanched separately (that is, after the blanching is done, you can add the following ingredients after removing them).
3. It must be stir-fried quickly to ensure a crisp taste.