Hawthorn Fry
by Tong Nian Shi Guang
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Wash the snow peas and remove the tendons, then cut the carrots and lotus roots into slices, then soak the fungus and dried lily in advance, and cut the garlic into slices. Prepare all the ingredients and serve them on a plate for later use.
2. Add appropriate amount of water to the pot, bring to a boil over high heat, put the carrots, lilies, black fungus and lotus root together in the pot, add a little oil, and it's ready.
3. The blanched vegetables are served, drained, and set aside for later use.
4. Put a small amount of oil in the pot. After the oil is heated, add the sliced garlic and sauté.
5. Then add the washed snow peas, continue to fry until evenly, and the snow peas are cut off.
6. Then add the blanched lotus root, carrots, fungus and lily at once, and stir-fry evenly.
7. Add some salt to taste.
8. After stir-frying evenly, add appropriate amount of water starch to thicken and make a thick soup.
9. Add 1/2 teaspoon of MSG before serving for freshness, then put it on a plate and serve. The delicious lotus pond stir-fry is ready.
10. This lotus pond stir-fry is very simple. Prepare the ingredients. Simply stir-fry and serve it on the table. The colorful colors and rich and balanced nutrition are well-received as soon as the table is served. The family likes it very much. Greasy and appetizing, whether it is eaten in winter or summer, it is a very good delicacy for vegetarians, and it is also a good food combination for people who love meat.
Tips:1. The water starch is added for thickening, which will thicken the soup.
2. It is best to use fresh lilies. If you want to use dried lilies, it is recommended to soak them in advance before using.
3. After the lotus root is cut, put it in water or salt water, because the lotus root will turn black when exposed to the air.
