Hawthorn Fry
1.
Prepare all the ingredients so that you don’t get messed up when making them. First, peel and slice the lotus root to wash away the surface starch, soak it in cold water. Remove the snow peas from the fascia and clean them, and also clean the soaking fungus. Bring water to a boil, add a little cooking oil and a teaspoon of salt.
2.
After the water in the pot is boiled, put the snow peas in the blanching water. If the color changes, quickly remove them and place them in cold water to cool them down. The snow peas treated in this way are more emerald green and look more appetizing.
3.
Take out the lotus root slices and blanch them in boiling water again. When the color of the lotus root slices turns white, take them out and place them in cold water to cool them down. The lotus root slices treated in this way are tender and crispy. By the way, the fungus is also blanched so that it is easy to fry again. These three different ingredients can all mature at the same time.
4.
Heat up the wok, pour in the right amount of cooking oil, add the chopped green onion and garlic slices to the bottom of the pan, then put the blanched lotus root slices, snow peas, and fungus into the pan together. Stir evenly over high heat.
5.
Add less salt to adjust the taste according to your family's taste. Fish Tip: Less oil and salt are healthier!
6.
Add 1 teaspoon of chicken powder, add a few drops of sesame oil, put it out of the pan, and serve it to the table!
7.
This plate of fresh tender, crispy, delicious and delicious lotus pond stir-fry is ready. If you want to lose weight years ago, you can’t miss it.
Tips:
The lotus root slices, snow peas, and fungus are all blanched in water, which is good for post-production, and they can mature together when they are fried. This dish does not need to thicken. What you eat is that it is refreshing and crispy, but thickening will lose its refreshing taste. Add a few drops of sesame oil before serving to make it more fragrant, not too much, just 3 or 4 drops.
