Name: Hawthorn Fry
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Ingredients; one period Lotus root; Some Snow peas; A small root carrot; Some Watery black fungus; 3 do garlic; Some Cooking oil; Some seasoning; a little salt; a little Chicken Bouillon Powder; Some Water starch

Hawthorn Fry

1. The ingredients are ready. (According to the characteristics of lotus root, the way of eating is slightly different: Seven-hole lotus root has higher starch content, less water, glutinous but not crispy, suitable for making soup; nine-hole lotus root has high water content, is crispy, tender, and juicy. Cold or stir-fry is most suitable.)

2. Peel the lotus root and carrots, remove the snow peas, and wash them well

3. Cut lotus root into thin slices, soak in water and a few drops of vinegar to prevent oxidation and blackening

4. Carrot slices, garlic slices

5. One less pot of boiling water for the induction cooker, and a few drops of salt in the water

6. Copy the lotus root first, copy it over the cold water and set aside

7. Copy the carrot again, copy it over the cold water and set aside

8. Copy snow peas again

9. Copy it and soak it in cold water for later use

10. Soak in cold water

11. Turn on the gas stove. Put the oil in the pot with a small fire first. Use less oil, because today these dishes don’t absorb oil.

12. Add the garlic slices to burst the aroma of garlic

13. The lotus roots, carrots, black fungus, snow peas that have just been copied over the fire. Stir-fry for a while, add a little salt, a little chicken essence, stir fry evenly, and then add some water and starch to quickly stir and stir evenly out of the pot. Today, this dish cannot be used with soy sauce, and the original color of the vegetables should be kept.