Hawthorn Fry

Name: Hawthorn Fry
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 root carrot; 1/2 root Lotus root; A lot Snow peas; A handful Dried lily; 1 pinch Black Fungus; 4 cloves garlic; 1 tablespoon salt; 1/2 spoon MSG; Some Water starch

by Tong Nian Shi Guang

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

I like this dish not only because of its good-looking color, crisp and delicious, but also because this dish always reminds me of the moonlight of a lotus pond in the south of the Yangtze River, as if I am in a beautiful lotus pond, full of poetry. It is precisely because of its deliciousness and my love for it. I specially learned the recipe of this dish. I cook it every other time. It can not only adjust the appearance of the table, but also relieve the greasiness and appetite. It is a beautiful dish on the table in winter. Scenery.

Ingredients

1/2 root Carrot
1/2 root Lotus Root
A lot Snow Peas
A handful Dried Lily
1 pinch Black Fungus
4 cloves Garlic
1 tablespoon Salt
1/2 spoon Msg
Some Water Starch

Hawthorn Fry

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, and the delicious lotus pond stir-fry is ready.

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.