Hawthorn Fry
1.
Ready to eat, soak the dried black fungus in warm water in advance, remove the roots, clean it and tear it into small flowers for later use
2.
Peel the lotus root, wash and cut into thin slices, mince the green onion and garlic
3.
Cut the carrot into thin slices with a knife, remove the old tendons on both ends and sides of snow peas, and then clean them
4.
Boil water in a pot, put a little salt and cooking oil, pour in snow peas, blanch for 30 seconds until slightly discolored, then remove
5.
Then quickly shower and drain the water
6.
Then put the black fungus, carrots and lotus root slices in a pot of boiling water, blanch them and let them dry. After removing them, put them in cold water, and then drain the water.
7.
Heat the wok, add cooking oil, add chopped green onion and garlic until fragrant
8.
Pour in lotus root slices, fungus, carrots and snow peas, stir fry a few times over high heat
9.
It's very fresh when cooked and a few drops of balsamic vinegar, stir fry quickly
10.
Finally, add a little salt and sugar, stir-fry evenly over high heat, and it will be out
Tips:
1. The sliced lotus root slices can be soaked in white vinegar water for a while if you are worried about the oxidation and discoloration after a long time.
2. Blanching water can shorten the frying time and is more suitable for novice operation. Add salt and oil to cool the water, which can not only add the bottom taste but also increase the color of the dishes, and the taste will be more tender and crisp.
