Lemon Mixed Three Shreds

Lemon Mixed Three Shreds

by Jamie 4882738

4.7 (1)
Favorite
4

Difficulty

Easy

Time

5m

Serving

3

I like the fragrance of lemon very much. It is usually used in desserts. Today I use it to make a cold dish with some Thai flavor. It can protect our liver and gallbladder as well as autumn dryness

Ingredients

Lemon Mixed Three Shreds

1. Kelp shreds are repeatedly brewed in water

Lemon Mixed Three Shreds recipe

2. Shred carrots

Lemon Mixed Three Shreds recipe

3. Put the enoki mushrooms in boiling water and blanch them, remove and control the moisture

Lemon Mixed Three Shreds recipe

4. Kelp shreds should also be blanched to remove the sand

Lemon Mixed Three Shreds recipe

5. Mince the shallots, green red peppers, and garlic

Lemon Mixed Three Shreds recipe

6. Pour oil in the pan and stir-fry the carrot shreds into the plate, and continue to heat the remaining oil

Lemon Mixed Three Shreds recipe

7. Put kelp and enoki mushrooms into the plate

Lemon Mixed Three Shreds recipe

8. Add salt, light soy sauce, sugar and mix well

Lemon Mixed Three Shreds recipe

9. Then sprinkle the green onions, garlic, and green and red peppers into the hot oil

Lemon Mixed Three Shreds recipe

10. Finally squeeze lemon juice to taste [also has a good effect of removing fishy]

Lemon Mixed Three Shreds recipe

11. Loading

Lemon Mixed Three Shreds recipe

Tips:

If you don’t like lemons, you can use Kangle vinegar instead of carrots. It is better to stir-fry with oil [fat-soluble fiber]

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