Lily Snow Pea
1.
Prepare the materials.
2.
Wash the snow peas and remove the old stems. Peel the carrots and cut into thin slices. Remove the old petals from the fresh lilies, break them and wash them.
3.
Take a pot, add an appropriate amount of water, add a little salt and an appropriate amount of oil after boiling, put the cleaned snow peas and lilies into the pot, and blanch the water.
4.
Remove the snow peas after they change color, and drain the water.
5.
Pour an appropriate amount of oil into the pot, heat 60%, add carrot slices and stir fry.
6.
Then pour in the blanched snow peas and lilies.
7.
Stir-fry evenly and add appropriate salt to taste.
8.
Mix 1 teaspoon of starch into water starch before serving, pour it into snow peas to thicken and then turn off the heat.
9.
Light and delicious, crispy, nutritious lily snow peas,
Tips:
1. Adding a little salt and oil when blanching snow peas can keep the green color of snow peas and make people more appetite. It can also reduce the time of frying and maintain more nutrition.
2. If there is no fresh lily, you can use dried lily, soak it in advance if it is dried.
