Lotus Pond Fried (assorted Vegetables)
1.
Prepare ingredients: peanuts: 100g. Soak the peanuts in warm water. We can do this work the night before. After a night of soaking, the peanuts have absorbed enough water and become plump and fresh. Cook the soaked peanuts and control the moisture before use.
2.
Prepare ingredients: Tremella: 1 piece, Black fungus: 5 pieces, Cauliflower: one-quarter. After soaking the white fungus and black fungus, remove the roots and wash them. Break the cauliflower into small flowers and wash.
3.
Ingredients: Broccoli: one-quarter, snow peas: 50g, lotus root (small): 2 knots, celery: 1 root, carrot: 1 root, sweet beans: 50g, choose all vegetables, wash and cut well .
4.
Ingredients: green onion: 1 root, ginger: 1 piece, pepper: 1 small handful, bay leaves: 3 pieces, star anise: 2 pieces, sesame oil: 3 spoons, salt: 6g, shredded green onion and ginger for later use.
5.
Blanch the white fungus and black fungus hot, too cold, dry the water and set aside.
6.
Sweet beans and snow peas are blanched, too cold, and dried with water for later use.
7.
The celery is blanched and too cold, and the moisture is controlled for later use.
8.
The cauliflower and broccoli are blanched, too cold, and dried and set aside.
9.
Blanch the carrots and cool them too much. Drain the water and set aside.
10.
The lotus root is blanched, too cold, and kept dry for later use. The order of blanching ingredients is based on the principle of lighter and darker. The lotus root will have a little mucus when it is blanched, so put it at the end. When blanching, wait for the water to boil before adding the ingredients.
11.
Frying oil. The oil is the secret weapon that makes this dish incredibly fragrant. Put oil in the pot, slightly more oil. After the oil is hot, pour the bay leaves, star anise, pepper, green onion and ginger, and fry slowly over medium heat. During the frying process, keep turning with a spatula to ensure that the spices are evenly heated. Only in this way can the flavor of the spice slowly penetrate into the oil.
12.
When the spice color becomes brown, turn off the heat. Scoop out the spices and discard them, and set aside the cooking oil.
13.
Restart the pan and pour the oil we just fried into the pan. After the oil is hot, pour all the ingredients that have been blanched to control the moisture content into the pot. Because all the ingredients have been blanched before, the frying time should not be too long. After adding salt, stir fry quickly and evenly turn off the heat. Pour in sesame oil, stir evenly and serve.
14.
The taste is crisp and refreshing, and the colors are colorful and beautiful.
Cut a period of time slowly flowing, flowing into the moonlight and rippling slightly~
Play a little lotus faint fragrance~
The beautiful piano sound is right beside me~
Tips:
1. In addition to the above vegetables, you can also add yam, water chestnuts and other ingredients.
2. It is best to change the water halfway during blanching, so that the water is clearer and the color of the blanched dishes is more beautiful. The order of blanching ingredients is based on the principle of lighter and darker. The lotus root will have a little mucus when it is blanched, so put it at the end. When blanching, wait for the water to boil before adding the ingredients.
3. The blanched ingredients must be too cold with cold water, which can make the vegetables more colorful and keep the taste crisp.
4. Because all the ingredients have been blanched before, the frying time should not be too long.
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