Mixed Lotus Root Fungus

Name: Mixed Lotus Root Fungus
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Lotus root; 2 pieces Celery Stalk; 80g Fungus (water hair); 12g ginger; 3 pcs Dried red chili; 8g shallot; 3 cloves garlic; 20ml Blending oil; 10 pcs pepper; 5g salt; 1.5g Chicken noodles; 8ml Soy sauce; Some Vinegar

by Akai╮(╯▽╰)╭ing (from WeChat.)

4.7 (1)

Favorite

1

Difficulty

Easy

Time

10m

Serving

3

The lotus root fungus is mixed with celery, mixed with pepper oil and red pepper. It is crispy, sour and spicy. It is very appetizing. Eating lotus roots in spring is good for your health.

Mixed Lotus Root Fungus

1. Wash the lotus root, peel and cut into slices, wash the surface starch with cold water. After blanching boiled water, rinse with cold water.

2. Wash the celery stalks, cut into strips, and blanch them in boiling water.

3. Wash the fungus and soak in advance. Tear into small flowers and blanch them.

4. Mince garlic and ginger, and dice green onion.

5. Pick up the pot, add oil and pepper, stir fry until fragrant, remove the pepper.

6. Add dried red pepper, ginger, garlic and green onion and sauté until fragrant.

7. Put the blanched vegetables in a basin, and pour the sauteed ingredients on the vegetables. Add salt, chicken powder, light soy sauce and vinegar and mix well.