Seasonal Vegetables in Incense Pot

Seasonal Vegetables in Incense Pot

by Sunshine is just 0510

4.8 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

3

I eat it in a restaurant, go home and copy it, it’s a success

Ingredients

Seasonal Vegetables in Incense Pot

1. Peel the lotus root, lettuce, and potatoes, wash and slice them. Cut broccoli into small florets and wash. Shred the onion, cut the garlic into small cubes, and cut the leek into sections for later use

Seasonal Vegetables in Incense Pot recipe

2. Fry the lettuce, lotus root, and potato chips in a frying pan until golden brown, then remove them for use

Seasonal Vegetables in Incense Pot recipe

3. Leave oil in the pot, add onion and garlic until fragrant

Seasonal Vegetables in Incense Pot recipe

4. Add the fried potato chips, lotus root, and lettuce in turn and stir-fry evenly. Add broccoli and leeks and stir-fry together. Add oyster sauce, light soy sauce, and salt to taste, stir-fry evenly and then out of the pan

Seasonal Vegetables in Incense Pot recipe

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