Spring Vegetable Stir-fry

Spring Vegetable Stir-fry

1. Peeled fresh lotus root and carrot

2. Cut the carrots into thick slices

3. Change the knife to cut strips and dice

4. Cut fresh lotus root into thick slices and strips

5. Change the knife to dice

6. Diced cucumber

7. Cooked purple sweet potato diced

8. Heat oil and put the chopped green onion in a pan, add lotus root and carrots and stir fry

9. Add a little water and stir fry, lotus root and radish to absorb the soup

10. Stir-fry the cucumber to change color,

11. Put the purple sweet potato in the pot, add salt, and stir-fry out of the pot

12. Finished picture sharing

13. Finished picture sharing

Tips:

1. Purple potatoes are cooked and should not be over-fried
2, the cucumber moisture can be fried and discolored